Name: Full English breakfast pizza recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: Serves: 1
Ingredients: 1 large sausage, skinned; 2 slices Parma ham; 2 cup mushrooms, sliced; 1 medium egg; A little oil; 200g can baked beans; 1cm thick slice taken from the bottom of a French boule loaf or similar

Nutrition Per Portion

RDA

Calories

443 Kcal

22%

Fat

22 g

31%

Saturated Fat

6 g

30%

By Sue McMahon

published 2 June 2020

The perfect breakfast for a growing teenager - this full fry pizza-style recipe includes all the British essentials - eggs, sausages, mushrooms, beans and even fancy bacon. You can have this on the table in a hurry if you have some extra hungry people that are needing to be fed quickly.

The bread base soaks up all the delicious flavours of the fry-up and adds an extra delicious element. This hearty 'pizza' is great as a brunch option. The whole family are going to love tucking into this mouth-watering dish.

Ingredients

1 large sausage, skinned
2 slices Parma ham
2 cup mushrooms, sliced
1 medium egg
A little oil
200g can baked beans
1cm thick slice taken from the bottom of a French boule loaf or similar

WEIGHT CONVERTER

I want to convert...

grams

cups

Method

Drop 6 small portions of sausage meat into a hot frying pan and cook for about 5 minutes, turning them occasionally, adding pulled shreds of Parma ham until they’re crispy. Push to one side. Add the mushrooms and the egg to the pan, with a little oil.
Meanwhile, heat the baked beans in the microwave, or a pan, and toast the bread on both sides, under the grill.
Put the egg on the toast, then spoon baked beans over and add the sausage balls, ham and mushrooms.

Top Tip for making Full English breakfast pizza

Make this a veggie option by replacing the sausage and ham with veggies sausages, grilled tomato or a double helping of egg instead

Explore More

Bacon Recipes Breakfast Recipes Egg Recipes Mushroom Recipes Sausage Recipes quick Recipes

Sue McMahon is a former Food and Recipes Writer at GoodTo and Cooking Editor at Woman's Weekly. Her primary passion is cakes and Sue regularly travels the world teaching cake decorating. Her biggest achievement to date was winning the Prix d’honneur at La Salon Culinaire International de Londres beating over 1,200 other entries.