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Sausage & Honey Bacon Breakfast Sandwich
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Sausage & Honey Bacon Breakfast Sandwich

Sausage & Honey Bacon Breakfast Sandwich

with Smoky Breakfast Potatoes | Serves 2

The best parts of a full English in a soft sourdough baguette! Get your day off to a great start with this fully stacked sandwich, complete with honeyed bacon, honey mustard sausages and smoky breakfast potatoes.

Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Cooking time35 minutes


serving amount

450 grams


1 sachet(s)

Smoked Paprika

4 unit(s)

Honey Mustard Sausages

(Contains Sulphites, Mustard)

2 unit(s)

Medium Tomato

1 unit(s)

Mini Sourdough Cob

(Contains Cereals containing gluten, Soya May contain Egg, Milk)

4 rasher(s)

Streaky Bacon

15 grams


Not included in your delivery

2 tbsp

Tomato Ketchup

2 unit(s)



Nutritional information

Energy (kcal)966 kcal
Energy (kJ)4040 kJ
Fat35.2 g
of which saturates12 g
Carbohydrate117.6 g
of which sugars20.9 g
Protein44.1 g
Salt4.57 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray


Make the Breakfast Potatoes

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 1cm chunks (no need to peel). Pop onto a large baking tray. Drizzle with oil, sprinkle over the smoked paprika and season with salt and pepper. 

Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Bake the Sausages

While the potatoes roast, pop the sausages onto another baking tray.

Roast on the middle shelf of your oven until golden brown and cooked through, 20-25 mins. Turn halfway through. IMPORTANT: Wash your hands and equipment after handling raw sausages. They're cooked when no longer pink in the middle. 

Time to Slice

Meanwhile, slice the tomatoes into 1cm thick slices.

Cut 2 slices per person from the sourdough cob. TIP: Cut from the middle to get the biggest slices.

Fry the Bacon

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, lay in the bacon rashers and fry until crispy and brown, 3-4 mins on each side. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Once the bacon has cooked, remove from the heat and allow the pan to cool slightly. Drizzle over the honey, then turn the rashers to fully coat them. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Get Cracking

Return the (now empty) frying pan to medium-high heat and add a drizzle of olive oil.

Once hot, crack in each egg (see pantry for amount) and cook for 4-5 mins, or until the egg white is cooked and the yolk is the firmness you desire. Lower the heat as needed. IMPORTANT: Ensure egg whites are fully cooked.

When the sausages have 5 mins left, pop the sourdough slices into your toaster. Alternatively, pop into the oven until golden and toasted, 2-3 mins.

Finish and Serve

Once the sausages are cooked, carefully halve them lengthways.

If you wish, spread the ketchup (see pantry for amount) on each slice of sourdough toast. Top one slice each with the sausage halves, sliced tomato, honeyed bacon and an egg, then sandwich shut with another slice of toast.

Serve the breakfast potatoes alongside.