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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.
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Course:
Breakfast, Brunch
Cuisine:
British
Keyword:
Breakfast-Brunch
Prep Time:
10
minutes
minutes
Cook Time:
45
minutes
minutes
Total Time:
55
minutes
minutes
Servings:
4
people
Calories:
60
kcal
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Ingredients
Metric
Imperial
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.
Nutrition
Calories:
60
kcal
|
Fat:
7
g
|
Saturated Fat:
0.5
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
4
g