If you’re anything like me, you’ll love a recipe you can make without having to make a trip to the shops – something that can just use up whatever you already have in the house. Enter: Pepper Fried Eggs! Perfect little servings of egg, cooked inside bell pepper rings, and livened up with whatever other ingredients your heart desires.

This recipe is a game-changer for those lazy weekend mornings, when you want a bit of a special breakfast, but don’t want to have to work too hard for it. These eggs can handle whatever you throw at them – leftover veggies, cheese, herbs, or anything else you have on hand. It’s such a versatile recipe!

I like to make each egg different – variety is the spice of life, after all.

This time, I made 4 different kinds, using broccoli, cabbage, garlic, cheese, olives, and more, in various combinations… You only need a tiny amount of each ingredient, so don’t go buying anything specially – use it as an opportunity to clear out the fridge!

Ingredients and Substitutions

Here’s what you’ll need to make this recipe. See the printable recipe card below for detailed ingredient quantities.

• eggs
• bell peppers – any colour, but I find red, orange and yellow the best. Green peppers are less tasty.

Filling / topping ideas (use any or all of my ideas, or whatever else you have on hand!):

• finely chopped broccoli
• finely chopped cabbage
• grated cheese
• minced garlic
• herbs (dried or fresh)
• olives
• a small dollop of pesto
• jalapeños

Becca’s Top Tip

If it’s an ingredient that would benefit from a bit of cooking, like cabbage or garlic, add it underneath the egg. Or, if the ingredient is there to add flavour but doesn’t need to be cooked (like olives or cheese), you can add it on top of the egg.

Recipe Video

Equipment

This recipe requires a large, non-stick frying pan (or two smaller non-stick pans, if you don’t have one big enough). You’ll also need to cover the pan to help the eggs cook through, so if your pan has a lid, that’s ideal.

My all-time favourite brand for cookware is Circulon – they’re perfectly non-stick, and they last for years. You can see my favourite pans in all of my recipes!

I’d recommend this one for your pepper fried eggs – it’s suitably large, wonderfully non-stick, an it has a sturdy lid. Find it on Amazon US / Amazon UK (affiliate links).

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Printable Instructions

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Pepper Fried Eggs

Pepper fried eggs a super quick and easy vegetarian breakfast, and they can be personalised with any extra ingredients from the fridge!

Course Breakfast, Brunch

Diet Gluten Free, Vegetarian

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 2 people

Calories 161kcal

Author Becca Heyes

Ingredients

• 1/2 Tbsp butter or oil
• 2 large bell peppers (I used yellow and red)
• 4 medium eggs
• Your choice of toppings / fillings, e.g. finely chopped vegetables (I used broccoli and cabbage), grated cheese, dried herbs, minced garlic, chopped olives, jalapeños, a dollop of pesto, etc.

Instructions

• Cut a couple of thick slices from each pepper, making sure to cut crosswise to form complete rings. Remove any of the white ribs from the pepper slices, and rinse off any loose seeds. The top and bottom of the peppers can be kept to use in another recipe.
  
• Rub a little butter around the base of a large non-stick frying pan (or use a dash of oil, if you prefer), and place over a medium-low heat. When the butter is warm, add the rings of pepper next to each other on the base of the pan. Add your choice of fillings to each pepper ring (if any), especially those that require a bit of cooking, e.g. garlic, broccoli, cabbage.
  
• Break an egg into each pepper ring. Don’t worry if a little egg leaks out the bottom – you can always trim it off later if it bothers you.
  
• Add any additional toppings which don’t require as much cooking, such as grated cheese, olives, or black pepper.
  
• Cover the pan with a lid, and leave to cook over a medium heat until the eggs are cooked to your liking – perhaps around 5 minutes. If you don’t enjoy a runny egg, you might want to flip each piece of pepper over just before serving, to make sure the top is thoroughly cooked.
  
• Serve immediately. I like mine with some toast or a tortilla (crisped up in a dry frying pan).
  

Video

Notes

Nutritional information for this recipe will vary considerably depending on what extra ingredients you choose to add. The information shown is for plain pepper fried eggs, with no extra fillings. Adjust accordingly.

Nutrition

Serving: 2eggs | Calories: 161kcal | Carbohydrates: 3.1g | Protein: 11.5g | Fat: 11.6g | Saturated Fat: 4.6g | Cholesterol: 335mg | Sodium: 160mg | Potassium: 119mg | Fiber: 0.8g | Sugar: 2.3g | Calcium: 56mg | Iron: 2mg

Recipe FAQs

Other Egg Recipes

Vegetarian Breakfast Recipes

Easy Nut Roast (just mix + bake!)

Slow Cooker Corn Casserole

Feta and Roasted Vegetable Crustless Quiche

Pepper Fried Eggs (great fridge clearer!)

The post Pepper Fried Eggs (great fridge clearer!) appeared first on Easy Cheesy Vegetarian.

One of my favourite things about this dish is that when I say its name in a poor imitation of an American accent, it almost rhymes – ‘ricotta frittata’.

Unfortunately it doesn’t quite give the same effect in my usual English accent, but luckily, the recipe is good enough that I don’t mind a non-rhyming title. This ricotta frittata has a layer of sweet caramelised onions, fresh greens, and plenty of creamy ricotta cheese dolloped on top – it adds such an incredible luxury to the frittata!

If you’re not well versed in egg recipes, frittata is essentially a baked omelette, and it’s the perfect dish to make for brunch or a lazy weekend breakfast – just the thing to bring out in the morning when you have overnight guests! It’s such a simple dish, but it’s always a winner, and I love how customisable it is. You can essentially stick any vegetables you like into a frittata, and it will be awesome.

Ingredients

Here’s what you’ll need to make this recipe. You’ll also need a few cupboard staples, like oil, salt and pepper. See the printable recipe card below for detailed ingredient quantities.

• eggs
• ricotta cheese
• onions – I used regular brown onions, but shallots, red onions, or even leeks would also be delicious.
• parmesan cheese – make sure you choose a vegetarian one, as ‘real’ parmesan is made with rennet.
• rocket (arugula) – or any similar leafy green, e.g. baby spinach or watercress.
• milk
• dried thyme
• minced garlic – I used the kind from a jar, as it saves a lot of time, and it comes perfectly minced.

Becca’s Top Tip

If you haven’t got time to caramelise the onions ‘properly’, you can just fry them off more briefly – the frittata will still be tasty, but it will lack the sweetness that the caramelised onions will bring.

Equipment

If you’d like this onion frittata to be a one pan meal, you’ll need an oven-safe frying pan. My favourite pan, which you’ll see in tons of my recipe photos, is a non-stick Circulon frying pan. I’ve owned several of these pans over the years, because every time I need a new one (which doesn’t happen often – they last for years), I don’t hesitate to get a new one the same. I use this frying pan daily, and put it in the dishwasher each time, and it’s still as good as new 2 years later.

