This Full English Breakfast Frittata is so easy to make, keto friendly, and stores well in your cool box for a long journey. It’s filling and tasty and is bound to become a family favourite!
This month we have a theme of ‘Make Ahead Camping Meals’, and this Full English Breakfast Frittata makes the perfect road trip meal!
It’s keto friendly, it’s dense in calories, it’s peppered with your favourite full English breakfast items. It’s easy to eat with your hands and travels extremely well.
Whether you’re planning a long journey, or you’re off to school or work, this meal is perfect for on the go.
What’s in a Full English Breakfast?
The following is a list of the various components you may find on a traditional full English.
- Eggs. They can be cooked however you prefer, although usually they are fried.
- Bacon. Ahh, we English love our bacon! Choose smoked for extra flavour.
- Sausages. Good quality butchers sausages please.
- Tomatoes. Often fresh tomatoes halved and grilled, or a spoonful of tinned tomatoes.
- Mushrooms. Quartered and fried in butter or bacon grease.
- Black Pudding. A sausage made from the blood of the pig. Sounds gross, but tastes delicious when a slice is cut off and fried.
- Hogs Pudding. A large boiled pork sausage that is unique to Cornwall.
- Baked beans. A large spoonful on the side of the plate, not in a dainty little dish.
- Toast & butter. White, pappy processed bread, toasted to golden brown and spread with salted butter.
- Hash Browns. A more modern addition no doubt borrowed from our American cousins, but tasty nonetheless.
So when you come to make your own version of the full English breakfast frittata, take the elements from above that you most enjoy. And leave out any items you’re not so keen on.
Oh, and if you use baked beans, I would leave most of the juice out. You want the eggs to set firm and too much extra liquid may prevent that.
Can I make a vegetarian Full English Breakfast Frittata?
Of course! In fact it couldn’t be easier to veggitise!
Simply swap out the pork sausages for veggie ones. Add a couple of teaspoons of smoked paprika to mimic the smoked bacon flavour. And go heavy on the beans, tomatoes, mushrooms and hash browns. Yum!
And finally, here’s a quick little video where I show how easy it is to make this recipe. And you’ll get a nice little tour of Cornwall too :)
- 4 sausages
- 4 bacon rashers smoked
- 8 eggs
- salt & pepper
- 8 cherry tomatoes
- 150 g Cheddar cheese grated
Preheat the oven to 180c. Grease a 20cm baking dish (this size doesn't need to be exact - if you dish is much bigger, simply reduce the cooking time. If it is much smaller, increase the cooking time.
Fry the sausages and bacon until cooked through. When cool enough to handle, cut up into bite sized pieces.
Beat the eggs in a large mixing bowl until well blended. Season with salt and pepper.
Pour the eggs into a greased baking dish, along with the sausage and bacon.
Ensure the meats are evenly spread out so each each bite will contain a little of everything.
Stud the top of the eggs with the cherry tomato halves.
Sprinkle the grated cheese over the top, and another grind of black pepper at this point would be a great idea.
Bake for 45 minutes, or until the top is golden brown and the egg is cooked through.
Remove from the oven and use a sharp knife to loosen the frittata from the edges of the baking dish. When cool enough to handle, remove from the dish and let fully cool before packing up in an airtight tub and refrigerating.