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Breakfast in a pan


  • Heat some oil in a large heavy-bottomed pan and sauté the sausages and bacon until coloured. 
  • Then make some room in the pan and add the mushrooms with more oil, if needed, and cook until tender. 
  • When the sausages are cooked, beat the tomatoes with 2-3 tbsp cheese, the eggs, cream, seasonings and parsley.
  • Evenly spread out everything in the pan and pour in the egg mixture. Sprinkle with some more cheese and turn the heat down. Then cover and gently cook until the mixture 'trembles' in the centre. 
  • Cut into wedges and serve with plenty of buttered, toasted country-style bread on the side.


  • olive oil
  • 4 small pork sausages (or 2 large sausages cut into pieces)
  • 4 rindless bacon rashers, halved
  • 12-16 button mushrooms, cleaned
  • ½ punnet cherry tomatoes, halved
  • 4-5 tbsp grated tasty cheese
  • 6-8 eggs
  • a splash of cream
  • sea salt & freshly ground pepper
  • 2 tbsp chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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