Full Scottish Breakfast | Gestational Diabetes UK
Full Scottish Breakfast

A Full Scottish Breakfast can be a great choice for a protein-packed breakfast that can help you achieve great blood glucose levels. Here I tweak the traditional full Scottish breakfast to achieve the best possible blood sugar levels.

Many traditional full Scottish breakfasts serve baked beans on the plate, but many really struggle to tolerate baked beans due to the high-carb sauce and beans themselves, although a source of protein, are also higher in carbs. If you can’t live without beans on your cooked breakfast, opt for the lower sugar versions and treat them as the main carb on the plate ie. don’t add the tattie scone.

If you need sauce on your plate, then opt for a low-sugar or sugar-free version of ketchup or brown sauce.

Full Scottish Breakfast

Full Scottish Breakfast

Full Scottish Breakfast | Gestational Diabetes UK
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Course: Breakfasts
Cuisine: British, Scottish
Diet: Diabetic
Keyword: breakfast, brunch
Free or Subscription Recipe: Free Recipe
Free from: coconut, dairy, nuts
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 2 servings
Calories: 383kcal
Author: Jo Paterson


  • 4 medium eggs
  • 4 rashers bacon or turkey rashers
  • 4 whole link sausages high meat content
  • 2 slices lorne sausage
  • 2 slices black pudding (optional)
  • 10 small cherry tomatoes or 2 medium tomatoes
  • 10 small mushrooms washed and chopped
  • 1 tsp butter
  • 1 tsp olive oil
  • 2 potato scones


  • start by putting the bacon, black pudding and sausages on to cook (fry, grill, or air-fry)
  • add the cherry or halved medium tomatoes to cook
  • place the butter and chopped mushrooms to a saucepan, cooking on medium heat, stirring frequently until the water is released
  • crack the eggs into a frying pan to fry, then add the potato scones to heat through
  • serve once everything is cooked to your liking, seasoning with a pinch of salt and pepper


Calories: 383kcal | Carbohydrates: 28g | Protein: 22g | Fat: 21g | of which saturates: 8g | Fibre: 3g | of which sugars: 3g