Breakfast-topped bread recipe

10 ratings Rate
  • Serves 6
  • 50 mins to prepare and 20 mins to cook
  • 285 calories / serving
Add this recipe to your binder.
Breakfast Topped Bread (h)

Preheat the oven to 200°C, Gas Mark 6.

Mix the bread mix with 140ml warm water (or according to the pack instructions) and knead into a smooth dough. Allow to rest for 5 minutes. Knead again and roll out to a 28cm circle. Place on a lightly greased baking tray and cover with clingfilm. Leave in a warm place for 30-40 minutes.

Spread the tomato purée over the pizza base and top with the tomatoes. Scatter over the mushrooms and cheese. Make 4 wells in the topping and crack in the eggs. Scatter over the bacon.

Bake for 20 minutes until golden.

Cook’s tips

Great for using up left over sausages, simply slice and scatter over the pizza base instead of the bacon. White or wholemeal bread mix or pizza mix can be used instead.

For a vegetarian option, increase the mushrooms to 4 and add a sliced red onion.

*Recipe supplied by Shake Up Your Wake Up, which aims to raise awareness of the importance of eating breakfast.

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

  • Ingredients

  • 250g mixed grain bread mix
  • 2tbsp tomato puree
  • 2 tomatoes, sliced
  • 3 flat mushrooms, peeled and sliced
  • 75g cheese, grated e.g. Cheddar
  • 4 medium eggs
  • 2 slices smoked back bacon or ham, chopped
  • Energy 1195kj 285kcal 14%
  • Fat 5g 6%
  • Saturates 11g 54%
  • Sugars 3g 3%
  • Salt 0.9g 15%

of the reference intake
Carbohydrate 27.6g Protein 15.3g Fibre 6.2g


You may also like

Text the ingredients

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.