A Full English Breakfast is a classic, but our low carb version takes it to the next level by focusing on protein and healthy fats to help keep blood glucose levels stable—perfect for those managing type 2 diabetes. With juicy beef sausages, crispy bacon, and eggs, this Low Carb Full English Breakfast is packed with high-quality protein—one of the most satisfying macronutrients that supports muscle maintenance and keeps hunger at bay. The button mushrooms and ripe tomatoes add fibre and essential vitamins, balancing the meal with low carb vegetables that are gentle on your blood glucose levels.
Our Low Carb Full English Breakfast is a simple, filling, nutrient-dense meal without the carb load from the usual toast and beans, so it's a great option for those wanting stable blood glucose levels, especially if they’re managing type 2 diabetes.
Best of all, it’s easy to whip up, so you can enjoy all the flavour and benefits any day of the week!
Prep Time | 5 mins |
Cook Time | 28 mins |
Meal Time | Breakfast |
Servings | 2 |
Carbs | 6g |
Skip the café and enjoy a traditional Full English Breakfast, low carb-style! Made with juicy beef sausages, savoury mushrooms, ripe tomatoes, and eggs, it’s a perfect way to start the day with a protein-packed meal that’s diabetes-friendly and satisfying.
More on how low carb can help health
Did you know, eating low carb food is not only delicious and satisfying, it can also lead to better sleep, reduced 'brain fog', weight loss and even improved happiness? Find out more below:
Low carb eBooks and eCookbooks:
Why you'll love this recipe:
Key ingredients:
Beef Sausages:
Eggs:
Mushrooms:
Tomatoes:
Bacon:
Low Carb Full English Breakfast
Ingredients
- 4 beef sausages
- 2 tomatoes, halved
- ½ tbsp extra virgin olive oil
- 1 tbsp butter
- 4 bacon rashers
- 220 g button mushrooms, halved
- 2 large eggs
- salt and pepper, to taste
COOK MODE
Instructions
- Set the oven to preheat to 100°C/200°F.
- Heat a large non-stick fry pan over medium heat. Brown the sausages on all sides, then cook for 10 minutes or until the juices run clear. Remove from the pan and place in a baking dish. Set aside in the oven to keep warm.
- Season the cut tomatoes with salt and pepper and drizzle with ½ tablespoon of olive oil. Place them cut side down in the same fry pan and cook for 2 minutes, then gently turn over and cook for 2 minutes until softened. Add them to the baking tray with the sausages, and return to the oven to keep warm.
- In the same fry pan, melt a tablespoon of butter and fry the mushrooms and bacon over high heat for 7 minutes. Once the mushrooms have softened and the bacon is crispy, transfer them to the oven with the sausages and tomatoes to keep warm.
- Reduce the heat to medium. Add the remaining oil to the fry pan and gently crack the eggs. Cook for 3-5 minutes until the white is set.
- Divide the beef sausages, bacon, tomato, mushrooms and fried egg between two plates, season with salt and pepper and serve.
