Veggie Sausage Full English



Weekends were made for this hearty breakfast.  Add or take things away depending on your taste, diet or budget.


4 Linda McCartney's Sausages
200g baby potatoes
2 flat mushrooms
½ pock halloumi cheese
(swap 100g tofu for vegan)
Big handful of cherry tomatoes
2 eggs (or have extra sausages for vegan!) ½ tin baked beans
2 slices of toast
Butter, to garnish


Place your baking tray in the oven and preheat to 200°C.

Cut any larger potatoes in half, toss them with a little oil and arrange on the hot tray (careful!).

Add the flat mushrooms. Roast for 20 minutes, until the potatoes and mushrooms are mostly cooked.

While the veggies are roasting, cut the halloumi into chunks and get your veggie sausages out of the freezer.

Take the hot tray out of the oven and add the cherry tomatoes, halloumi pieces and sausages. Cook everything for a further 15 minutes.

While the rest of the breakfast is cooking, fry your eggs, heat up your baked beans and make your toast. Tuck in!

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