Sheet-Pan Full English Breakfast
Updated Sept. 19, 2022
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 8ounces white button or cremini mushrooms (4 cups), halved or quartered if large
- 4small plum tomatoes, halved lengthwise
- 2tablespoons extra-virgin olive oil, plus more for drizzling
- 1teaspoon Worcestershire sauce, plus more for serving
- 3thyme sprigs
- Salt and freshly ground black pepper
- 8breakfast sausage links, either cooked or uncooked is fine, pricked all over with a fork
- 4large eggs
- Buttered toast, for serving
Nutritional analysis per serving (4 servings)
327 calories; 24 grams fat; 6 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 4 grams polyunsaturated fat; 11 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 18 grams protein; 583 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Heat oven to 450 degrees. In a medium bowl, toss together the mushrooms, tomatoes, olive oil, Worcestershire sauce, thyme sprigs and a pinch each of salt and pepper. Place sausage links onto a rimmed sheet pan and spread vegetables evenly around the sausages. Bake until browned and crisp, 15 to 20 minutes, tossing halfway through.
- Step 2
Take the pan out of the oven and use a spatula to push the vegetables and sausages to one side. Drizzle the empty side of the pan with a little olive oil, then crack in the eggs; season lightly with salt and pepper. Immediately return the pan to the oven and roast until the whites are just set, the yolks are still runny, 3 to 5 minutes longer. If you prefer medium or hard egg yolks, cook a minute more.
- Step 3
Using a spatula, cut the eggs apart. Slide them off the pan and onto plates right away to stop the yolks from solidifying. Discard thyme sprigs and serve vegetables with the eggs, drizzling with a dash of Worcestershire sauce, and more salt and pepper, if you’d like. Serve with buttered toast.
- Plant-based sausages work well here, and you can replace the Worcestershire with vegan Worcestershire, tamari or coconut amino acids.
Private Notes
Comments
I would just do the same thing except in my mama’s 70-year-old cast iron skillet on top of the stove.
Delicious, hearty and easy -- a good way to use up tomatoes and mushrooms. We can quibble about what a true English breakfast is, but the smell of the tomatoes and mushrooms roasting brought me back to bicycle touring the southern English countryside in the mid-'80s and staying at inexpensive B&Bs that offered the full breakfast spread.
450 degrees and olive oil? How do you avoid the smoke?
Delicious! Only changes I made were using 1 tablespoon of rendered duck fat and 1 tablespoon of pink salt ghee to replace the olive oil—my olive oil has a smoke point of 410°.
Here is a favorite Olde England Recipe Pease porridge hot, pease porridge cold, Pease porridge in the pot, nine days old; Some like it hot, some like it cold, Some like it in the pot, nine days old. As for me, I like it hot, but not partial to nine day old porridge in the pot. Food was different in Olde England, the evolution to the present day Traditional English Breakfast retains the mystery of the past with a flair for the inventive use of what is handy from the larder.
I thought you weren't supposed to prick holes in sausages, since the juices will seep out anyways. I've heard that dries them out. Is that true?
Yes, this is true, but I suppose for this dish their might be a desire to have more fat on the pan.
Advertisement