You can find Circulon pans on Amazon UK* and Amazon US* (affiliate links).

Becca’s Top Tip

It can be so easy to accidentally grab the handle of the frying pan after it’s been in the oven, burning your hand. A good tip is to always leave your oven glove resting on the handle of the pan when you put it down, so you’ll never forget to wear it!

Recipe FAQs

How long does it take to caramelise onions?

If you’re pushed for time, onions can be sautéed in just 5-10 minutes – but if you’re in less of a rush, cook them low and slow for perfect caramelisation. They can take up to an hour to caramelise fully.

Can I prepare frittata in advance?

Absolutely! Frittata is tasty served warm or chilled, so you can cook it in advance if needed, and store in the fridge for a day or two. If you need to reheat the frittata, it’s best done in the microwave.

What should I serve with ricotta frittata?

I love to serve crusty bread and butter alongside my frittata – it’s a must, in my eyes! I also served it with some olives and tomatoes, but if you’re serving it for breakfast, some sliced avocado might be nice.

Printable Recipe

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Creamy Ricotta Frittata with Caramelised Onions

A super creamy ricotta frittata with sweet caramelised onions and fresh greens – perfect for a tasty breakfast or brunch!

Course Breakfast, Brunch

Cuisine Italian

Diet Gluten Free, Vegetarian

Prep Time 1 hour hour

Cook Time 30 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 4 people

Calories 385kcal

Author Becca Heyes

Ingredients

• 1 Tbsp oil
• 3 onions, thinly sliced
• 85 g (~ 3 oz) vegetarian parmesan-style cheese
• 6 eggs
• 150 ml (~ 2/3 cup) milk
• 1 tsp minced garlic
• 1 tsp dried thyme
• 1/2 tsp black pepper
• 1 Tbsp butter
• 1 large handful (~ 30g / ~ 1 oz) greens, e.g. arugula (rocket), pea shoots, chopped spinach, watercress, etc.
• 250 g (~ 9 oz) ricotta cheese

Instructions

• Heat the oil in an oven-proof frying pan – mine measured 25cm in diameter – and add the sliced onions. Cook over a medium-low heat, stirring fairly regularly, for at least 20 minutes, until they are soft and golden brown. If you have time, you’ll get even more flavour into your onions by cooking them for even longer (up to an hour, if you have time!), at a lower temperature. I cooked mine for about 40 minutes.
• While the onions are cooking, finely grate the parmesan. Add it to a mixing bowl with the eggs, milk, garlic, thyme, and black pepper. Mix thoroughly with a whisk or fork, making sure the eggs are well beaten.
• When the onions are cooked to your liking, set the oven to 180°C (Gas Mark 4 / 350°F). Make a gap in the middle of the onions, and add the butter, allowing it to melt.
• When the butter has melted, turn off the heat. Mix the butter into the onions, and spread them out evenly across the bottom of the pan. Pour the egg mixture on top.
• Add a good handful of greens (I used rocket / arugula), and use a fork to press it down into the egg mixture. Dollop the ricotta cheese on top, and flatten it slightly with a fork, nestling it into the egg. You can add a little more black pepper to the top of your frittata if you like.
• Place the pan into the oven, and bake for around 25-30 minutes, or until the eggs are fully set. They will set from the outside of the pan inwards, so as soon as the middle is set, it’s ready. Allow to stand for 5 minutes before cutting into slices.

Nutrition

Serving: 1portion | Calories: 385kcal | Carbohydrates: 16.8g | Protein: 25.9g | Fat: 24.3g | Saturated Fat: 11.4g | Cholesterol: 290mg | Sodium: 556mg | Potassium: 387mg | Fiber: 2.1g | Sugar: 6g | Calcium: 553mg | Iron: 2mg

Other Egg Recipes

Vegetarian Breakfast Recipes

Easy Nut Roast (just mix + bake!)

Slow Cooker Corn Casserole

Feta and Roasted Vegetable Crustless Quiche

Pepper Fried Eggs (great fridge clearer!)

The post Creamy Ricotta Frittata with Caramelised Onions appeared first on Easy Cheesy Vegetarian.

If you’ve ever wanted an excuse to eat Tex-Mex food for breakfast (), these breakfast tostadas are just the thing!

They’re the perfect halfway point between a full English breakfast and a vegetarian taco – crispy baked tortillas topped with slightly spicy refried beans, garlicky spinach, tomatoes, and a fried egg. Breakfast has never looked so good!

One of my favourite things about these breakfast tostadas is how customisable they are. The toppings can be swapped for any number of other things, which makes them perfect to serve if you have friends over for brunch, especially if you’re dealing with a variety of dietary preferences! Just prepare a selection of toppings, and let your guests assemble their own.

Ingredients

Here’s what you’ll need to make this recipe. You’ll also need a few cupboard staples, like oil, salt and pepper. See the printable recipe card below for detailed ingredient quantities.

• mini tortillas (or if you prefer, you could use larger tortillas, and just make two mega tostadas, rather than four smaller ones)
• eggs
• refried beans – make sure you choose a vegetarian variety, as some brands contain lard. The Old El Paso ones are my all-time favourite (you can get them from Amazon UK / Amazon US).
• spinach
• garlic
• tomatoes
• avocado
• feta cheese

Becca’s Top Tip

This recipe will make 4 breakfast tostadas, which will serve 4 people for breakfast. Or, if you’re particularly hungry, you can double up and have 2 tostadas each.

Instructions

Here’s how to make this recipe – see below for the printable recipe with detailed ingredients and instructions.

Step 1: Spread a dollop of refried beans over each mini tortilla, and bake them until crispy. You might need to use two baking trays.

Step 2: Wilt some spinach in a pan, with plenty of garlic.

Step 3: Crack in the eggs, and add some sliced tomatoes. Cook to your liking.

Step 4: Serve the crispy tostadas topped with the eggs, garlicky spinach, tomatoes, sliced avocado, and crumbled feta cheese.

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Vegetarian Breakfast Tostadas

Start your day with big flavour and a satisfying crunch! These customisable vegetarian breakfast tostadas are the perfect Tex-Mex brunch.

