Sausage and Bacon Omelette is perfect breakfast and brunch recipe that’s both fast and filling. If you’re looking for a hearty and satisfying breakfast option, look no further than the classic sausage and bacon omelette. This dish combines the savoury flavours of chicken sausage and bacon with fluffy eggs to create a meal that’s both delicious and filling.
Whether you’re cooking for yourself or feeding a hungry crowd, mastering the art of this amazing omelette is sure to impress. This recipe uses chicken sausage but pork or beef work just as well. There are simple additions you can make to this dish which change the flavour and texture with little effort. Ingredients as simple as adding cheese make a lot of difference. Cheddar gives a robust flavour while mozzarella gives a lovely stringy texture which children love. However, along a more healthy route, try adding more vegetables such as mushrooms, diced mange tout and wonderful herbs. One hint is to make sure that the sausages, which ever sort are cooked fully and the bacon is slightly crispy.
With this step-by-step guide, you’ll be able to make the perfect sausage and bacon omelette in no time. Whether you’re cooking breakfast/brunch for yourself or for a crowd, this delicious dish is sure to satisfy even the heartiest appetites. So grab your skillet and get cooking – your taste buds will thank you!
Sausage and Bacon Omelette
Ingredients
- 2 large chicken sausages
- 2 rashers lean bacon
- 75 g cherry tomatoes halved
- 30 g rocket leaves
- 1 tsp lemon juice
- 2 large eggs free range
- 50 ml skimmed milk
- 1 tbsp spicy tomato chutney or similar
- cooking spray low calorie
- salt to taste
- ground white pepper to taste
Instructions
- Mist a large non-stick frying pan with cooking spray and set over a medium-high heat. Cook the sausages and bacon, turning, for 5 minutes.2 large chicken sausages, cooking spray, 2 rashers lean bacon
- Add the tomatoes and cook for 2 minutes. Remove from the heat and halve the sausages lengthways.75 g cherry tomatoes
- Combine the rocket and lemon juice in a bowl, season to taste and set aside.30 g rocket leaves, 1 tsp lemon juice, salt, ground white pepper
- Whisk together the eggs and milk in a jug, then season with salt and ground white pepper. Lightly mist a small non-stick frying pan with cooking spray and set over a medium-high heat.2 large eggs, 50 ml skimmed milk
- When heated up, pour the egg mixture into the pan and cook for 30 seconds or until the base of the omelette is set. Using a spatula, draw the edges of the omelette into the centre to allow any uncooked egg to run underneath.
- Cook for a further 2-3 minutes, until almost set.
- Arrange the sausages, bacon and tomatoes over half the omelette and fold over to enclose the filling.
- Slide onto a plate, and serve with the rocket and chutney.1 tbsp spicy tomato chutney
Nutrition
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