Gluten-Free Full English Breakfast
Start your day with this hearty and satisfying Gluten-Free Full English Breakfast, a perfect twist on the classic British morning feast! This recipe brings all the comforting elements you love—crispy bacon, juicy sausages, sautéed mushrooms, roasted tomatoes, fried eggs, warm baked beans, and golden slices of gluten-free toast—while catering to your dietary needs. With easy-to-follow instructions and a cook time of just 30 minutes, this breakfast is as convenient as it is delicious. Garnished with fresh parsley, it’s a wholesome and flavor-packed way to indulge without gluten. Perfect for brunch gatherings or a cozy weekend treat, it’s the ultimate combination of classic flavors and allergen-friendly cooking.
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Recipe Information
Ingredients
- 4 pieces Gluten-Free Sausages
- 4 slices Gluten-Free Bread Slices
- 4 pieces Eggs
- 8 strips Bacon
- 200 grams Button Mushrooms
- 2 medium Tomatoes
- 1 can Baked Beans
- 2 tablespoons Olive Oil
- 2 tablespoons Butter (optional)
- to taste Salt
- to taste Black Pepper
- 2 tablespoons Parsley
Instructions
Preheat the oven to 200°C (400°F).
Place the gluten-free sausages on a baking tray lined with parchment paper and cook in the oven for 20-25 minutes, turning halfway through.
While the sausages are cooking, slice the mushrooms and halve the tomatoes.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the mushrooms and sauté for 5-7 minutes, until golden and soft. Season with salt and black pepper. Transfer to a plate and set aside.
Using the same skillet, add another tablespoon of olive oil, and fry the bacon strips until crispy. Remove from the skillet and keep warm.
Place the tomato halves cut side down in the skillet and cook for 3 minutes. Turn them over and season with salt and pepper. Cook for another 2 minutes, then remove from the skillet.
Warm the baked beans in a small saucepan over low heat.
In another skillet or in the same one with a clean wipe, melt butter (if using) over medium heat. Break the eggs into the skillet to fry. Cook per preference—sunny side up, over easy, or well done.
Toast the gluten-free bread slices to your liking.
To assemble, place the sausages, bacon, mushrooms, tomato halves, eggs, and baked beans on a plate. Add the toasted bread on the side. Garnish with chopped parsley.
Serve immediately and enjoy your hearty gluten-free breakfast!
Nutrition Facts
Calories |
2776 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.6 g | 215% | |
| Saturated Fat | 59.5 g | 298% | |
| Polyunsaturated Fat | 7.5 g | ||
| Cholesterol | 1029 mg | 343% | |
| Sodium | 8074 mg | 351% | |
| Total Carbohydrate | 193.7 g | 70% | |
| Dietary Fiber | 32.6 g | 116% | |
| Total Sugars | 55.4 g | ||
| Protein | 131.6 g | 263% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 544 mg | 42% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 4005 mg | 85% | |
*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.
