British Sausage Bean Sheet-Pan Breakfast

Britain's beloved fry-up brings together bangers, baked beans, and eggs in one hearty morning spread. This sheet-pan take roasts sausages with tomatoes and mushrooms, then finishes with eggs for effortless brunch.

Serves 4 · 12 min prep · 30 min cook

Estimate for one serving

• 580 cal
• 28g protein
• 42g carbs
• 32g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 8 links breakfast sausages or bangers
• 2 cans (14 oz each) canned baked beans in tomato sauce
• 2 cups cherry tomatoes
• 8 oz button mushrooms, halved
• 4 large eggs
• 4 thick-cut bread slices
• 2 tbsp olive oil
• 2 tbsp butter
• 1 tsp fresh thyme leaves
• 1/2 tsp black pepper
• 1/2 tsp kosher salt
• 2 tbsp chopped fresh parsley

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with parchment for easier cleanup.
2. 2Toss the halved mushrooms and cherry tomatoes with olive oil, salt, pepper, and thyme, then spread them across one side of the pan.
3. 3Nestle the sausages among the vegetables so they have room to brown. Roast for 15 minutes until the sausages start to color and the tomatoes blister.
4. 4Remove the pan carefully and push the vegetables and sausages toward the edges to create four shallow wells in the center.
5. 5Pour the baked beans into the open space and stir once so they heat evenly. Return the pan to the oven for 8 minutes until the beans are bubbling at the edges.
6. 6Crack an egg into each well on top of the beans. Season the eggs lightly with pepper and bake another 6 to 8 minutes until the whites are just set and the yolks remain soft.
7. 7Meanwhile, toast the bread slices until golden, then spread with butter while still hot.
8. 8Transfer everything to plates: sausages, saucy beans with an egg, roasted tomatoes and mushrooms, and a buttered toast slice on the side.
9. 9Scatter chopped parsley over the top and serve straight from the pan for a full British-style fry-up with almost no dishes.