Description
One pan English breakfast complete with sausage, bacon, eggs, tomatoes, baked beans, and potatoes. Add black pudding for the Irish version!
Ingredients
Units
Scale
- 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
Instructions
- 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!