Course Breakfast, Brunch

Cuisine Mexican, Tex-Mex

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 tostadas

Calories 384kcal

Author Becca Heyes

Ingredients

• 4 mini flour tortillas
• 4 Tablespoons refried beans
• 1 Tablespoon oil
• 2 cloves garlic, minced
• 3 large handfuls fresh spinach
• 4 eggs
• 2 medium tomatoes, sliced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 55 g (~ 2 oz) feta cheese, roughly crumbled
• 1 medium avocado, sliced

Instructions

• Preheat the oven to 190°C (Gas Mark 5 / 375°F).
• Lay the mini tortillas out on a baking tray (or use two baking trays, if needed). Add a dollop of refried beans to each tortilla, and spread them around with the back of the spoon. Bake for around 10 minutes, or until the tortillas are beginning to crisp up nicely and the beans are warmed through.
• Meanwhile, heat a dash of oil in a frying pan over a medium heat, and add the minced garlic. After a couple of minutes, add the spinach, and cook for a few more minutes until the spinach has wilted.
• Move the wilted spinach to the edge of the pan, and crack in the 4 eggs (or use a second pan if you don’t have space).
• Fry the eggs to your liking. I’m not a fan of super runny yolks, so I prefer to use a medium-low heat, and cover the pan to help the yolks cook. You could even scramble the eggs, if you prefer. I also like to warm through the tomatoes a little at this stage, by placing them on top of the eggs (you can serve the tomatoes as a cold topping if you prefer). Sprinkle everything with a little salt and pepper as it cooks.
• When the eggs are cooked to your liking, serve them on top of the crispy tortillas and beans. Top with crumbled feta, and some sliced avocado.

Notes

Feel free to swap any toppings you don’t like. Fried mushrooms, scrambled eggs, scrambled tofu, etc. would all be great alternatives.

Nutrition

Serving: 1tostada | Calories: 384kcal | Carbohydrates: 32.7g | Protein: 14.8g | Fat: 22.5g | Saturated Fat: 6.6g | Cholesterol: 176mg | Sodium: 834mg | Potassium: 838mg | Fiber: 7.7g | Sugar: 3.7g | Calcium: 147mg | Iron: 3mg

The post Vegetarian Breakfast Tostadas appeared first on Easy Cheesy Vegetarian.

These Mexican baked eggs are the perfect brunch for a lazy Sunday morning!

They’re essentially a combination of shakshuka and huevos rancheros – and if you don’t know what either of those things are, here’s a quick overview of these Mexican baked eggs:

baked eggs + a simple bean chilli + crispy cheese

It’s such a good combo!

The eggs soak up heaps of incredible flavour from the chilli – it’s so good served with a soft tortilla to mop up the plate.

This is such an easy recipe to prepare, and you can put your own spin on things by using different veggies in the vegetarian chilli, or finishing your plate with different toppings (I love some freshly sliced avocado!).

I’ll admit, the ingredients list isn’t the shortest, but don’t let that put you off – it’s really just a case of chucking everything into a pan and letting it all bubble away nicely (the perfect one pot meal). You can always use leftover chilli from the night before to speed things up, if you have some!

Ingredients

Here’s what you’ll need to make this recipe. You’ll also need a few cupboard staples, like oil, salt and pepper. See the printable recipe card below for detailed ingredient quantities.

• eggs
• black beans – I always use canned, for convenience.
• tinned tomatoes
• vegetables – I used sweetcorn, red pepper and onion.
• pickled jalapeños (if you like a bit of heat)
• garlic
• grated cheese – I used cheddar
• spices (cumin and smoked paprika)
• fresh cilantro (coriander), to garnish

Becca’s Top Tip

If you’re serving this as a light breakfast, or as part of a wider brunch buffet, one egg per person should be enough, so the recipe will serve 4. Or, if you’re serving it on its own as a more substantial lunch, opt for 2 eggs per person (so the recipe will serve 2 people).

Equipment

An oven-safe frying pan is ideal for this recipe, because it can initially be used on the stove top to make the chilli, then transferred to the oven to bake the eggs. If you don’t have a suitable pan, you’ll need to transfer the mixture to an oven-safe dish for baking.

In my experience, it’s worth spending a little more for good quality frying pans, which will last for years. This one on Amazon UK / Amazon US is from the same brand as the ones I use and love. It’s nice and deep, safe to use in the oven and dishwasher, and also comes with a lid, which makes it even more versatile.

Instructions

Here’s how to make this recipe – see below for the printable recipe with detailed ingredients and instructions.

Step 1: Begin to sauté your choice of vegetables – I used sweetcorn, peppers and onions.

Step 2: Add garlic, spices, and some jalapeño peppers.

Step 3: Add black beans and canned tomatoes.

Step 4: Make 4 dips in the chilli mixture, and crack in the eggs.

Step 5: Cover with grated cheese, and bake until the eggs are cooked to your liking.

Becca’s Top Tip

I’m not a huge fan of runny eggs, so I baked my eggs for a little longer than you might want to – about 20 minutes. If you prefer a runny yolk, check them after just 10-15 minutes in the oven.

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Mexican Baked Eggs

These Mexican baked eggs, cooked in a simple bean chilli, are a cross between shakshuka and huevos rancheros – a great Sunday morning brunch!

Course Breakfast, Brunch

Cuisine Mexican, Tex-Mex

Diet Vegetarian

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 2 people

Calories 554kcal

Author Becca Heyes

Ingredients

• 1 Tablespoon oil
• 1 medium onion, diced
• 1 red pepper, diced
• 50 g (~ 1/3 cup) sweetcorn kernels (I used frozen)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 2 cloves garlic, minced
• Few pieces pickled jalapeños, chopped (optional)
• 400 g tin black beans, drained (240g, or ~ 1 1/4 cups, when drained)
• 400 g tin (~ 1 1/3 cups) chopped tomatoes
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 4 eggs
• 50 g cheddar cheese, grated (~ 1/2 cup when grated)
• Fresh coriander (cilantro), to serve

Instructions

• Heat the oil in a frying pan. If you have an oven-safe pan, that’s ideal – otherwise, you will just need to transfer the mixture to an oven-safe dish later.
• Add the chopped onion, pepper and sweetcorn to the pan, and cook over a medium heat for 5 minutes, until softened.
• Add the cumin and paprika, along with the minced garlic and the chopped jalapeños, if using. Cook for a couple more minutes.
• Heat the oven to 190°C (Gas Mark 5 / 375°F).
• Add the black beans and chopped tomatoes, as well as some salt and pepper. Mix to combine, bring to a simmer and allow to cook for 5 more minutes.
• If your frying pan isn’t oven-safe, transfer the mixture to a baking dish.
• Make 4 small dips in the bean mixture, and crack in the 4 eggs. Sprinkle with grated cheese, and place in the oven for between 10 and 20 minutes, until the eggs are cooked to your liking. I cooked mine for 20 minutes, as I like a firm egg yolk. If you prefer a runny yolk, check them after 10-15 minutes. Serve immediately, topped with fresh coriander (cilantro), if desired.

Notes

I’ve said this recipe will feed 2 people, which accounts for 2 eggs per person. It’s a generous portion – if you’re serving the dish as a light breakfast, or as part of a wider brunch spread, one egg per person will be enough (it’s pretty filling!), and the recipe will serve 4.

