English Breakfast

Brinner makes you a Winner


Preparation info

  • Difficulty


  • Serves


Appears in

Well Fed Weeknights: Complete Paleo Meals in 45 Minutes or Less

Well Fed Weeknights

By Melissa Joulwan

Published 2016

  • About

A proper British fry-up is a hearty way to start—or end—the day. This version of the traditional breakfast classic takes brinner to a new, healthier level, and it couldn’t be simpler. Pop everything—eggs, sausages, bacon, tomatoes, and mushrooms—into the oven and let it do its thing. Now you can enjoy a nice cuppa and spend a few minutes visiting with Sherlock Holmes.


  • 4 plum tomatoes
  • 8 white mushrooms
  • 1–2 tablespoons extra-virgin olive oil
  • 2–4 links nitrate-free sausage
  • 4 slices nitrate-free bacon
  • 1–2 tablespoons extra-virgin olive oil
  • salt and ground black pepper
  • 8 large eggs


  • fresh parsley leaves or fresh chives (or both!)


  • 2 rimmed baking sheets, muffin tin


Preheat the oven to 450F. Line two large, rimmed baking sheets with aluminum foil.

Prep the veggies and meat

Cut each tomato lengthwise into 3–4 slices; cut the mushrooms into ¼-inch-thick slices. Cut the sausage into pieces. Arrange the tomatoes, mushrooms, bacon, and sausage on the baking sheets, alternating rows of meat and vegetables. Brush the tomatoes and mushrooms lightly with olive oil, then sprinkle them with salt and pepper. Place the baking sheet in the oven; it doesn’t matter if the oven temperature hasn’t yet reached 450F. Set a timer for 20 minutes.

Prep the eggs

While the veggies and meats roast, brush the insides of 8 cups of a muffin tin with olive oil, then crack an egg into each cup. When the meats and veggies have roasted for 20 minutes, place the eggs in the oven and set the timer again: 8 minutes for soft, runny yolks; 9–10 minutes for gelled yolks; 11–12 minutes for hard yolks. Remove the eggs when they’re cooked to your liking, and if the bacon isn’t quite crisp enough yet, set a timer for 5 more minutes. Mince the parsley and/or chives.

To serve

Scoop the eggs out of the muffin cups with a spoon and place on individual serving plates with tomatoes, mushrooms, sausage, and bacon. Sprinkle with the minced herbs.