Sheet-Pan Full English Breakfast Recipe (2024)

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?

I stayed at a "guesthouse" in Maidstone, Kent in January of 1991. Having no central heating, the home was frigid, and bathing was a horror, but the classic English breakfast served by the host in a breakfast nook overlooking her lovely garden was a thing of wonder.Being an east coast US guy, breakfasts including tomatoes, beans, and mushrooms was unique, but I will remember those fine meals for the duration... whenever that happens to conclude.

Tomatoes in the oven with oil, salt and pepper. Cook your sausages in a frying pan, when they're halfway browned add in your rashers of bacon (don't use streaky), put sliced mushroom in a separate pan with oil, and season, when you flip your rashers add in your black and white pudding (slice it into inch thick pieces and microwave for 30 seconds, this will soften them up and you just crisp them in the pan). Plate up everything and then fry your eggs to taste, use HP Sauce instead of Worst.

Not a bad attempt, but for a true 'Full English' you would also have (back) bacon, beans (usually Heinz), fried bread (as well as toast), black pudding (blood pudding) and more mushrooms.Eggs are usually fried (sunny side up) but can be poached or scrambled.Optionally you can add 'Bubble and Squeak' (left over mashed potato and greens such as cabbage, brussel sprouts, and any other left over vegetables; fried or baked until golden brown).Then you have the Full Monty :)

We've stopped going to restaurants, so this breakfast felt very nostalgic. Like revisiting our favourite greasy spoon! For 2 people, we kept the proportions the same, but next time I would cut down on the tomatoes, and amp up the mushrooms. Very satisfying.

I lived in Scotland and England for 40 years before moving to the USA. There would always have be English (or danish) bacon, and usually black pudding. In Scotland they would add haggis. But I make this meal for myself a couple of times a week, varies with what’s in the fridge.

while i'm sure it's more authentic, this kind of defeats the idea of streamlining the english breakfast for a single sheet pan meali'm sure perfect authenticity carries with it some unknowable quality of flavor, but this sheet pan version is delicious in its own way and requires much less work and cleanup

I personally would use canola oil instead of olive for this, and use several frying pans (rather than an oven), with the eggs cooked in the bacon fat. All in all a good recipe, but there are several things different with a true British breakfast. The big difference is the type of bacon, usually back bacon which has far less fat. Another addition which I truly like, but haven't yet seen in the US is a 'black pudding' (similar to a 'blood sausage').

Irish butter and jam for the toast..

me too.

Delicious, easy. Thank you Melissa!

A note on baked beans. There are people who eat them cold from the tin, but I wouldn't describe the method as typically or authentically British. Heat them gently in a pan. Add a dash of Worcestershire sauce. Personally, I sprinkle in a handful of grated cheddar just before serving - not traditional, but quite delicious.

No way would we use lard!

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?

At first I saw this and thought, “Why bother with a sheet pan when I’ve been doing this for years in an iron skillet?”But today I was cooking hash browns on a very hot sheet pan in the oven (better than the skillet because you need to spread them quite thin) and suddenly remembered this article.I began adding things to the pan and everything came out great. I was especially surprised how well the eggs cook in the oven. I’ll do this again since it was an easy way to simplify washing up.

Very easy. I swapped olive oil for vegetable oil to prevent smoke, and added some extra sage I had sitting around. You can make cleanup easy by doing the whole thing on a silicone baking mat!

This was fantastic

This was delicious! I made it as listed, with two exceptions: I used vegetable oil instead of olive oil to avoid smoke, and I skipped the tomatoes as they make me quite ill. The mushrooms were amazingly delicious.

Must add baked beans and a pint of Guinness Extra Stout, then a good nap.

Highly recommend this method for cooking 4+ eggs. So much easier than doing it in a skillet and they look beautiful. Make sure your parchment paper is positioned well and that your oven racks are level. Recommend watching them closely because they can sneakily overcook themselves as you pat yourself on the back for being so clever.

For me 4 cups of mushrooms never fully browned because they emitted so much liquid, and the eggs made a mess on the sheet pan. I'd try this again with cooking the eggs separately.

I love breakfast for dinner, and this was quick, easy Sunday night dinner. However, the sausage did not brown up enough for me, soI transferred them to a hot iron skillet while cooking the eggs and toast. Perfect!

Picked up fingerling potatoes and small tomatoes from a farm stand. Sliced the potatoes, halved the tomatoes, and gave them all a head start on parchment paper. Had no sausage, mushrooms, or bread, but made this anyway with organic eggs. It was the stuff of dreams. Overcooked the eggs ever so slightly but that's easy to correct next time. This will be my go-to weekend breakfas...forever.

I made this tonight for dinner. We used plant based breakfast sausages. I realized halfway through cooking that I forgot to buy bread. I found some whole wheat hamburger buns and grilled them on the stove top while the eggs were cooking. I slathered them with mustard and topped the buns with the eggs and put a few mushrooms in too. Very delicious and hearty meal! Will make again for sure.

Does this count as a diet option because of the calories burnt getting bits of egg off the sheet pan once you're done?

Adding to Irish Steve’s comments, for the full Irish version you need brown (soda) bread too. And white pudding (no blood)

Excellent with boudin noir and European-style bacon in place of breakfast sausage. The eggs take a while to cook, but go from raw to cooked in the blink of eye. We preferred toast from the toaster.

A note on baked beans. There are people who eat them cold from the tin, but I wouldn't describe the method as typically or authentically British. Heat them gently in a pan. Add a dash of Worcestershire sauce. Personally, I sprinkle in a handful of grated cheddar just before serving - not traditional, but quite delicious.