Healthy Thermomix Breakfast

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Intrigued by the English Breakfast Bake? One of the main reasons I love visiting London is for a proper English Breakfast.

Only on holidays would I allow myself to eat bacon, sausages, eggs, chips, toast and baked beans all in one meal!

On my recent trip to London, while enjoying breakfast, the idea struck me to do a healthier version of the English Breakfast – baked all in one. 

This is going to be my go to breakfast for family gatherings, because the entire thing can be prepared the night before and put in the oven first thing in the morning, meaning way less mess and effort.

Love Nik xx

This Thermomix breakfast recipe is prepared so quickly in the Thermomix and goes exceptionally well with my Smokey Baked Beans.

Thermomix Baked Beans Recipe
Skinnymixers Smokey Baked Beans are the perfect side dish to any breakfast.

If you are looking for more ‘prepare ahead of time’ healthy breakfast Thermomix recipes, you can’t go past my Fig & Pistachio Overnight Oats from The Healthy Mix Cookbook.

Thermomix Healthy Overnight Oats
skinnymixers fig and pistachio overnight oats

Personally I live to prepare this the night before a special occasion breakfast like Christmas or Easter. Then all you need to do it pop it in the oven to cook in the morning.

Healthy Thermomix Breakfast

skinnymixer's English Breakfast Bake

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Prep Time: 3 minutes
Cook Time: 40 minutes
Total Time: 43 minutes
Servings: 6
Calories: 339kcal


  • butter or olive oil - for greasing
  • 350 g white or sweet potato - peeled, roughly chopped
  • 8 whole eggs
  • 50 g oz cream - optional for dairy free
  • 1 tsp salt
  • pinch of freshly cracked black pepper
  • 1/4 tsp onion powder
  • 6 pork chipolatas
  • 100 g streaky bacon - cut in to big chunks
  • 50-100 g mushrooms of choice - halved
  • 6 baby Roma tomatoes - halved


  • Preheat oven to 200°C or 400°F and grease a large baking dish.
  • Add potato to mixer bowl. Chop for 5 sec/speed 4/MC on.
  • Add eggs, cream, salt, pepper and onion powder to mixer bowl. Combine for 10 sec/speed 3/MC on.
  • Pour potato and egg mixture into baking dish and arrange rest of ingredients.
  • Cover dish with Alfoil and bake for 25 mins.
  • Increase temperature to 220°C or 430°F. Remove Alfoil and continue to bake for a further 15 mins or until egg has set through. Serve with my smokey baked beans.
Tried this recipe?Mention @skinnymixer or tag #skinnymixers!


Serving: 230g | Calories: 339kcal | Carbohydrates: 12.2g | Protein: 21.7g | Fat: 18.8g | Saturated Fat: 8.4g | Sodium: 928mg | Sugar: 3.5g



  1. I have cooked this a few times, but I cook on low in my slow cooker. Great for having breakfast ready when hubby comes home off night shift and I am busy trying to get myself ready and out of the house in the morning.

    1. Rosita I would love to know how long you cook in the slow cooker for. This could be an easy dinner idea as well for busy days

  2. This was lovely! Unfortunately, now due to a tick bite several years ago, I can no longer eat any mammalian meat. I omitted the bacon and substituted chicken sausages in place of the pork chipolatas. Even with these changes it was a great hit!
    I’m now wondering if this can be frozen.

  3. Hi Nik, thank you for creating yet another fantastic meal for our families!! 😍
    Could you please add prep time / cook time / serves to this recipe?
    Thank you 🙏🏼

  4. Hi Nik, thank you for creating yet another fantastic meal for our families!! 😍
    Could you please add prep time/cook time/serves to this recipe?
    Thank you 🙏🏼

  5. I am not a morning person, so I love a breakfast recipe that can be prepared the night before. I prepared right up until step 5 and then put it in the fridge until morning. It turned out beautifully and was enjoyed by 4 adults and a toddler. Thanks for another winning recipe Nik!

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