Nutrition

Serving: 1portion | Calories: 554kcal | Carbohydrates: 55g | Protein: 31.7g | Fat: 25.9g | Saturated Fat: 9.2g | Cholesterol: 354mg | Sodium: 1071mg | Potassium: 1306mg | Fiber: 15.4g | Sugar: 7.7g | Calcium: 343mg | Iron: 8mg

The post Mexican Baked Eggs appeared first on Easy Cheesy Vegetarian.

Scrambled eggs are so underrated. They’re soft and creamy, perfect on some crunchy buttered toast, and they’re just as good for a quick breakfast as they are for a special weekend brunch.

These Mediterranean scrambled eggs with feta take the standard recipe up a notch (or perhaps 2 or 3 notches). All the mix-ins help to bulk the eggs out a bit, as well as adding loads of nutrients (they do always say you should try to eat the rainbow!).

Do they look a bit of a mess? Eh, kinda. Are they packed with incredible flavours from fresh vegetables, olives and feta cheese? Also yes.

You can add all sorts of things to improve your simple scrambled eggs on toast, but this time I stuck with Mediterranean flavours. Tomatoes, peppers, olives, capers, feta… these are seriously delicious.

These Mediterranean eggs are creamy, fluffy, juicy, crunchy, salty, and just about every other descriptor you can think of.

Plus, they couldn’t be easier to make!

Ingredients

Here’s what you’ll need to make this recipe. You’ll also need some kitchen staples, like oil and black pepper.

• eggs
• bell peppers. I actually used 3 mini peppers, as I thought the different colours would look pretty, but feel free to just use 1 regular pepper instead! Red, orange or yellow are the tastiest; green is a bit less sweet.
• cherry tomatoes
• spring onions (red or white onions would be fine too!)
• capers
• black olives
• feta cheese
• dried oregano (other dried herbs would also work, e.g. thyme or basil)
• fresh parsley

See the printable recipe card below for detailed ingredient quantities.

Instructions

Here’s how to make this recipe – see below for the printable recipe with detailed ingredients and instructions.

Step 1: Chop the tomatoes, spring onions and peppers.

Becca’s Top Tip

With most of my recipes, I tend to chop my vegetables as I go along, and just add them to the pan whenever they’re ready. But since eggs cook quite quickly, it’s worth being prepared and having your vegetables and other mix-ins ready before you start cooking.

Step 2: Begin to cook off the peppers and onions. These take a little longer to cook than the other ingredients – but since it’s nice to retain a little bit of crunch, they only need a minute or two.

Step 3: Add the eggs and the remaining ingredients to the pan.

Step 4: Break the egg yolks, and cook everything slowly, gently stirring to combine.

Becca’s Top Tip

For the creamiest scrambled eggs, cook them over a slightly lower heat, stirring regularly. If you cook the eggs over a higher heat, they will cook more quickly, but will be firmer in texture.

Step 5: Serve on a thick slice of generously buttered toast.

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Mediterranean Scrambled Eggs with Feta

These Mediterranean scrambled eggs take the standard recipe up a notch, with incredible flavour from fresh veg, olives and feta cheese.

Course Breakfast

Cuisine Mediterranean

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 2 people

Calories 359kcal

Author Becca Heyes

Ingredients

• 1/2 Tablespoon oil
• ½ Tablespoon butter
• 2 spring onions, chopped
• 1 bell pepper (or 3 mini bell peppers), chopped
• 1/2 teaspoon dried oregano
• 4 eggs
• ~ 10 cherry tomatoes, quartered
• 2 Tablespoons sliced black olives
• 1 Tablespoon capers
• 75 g (~ 2 ½ oz) crumbled feta cheese
• Black pepper
• Few sprigs fresh parsley, chopped
• 1 Tablespoon pumpkin seeds
• To serve: buttered toast (optional)

Instructions

• Warm the oil and butter in a non-stick frying pan, and add the chopped onions and pepper, along with the dried oregano. Cook for a minute or two over a medium heat.
• Then crack the eggs into the pan, and also add the cherry tomatoes, olives, capers, feta, and a generous amount of black pepper. Break the egg yolks, and stir gently to combine. Cook for a few minutes over a medium-low heat, until cooked to your liking.
• Add the fresh parsley just before serving, and serve on buttered toast, scattered with a few pumpkin seeds.

Notes

Scrambled eggs are best eaten soon after cooking, but you can prepare the mix-ins in advance if needed.

Nutrition

Serving: 1portion | Calories: 359kcal | Carbohydrates: 11.2g | Protein: 19g | Fat: 27.5g | Saturated Fat: 11.3g | Cholesterol: 368mg | Sodium: 891mg | Potassium: 250mg | Fiber: 3g | Sugar: 5.6g | Calcium: 292mg | Iron: 4mg

The post Mediterranean Scrambled Eggs with Feta appeared first on Easy Cheesy Vegetarian.

Mushrooms on toast is such a classic brunch dish – but this isn’t just your bog standard, basic recipe. It’s a simple dish that’s been made extra special – with garlic and shallots, fresh herbs, a creamy sauce with a touch of Dijon mustard, and a little bit of gooey cheese… these truly are the ultimate creamy mushrooms on toast. The flavours are just incredible!

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It’s hard to make creamy mushrooms bad – even just sautéed with a little garlic, they’ll probably end up delicious. But with just a few simple additions, they can really be elevated to something seriously special.

This dish would be absolutely perfect served for brunch on a lazy Sunday morning. And since it’s just that bit more special than your standard cooked breakfast, it’s good enough to serve to guests!

The World Cook

This recipe was actually inspired by a new TV show called The World Cook, which is now streaming on Prime Video. The 7-part series has been put together by travel experts TUI, and it sees 16 contestants compete in 6 of TUI’s incredible holiday destinations (including Majorca, Croatia and Mexico), each hoping to be crowned as the ultimate ‘World Cook’.

The show is hosted by the much-loved Emma Willis, and the flamboyant Fred Sirieix of First Dates fame. In each episode, the competitors are faced with country-specific cooking challenges, showcasing food and recipes from around the world.

Cooking and eating my way around the world, in some incredible destinations, pretty much sounds like my idea of heaven – so this one is definitely worth the watch!

These creamy mushrooms are inspired by one of the recipes cooked in the Quarter Finals of the competition, in Austria. The original recipe in the TV show uses a hard Austrian mountain cheese, but you can use any similar hard cheese instead, if you can’t get your hands on the real deal!

You can watch The World Cook on Prime Video from today, and if you spot any destinations that inspire you, book your next trip on the TUI website!

