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Breakfast Bake

June 6, 2013

Melt into the morning and beyond

Inspired by a traditional bread pudding, I made this filling breakfast bake which included all of the popular British breakfast ingredients like eggs, bacon and muffins.  I flavoured the dish with coriander and mustard and used cheese as a topping which when melted turned the breakfast bake into a warming breakfast comfort food.  My goal was for this breakfast to provide a feeling of comfort to last long after lunch.  To boldly comfort which no breakfast has comforted before.

This recipe was adapted from Good Housekeeping Magazine (July, 2013).

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4 English Muffins, English mustard, 3 bacon slices (sliced up), 2 small handfuls of cocktail sausages, 250ml whole milk, 2 eggs, a handful of chopped coriander, 2 small handfuls of mozzarella and cheddar cheese, a handful of cherry tomatoes (halved).


1. Half the English muffins and spread the insides with mustard.
2. Overlap the muffins in an oven proof dish.
3. Scatter over the bacon slices and cocktail sausages.
4. In a small bowl beat the milk, eggs and coriander together.
5. Pour this over the muffins.
5. Scatter over the cheese and tomatoes.
6. Bake in the oven for 30 minutes at 180 degrees C.


From → Breakfasts

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