Many would argue that you can’t beat a good full cooked breakfast. But if you want to try something a little different, you’re limited on ingredients or you need to grab-and-go, there are many other delicious breakfast options.
TV chef Phil Vickery has developed two alternative recipes especially for Breakfast Week 2015, which runs from 25-31 January.
See also: More great recipe ideas
SAUSAGE & TOMATO BREAKFAST FRITTATA
Preparation time: 10 minutes
Cooking time: 15 minutes
125g new potatoes
1 tbsp rapeseed oil
4 cooked sausages (such as Cumberland), sliced
6 medium eggs, beaten 200g can reduced sugar and salt baked beans
2 tbsp chopped parsley
150g cherry tomatoes, halved
Cook the potatoes in boiling water for 6-8 minutes until tender, drain and then slice.
Heat the oil in a 20cm frying pan and fry the potatoes and sausages for 2 minutes.
Beat the eggs with the beans and parsley and season. Add the tomatoes to the pan and pour over the egg mixture, cook gently for 6-7 minutes.
Place under a preheated grill for 3-4 minutes until golden and cooked through.
Allow to rest for a few minutes before removing from the pan.
MUESLI BREAKFAST BISCUITS
Preparation time: 15 minutes + chilling
Cooking time: 15-20 minutes
100g butter, softened
25g golden caster sugar
1 medium egg yolk
75g wholemeal plain flour
1/2 tsp baking powder
25g dried apricots, chopped
Preheat the oven to 160C/gas mark 3. Line two baking trays with baking parchment.
Whisk the butter and sugar together until pale and fluffy. In a separate bowl, mix together the remaining ingredients and then mix into the butter mixture to make a firm dough. Chill in the fridge for 10-15 minutes.
On a floured surface, roll or press out the dough to a 22x16cm rectangle, cut into 12 biscuits. Place on the prepared trays and bake for 15-20 minutes until golden.
Cool slightly before transferring to a cool rack.
Tip: You can also try making the biscuits with other dried fruits.
Breakfast Week, from 25-31 January, is managed by the HGCA and run on behalf of British cereal farmers.