Classic Full English Baked Frittata Recipe for Brunch or Breakfast

Looking for an easy, delicious weekend breakfast? This Full English baked frittata is a perfect choice. It’s packed with flavour, protein and vegetables, and is a comforting twist on a classic omelette. Simple to prepare and ideal for using up leftovers, this recipe will quickly become a favourite.

Breakfast baked frittata

Baked frittatas are extremely versatile and work well any time of day. They’re an excellent way to use up odd ingredients: half a courgette, a few soft tomatoes or whatever else you have in the fridge can be added to great effect. This reduces food waste and saves money.

Although often enjoyed for breakfast, a frittata also makes a satisfying light lunch or, when paired with sides, a simple midweek meal. If you prefer to avoid turning on the oven, try a loaded veggie omelette instead.

If you like this recipe…

…you might also enjoy:

• Cheese and chive scrambled egg croissant
• Tomato baked eggs and ham
• Thyme baked eggs

Easy Full English Baked Frittata – Step by Step Picture Recipe

(For a printer-friendly version, see the recipe card below.)

This recipe includes both UK metric and US cup measurements.

Ingredients

Serves 4.

• Oil, for frying
• 2 sausages, sliced (uncooked)
• 4 bacon rashers, sliced
• 150g (2/3 cup) mushrooms, sliced *
• 140g (5 oz) cherry tomatoes, halved
• 6 eggs
• 3 tbsp milk
• Salt and pepper
• 1 tbsp fresh parsley, chopped (optional)

*Use whatever mushrooms you prefer.

Essential equipment

• 30 x 22 cm (12″ x 8.5″) rectangular ovenproof dish
• Baking paper
• Large non-stick frying pan
• Jug

Instructions

Preheat the oven to 180°C / Fan 170°C / 356°F. Lightly grease and line the ovenproof dish with baking paper.

Heat a little oil in a large frying pan over medium heat. When hot, add the sliced sausages and bacon. Fry, stirring regularly, until golden and cooked through. Transfer them to the prepared dish and spread evenly.

Return the pan to a medium heat and add the mushrooms. Fry for a few minutes until they are cooked and slightly browned; add a little more oil if needed. Add the halved cherry tomatoes and cook for another 1–2 minutes to soften them slightly.

Scatter the cooked mushrooms and tomatoes over the sausage and bacon in the lined dish.

In a jug, beat together the 6 eggs, 3 tablespoons of milk and a generous pinch of salt and pepper. Pour the mixture evenly over the ingredients in the dish.

Bake in the preheated oven for 20–25 minutes, or until the eggs are set. Watch closely near the end of cooking to avoid over-browning.

Once cooked, scatter with chopped parsley if using. Slice into four portions and serve immediately. For a traditional Full English experience, serve with baked beans on the side.

This recipe is straightforward comfort food — hearty, satisfying and easy to adapt based on what you have in the fridge.

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Easy Full English Baked Frittata Recipe

Yield:
4

Prep Time:
10 minutes

Cook Time:
35 minutes

Total Time:
45 minutes

This full English baked frittata is an easy and delicious weekend breakfast, also great as a light lunch or a simple weeknight meal when paired with sides.

Ingredients

• Oil, for frying
• 2 sausages, sliced and uncooked
• 4 bacon rashers, sliced
• 150g (2/3 cup) mushrooms, sliced *
• 140g (5 oz) cherry tomatoes, halved
• 6 eggs
• 3 tbsp milk
• Salt and pepper
• 1 tbsp fresh parsley, chopped (optional)

Essential equipment

• 30 x 22 cm (12″ x 8.5″) rectangular ovenproof dish
• Baking paper
• Large non-stick frying pan
• Jug

Instructions

1. Preheat oven to 180°C / Fan 170°C / 356°F. Grease and line your dish with baking paper. Heat a little oil in a frying pan over medium heat. Add sausage and bacon and fry until golden and cooked through.
2. Spread the cooked sausage and bacon evenly in the lined dish.
3. Add more oil if needed. Fry mushrooms for a few minutes until cooked, then add tomatoes and fry for 1–2 minutes to soften.
4. Spread the mushrooms and tomatoes over the sausage and bacon.
5. Beat the eggs, milk, salt and pepper in a jug. Pour the mixture over the ingredients in the dish.
6. Bake for 20–25 minutes, until set and cooked through.
7. Scatter with parsley if desired, divide between 4 plates and serve immediately. Serve with beans for a full English style breakfast.

Notes

*You can use any type of mushroom you have or like.

If you prefer a picture-led version, see the main post for step-by-step photos and extra tips. This recipe includes UK metric and US cup measurements.

Nutrition Information:

Yield: 4
Serving Size: 1

Amount Per Serving:
Calories: 295Total Fat: 20gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 319mgSodium: 754mgCarbohydrates: 5gFiber: 1gSugar: 3gProtein: 22g

Nutritional information should be used as a general guideline and is not a substitute for professional advice. Always check labels for allergens.

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