Dairy-Free Full English Breakfast
Start your morning with a hearty and satisfying Dairy-Free Full English Breakfast, a modern twist on the classic British favorite that's completely free of dairy yet full of indulgent flavor. Packed with vegan sausages, crispy dairy-free bacon-style rashers, sautéed mushrooms, charred tomatoes, creamy avocado mash, and perfectly seasoned baked beans, this recipe covers all the essentials. Fluffy eggs and toasted sourdough slices round out the meal, making it a protein-rich, well-balanced breakfast that's perfect for those with dietary restrictions or simply looking for a lighter option. Ready in just 40 minutes, this recipe is ideal for brunch gatherings or a cozy weekend treat. Try this delicious dairy-free spin on a traditional Full English Breakfast and discover bold flavors that everyone will love!
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Recipe Information
Ingredients
- 4 pieces large eggs
- 2 tablespoons olive oil
- 4 pieces vegan sausages
- 4 pieces bacon-style rashers (dairy-free)
- 200 grams button mushrooms
- 2 pieces ripe tomatoes
- 1 can baked beans (dairy-free)
- 4 pieces sourdough bread slices
- 1 piece avocado
- 1 pinch sea salt
- 1 pinch black pepper
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the vegan sausages and cook until golden brown and heated through, about 8-10 minutes. Turn occasionally for even cooking.
In the same pan, add the bacon-style rashers and fry until they are crispy, roughly 4-5 minutes on each side.
Slice the mushrooms and halve the tomatoes. In another skillet, heat the remaining tablespoon of olive oil over medium heat. Add the mushrooms and cook until they are soft, about 5 minutes.
Add the tomato halves to the skillet with the mushrooms, cut side down. Allow them to cook until slightly softened and charred, roughly 4 minutes.
In a small saucepan, heat the baked beans on low, stirring occasionally, until they are warm through.
Crack the eggs into a lightly oiled non-stick frying pan and cook to your preference. Salt and pepper to taste.
While the other ingredients are cooking, toast the sourdough slices until golden brown.
Prepare the avocado by cutting it in half, removing the pit, and scooping the flesh into a bowl. Mash it with a fork and season with sea salt and black pepper to taste.
Assemble the breakfast by placing the cooked sausages, bacon rashers, mushrooms, and tomatoes onto plates. Add a helping of baked beans and top each slice of toast with mashed avocado. Serve the eggs alongside the rest of the meal.
Adjust seasoning with additional salt and pepper if necessary and enjoy your dairy-free Full English Breakfast.
Nutrition Facts
Calories |
2503 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.1 g | 155% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 5871 mg | 255% | |
| Total Carbohydrate | 239.5 g | 87% | |
| Dietary Fiber | 46.1 g | 165% | |
| Total Sugars | 55.5 g | ||
| Protein | 127.2 g | 254% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 556 mg | 43% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 4636 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
