After doing some research, I learned that a classic Irish breakfast typically consists of a plate full of sausages, bacon, black pudding, mushrooms, potatoes, eggs, beans, and toast. So I cut back on some of those components and threw it all onto a sheet pan for an easy and satisfying breakfast. Sausage, potatoes, and mushrooms get baked until crisp and golden. Eggs get cracked directly onto the sheet pan and quickly baked until perfectly cooked. Serve it with pan-fried tomatoes and buttered toast for a hearty Irish breakfast!
Ingredient highlight
Potatoes! The mighty potato! Most of the the nutrient content is in the skins, so keep those skins on if you can. Potatoes are an excellent source of potassium, vitamin B6, vitamin C, niacin, and fiber. They contain lysine, an essential amino acid that you often can’t find in grains.
Servings 4
Prep Time 10 minutes 
Cook Time 35 minutes Ingredients
- 8 oz mushrooms, cut ½-inch thick slices
- 1 lb yellow potatoes, chopped small*
- 2 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp black pepper
- 4 bratwurst or other sausage (about 12 oz)**
- 1-2 tomatoes, sliced into ½-inch thick rounds (optional)
- 4 large eggs***
Serving suggestions:
- Baked beans
- Sliced Irish cheddar
- Toast or Whole Grain Irish Soda Bread with butter
- Fresh herbs, parsley, or dill
- *You could also use frozen hashbrowns to save time.
- **If you can’t find a classic Irish banger/sausage, a bratwurst is the next closest option. I used the Niman Ranch bratwurst, which is pre-cooked. You could use a raw sausage as well, just don’t remove it from the pan until it’s cooked through (160F).
- ***If you want a crispier egg, just pan-fry the eggs in a skillet with the tomatoes.
Instructions
- Preheat the oven to 425F convection. Line a baking sheet with parchment paper.
- To the baking sheet, add mushrooms and potatoes. Drizzle the oil, salt, and pepper all over and use your hands to toss to coat well. Spread into an even layer. Nestle the sausages into the veggies.
- Bake for 25-30 minutes or until potatoes are crisping up a bit (you can remove the sausages as soon as they start to get some color, about 15-20 minutes).
- Make four spaces on the sheet pan and crack the eggs into them. Sprinkle the eggs with a little bit of salt. Bake for another 5-8 minutes, depending on how done you want the eggs (they’ll continue to cook a bit as they cool off).
- Meanwhile, pan-fry the tomatoes (if using) in about 1 tablespoon of butter or oil over medium-high heat for about 2-3 minutes per side.
- Add everything to your plate (veg, sausage, egg, tomato) along with any additional items (cheddar, toast, baked beans, herbs).
Items you can prep ahead (optional)
- Slice 8 oz mushrooms into ½-inch thick slices
- Chop 1 lb yellow potatoes into small pieces (store in cold water).
- Slice 1-2 tomatoes into ½-inch thick rounds (optional)
Substitutions:
- To make vegetarian/vegan, use a vegetarian sausage or skip the sausage and double the # of eggs and serve with baked beans.
Storage:
- Store leftovers in an airtight container in the fridge for up to 4 days.
Leftovers + Repurposing:
- Cut up the sausage, put everything on a plate and microwave until warmed through. Serve with serving suggestions.
- Turn it into a hash – reheat it in a hot skillet with plenty of oil to crisp everything up. Chop up the sausage and add the egg at the end to warm it up. Serve with avocado slices and tomatoes.
leave your comments!