Family breakfast traybake with sausages, potatoes and eggs
One-tray family breakfast: roast sausages, crispy baby potatoes, mushrooms and peppers finished with baked eggs — feeds six, fuss-free.
This one-tray breakfast is the perfect answer to a busy family morning — minimal fuss, maximum comfort. Crispy baby potatoes, browned sausages and roast veg get a crown of baked eggs so everyone can help themselves.
Make it for a slow weekend breakfast, a school-holiday brunch, or a simple celebratory morning when you want something hearty without a pile of washing up.
Ingredients
- 8 pork sausages
- 700 g baby potatoes
- 30 ml olive oil
- 5 ml smoked paprika
- 5 ml dried thyme
- sea salt — to taste
- black pepper — freshly ground, to taste
- 250 g chestnut mushrooms
- 200 g cherry tomatoes
- 1 red pepper — seeds removed and sliced
- 1 brown onion — peeled and sliced
- 8 eggs
- 15 g fresh flatleaf parsley — roughly chopped
Equipment
- large baking tray
- large saucepan
- colander
- kitchen tongs
Instructions
Preheat the oven to 200°C fan/220°C conventional. Fill a large saucepan with water and bring to a rolling boil while you prepare the veg.
Parboil the baby potatoes: add the baby potatoes to the boiling water and cook for 10 minutes until just tender when pierced with a knife. Drain in a colander and leave to steam-dry for 1 minute.
Toss the drained potatoes in a large bowl with half the olive oil, smoked paprika, dried thyme, a pinch of sea salt and freshly ground black pepper.
Spread the seasoned potatoes in a single layer on a large baking tray and roast for 20 minutes to start them crisping.
While the potatoes begin to roast, slice the chestnut mushrooms, halve the cherry tomatoes, slice the red pepper and brown onion. Toss the veg in the remaining olive oil and a little sea salt and black pepper.
Remove the tray from the oven. Push the potatoes to the sides to make space in the middle and add the pork sausages and prepared veg in a single layer. Return to the oven and roast for a further 20 minutes.
Make eight small wells in the tray contents and carefully crack an egg into each well. Scatter the chopped fresh flatleaf parsley over the tray and return to the oven for 8 minutes for runny yolks, or 10–12 minutes for firmer yolks.
Remove the tray from the oven and leave to rest for 2 minutes before serving. Taste and adjust seasoning with sea salt and black pepper.
Tips
- Parboil the potatoes just until tender — overcooking makes them fall apart in the oven and lose crispness.
- Use a roomy baking tray so ingredients roast rather than steam; rotate the tray halfway through the long roast for even browning.
- To make ahead: roast potatoes and veg plus cooked sausages, cool, then refrigerate. Reheat at 180°C fan/200°C conventional for 15–20 minutes and add eggs for the final bake.
- If some family members don't want yolks runny, bake the whole tray for 10–12 minutes for firmer eggs, or spoon hot ingredients onto toast and serve a fried egg individually.
- Leftovers keep in the fridge for up to 2 days — reheat gently in the oven to keep potatoes crisp.
Substitutions
pork sausages → vegetarian sausages, same quantity
Noticeably differentbaby potatoes → new potatoes, same weight
Stays closefresh flatleaf parsley → fresh chives or a little chopped fresh basil, same quantity
Stays closeolive oil → rapeseed oil, same quantity
Stays close
Nutrition
Per serving · estimated
- 550
- Calories
- 27 g
- Protein
- 28 g
- Carbs
- 36 g
- Fat
- 6 g
- Fibre
- 5 g
- Sugar
- 850 mg
- Sodium
FAQ
Can I make this gluten-free?
Yes — the recipe as written is gluten-free provided you use gluten-free sausages. Check labels on processed sausages for any cereal fillers.
How can I tell if the sausages are cooked through?
They should be well browned and feel firm to the touch. For certainty, cut one open: there should be no pink in the middle and juices run clear. A probe thermometer should read at least 72°C in the centre.
Can I scale this for a larger crowd?
Yes: use two baking trays rather than crowding a single tray so everything roasts evenly. Stagger egg bakes so timing stays consistent.
Can I swap eggs for scrambled to serve everyone differently?
Absolutely — scramble eggs separately and spoon over portions at the end if some prefer that texture or to keep yolks uniformly soft.
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