Hey! This Full English Breakfast Frittata is so easy to make and will store well in your cool box for a long journey. It’s filling and tasty and is bound to become a family favourite!
Make it veggie by swapping out the bangers for veggie ones, and add 1/2 – 1 tbsp of smoked paprika instead of the bacon.
You can also add leftovers cooked potatoes, chopped mushrooms, fried onions, black pudding and even baked beans if they’re your thing – I would drain most of the juice of those beans first though 😉
Here’s the recipe over on my blog: https://hedgecombers.com/full-english-breakfast-frittata
My Tri Cornered Leek/Wild Garlic Recipes: https://hedgecombers.com/category/wild-food/wild-garlic-recipes/
Today’s campsite: http://www.coastalfarmholidays.co.uk/
Nare Head: https://goo.gl/maps/RMZnJAcoUe72
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Makes 9 portions
4 bacon rashers smoked
salt & pepper
8 cherry tomatoes
150 g Cheddar cheese grated
Preheat the oven to 180c. Grease a 20cm baking dish (this size doesn’t need to be exact – if you dish is much bigger, simply reduce the cooking time. If it is much smaller, increase the cooking time.
Fry the sausages and bacon until cooked through. When cool enough to handle, cut up into bite sized pieces.
Beat the eggs in a large mixing bowl until well blended. Season with salt and pepper.
Pour the eggs into a greased baking dish, along with the sausage and bacon.
Ensure the meats are evenly spread out so each each bite will contain a little of everything.
Stud the top of the eggs with the cherry tomato halves.
Sprinkle the grated cheese over the top, and another grind of black pepper at this point would be a great idea.
Bake for 45 minutes, or until the top is golden brown and the egg is cooked through.
Remove from the oven and use a sharp knife to loosen the frittata from the edges of the baking dish. When cool enough to handle, remove from the dish and let fully cool before packing up in an airtight tub and refrigerating.
Until next time, happy camping!
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