Ingredients

Here’s what you’ll need to make this recipe:

• mushrooms – I used chestnut mushrooms, but use your favourite kind. You could even try mixing a few different types of mushroom if you’re feeling really fancy.
• bread – I used a lovely crusty baguette. Any kind of bread will work, but ideally go for something a bit special rather than a plain white loaf.
• garlic – fresh garlic is best, but garlic puree is also great.
• shallots – or half a regular onion, if you prefer.
• lemon – you can use shop-bought lemon juice instead if that’s all you have.
• Dijon mustard
• creme fraiche – full fat is best.
• ground nutmeg
• fresh herbs – chives and parsley. For this recipe, fresh is definitely preferable over dried.
• parmesan cheese – make sure you choose a vegetarian version if needed, as ‘real’ parmesan cheese is made with animal rennet. I find that a generic ‘hard cheese’ is usually vegetarian (and usually cheaper!).

See the printable recipe card below for detailed ingredient quantities.

Becca’s Top Tip

Each ingredient in the recipe adds its own special little touch, but they’re not all essential. If you need to skip the lemon, or the nutmeg, or the mustard, don’t worry too much! It will still be delicious.

Instructions

Here’s how to make this recipe – see below for the printable recipe with detailed ingredients and instructions.

Step 1: Sweat off the shallots and garlic in some butter and olive oil. A nice low heat will help them to soften and become sweet and fragrant, without browning.

Step 2: Add the chopped mushrooms, and continue to cook over a medium heat.

Step 3: Add the creme fraiche, and the other sauce ingredients, and mix well to combine.

Step 4: Toast some slices of bread. I toasted mine with some butter in a frying pan, which helps to make it extra crispy and tasty. You can just use a regular toaster if you prefer!

Step 5: Serve the creamy garlic mushrooms on the toast. Top with some extra fresh herbs, grated cheese, and plenty of black pepper.

Becca’s Top Tip

The mushroom mixture can be prepared in advance, and reheated either in the microwave or in a frying pan (you may need to add a dash of water if the mixture has begun to dry out at all). It’s best to prepare the toast just before serving.

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Creamy Mushrooms On Toast

These creamy mushrooms on toast are a simple dish, but made extra special – with garlic and shallots, fresh herbs, and a silky, creamy sauce.

Course Breakfast, Light lunch

Cuisine British

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 2 people

Calories 330kcal

Author Becca Heyes

Ingredients

• 1 Tbsp butter
• 1 Tbsp olive oil
• 3-4 small shallots, finely chopped (or ½ large onion)
• 4 cloves garlic, finely chopped
• 250 g (~ 9 oz) mushrooms (I used chestnut mushrooms), roughly chopped
• ½ tsp ground nutmeg
• Black pepper
• 1 Tbsp creme fraiche
• 1 tsp Dijon mustard
• 1 Tbsp lemon juice
• 2 Tbsp finely grated vegetarian parmesan-style cheese
• 2 large (or 4 small) slices of bread – I used thick slices of baguette
• Few sprigs fresh parsley, chopped
• Few sprigs fresh chives, chopped

Instructions

• Add the butter and olive oil to a frying pan, and set the heat to medium or medium-low (my stove was set to 4 out of 9). When the butter has melted, add the chopped shallots and garlic, and allow them to sweat for a few minutes. If they begin to brown at all, turn the heat down.
• Add the chopped mushrooms, along with the nutmeg, salt, and plenty of black pepper. Continue to cook over a medium heat for a further 5-10 minutes, until the mushrooms have cooked down and released their liquid.
• Add the creme fraiche, Dijon mustard, lemon juice and parmesan-style cheese, and gently stir until the ingredients have melted together to give a glossy sauce.
• When the mushrooms are nearly ready, toast the slices of bread. I toasted mine in a frying pan in a little butter, but you can use a regular toaster if you prefer.
• Stir the fresh herbs through the creamy mushrooms, and serve on the toasted bread. If desired, top with some extra black pepper, grated cheese, and/or fresh herbs.

Notes

The creamy mushrooms can be prepared in advance, and reheated either in the microwave or in a frying pan. You can add a dash of water if they’ve begun to dry out at all. It’s best to prepare the toast just before serving.

Nutrition

Serving: 1portion | Calories: 330kcal | Carbohydrates: 28.3g | Protein: 15.4g | Fat: 19.3g | Saturated Fat: 8g | Cholesterol: 28mg | Sodium: 415mg | Potassium: 644mg | Fiber: 5g | Sugar: 5g | Calcium: 211mg | Iron: 6mg

The post Creamy Mushrooms On Toast appeared first on Easy Cheesy Vegetarian.

These egg in a hole breakfast sandwiches are the ideal way to start the day. They’re crispy and cheesy, with fresh tomato and avocado – and when you bite into the egg, it coats everything with oozing runny yolk.

If this is what you wake up to, you know it’s going to be a good day.

Weekend breakfast idea

Breakfast can be boring. We don’t have much time in the mornings, so I tend to get in a bit of a rut – just a quick bowl of cereal every day, with the occasional bowl of porridge or slice of toast every now and then.

That’s why I like to make something a bit more exciting on the weekends, when we have a bit more time on our hands – perhaps some beans on toast, mushrooms on toast, or scrambled eggs on toast (…I like toast).

These egg in a hole breakfast sandwiches are just the ticket!

They’re still pretty quick to make – on the table in about 15 minutes max!

What is egg in a hole?

Just in case you’re not familiar with egg in a hole, it’s pretty easy to explain: It’s an egg. In a hole.

It’s literally just a baked egg cooked inside a piece of toast. And it’s as wonderfully simple, and as wonderfully delicious, as it sounds. Sometimes the simplest things really are the best.

There are all sorts of other names for this dish, depending on where in the world you live. You may know it as ‘egg in a basket’, or even as ‘toad in the hole’ (though in the UK this means something different!).

These egg in a hole breakfast sandwiches combine a simple egg in a hole with a few additional ingredients to make a hearty, flavourful toasted sandwich that’s perfect for breakfast.

How to make breakfast sandwiches

The key to making a perfect breakfast sandwich is to choose good quality ingredients. There are only 5 ingredients in these sandwiches, so it’s worth getting the good stuff.

• good quality, crusty bread
• fresh avocado
• dark red tomatoes that smell like a greenhouse
• mature cheddar cheese slices
• fresh eggs

That’s all you need! Here’s how to make your breakfast sandwiches.

Step 1: Toast the bread

Cut a hole in one of the slices of bread. You can use a cookie cutter if you have one, or just cut around the top of a circular glass.

Or if you’re less concerned with everything looking beautiful, just rip an egg-sized hole in the middle of the bread. Nobody’s judging you here.

Spread each piece of bread with plenty of butter (much tastier than oil), and cook each side in a frying pan until it’s nice and crispy.

Don’t waste the circle you cut out, by the way – it’s perfect for nibbling as you cook…

Step 2: Add fillings

Load up the intact slice of toast with your choice of breakfast sandwich fillings. I went for fresh tomatoes and avocado, and some sliced cheddar cheese.

