One-pan weekend breakfast

One-pan weekend breakfast | Easy Food
Serves 4-6
500g potatoes, peeled and cubed
½ small onion, sliced
8 gluten-free breakfast sausages
2 tsp dried oregano
1 tbsp olive oil
200g button mushrooms, halved
6 eggs

To serve:
1 x 400g tinned baked beans

  1. Preheat the oven to 200˚C/180˚C fan/gas mark 6. Add the potatoes, onion and sausages to a roasting tin. Sprinkle over the oregano and oil, then toss gently to combine. Bake for 40 minutes until the sausages and potates are golden brown.
  2. Add the mushrooms and cook for another 10 minutes until everything is cooked through and well-browned.
  3. Make six gaps in the mixture and crack an egg into each space. Return to the oven for 4-5 minutes or until the eggs are cooked to your liking.
  4. Serve hot with warmed baked beans.

Per serving: 209kcals, 11.8g fat (3.3g saturated), 15.2g carbs (2g sugars), 11.5g protein, 2.6g fibre, 0.199g sodium