This is one of my favourite weekend brunch recipes – all the flavours of a full English breakfast in a frittata! This Full English Breakfast Frittata is really quick and simple to make, and tastes delicious. Plus, if you make too much, it tastes great cold too – perfect for packed lunches the next day!
This blog post contains affiliate links, this means if you click on a link and go on to buy the product I recommend, I will get a small commission, but you will not be charged a penny more – thanks in advance!
A full English breakfast in a frittata!
What’s your favourite breakfast? For many it’s a full English! But a full English breakfast involves juggling many pots and pans… and creates a small mountain of washing up. Not so with this Full English Breakfast Frittata! You get all the flavour of a full English, but none of the faff. Plus its portable format makes it ideal for packed lunches and picnics!
A quick and simple recipe…
This Full English Breakfast Frittata is so easy to make! All you need to do is grill the sausages, then fry bacon, mushrooms, cubed potatoes and cherry tomatoes in a large frying pan. Chop the sausages and add to the pan, then pour over the beaten eggs. Cook for 5 minutes on the hob, then transfer to the grill and cook for a further 5 minutes, to cook the top of the frittata. Cut into wedges and serve!
(I grill the sausages, because I much prefer the taste of grilled sausages, but feel free to fry or oven cook them if that’s how you like them. Or, to make this even easy peasier, you could use some leftover sausages.)
The perfect frittata pan
It has taken me a long time to find the perfect frittata pan. The problem is you need a pan that can go on the hob AND under the grill. A cast iron skillet would work just fine… But additionally, I wanted a pan that was non-stick and easy to care for.
Well, I finally found the perfect pan! It’s a 28cm Oxo Non-Stick Frying Pan which is oven safe up to 180C AND dishwasher safe – woohoo!
What to serve with Full English Frittata?
This frittata really is an entire meal in its own right! Though, you might like to add some buttered toast… and maybe baked beans, if it’s breakfast time. If you are serving this nearer lunchtime, then it also works well with crusty white bread and a side salad.
What to drink with Full English Frittata?
If it’s breakfast time, then I suggest a cup of tea or coffee! But if you are serving it for brunch or lunch, then this Full English Breakfast Frittata works well with reds from the Rhône or Rioja.
Alternatively, eggs go very well with sparkling wines, so why not push the boat out and serve this with a glass of Prosecco or Cava?
Can you reheat frittata?
Absolutely! Put any leftover frittata into an airtight container and place in the fridge, where it will keep for up to 3 days. To reheat, place in an oven preheated to 180C (160C fan / gas mark 4 / 350F) for 10 minutes, or until piping hot all the way through. (You may wish to cover the frittata with foil to avoid it drying out.)
Alternatively, frittata is delicious eaten cold, making it perfect for packed lunches and picnics!
Can you freeze frittata?
Yes, you can! Frittata freezes surprisingly well. Put the cooked and cooled frittata into an airtight container and place in the freezer, where it will keep for up to 1 month. Defrost overnight in the fridge and reheat as above.
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Full English Breakfast Frittata
Ingredients
- 4 large sausages
- 100 g lardons or diced streaky bacon
- 100 g mushrooms sliced
- 100 g cherry tomatoes cut in half
- 200 g potatoes peeled and diced
- 8 large eggs
- Salt and pepper to taste
Instructions
- Heat your grill to medium. Place the sausages under the grill and cook for 15 minutes, turning occasionally. (See Note 1.)
- Place the lardons/bacon in a large, non-stick, ovenproof frying pan (See Note 2.) and fry on a fairly high heat for about 3 minutes – until the bacon pieces are just starting to go brown. Stir frequently to stop the bacon sticking.
- Add in the sliced mushrooms and fry for 2 more minutes, stirring frequently. Add in the potato and cook for another couple of minutes, before adding in the cherry tomatoes.
- When the sausages are ready, remove them from the grill and cut each sausage into 6 pieces, taking care not to burn yourself! Put the sausage pieces into the frying pan and mix everything together. Turn down the heat to very low.
- Break the eggs into a small jug and add salt and pepper to taste. Beat until the yolk and whites are well combined, then tip into the frying pan. Give the pan one quick stir to ensure the egg is evenly distributed and then don’t stir again, or you’ll end up with scrambled egg!
- Make sure the pan is on a very gentle heat and cook for 5 minutes, then pop the pan under a medium grill for a further 5 minutes to cook the top of the frittata.
- Remove the pan from the grill, slice the frittata into 8 portions and serve with buttered toast and baked beans, or crusty white bread and a side salad.
Notes
- I grill the sausages, because I much prefer the taste of grilled sausages, but feel free to fry or oven cook them if that’s how you like them. Or, to make this even easy peasier, you could use some leftover sausages.
- You will need to use an ovenproof frying pan, or parts of the pan may melt when you put it under the grill. I use this 28cm Oxo Non-Stick Frying Pan
- Suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
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This blog post contains affiliate links, this means if you click on a link and go on to buy the product I recommend, I will get a small commission, but you will not be charged a penny more – thanks in advance!
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