The veg will warm through slightly, but not so much that they’re not still crisp and fresh-tasting.

Crack an egg into the hole in the second piece of bread.

Step 3: Cover and cook

Cover the pan with a lid, and let it cook for a few minutes. The lid will keep the heat in, allowing the egg to cook through, and the cheese to melt.

It should only take a few minutes to cook. If you prefer a solid egg yolk, you can flip that piece over to cook a bit more. I left mine runny in the middle.

Then just sandwich the two pieces of bread together, and you’re done!

What else can you put in breakfast sandwiches?

These breakfast sandwiches are seriously easy to customise. You could make them differently every time, if you’re not a creature of habit like I am.

Basically, any vegetarian breakfast food can go in a sandwich. Here are a few ideas:

• vegetarian sausages or vegetarian bacon (pre-cook them before adding to the sandwich)
• sautéed mushrooms
• a spoonful of British-style baked beans
• wilted spinach

You could even swap the toast for a large English muffin, a waffle, or a bagel, for a bit of a change!

What would you put in your breakfast sandwiches?

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Egg in a Hole Breakfast Sandwiches

These egg in a hole breakfast sandwiches are an easy and super satisfying weekend breakfast idea that can be customised however you like!

Course Breakfast

Cuisine American

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 1 sandwich

Calories 578kcal

Author Becca Heyes

Ingredients

• 2 slices good quality crusty bread
• 1/2 tbsp butter
• 1 egg
• 1/2 small avocado, sliced
• 2 slices cheddar cheese
• 1/2 large tomato, sliced

Instructions

• Cut a hole in the middle of one of the pieces of bread. Butter both sides of the two slices, and place them in a frying pan over a medium-low heat. Cook for a few minutes, until the underside is crispy, then flip them over.
• Crack an egg into the hole in the bread. Add the three other ingredients (avocado, cheese, tomato) to the second piece of bread. Cover the pan with a lid, and cook for a few more minutes, until the bread is crispy underneath, the cheese has melted, and the egg is cooked to your liking. If you’d like the egg to be cooked more, just flip that piece of bread over for a minute or so.
• Sandwich the two pieces of bread together, and serve immediately.

Nutrition

Serving: 1sandwich | Calories: 578kcal | Carbohydrates: 40.1g | Protein: 21.1g | Fat: 38.3g | Saturated Fat: 15.6g | Cholesterol: 215mg | Sodium: 642mg | Potassium: 744mg | Fiber: 7.5g | Sugar: 5.9g | Calcium: 352mg | Iron: 4mg

Looking for another weekend breakfast idea? Try my vegetarian full English breakfast burritos!

The post Egg in a Hole Breakfast Sandwiches appeared first on Easy Cheesy Vegetarian.

You’ve heard of a full English breakfast. You’ve heard of a breakfast burrito. But have you ever put the two together? I’m amazed I haven’t tried it sooner, because it actually works beautifully – these full English breakfast burritos make the perfect cooked breakfast for a lazy Sunday morning!

What is a breakfast burrito?

I’m sure loads of you are familiar with breakfast burritos, but they’re not hugely popular here in the UK – it’s not an item you’ll commonly see served at a café. But in my opinion, they’re one of the best breakfast items out there.

All sorts of delicious breakfast items, wrapped up in a soft tortilla, cooked until it’s all hot and crispy… it’s incredible.

Burritos are one of my Tex-Mex favourites, and while I would usually make burritos for dinner, it’s great to have an excuse to eat them for breakfast too!

What’s in a full English breakfast?

These full English breakfast burritos bring a bit of British to your burrito, as they’re stuffed with everything you’d find in a typical vegetarian full English breakfast.

Well, maybe not everything – there’s only so much you can fit inside a tortilla – but there are definitely enough different elements inside for you to feel the full English flavours coming through.

I stuffed my full English breakfast burritos with:

• fried eggs
• vegetarian sausages
• garlic sautéed mushrooms
• British-style baked beans

You could also add:

• grilled tomatoes
• vegetarian bacon
• hash browns
• halloumi cheese
• scrambled eggs (instead of fried, not as well!)

Start by getting each element ready individually – then you can combine them into one incredible full English breakfast burrito.

First up: the fried egg

Fried eggs (or occasionally scrambled) are one of the most important parts of a vegetarian full English breakfast.

I like to cook my eggs over a fairly low heat, so they don’t get crispy and burnt on the bottom – I prefer a soft egg white that’s just set. I flip the eggs over for the last few seconds, just to make sure it’s not gooey on top.

For breakfast burritos, leave the yolk slightly runny – when you cut the burrito open, and it all oozes out… yum.

Next, garlic mushrooms

Mushrooms are another must-have on a full English. And the only things better than sautéed mushrooms are sautéed garlic mushrooms!

There’s very little better than mushrooms sautéed (preferably in butter) with heaps of garlic, so that’s what I always do. The smell is just incredible!

Plus, it’s always nice to have some kind of vegetable on your plate…

Vegetarian sausages

I don’t often use ‘fake meat’ in my recipes here on the blog, but vegetarian sausages (or veggie bacon, if you prefer) are vital for a full English breakfast.

If you’re not a fan of the shop-bought ones, feel free to make your own vegetarian sausages – they’re not quite the same as the meat-style ones you can buy, but they still taste amazing.

I used leftover sausages (we had a BBQ the day before!), which really helped to make these breakfast burritos quick and easy to throw together.

Finally – baked beans

The final piece of the puzzle is some British-style baked beans. They’re one of the most iconic British staples, so they’re pretty widely available in various countries, but if you can’t find them, you can always buy online – Heinz and Branston brands are both awesome.

You can also make your own, if you prefer. My vegetarian baked beans recipe makes baked beans that are a bit more gourmet than the ones you get in a tin, but delicious nonetheless!

Full English breakfast burrito

Finally, turn your breakfast into a burrito! Just pile up all the different elements of you breakfast onto a large flour tortilla.

I added some grated cheese to mine – partly because it’s delicious, and why on earth wouldn’t you want to add cheese to your breakfast? and partly because when the cheese melts, it helps to stick your burrito together and keep everything nice and tidy.

Get it crispy

When you’ve wrapped up your breakfast burrito, cook it for a few minutes each side in a dry frying pan.

Cooking your burrito helps it to get nice and hot and crispy. All of the separate elements of your full English breakfast cook together into one cohesive brunch dish that you can pick up in your hands – just perfect!

What would you put in your full English breakfast burrito?

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Full English breakfast burritos

These full English breakfast burritos are the ultimate weekend brunch – all the best bits of a vegetarian full English, wrapped up in a crispy tortilla!

