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Bacon and mushroom breakfast hash recipe

Bacon and mushroom breakfast hash recipe

10 ratings

This quick and easy dish is a great alternative to a breakfast sandwich. Make your hash with any leftover bread you have and fry it with bacon, mushrooms, tomatoes and egg. See method

  • Serves 4
  • 20 mins
  • 499 calories / serving


  • 4 tsp oil
  • 250g leftover bread (ciabatta or baguette works well), cut into 3cm cubes
  • 250g smoked bacon, cut into small pieces
  • 300g chestnut mushrooms, cut into quarters
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 250g cherry tomatoes, halved
  • 4 eggs
  • 75g mature Cheddar, grated
If you don't have any Cheddar, try using another hard cheese

Each serving contains

  • Energy

  • Fat

    27g 38%
  • Saturates

    10g 49%
  • Sugars

    6g 7%
  • Salt

    2.9g 48%

of the reference intake
Carbohydrate 30.9g Protein 31.6g Fibre 3.7g


1. Heat 3 tsp oil over a medium-high heat in a large, deep frying pan. Add the bread cubes and cook until starting to crisp or crisped all over (depending on how you like it).

2. Remove the bread cubes to a plate, put the pan back on the heat and add the remaining 1 tsp oil.

3. Add the bacon, mushrooms, garlic powder and onion powder; season. Fry for 5-10 mins until everything is cooked through and the water from the mushrooms has cooked off.

4. Put the bread cubes back in the pan along with the tomatoes and stir to mix through. Preheat the grill to high.

5. Make 4 spaces in the hash and break an egg into each one, sprinkle the cheese over and around and cook for 5 mins until the bottoms of the eggs are starting to cook. Pop under a hot grill to finish off and melt the cheese.

See more Breakfast recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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