Yorkshire Full English Breakfast Bake

Yorkshire Full English Breakfast Bake
One of the best things about visiting the UK is eating a full English breakfast every morning. While the individual components of this luscious breakfast vary in the UK, most include sausage and/or bacon (sometimes black pudding), tomatoes, mushrooms, baked beans from a can, and eggs. It is a filling meal, and most importantly, delicious. Yorkshire pudding is also an iconic English accompaniment to roast beef (the batter is baked in the beef drippings), and in the following Yorkshire Full English Breakfast Bake, several of the ingredients of a full English breakfast are combined with puffy, tender Yorkshire pudding with sausage and bacon drippings for a delicious brunch dish.
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You have a choice as to how you cook the eggs. If the guests are waiting with bated breath to eat, the eggs are baked in a casserole dish in the oven – not as pretty as fried in a small round pan, but the eggs will be cooked at the same time the Yorkshire bake comes out. If it is just a few friends and/or family and they are willing to wait a minute or two, the eggs can be fried individually in a small round pan and slid on top of wedges of the brunch bake. It’s delicious, even if you mess up the yolks like I did in this photograph.

8 Servings

12 ounces English bangers, or substitute Brats, cut into 1" chunks
6 ounces thick sliced bacon, cut into 1" squares

2 large Roma tomatoes, quartered and cut into 1' chunks
1/2 pound sliced mushrooms

Batter
2 cups milk
2 cups flour
5 eggs
1/2 teaspoon salt

8 eggs

  1. Preheat oven to 400°.
  2. Place the sausage chunks in a 14" cast iron skillet (or a 9" x 13" shallow baking dish). Separate the bacon squares and scatter them over the sausage.
  3. Bake 15-20 minutes or until cooked through; do not drain the fat.
  4. Stir in the tomato pieces and mushrooms.
  5. Meanwhile make the batter: measure the milk, flour, 5 eggs, and salt in a blender; blend on low (you don't want foam and bubbles), scraping the sides once or twice. Let sit while the sausage and bacon are cooking.
  6. Pour the batter over the sausage mixture in the hot pan and bake about 30 minutes.
  7. Spray a shallow casserole dish with non-stick spray and break the 8 eggs into the dish.
  8. Place in the oven for about 15 minutes or until the eggs are cooked through.
  9. Cut the pudding into wedges and serve the eggs on top. You can fry the eggs separately if it's more convenient.

Amount Per Serving
Calories 413 Calories from Fat 193
Percent Total Calories From: Fat 47% Protein 23% Carb. 30%

Nutrient Amount per Serving

Total Fat 21 g
Saturated Fat 8 g
Cholesterol 382 mg
Sodium 656 mg
Total Carbohydrate 31 g
Dietary Fiber 0 g
Sugars 0 g
Protein 24 g

Vitamin A 16% Vitamin C 21% Calcium 0% Iron 14%





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Content copyright © 2021 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.