Name: Breakfast Eggy Crumpets Recipe
Prep time: 5 min
Cook time: 10 min
Ingredients: 2 crumpets — fresh ones are best; they absorb the egg and cheese mixture nicely without getting soggy.; 1 medium free-range egg — gives good structure; I like free-range for the richer yolk and flavour.; 1 tablespoon whole milk — adds creaminess; using full-fat milk helps the custard (sort of set nicely.); 40 g ≈ ⅓ cup grated or shredded cheese — freshly grated melts more evenly; allows good flavour distribution.; Salt and black pepper — simple seasoning boosts the taste; I prefer freshly ground pepper.; Sprig fresh parsley — adds colour and a little freshness to cut the richness.

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Breakfast Eggy Crumpets Recipe | Quick, Fluffy Morning Treat

I’ve just baked these eggy crumpets recipe and I couldn’t wait to share how satisfying they are. From the moment that cheesy, eggy mixture bubbles in the oven to the first crisp bite, it’s a treat. I made them one weekend when I wanted something quick yet cozy to eat.

They feel indulgent but not over-the-top. If you like crumpets (who doesn’t?) and you like eggs and cheese, this is going to become a go-to for you. For more morning ideas, you can also enjoy this Loaded Hash Brown Breakfast Nachos recipe that has the same comfort-food vibe.

Ingredients Section

Here are the ingredients I used, with little insights into why each choice matters.

2 crumpets — fresh ones are best; they absorb the egg and cheese mixture nicely without getting soggy.
1 medium free-range egg — gives good structure; I like free-range for the richer yolk and flavour.
1 tablespoon whole milk — adds creaminess; using full-fat milk helps the custard (sort of) set nicely.
40 g (≈ ⅓ cup) grated or shredded cheese — freshly grated melts more evenly; allows good flavour distribution.
Salt and black pepper — simple seasoning boosts the taste; I prefer freshly ground pepper.
Sprig fresh parsley — adds colour and a little freshness to cut the richness.

Note: Serves 1

Variations

Here are options I’ve tried or thought of to change things up, whether for dietary needs or flavour tweaks. If you’re exploring other morning favourites, check out our full list of breakfast recipes for even more inspiration.

Dairy-free: Use plant-based milk instead of whole milk, and swap the cheese for a good melting vegan cheese.
Lower fat or lighter version: Use semi-skimmed milk or reduce cheese a little; maybe use a milder cheese to lessen richness.
Extra flavour: Add chopped herbs (thyme, chives), or a pinch of smoked paprika or chilli flakes. Also good: garlic powder on top.
Vegetarian vs non-vegetarian tweaks: This recipe is vegetarian already. To add meat, try thin slices of ham or bacon crisped up separately.
Gluten-free: Use gluten-free crumpets if you can find them; many supermarkets stock them nowadays.

Cooking Time

Here are how long things will take so you can plan:

Prep Time: 5 minutes
Cooking Time: 10 minutes
Total Time: 15 minutes

Equipment You Need

Here are the tools I used, and what each helps with:

Small mixing bowl — to beat egg and milk together easily.
Grater — to shred the cheese freshly; important for melting behaviour.
2 egg rings — to keep the egg mixture contained around each crumpet so it doesn’t run all over.
Non-stick baking sheet — prevents sticking, makes cleanup easier.

How to Make Baked Eggy Crumpets Recipe?

Let me take you through exactly how I made Baked Eggy Crumpets in simple steps.

Preheat and Mix Egg-Milk

I first heated the oven to 200 °C (390 °F), or 180 °C if using a fan oven. While it heats, I beat the egg and milk in a bowl until the mixture is smooth. Then I added salt and pepper well so the base flavour is there from the start.

Arrange Crumpets and Cheese

Next, I greased my baking sheet, set two egg rings on it, and pressed the crumpets inside the rings so they fit snugly.

I poured the egg-milk mixture over the top of each crumpet (inside its ring), making sure the liquid fills the holes. Then I sprinkled the grated cheese evenly over each one.

Bake Until Set

I popped the tray into the oven and baked for about 7-10 minutes. I watched for the edges of the cheese to bubble and for the egg around the crumpets to look set and slightly golden.

After baking, I let them cool a little, removed the egg rings carefully, and added fresh parsley and a pinch of extra black pepper before serving.

Additional Tips for Making this Recipe Better

From my kitchen experiments, I found these little tweaks make a big difference. If you love egg-based dishes, you might also like the classic Turkish Menemen recipe for a different flavour twist.

I grease not only the baking sheet but also the egg rings—makes removing them much easier without breaking the crumpets.
I always preheat the oven fully so the bake starts immediately; it helps the egg set properly instead of being floppy.
I let the crumpets rest for a minute after baking before removing the rings; they firm up just enough so they hold shape.
If I want a slightly crustier top, I switch to the grill (broiler) just for a minute at the end, watching closely so it doesn’t burn.
I sometimes serve with roasted cherry tomatoes alongside; roasting them while the crumpets are baking maximises oven use and adds colour and acidity.

How to Serve Baked Eggy Crumpets Recipe?

Serving is more fun when things look good and the flavours balance:

Place the crumpets on a warm plate while still slightly steaming to look inviting.
Use fresh parsley (or chives) sprinkled over the cheese for green colour contrast. Add a crack of black pepper.
Pair with something fresh and acidic—roasted cherry tomatoes, a little salad, or slices of tomato.
For extra texture, I like some crispy bacon, or crumbled prosciutto, or even some sautéed mushrooms on the side.
If going sweet, you could even drizzle a touch of honey or maple syrup (though that diverges from the savoury style).

Nutritional Information

Here are the rough nutritional values per serving, based on the recipe as written (without big add-ons):

Calories: about 427 kcal
Protein: approx 23 g
Carbohydrates: around 40 g
Fat: about 19 g

Make Ahead and Storage

Storing Leftovers

If I have extras, I let them cool, then store in an airtight container in the fridge. They stay good for about 2 days.

Freezing

You can freeze baked eggy crumpets. I stack with greaseproof paper between each to avoid sticking, then freeze in a sealed bag or container. They’ll last up to a month that way.

Reheating

To reheat, I avoid the microwave when I can because texture suffers. Instead I use the oven at ~180 °C, place the crumpets on a baking sheet, cover lightly with foil and heat for about 5 minutes, then remove foil to let the tops crisp back up. Ensure the egg inside is piping hot.

Why You’ll Love This Recipe?

Here are reasons why this breakfast becomes one I come back to again and again:

It’s quick to make—under 15 minutes from pull-out crumpets to table, which works even for busy mornings.
The flavour combo is satisfying: melty cheese, set egg, warm crumpet—all comfort without being heavy.
It’s flexible—easy to adapt for diets (vegetarian, dairy-free, etc.) or flavour preferences.
Looks more impressive than it is—cheese bubbling, nice browning, fresh herbs—it feels special without much fuss.
Feels like a winner for one person, but scaling up for more is simple by multiplying crumpets, eggs, etc.

Ash Tyrrell