dontmissmyplate 5/13/26 dontmissmyplate 5/13/26

Easy Sheet-Pan English Breakfast

This sheet-pan English breakfast is my simplified, modern take on a classic breakfast I grew up with on slow Sunday mornings before church my mother used to put together.

In Zimbabwe, English breakfast remains part of everyday food culture due to historical British influence, but over time it has evolved into something more personal and familiar — something tied to weekends, family mornings, and shared meals at home rather than formality.

This version keeps everything people love about a traditional full English breakfast (sausages, eggs, bacon, baked beans, mushrooms, tomatoes, and toast), but streamlines it into one tray for ease and accessibility. Instead of juggling multiple pans, everything is roasted and assembled on a single sheet pan, making it ideal for busy mornings or relaxed weekends when you still want something hearty without the stress.

It’s a breakfast that feels both nostalgic and practical, comforting, filling, and designed for real life.

breakfast, brunch

Yield: 2

Author: Dontmissmyplate

Sheet-Pan English Breakfast (Easy Weekend Brunch)

A simplified take on the classic English breakfast — everything cooked together on one tray for an easy, no-fuss weekend brunch. Perfect for when you want something comforting without standing over the stove.

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

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Ingredients

4 sausages
2–4 slices thick bacon
2–4 eggs (use mini cast iron skillets)
2–3 tomato clusters (on the vine)
2–4 mushrooms (large or medium caps)
½–1 can baked beans (use small ramekins)
2 slices bread
Salt and black pepper
All purpose seasoning
Dried thyme or oregano
Garlic and onion powder
Butter and jam or marmalade

Instructions

Line a large baking tray with parchment paper. Lightly oil and season everything.
Preheat oven to 200°C (400°F) and layer the sausages, bacon, baked beans (in the ramekins placed on the tray), mushrooms (stem optional, gill side down is fine) and tomatoes.
Roast for 18 minutes, flipping the bacon and sausage halfway.
After first roast, crack the eggs into the small skillet pans OR directly onto tray (carefully). Bake 8–10 minutes depending on yolk preference.
If needed, take out the bacon andor aggs to prevent overcooking.
Slices and butter the bread and add it to the tray in the last 2–3 minutes until lightly toasted.
Let everything rest 2 minutes, then serve immediately.

Notes

Add eggs toward the end of baking to control doneness.
Roast sausages first if they are thick-cut.
Use ramekins for baked beans to prevent spreading across the tray.
Mushrooms release water, avoid overcrowding!

Nutrition Facts

Calories

620

Fat (grams)

45 g

Sat. Fat (grams)

14 g

Fiber (grams)

7 g

Sugar (grams)

10 g

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

www.dontmissmyplate.com/how-to-cook/2026/5/13/easy-sheet-pan-english-breakfast

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dontmissmyplate 4/13/22 dontmissmyplate 4/13/22

English Breakfast Toad-In-the-Hole

This is as British as you can get in the morning! English breakfast made regular features for me growing up, especially on Sundays before church service. Toad in the hole? Not so much, or ever! I certainly wish it had. Like a Dutch baby on the outside, you whip up some batter, add meat and/or vegetables in the middle and bake until a puffed batter forms, also known as Yorkshire pudding. If you are looking for some other brunch ideas for the spring (although this dish can be eaten any time of the year), check out these six recipes, including some blueberry and lemon curd French toast, quiche, Easter egg scones, and shakshuka.

Most renditions of the toad-in-the-hole use sausage, although leftover meat, kidneys, and rump steak were used back in the day. The Yorkshire pudding - a mixture of eggs, flour, and milk - was often served as a side with gravy, created when cooks used the drippings from roasting to make the crispy pastry. To make this an ultimate brunch version, I took the concept of the English breakfast - which also has several versions across the UK - and applied it, sans the black pudding, bacon and baked beans! The great thing is this recipe is customizable. The portobello mushrooms, tomato and sausage do the job.

Which sausages should you use for Toad-in-the-Hole?

I used Spicy Jalapeno Chicken Sausage from Alfresco, and the heat added some extra flavour and flair, although hot Italian sausage would be another great option. Chorizo would be tasty, and give it a Spanish spin. Pork, vegan, and turkey sausages would work as well. You'll want to make sure you cook the sausage to the appropriate internal temperature. This will also allow you to crispen the skin before popping the 'toads' into the oven!

Why is it called 'Toad-in-the-Hole?

That's always a great question! Many British have interesting names, like Bangers and Mash and Bubble and Squeak. The origins aren't specific, but it's obvious someone was inspired by toads playing a peek-a-boo game, given the appearance. Interestingly enough, however, some people found the dish to be a little vulgar! Whatever the perceptions and origin, this is a fun dish you can surprise your family and guests at the morning feast.

Yield: 2-4

Author: Dontmissmyplate

English Breakfast Toad-In-the-Hole

( 0 reviews )

What happens when you bring two classic British dishes? A phenomenal dish is born! If you are a fan of English Breakfast and have never tried a toad-in-a-hole, this is a quick and easy experiment.

Prep time: 15 MinCook time: 40 MinTotal time: 55 Min