Breakfast bubble and squeak

(4 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

breakfast bubble and squeak
breakfast bubble and squeak
  • Serves: 4

  • Costs: Cheap as chips

Woman's Weekly recipe Breakfast bubble and squeak is a delicious way to start the day, because who says it should just be for dinner? You can't beat a cooked breakfast and this recipe serves up this British classic with fried eggs and Lincolnshire sausages alongside a tasty tomato sauce. Making breakfast bubble and squeak from scratch is definitely worth the wait, but if you have leftover mashed potatoes from the night before then skip the potato-cooking stage and get your spuds straight in the pan. You can also add in any other cooked veggies you have - carrots, parsnips and spinach all work well when mashed or shredded down and will give your breakfast an extra vitamin kick!


  • 8 Lincolnshire sausages
  • Salt and ground black pepper
  • 2tbsp vegetable oil
  • 4 eggs

For the tomato sauce:

  • 400g can chopped tomatoes
  • 2-3 spring onions, trimmed and finely chopped
  • ½-1 red chilli, deseeded and roughly chopped
  • 1tsp dark muscovado sugar

For the bubble and squeak:

  • 2 large potatoes (about 600g/1¼lb), peeled and quartered
  • ¼ Savoy cabbage (about 150g/5oz), stem removed, thinly sliced

The tomato sauce can be made any time, kept for up to a week in the fridge, and warmed through for serving.


  1. To make the tomato sauce, put all the ingredients into a pan, bring to the boil, and simmer for 10 mins until thickened. Whizz to a smooth sauce using a stick blender.
  2. To make the breakfast bubble and squeak, add the potatoes to a pan of cold water. Bring to the boil, cook for 15 mins, then put the cabbage on the top to steam for 5 mins or until potatoes are tender. Drain well using a colander and leave in the colander.
  3. Meanwhile, cook the sausages slowly in a frying pan, with half the oil, for 15 mins. Take out and keep them warm.
  4. Put the rest of the oil in the frying pan on high heat. When sizzling, tip in the potato and cabbage mixture. Squash it with a fork and cook for 4-5 mins, so that it starts to form a crust. Mash it around with the fork, and cook for another 5 mins. Season well.
  5. Fry the eggs in a non-stick pan, without using fat then serve your breakfast bubble and squeak from the pan, with the sausages, eggs and warm sauce.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 634(kcal)
  • Fat 42.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 4
(4 ratings)

Your comments

comments powered by Disqus

FREE Newsletter