This brunch bake is an easy breakfast to put together and takes just 15mins prep time. It uses English muffins, bacon, tomatoes and eggs. Perfect for an relaxed weekend breakfast.
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Yields:
6
Prep Time:
15 mins
Cook Time:
35 mins
Total Time:
50 mins
Cal/Serv:
351
Ingredients
Butter, to grease
6
English muffins
1½-2 tbsp wholegrain mustard
6
streaky bacon rashers
12
raw cocktail sausages
600ml
semi-skimmed milk
4
large eggs
2Tbsp.
chives, freshly chopped, plus extra to garnish (optional)
40g
mature Cheddar cheese, grated
Large handful cherry tomatoes
Directions
Step 1
Preheat oven to 200°C (180°C fan) mark 6. Grease an ovenproof rectangular dish roughly 22cm x 33cm and set aside.
Step 2
Split the muffins in half horizontally and spread cut sides with mustard. Next, cut the bacon rashers in half to make two shorter pieces. Arrange muffins (cut side up) and bacon in the dish, then dot around the sausages.
Step 3
In a large jug, mix together the milk, eggs, chives (if using) and some seasoning. Pour the mixture over the muffins, then scatter over the grated cheese and cherry tomatoes.
Step 4
Bake for 30-35min or until the sausages are golden and the liquid has set. Garnish with chives, if using, and serve immediately with baked beans, if you like.
Per Serving:
Calories: 351
Fibre: 1 g
Total carbs: 27 g
Sugars: 8 g
Total fat: 19 g
Saturated fat: 7 g
Protein: 20 g
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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
