Time for more St. Patrick’s Day recipes!!! Next up, the sheet pan full English breakfast…wait what? English not Irish? I shall explain (I have a reason I promise).
First off, I’ve discovered there tends to be some confusion about the difference between a full Irish breakfast and a full English breakfast. The main difference is the inclusion of black pudding. In a full Irish breakfast it’s more of a standard must have where as in a full English breakfast it’s of an optional add on.
I did try some blood sausage in Scotland because, you know, when in Rome. However, I discovered it’s not particularly my thing 🤣. Also it’s not at my grocery store so I didn’t sweat it for this recipe. Ergo, a sheet pan full English breakfast. However, if you want to go for a full traditional Irish meal this St. Patrick’s Day then feel free to add some black pudding to this dish!
So what is included in the traditional dish?
- Sausage (or “Bangers” as they say).
- Roasted tomatoes
- Baked beans
- Potatoes (usually considered optional)
And I’ve got it all on ONE SHEET PAN for you! As per usual I’m super excited about the quick and easy clean up of a one pot recipe.
You can bet we’ll be having this recipe for St. Patrick’s day brunch this year! Scroll down for the complete sheet pan full English breakfast recipe.Print
One pan English breakfast complete with sausage, bacon, eggs, tomatoes, baked beans, and potatoes. Add black pudding for the Irish version!
- 4–6 breakfast sausages
- 4–6 slices thick cut bacon
- 4–6 medium to large eggs
- 1 lb tricolor baby potatoes, halved (baby red or yukon potatoes are also fine)
- 1 cup cherry tomatoes, halved
- 16 ounces canned baked beans, drained
- 1 teaspoon olive oil
- 1/2 teaspoon coarse salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Finishing salt and fresh ground black pepper as desired for garnish
- Parsley, roughly chopped for garnish
- Preheat oven to 400°F. Grease a baking pan with nonstick spray.
- Toss potatoes, olive oil, dried herbs, salt and pepper together on the tray. Spread out across the tray and bake for 15 minutes.
- Remove tray from heat and stir potatoes. Place bacon slices and sausages around the potatoes. Bake for 15 minutes until the the bacon has started to crisp up.
- Carefully remove the pan from the oven (there will be a lot of juices!). Add the tomatoes to the pan and gently stir them in the juices. Create 4-6 wells for the eggs. Crack one egg into each well. Add the baked beans to the pan in little piles.
- Gently place the pan back into the oven and bake another 8-12 minutes, until eggs are cooked as desired.
- Remove the pan from the oven. Garnish with parsley, finishing salt and pepper as desired. Serve with buttered toast for the complete full English breakfast experience!