Course Breakfast

Cuisine British, Mexican, Tex-Mex

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 1 burrito

Calories 625kcal

Author Becca Heyes

Ingredients

• 2 vegetarian sausages
• 1 tbsp oil
• 1 egg
• ~ 4 small mushrooms, sliced
• 1 clove garlic, minced
• 1 large flour tortilla
• 2 tbsp British-style baked beans (e.g. Heinz or Branston), heated
• 2 tbsp grated cheddar cheese

Instructions

• Cook the vegetarian sausages according to the instructions on the packet (usually around 20 minutes in the oven).
• Heat a dash of oil in a frying pan, and crack in the egg. Cook to your liking – I usually leave the yolk runny, but turn the egg over for the last 20 seconds or so, to make sure it’s not too gooey on top.
• Remove the cooked egg from the pan, and add the sliced mushrooms and garlic. Cook for a few minutes, until soft and fragrant.
• Lay a large flour tortilla on a plate, and add the fried egg, garlic mushrooms, cooked sausages (I halved mine lengthwise), and a couple of spoonfuls of warm baked beans. Top with a little grated cheese.
• Fold in the two ends of the tortilla, then either roll it up (for a rounder burrito), or fold in the remaining two sides (for a flatter one) – if needed, see here for detailed photos showing how to fold a burrito.
• Place the burrito seam-side down in a dry frying pan, and cook for a few minutes over a medium heat, until the underside is golden brown and crispy. Turn the burrito and repeat on the other side. Best served immediately.

Nutrition

Serving: 1burrito | Calories: 625kcal | Carbohydrates: 36.7g | Protein: 39.5g | Fat: 34.4g | Saturated Fat: 9.5g | Cholesterol: 179mg | Sodium: 638mg | Potassium: 570mg | Fiber: 6.6g | Sugar: 6.8g | Calcium: 211mg | Iron: 5mg

If you’d like to find out more, check out my recipe for a vegetarian full English breakfast:

The post Full English Breakfast Burritos appeared first on Easy Cheesy Vegetarian.

We Brits are known for eating stuff on toast. There’s nothing that can’t be improved by serving it on a slice of crispy, buttery toasted bread! Mushrooms on toast, cheese on toast, and of course, best of all – baked beans on toast.

For a really special version, try these homemade vegetarian baked beans – they’re quick and easy to make, and they make an utterly delicious breakfast or lunch.

What are British baked beans like?

I know some non-Brits find it really strange that we eat baked beans on toast – but if pretty much everyone in the UK agrees that baked beans are awesome, it must be true.

As far as I’m aware, British baked beans are nothing like the American version. American baked beans are very sweet in a rich, dark sauce, whereas British baked beans are much lighter and more tomatoey, and nowhere near as sweet.

These homemade baked beans aren’t quite like the kind we buy in tins here – don’t be expecting that they’re a perfect replica of Heinz or Branston beans! Those are amazing in their own right, but these are gourmet baked beans, in a thick tomato sauce with heaps of flavour.

Rich tomato sauce

The recipe starts by cooking off some onion and garlic, then adding a few tasty ingredients that give the tomato sauce its beautiful flavour – smoked paprika, soy sauce, dried herbs, even a little sprinkle of sugar.

The sauce ends up being the perfect balance of smoky, salty and sweet – much richer than the canned version!

What beans should I use for homemade baked beans?

Then, just add some passata (tomato sauce) and some beans. I used cannellini beans, but baked beans you’d buy in a tin are made with haricot beans – so just use whatever you fancy.

Leave the beans to simmer for a while until they’re piping hot. The whole recipe only takes about 15 minutes in total, so it’s a really quick meal – not actually that much longer than opening a tin! And so much more satisfying.

How to use baked beans

We Brits usually eat our baked beans in a few different ways:

• on toast (sometimes with a bit of grated cheese on top)
• as part of a (vegetarian!) full English breakfast
• as a topping for a jacket potato
• as a side dish, especially with veggie sausages and chips!

Of course, you’re not limited to just these ideas – baked beans are also great inside a toasted sandwich, used as an ingredient in bean soups and bean stews, stirred through cheesy pasta with beans, and much more… I use them alllll the time.

Homemade baked beans on toast

If you do opt to serve your baked beans on toast, they make a great light meal.

I usually serve beans on toast for lunch, as it’s a bit more than I usually eat for breakfast, but plenty of people prefer beans on toast for breakfast.

Feel free to add some breakfasty extras on the side – a fried egg, some sliced avocado, grilled tomato, fried mushrooms… all British breakfast staples!

How can I adapt this recipe?

I feel like this entire blog post is just me giving you a thousand different ways to serve these baked beans – but I’m not going to stop just yet.

Feel free to adapt the recipe however you fancy – it’s the sort of thing you can pretty much throw anything into, and it will be great:

• add some Indian spices for curried baked beans (maybe served in chapattis instead of on toast!)
• or add TexMex spices for chilli-inspired baked beans to wrap up in a tortilla
• swap the cannellini beans for black beans, chickpeas, kidney beans, or whatever else you have on hand
• add a dollop of BBQ sauce for a deeper flavour

Whatever you decide to do with the recipe, and however you choose to serve your homemade vegetarian baked beans, they’ll never fail to satisfy.

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Homemade vegetarian baked beans

Baked beans are a British staple! Try these homemade vegetarian baked beans for a gourmet version – made in just 15 minutes.

Course Breakfast, Light lunch

Cuisine British

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 2 people

Calories 230kcal

Author Becca Heyes

Ingredients

• 1 tbsp oil
• 1/2 onion (or 1 small onion), finely diced
• 2 cloves garlic, minced
• 1 tbsp tomato puree
• 1/2 tbsp soy sauce
• 1 tsp sugar
• 1/2 tsp smoked paprika
• 1/4 tsp dried thyme
• Salt
• Black pepper
• 400 g tin cannellini beans or haricot beans, drained (240g, or ~ 1 1/4 cups, when drained)
• 125 ml (~ 1/2 cup) passata or tomato sauce

Instructions

• Heat a dash of oil in a small saucepan, and add the diced onion and garlic. Cook over a medium-low heat for 5 minutes, until soft and translucent. Add the tomato puree, soy sauce, sugar, smoked paprika, and dried thyme, as well as a generous pinch of salt and pepper, and mix well. Cook for another couple of minutes, stirring constantly.
• Next add the drained cannellini beans and passata, and bring to a gentle simmer. Cook for 5 more minutes (or a little longer, if preferred), and serve hot. I garnished mine with a little parsley.

Video

Nutrition

Serving: 1portion | Calories: 230kcal | Carbohydrates: 31.1g | Protein: 9g | Fat: 7.8g | Saturated Fat: 1.1g | Cholesterol: 0mg | Sodium: 309mg | Potassium: 443mg | Fiber: 8.6g | Sugar: 4g | Calcium: 44mg | Iron: 2mg

The post Homemade Vegetarian Baked Beans appeared first on Easy Cheesy Vegetarian.

