Full English breakfast pizza recipe

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The perfect breakfast for a growing teenager- this full fry pizza style recipe includes all the English essentials- eggs, sausages, mushrooms, beans and even fancy bacon.

Full English breakfast pizza
(Image credit: TI Media Limited)
  • healthy
Serves1
SkillEasy
Preparation Time10 mins
Cooking Time10 mins
Total Time20 mins
Nutrition Per PortionRDA
Calories443 Kcal22%
Fat22 g31%
Saturated Fat6 g30%

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

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Method

  1. 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.
  2. Meanwhile, heat the baked beans in the microwave, or a pan, and toast the bread on both sides, under the grill.
  3. 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

Sue McMahon

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.