RecipesBreakfast
Breakfast
Sheet-Pan Full English Breakfast
The full English run through one tray instead of four pans. Sausages, bacon, mushrooms and tomatoes roast together, with eggs cracked in at the end so the whites set and the yolks stay soft. A proper cooked breakfast without standing over the hob.
- Serves
- 4
- Prep
- 10min
- Cook
- 30min
- Total
- 40min
Programs: Muscle Gain, Blood Sugar
Per serving
- Calories
- 974kcal
- Protein
- 44g
- Carbs
- 72.9g
- Fat
- 56.4g
- Fibre
- 7.8g
01
Ingredients
For 4 servings · MetricUS
- 300gback bacon1x 300g pack, 8 rashers
- 400gpork sausages1x 400g 6-pack
- 4eggs
- 400gbaked beans1x 400g tin
- 250gcherry tomatoes1 punnet, halved
- 250gchestnut mushrooms1 punnet, halved or sliced
- 1 tbspolive oil
- salt and black pepperto taste
- 12 ozbacon1x 12oz (340g) pack, 8 slices
- 1 lbbreakfast sausage links1x 1lb (454g) pack, use 6 links
- 4eggs
- 15 ozbaked beans1x 15oz (425g) can
- 10 ozcherry tomatoes1 pint container, halved
- 8 ozwhite mushrooms1x 8oz (227g) package, halved or sliced
- 1 tbspolive oil
- salt and black pepperto taste
02
Method
Prep the oven.
Heat the oven to 200°C (180°C fan) and line a large sheet pan with baking paper.
Roast the sausages.
Lay the sausages on the tray and roast for 10 minutes. They take the longest, so they get the head start.
Add the rest of the tray.
Add the bacon, halved tomatoes and mushrooms around the sausages. Drizzle with the oil and season, then roast for another 10 minutes.
Add the beans and eggs.
Spoon the beans into a small ovenproof dish or foil cup and nestle it onto the tray.
Push the other ingredients apart to make four gaps and crack an egg into each.
Finish and serve.
Return the tray to the oven for 8 to 10 minutes, until the egg whites are set and the beans are hot through.
Season with black pepper and serve straight from the tray.