Big Banger Breakfast is a weekend breakfast/brunch tradition for my family and me. Baking and serving it all in one pan is part of the meal. Using sausages, mushrooms, tomatoes and eggs with no frying makes this slightly healthier but losses none of the flavours. Serve with red sauce and mustard for a hearty way to start the day. Don’t forget the bread to wipe your plate so nothing is left over.

Big Banger Breakfast

There are few things more British than a good hardy breakfast of sausages and eggs except there is no frying involved. This is a perfect recipe for a meal with family and firends and is designed for sharing.

4.79 from 57 votes

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Course: Breakfast, Brunch

Cuisine: British

Keyword: Breakfast-Brunch

Prep Time: 10

Cook Time: 45

Total Time: 55

Servings: people

Calories: 60kcal

Ingredients

454 g Cumberland sausages
4 large mushrooms stalks removed
4 new potatoes sliced
2 sprigs thyme
2 tbsp rapeseed oil
8 fresh Cherry Tomatoes
4 large eggs free range
butter
Seasoning

Instructions

Preheat the oven to Gas Mark 5, 190C, 375F.
Places the sausages, mushrooms, potatoes and thyme into a shallow roasting tray or ovenproof pan.
Drizzle over oil and season.
Bake for 20-30 minutes until sausages are starting to colour.
Remove from the oven and add the tomatoes.
Crack each egg into the centre of each mushroom.
Place in the oven for a further 20 minutes to set the eggs and finish browning the sausages.
Serve with dunking toast wedges.