I never know what to make for breakfast when we have friends or family to stay, especially around the holidays. Cereal and toast just don’t seem special enough, and there are only so many times I can serve up scrambled eggs before I feel the need to make something different. This strawberry and blueberry pancake pudding is the perfect solution – it can be prepared in advance and thrown in the oven first thing in the morning, and it’s super tasty!

Dessert or brunch?

This pancake pudding is inspired by one of my favourite dessert recipes – bread and butter pudding. It’s a British dessert that can be made in any flavour combination you fancy – I usually use strawberry jam or chocolate spread, and serve it drizzled with plenty of cream!

But with a few minor alterations, there’s actually no reason why bread and butter pudding can’t make a perfectly acceptable breakfast or brunch. The ingredients are all things you’d find in any number of other breakfast dishes:

– pancakes
– fresh fruit
– Greek yogurt
– eggs
– milk

The only ingredient that’s a little less healthy is a bit of sugar – but you could easily switch this for maple syrup, if you wanted to. Personally, I think there’s nothing wrong with having a little bit of sugar for breakfast on a special occasion (it’s no worse than sugary breakfast cereal!).

The pancakes

Bread and butter pudding can be made with any kind of bread – in the past I’ve made it with a normal white loaf, bread rolls, hot cross buns, brioche… basically whatever I have on hand. To make it a bit more breakfast-friendly, this pancake pudding is made with – you guessed it – fluffy American-style pancakes.

You can make your own pancakes from scratch if you like – I’m sure everyone has their own favourite recipe. But I only ever tend to make British-style pancakes (I’ve never perfected the thick, American-style ones!), so for this pancake pudding I used a packet of shop-bought pancakes – we call them Scotch pancakes in the UK.

The fruit

Next up, some fresh fruit! I used fresh strawberries and blueberries, but you can mix it up depending on what you feel like. Harder fruits like apple might need to be cooked a little first, but any kind of berry can be thrown straight into the dish. I think strawberries and blueberries are a great combination because the colours are so flipping pretty!

The custard

Finally, the custard!

Actually, custard might be the wrong word to use – it makes it sound much more complicated than it actually is. It’s just milk, Greek yogurt and eggs, whisked up with a few pinches of cinnamon, and a little sugar to sweeten. It takes seconds to make.

Just pour the mixture over the pancakes and fruit, and make sure everything is well coated. Ideally you want to let it sit for a few minutes so the egg mixture soaks right into the pancakes – but if you haven’t got time, that’s okay too!

Then just sprinkle a little more sugar over the top, and bake it until the custard has set.

The end result is a real treat – the pancakes underneath are soft and moist, having cooked right in that cinnamon custard mixture. The fruit softens and bursts out its juice – I love the vibrant red strawberries, and the blueberries leave smears of violet across the pancakes. The pancakes on top are crispy and sweet.

If this pancake pudding doesn’t get you out of bed in the morning, I don’t know what will.

Can I make this pancake pudding in advance?

Absolutely! Nobody wants to get out of bed at 8am just to stand in the kitchen – so just like any good breakfast recipe, this pancake pudding can be prepared the night before, and then just baked in the morning while you brush your hair and make yourself look slightly presentable (or more realistically, if it’s Christmas time, while you sit and gorge on chocolate… just me?).

You have three options for preparing this dish ahead of time.

Firstly, you can prepare it in its entirely (including pouring over the egg mixture)  the night before, then just bake it in the morning. This will probably work fine, but might lead to a slightly mushier pudding.

Or, you can prepare the pancakes and the custard separately the night before, then wait until the morning to mix them together and bake. This would be my preferred option – the pancakes will get a bit less soggy, and since it takes literally seconds to pour some custard over some pancakes, it’s barely any more effort in the morning.

Orrrr, you can do everything the night before, including baking, then just reheat it in the microwave the next morning in bowls. The nice crispy bits on top end up softer this way, but otherwise it reheats just fine.

How should I serve this pancake pudding?

If you’re serving this for breakfast or brunch, you probably want to keep things on the healthier side – I served mine with an extra dollop of Greek yogurt and some more fresh berries.

You could also make a simple fruit compote to spoon over the top – just cook some more berries (frozen berries work really well!) in a pan with a dash of honey and a pinch of cinnamon until they’ve cooked right down, and you’re done. It’s so easy, but is really effective, and looks really striking – berries give such a rich, vibrant colour when they’re cooked.

And if it’s Christmas time… I’d recommend serving this pancake pudding alongside a glass of Buck’s Fizz or a snowball cocktail!

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Strawberry and blueberry pancake pudding

An easy brunch dish inspired by one of my favourite British desserts!

Course Breakfast

Cuisine American, British

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4 people

Calories 381kcal

Author Becca Heyes

Ingredients

• 360 g American-style Scotch pancakes (~ 12 small pancakes)
• 60 g (~ 1/3 cup) fresh blueberries
• 80 g (~ 1/2 cup) fresh strawberries, quartered or diced
• 150 g (~ 1/2 cup) plain Greek yogurt
• 2 tbsp sugar
• 1/2 tsp ground cinnamon
• 150 ml (~ 1/2 cup) milk
• 3 eggs
• 1/2 tbsp brown sugar

Instructions

• Quarter the pancakes, and layer about two thirds of them in a baking dish (mine measured around 8 x 8 inches). Scatter over the blueberries and chopped strawberries, and top with the remaining pancakes. Try to arrange the pancakes so there aren’t too many big gaps – nestle them down into the dish.
• In a mixing bowl, combine the Green yogurt, sugar, cinnamon, milk and eggs, and whisk lightly to combine. Pour the mixture over the pancakes, pressing the pancakes down into the custard. Leave it to sit for a few minutes if you have time.
• Sprinkle a little brown sugar on top, and bake at 190°C (Gas Mark 5 / 375°F) for around 30 minutes, or until the custard has set, and the top of the dish is slightly browned and crispy. I also sprinkled mine with a little icing sugar (powdered sugar) before serving, just to make it look pretty!

Nutrition

Calories: 381kcal | Carbohydrates: 45.1g | Protein: 16.3g | Fat: 15.4g | Saturated Fat: 4.4g | Cholesterol: 191mg | Sodium: 549mg | Potassium: 306mg | Fiber: 0.9g | Sugar: 13.1g | Calcium: 260mg | Iron: 2.9mg

Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose. Information above is for 1/4 of the recipe.

Do you want to make a savoury brunch bake as well? This cherry tomato clafoutis is perfect!

The post Strawberry and Blueberry Pancake Pudding appeared first on Easy Cheesy Vegetarian.