Breakfast + Cheese recipes (19)

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Cauliflower and Stilton soufflé

Recipe by: Maggie Pannell

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A soufflé is always bound to impress. Here's a classic combination that adds vegetable value to a light and fluffy soufflé. Serve straight from the oven, with wholemeal bread and a tomato salad.

Cottage cheese pancakes with berry fruit compote

Recipe by: Chrissie Lloyd

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Cottage cheese adds unusual lightness to the pancakes. The berries lend a natural sweetness as well as fibre and vitamin C to this fruity breakfast or brunch dish.

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Crab and Gruyère Quiche

Recipe by: Christine Johnson

Reviews(2)

This easy seafood quiche makes a wonderful brunch or light dinner.

Crowdie eggs

Recipe by: Chrissie Lloyd

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Crowdie is a Scottish fresh cheese, traditionally made by crofters. The name comes from the Lowland Scots word ‘cruds’, meaning curds.

Easy Spinach Quiche

Recipe by: bettina

Reviews(2)

A simple quiche recipe without the pastry - just spinach, spring onions and two cheeses. Perfect for a last minute brunch.

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Egg omlet with cheese

Recipe by: nilesh

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Egg omlet with cheese

Feta Cheese Omelette

Recipe by: Wessam Zaki

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Make sure your pan is well oiled, or else the sides will stick and you won't be able to roll it.

Glamorgan sausages

Recipe by: Chrissie Lloyd

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Instead of meat, Glamorgan sausages are made with cheese, which, as the Welsh name suggests, should be Caerphilly. Celery has been added for lighter results.

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Ham and cheese frittata

Recipe by: Rachel Warren Chadd

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Using egg whites, low-fat dairy produce and just enough ham for taste reduces the fat content.

Parmesan and spring onion puffs

Recipe by: Norma MacMillan

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It's as easy as 1, 2, 3 to make these puffs! Just measure, mix and bake. A few spoonfuls of Parmesan adds a big boost of flavour, so no one will ever guess you've cut back on the fat.

Pesto Scrambled Eggs

Recipe by: SOPHIAWADE

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Looking for new breakfast or brunch ideas? Try this cheesy scrambled egg with a little pesto stirred in. I like it on granary toast.

Red pepper, feta and olive frittata

Recipe by: Maggie Pannell

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This Greek-inspired version is great cut into wedges and served with crisp salad leaves.

Soufflé cheese omelette

Recipe by: Jan Cutler

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In this soufflé omelette, the egg whites are whisked separately for added height and elegance. This is best served with a chunk of crusty bread and a salad for lunch, but is also good served with a plate of thinly sliced ham or cold chicken legs and a salad.

The classic British omelette

Recipe by: Chrissie Lloyd

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The most successful omelettes are always beautifully simple and do not need an elaborate, rich filling.

The Ultimate Bacon Sarnie

Recipe by: Englisheff

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Treat yourself!

Twice-baked courgette and goat's cheese puffs

Recipe by: Chrissie Lloyd

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These little soufflé puffs are twice-baked, so you can cook them in advance, then simply reheat them when you need them.

Vegetarian Scotch eggs

Recipe by: Chrissie Lloyd

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A vegetarian version of a Scottish speciality, using kidney beans for fibre and a reduced fat content.

Watercress and red pepper quiche

Recipe by: Brenda Houghton

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In this savoury tart, peppery watercress, caramelised onions and sweet red pepper combine for a terrific taste.

Zesty Cheddar and asparagus quiche

Recipe by: Norma MacMillan

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How do you get the rich taste of a classic quiche with a fraction of the fat? One technique: make the case with thinly sliced potatoes. It's a heart-smart substitute for traditional shortcrust!