Breakfast Wellington made with sausage meat, bacon, mushrooms, eggs and tomatoes, an exquisite dish for special occasions or just a fine breakfast or brunch whenever you feel like pampering your taste buds.The puff pastry is golden and flaky, and the roll is baked to perfection.
If you believe in hearty breakfasts that fill you up with energy to start your day right, this breakfast Wellington is for you. Continental breakfasts might be nice, but they won’t keep you nice and full throughout the morning, and chances are, you will get to lunch time starving. Quick sugar, quick burn of energy.
It’s like eating a proper Full-English Breakfast in one roll – you get the very best ingredients for the best dish. That I like a good English Breakfast in an understatement, I absolutely love it. And now, I can even enjoy it on the go – a nice slice of yummy Wellington, and your day couldn’t have had a better start.
It’s so easy to put together, and it tastes as good as it looks. The store bought puff pastry is all you need, don’t bother making your own pastry, if we can save some time and energy, why not!
I love pasties and rolls of all kind – especially the meaty ones – and this roll is posh enough to be served at Christmas or any other celebration. Plus, it’s delicious no matter the season – so do enjoy a nice slice even in summer time.
How to make Breakfast Wellington
Before we put the roll together, some of the ingredients need to be cook first, otherwise the puff pastry will be greasy and soggy. The sausage meat doesn’t need to be cook before hand, but the bacon and mushrooms must be cooked so that the pastry stays flaky and it bakes perfectly well.
I prefer baking the bacon – less mess, and everything is ready at the same time- arrange the bacon slices on a baking tray, and pop them in the preheated oven at 200 degrees Celsius (390 Fahrenheit) for about 20 minutes or until they have the desired colour.
For the mushrooms – add some butter or olive oil in a pan, add the chops mushrooms (add some garlic too if you like), season well with salt, pepper and cook until the water is evaporated. Have the boiled eggs cold, and slice them up.
- to assemble the roll, spread the sausage meat over half of the puff pastry, top with slices of cooked bacon, the cooked mushroom slices, boiled egg slices and tomato slices
- roll the pastry into a large sausage, making sure the edges are sealed well
- brush with beaten egg, then use a sharp knife to cut lines across the roll
- bake in the preheated oven at 180 degrees Celsius (350 Fahrenheit) for 30 minutes or until golden
easy swaps
If you don’t have all the ingredients I used, not a problem at all, just use whatever else you have around and would make a good breakfast. I used ready seasoned sausage meat, but if you only have sausages, cut the skin off, and use the meat only.
Bacon can be swapped for cooked ham – either homemade or deli ham- it should be as delicious. Leave the mushrooms out if you don’t like them, or use whatever mushrooms you have, mine were button mushrooms, but any sort would do.
Boiled eggs can be replaced with cooked scrambled eggs, or even fried eggs – it really is so easy to tweak this recipe to your liking, just play around with anything you like.
And if you liked the breakfast version and would love a nice fancy dinner, why not try my Salmon Wellington? It’s so yummy!
If you’ve liked my BREAKFAST WELLINGTON or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, and PINTEREST to see more delicious food and what I’m getting up to.
Breakfast Wellington made with sausage meat, bacon, mushrooms, eggs and tomatoes, an exquisite dish for special occasions or just a fine breakfast or brunch whenever you feel like pampering your taste buds.The puff pastry is golden and flaky, and the roll is baked to perfection.
- 350 g sausage meat
- 1 ready-rolled puff pastry
- 4 slices cooked bacon
- 200 g white button mushrooms - cooked
- 2 boiled eggs - slices
- 3 slices tomatoes
- 1 egg
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Preheat the oven to 180 degrees Celsius (350 Fahrenheit).
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Unroll the puff pastry, and spread the sausage meat over half of the pastry.
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Top with the cooked bacon slices, mushrooms, boiled eggs and tomatoes.
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Roll the other half of the pastry over, making sure the edges are sealed well.
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Brush with beaten egg, and use a sharp knife to cut lines across the pastry.
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Bake for 30 minutes or until the pastry is golden.
- Click on the US Customary link to see the measurements displayed in cups and ounces.
- The servings can be adjusted by clicking the number next to Servings.
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I prefer baking the bacon - less mess, and everything is ready at the same time- arrange the bacon slices on a baking tray, and pop them in the preheated oven at 200 degrees Celsius (390 Fahrenheit) for about 20 minutes or until they have the desired colour.
For the mushrooms - add some butter or olive oil in a pan, add the chops mushrooms (add some garlic too if you like), season well with salt, pepper and cook until the water is evaporated. Any kind of mushrooms would do.
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Have the boiled eggs cold, and slice them up.
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