Weekend Breakfast Skillet
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
Servings: 3 servings
An easy and delicious breakfast skillet, cooked entirely in the oven. With sausage, bacon, eggs, tomatoes, potatoes and baked beans.
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- 1 Tbsp cooking oil
- 4 pork breakfast sausages small
- 2-3 small potatoes diced
- 3-4 slices bacon
- 12-15 cherry tomatoes halved
- 7.5 oz can baked beans 227ml
- 3 eggs
- Toast to serve
Preheat oven to 375 F.
Brush the bottom of an oven-proof skillet with cooking oil. Add sausages in an even layer on one side of the skillet. Scatter potatoes in an even layer on the other side. Stir potatoes around a bit to coat with a bit of oil and season with salt and pepper.
Place in preheated oven for 10 minutes. Remove from oven. Flip sausage and stir potatoes. Make some space in the center of the skillet and place 3 strips of bacon down the centre, as flat as possible. Return to oven for 20 minutes.
Remove skillet from oven. If you have some extra fat from the bacon, carefully spoon some of it off and discard. Move the bacon to the side, flip the sausages and stir the potatoes. Add your tomatoes to the centre of the skillet and return to the oven for 10 minutes.
Remove skillet from oven. If you have extra moisture from the tomatoes, carefully spoon off and discard. Flip the sausage and stir the bacon and potatoes. Make some space in the skillet and add the baked beans. Crack 3 eggs over-top. Return to oven for about 15 minutes, or until beans are warmed and eggs are set.
Serve with warm buttered toast.
Calories: 319kcal | Carbohydrates: 17g | Protein: 14g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 190mg | Sodium: 631mg | Potassium: 492mg | Fiber: 4g | Sugar: 2g | Vitamin A: 570IU | Vitamin C: 16.9mg | Calcium: 70mg | Iron: 2.7mg