Why You’ll Love This Recipe

I love this recipe because it’s everything you’d want from a full English breakfast but with less mess and fewer pans to wash. The flavors of the savory sausage, earthy mushrooms, and juicy tomatoes blend perfectly with the fluffy eggs. It’s simple, hearty, and ready in about half an hour. Whether I’m feeding a crowd or just making something comforting for myself, this omelette always hits the spot.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

6 of your favourite Sausages
250 g (9 oz) Chestnut mushrooms, sliced
200 g (7 oz) Cherry tomatoes, cut in half
6 Large free range eggs, beaten
Salt and pepper
Spring onions to garnish

Directions

1. I heat a large non-stick frying pan over medium heat until hot.

2. I cut the sausages into small chunks and add them to the pan. I fry them for about 10 minutes, stirring occasionally, until crisp and browned.

3. I add the sliced mushrooms and halved cherry tomatoes, cooking for another 5 minutes until the mushrooms are soft and the tomatoes start to break down.

4. I preheat the grill.

5. I stir everything around in the pan to make sure there’s an even mix of ingredients in every bite, then season generously with salt and pepper.

6. I pour the beaten eggs evenly over the mixture, reduce the heat to low, and let the omelette cook gently for about 5–10 minutes, until the base is set.

7. I transfer the pan under the grill for about 5 minutes to finish cooking the top until golden and just set.

8. I sprinkle with chopped spring onions and serve warm.

Servings and Timing

This recipe serves 4 people and takes around 30 minutes in total — 5 minutes to prep and 25 minutes to cook. It’s a quick, hearty meal that’s perfect for weekend brunch or a lazy breakfast-for-dinner option.

Variations

Sometimes I like to add baked beans or hash brown pieces for a twist on the classic fry-up. For a lighter version, I use chicken or turkey sausages. I also enjoy topping it with grated cheddar before grilling for a cheesy finish. If I’m making it vegetarian, I swap the meat for veggie sausages and add spinach or roasted peppers.

Storage/Reheating

If I have leftovers, I let them cool and store them in an airtight container in the fridge for up to 2 days. To reheat, I pop the omelette in a warm oven for about 10 minutes or heat individual slices in the microwave for 30–45 seconds. It’s also great cold — I sometimes pack a slice for lunch the next day.

FAQs

Can I make this ahead of time?

Yes, I sometimes cook the filling in advance and just add the eggs when I’m ready to serve.

Can I make it vegetarian?

Absolutely. I use veggie sausages and skip the meat for a meat-free version.

What’s the best pan to use?

A large non-stick frying pan or skillet that’s oven-safe for grilling works perfectly.

Can I add cheese?

Yes, I love adding grated cheddar or mozzarella on top before grilling.

How do I keep the eggs fluffy?

I cook the omelette slowly over low heat and avoid overmixing once the eggs are added.

Can I bake this instead of grilling?

Yes, I bake it at 180C for about 10–12 minutes until the top is set and golden.

What should I serve with it?

I like serving it with toast, baked beans, or a side of roasted potatoes.

Can I use pre-cooked sausages?

Yes, I just brown them lightly in the pan before adding the other ingredients.

How do I stop it from sticking?

I make sure the pan is well-heated and lightly oiled before adding the ingredients.

Can I freeze this omelette?

It’s best eaten fresh, but I can freeze slices wrapped tightly for up to a month and reheat them in the oven.

Conclusion

I love how this Full English Breakfast Omelette turns the classic fry-up into a one-pan wonder. It’s hearty, flavorful, and so easy to make. The mix of juicy sausages, tender mushrooms, and perfectly cooked eggs makes every bite satisfying. Whether I’m making it for a lazy weekend brunch or a quick family meal, it’s always a winner in my kitchen.