Full English breakfast frittata

By Mary Berg
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  • 2 pork (150 gram) sausages (such as mild or spicy Italian)
  • 2 strips thick cut bacon
  • 1-1/2 cups (115 grams) button mushrooms, halved or quartered
  • Kosher salt
  • Freshly ground black pepper
  • 3 cups (675 grams) roasted potatoes
  • 1 clove garlic, minced
  • 1/2 cup (115 grams) crumbled English cheddar cheese
  • 2 tablespoons (8 grams) chopped parsley
  • 6 eggs
  • 1/4 cup (60 milliliters) milk
  • 1/2 cup (75 grams) halved cherry tomatoes
  • 2 tablespoons (15 grams) chopped chives


  1. Heat oven to 350°F (176°C).
  2. Brown sausages on all sides in a 25-centimeter cast iron skillet over medium heat.
  3. Place sausages on rimmed baking sheet and bake until cooked through or an instant read thermometer inserted into the center of the sausage reads 165°F (74°C), about 10-15 minutes. Cool slightly before cutting into one centimeter thick slices.
  4. Add bacon to pan and cook until crispy, about eight to ten minutes, turning occasionally. Crumble and set aside.
  5. Add mushrooms to pan, adding a splash of oil if pan appears dry. Season with salt and pepper and cook, stirring often just until beginning to brown, five to seven minutes.
  6. Add the potatoes and cook for two minutes. 
  7. Add garlic; cook for 30 seconds. Return bacon and sausages to pan. Remove pan from the heat, scatter with parsley; set aside.
  8. Beat eggs and milk in a large bowl. Season with salt and pepper. Gently pour egg mixture into the cast iron skillet and scatter with cherry tomatoes and cheese.
  9. Bake at 350°F until set in the middle and lightly golden brown on top, about 20-25 minutes. Scatter with chives.


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