Go Back

skinnymixer's English Breakfast Bake

Prep Time3 mins
Cook Time40 mins
Total Time43 mins
Servings: 6
Calories: 339kcal
Author: Skinnymixers


  • 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.


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