Breakfast with Meat Options

Bacon, Egg & Cheddar Skillet

Crispy bacon with soft scrambled eggs and melted cheddar. The classic, in one pan.

Ingredients

• 4 slices bacon
• 3 eggs
• 30 g cheddar, grated
• 1 green onion, sliced
• Black pepper

Method

1. Cut the bacon into short pieces. Cook in a cold skillet over medium heat for 6–8 minutes, until crisp. Pour off all but 1 tbsp of the fat.
2. Beat the eggs with black pepper. Pour them into the pan.
3. Stir gently for 2–3 minutes, until just set.
4. Scatter with the cheddar and green onion and cover for 30 seconds to melt the cheese.

Canadian Back Bacon Egg Cups

Slices of Canadian back bacon baked into a muffin tin with an egg and cheddar in each. They keep well in the fridge.

Ingredients

• 6 slices Canadian back bacon
• 6 eggs
• 40 g cheddar, grated
• 1 green onion, sliced
• Black pepper

Method

1. Heat the oven to 375°F (190°C).
2. Press a slice of back bacon into each cup of a 6-cup muffin tin to make a little bowl.
3. Crack an egg into each cup. Season with black pepper.
4. Bake for 12–15 minutes, until the whites are set. Add the cheddar for the last 2 minutes.
5. Top with green onion. Cool and store in the fridge for up to 3 days.

Sausage, Pepper & Egg Scramble

Browned breakfast sausage with sweet pepper and fluffy scrambled eggs.

Ingredients

• 2 breakfast sausages (pork or chicken)
• ½ bell pepper, diced
• 3 eggs
• 1 tsp olive oil
• 1 green onion, sliced
• Salt and black pepper

Method

1. Slice the sausages into coins. Heat the oil in a skillet on medium-high and cook the sausage for 5 minutes, until browned.
2. Add the pepper and cook for 3 minutes.
3. Beat the eggs with salt and pepper. Pour them in and stir gently for 2–3 minutes.
4. Make sure the sausage is cooked through (no pink). Top with green onion.

Note: Choose sausage made only from meat, fat and spices, with no blood, offal or other by-products. Read the label or ask the butcher counter.

Sheet-Pan Bacon, Eggs & Tomatoes

Bacon, eggs and roasted tomatoes cooked together on one tray, with little to wash up.

Ingredients

• 6 slices bacon
• 4 eggs
• 150 g cherry tomatoes
• 1 handful (40 g) baby spinach
• Black pepper

Method

1. Heat the oven to 400°F (200°C). Line a baking sheet with foil.
2. Lay the bacon on one side of the sheet and put the tomatoes on the other. Bake for 8 minutes.
3. Make 4 gaps for the eggs and crack one into each. Bake for 5–7 minutes, until the whites are set.
4. Serve on the spinach with black pepper.

Ham & Cheese Omelet

A fluffy omelet with diced ham, melted cheddar and chives.

Ingredients

• 3 eggs
• 60 g cooked ham, diced
• 30 g cheddar, grated
• 1 tbsp butter
• 1 tbsp chopped fresh chives
• Black pepper

Method

1. Beat the eggs with black pepper.
2. Melt the butter in a non-stick skillet on medium-high. Pour in the eggs and stir gently for 30 seconds.
3. Leave for 1–2 minutes until nearly set. Add the ham and cheddar to one half.
4. Fold the other half over, slide onto a plate and top with chives.

Sausage & Spinach Frittata

A skillet frittata with browned sausage and spinach. Eat half now and keep the rest for tomorrow.

Ingredients

• 3 breakfast sausages (pork or chicken)
• 6 eggs
• 2 handfuls (80 g) baby spinach
• 60 g cheddar or mozzarella
• 1 tsp olive oil
• Salt and black pepper

Method

1. Heat the oven to 400°F (200°C). Slice the sausages into coins.
2. Heat the oil in an oven-safe skillet on medium-high. Cook the sausage for 5 minutes, until browned. Add the spinach until wilted.
3. Beat the eggs with salt and pepper. Pour over the sausage and scatter with the cheese.
4. Cook for 2 minutes, then put in the oven for 8–10 minutes, until set in the middle.
5. Make sure the sausage is cooked through. Cut into wedges.

Note: Choose sausage made only from meat, fat and spices, with no blood, offal or other by-products. Read the label or ask the butcher counter.

Back Bacon & Mushroom Cauliflower Hash

A low-carb hash made from finely chopped cauliflower, mushrooms and Canadian back bacon, topped with a fried egg.

Ingredients

• 100 g cauliflower, finely chopped (or 1 cup cauliflower rice)
• 3 slices Canadian back bacon, diced
• 60 g mushrooms, diced
• 1 tbsp olive oil
• ½ tsp paprika
• 1 egg
• Salt and black pepper

Method

1. Heat half the oil in a skillet on medium-high. Cook the cauliflower and mushrooms for 6 minutes, stirring now and then, until browned.
2. Add the bacon and paprika and cook for 3 minutes. Season, then move to a plate.
3. Add the remaining oil to the pan and fry the egg for 3 minutes.
4. Put the egg on the hash.

Homemade Sage Pork Sausage Patties with Eggs & Spinach

Simple breakfast sausage patties you make yourself from ground pork, so you know there are no by-products. Served with fried eggs and spinach.

Ingredients

• 250 g ground pork
• 1 tsp dried sage
• ½ tsp dried thyme
• ½ tsp paprika
• ¼ tsp salt
• Black pepper
• 1 tbsp olive oil
• 4 eggs
• 2 handfuls (80 g) baby spinach

Method

1. Mix the pork with the sage, thyme, paprika, salt and pepper. Shape into 4 small patties, about 1.5 cm thick.
2. Heat half the oil in a skillet on medium. Cook the patties for 4–5 minutes per side, until browned and cooked through (no pink, 160°F / 71°C). Move to a plate.
3. Add the remaining oil and fry the eggs for 3 minutes.
4. Wilt the spinach in the same pan for 1 minute. Serve with the patties and eggs.