One Pan Breakfast

I am really excited to share this one pan breakfast bake with you this morning! Not only is it baked all in one pan, but it is also very simple to make and quite delicious as well!
Most mornings I will only have a couple pieces of toast or a bowl of cereal for breakfast. Sometimes I like to have yogurt and granola with a drizzle of honey or date syrup.
I always like to make my own granola from scratch. Not only can I control what goes into it, but I can also control the sweetness.
I have a really nice recipe that I use, which uses honey and maple syrup to sweeten it. It is also chock full of all kinds of nuts. It is my all time favorite granola recipe. You can find that recipe here.
You just can't beat your own homemade granola. Its the best and so wholesome. My children grew up on this. I might not have been able to get them to eat a bowl of oatmeal, but I sure had no problem getting them to eat granola!
Sometimes if I am really busy and on the run, I will grab a wholesome homemade muffin for breakfast. There is no end to the delicious muffin recipes on here, but one of my favorite muffins is this recipe for Super Duper Bran Muffins.
They are a real favorite with my readers as well! No small wonder there as they are moist and delicious!

Usually at the weekend I like to pull out the stops where breakfast is concerned. I have a bit more time to spend and weekends have always been "special breakfast" occasions in my home.
Sometimes pancakes or waffles are on the menu. Sometimes eggs. Eggs are one of those things I have to be in a real mood to eat.
One thing that the British really love is their Full English Breakfast. It is also called a Fry Up and will usually consist of eggs, bacon, sausage, baked beans, mushrooms, toast, grilled tomatoes and often black pudding.
Not a breakfast meant for the weak of heart, it is one you really need to bring your appetite to! You can find my recipe for a Full English Breakfast here.
This is what will be on offer at all B&B's in the UK and most pubs and restaurants. When I first moved over to the UK, you used to be able to get a full English at the BHS in Chester.
You could choose to have between 5 and 7 options and toast was extra. I loved having fried bread. Not very healthy, but oh boy was it ever good. Deep fried bread. Crisp and golden brown. Yummy!
It seemed a bit odd to me for there to be baked beans offered for breakfast, but I soon got used to it and embraced the idea. It was actually very good.
And the sausages in the UK, so long as you used a good Butchers variety, were unbeatable. I shall miss British Bangers, although to be honest you can now get some very good Bangers here in Canada. I like the free-from sausages that you can get at the super-store. Very tasty!
I will also miss brown eggs. I have not seen a brown egg since I returned to Canada. Brown eggs are lovely, especially if you can get them fresh from the farm.
One thing which really surprised me in the UK was that the eggs were not refrigerated in any of the shops. They were just there on the shelves and most people did not refrigerate their eggs at home either! (I always did. I could not get past the fear of poisoning myself, lol)

Of course there is only me now and I won't be opening tins of beans, etc. to make a breakfast just for me. I fear I would not get the whole tin eaten.
In the UK they sell single sized snap pots, that would be ideal. I have not seen them here.
This easy one pan breakfast is a play on the old Egg in the Hole breakfast that we all enjoyed as children. There is one major difference however. This version is not fried, its baked.
Another major difference is that it bakes on a baking sheet with breakfast potatoes and sausages. An entire breakfast all on one pan. No fuss no muss and very little to clean up.

You begin by roasting some baking potatoes in a hot oven. Washed, unpeeled, cut into one inch chunks and simply tossed with a bit of olive oil, they are roasted on a baking sheet just until they begin to blister and turn golden brown.
Once that happens you add the sausages. Lay them on top of the potatoes where the fat from them helps to gild those potatoes a tiny bit more.
Once your sausages have turned golden brown on top it is time to push them and those lovely roast potatoes over to the side and add your toast to the baking sheet.
Two slices of rustic bread, I use a multi-grain, with holes cut out, all nicely buttered. Even the holes. Once toasted on the bottoms, you flip them over and can add the eggs.
One each, large free range egg. My first husband came from a farming family. I used to grade eggs in the hen house at the weekends. Quite an education for a young 19 year old I will say.
I never use anything but free range eggs. I refuse to support an inhumane industry such as caged laying hens in batteries. I would rather eat eggs less often and pay a bit more for them.
But you do whatever you have to do according to your own conscience. I will not judge you. Free-range is just my personal preference.
Mistakenly or not, I also think they taste better. Don't burst my bubble!
I used raw breakfast sausage links for this. You can use frozen fully cooked sausage links if you wish, or even frozen cooked sausage rounds.
All will cook in about the same amount of time. The times I have suggested result in perfectly cooked egg whites, with a still slightly runny yolk. You cook it according to your own preference if you prefer your yolks to be a bit harder.
All in all this is a beautiful breakfast. Just hearty enough and perfectly sized for two. True confession here, I cut it in half yet again and did it just for one.
It was delicious and more than enough for this aging appetite of mine! Enjoy!
½½

Yield: 2Author: Marie RaynerPrep time: 5 MinCook time: 45 MinTotal time: 50 MinA delicious breakfast for two with sausage, toast and roasted potatoes, all conveniently baked on one baking sheet. No fuss, no muss.

Ingredients

1 pound baking potatoes, unpeeled, washed and cut into 1-inch cubes
1 TBS light olive oil
fine sea salt and freshly ground black pepper
2 thickish slices of a hearty style bread (I use a multi-grain)
2 TBS butter, softened
6 breakfast sausage links (chipolatas)
2 large free range eggs

Instructions

Preheat your oven to 450*F/225*C/gas mark 7. Spray a small rimmed, baking sheet with some cooking spray.
Toss the potatoes with the oil, ½ tsp of salt and some black pepper. Spread into an even layer on the baking sheet. Bake in the preheated oven for 10 to 15 minutes until they are just beginning to turn golden brown.
Spread one side of each of the bread slices with 1 TBS of the butter evenly, dividing it equally between both. Using a 2 ½ inch round cutter, cut out a circle in the center of each slice. Reserve the circles.
Remove your baking sheet from the oven. Place the sausages on top of the potatoes, returning the baking sheet to the oven and continue to cook for a further 10 to 15 minutes until the sausages are lightly browned on top.
Remove the baking sheet from the oven. Push the potatoes and sausages to one side. Add the remaining TBS of butter to the other side of the baking sheet. Allow it to melt and spread it out evenly. Add the bread slices and bread rounds. Return the baking sheet to the oven and toast the bread for 4 to 6 minutes.
Remove the baking sheet from the oven and flip the bread and the bread rounds over. Break an egg into each hole in the bread. Sprinkle with a bit of salt and black pepper.
Return the baking sheet to the oven and bake for a further 4 to 5 minutes, or until the yolks are cloudy but still give slightly when touched. Remove from the oven and allow to rest for 2 to 3 minutes to finish cooking. Serve hot.

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