Recipe: Irish Breakfast on a Sheet Pan

Get your fill of authentic cuisine and true Irish hospitality on Gaelic Adventure: Ireland's Cultural Capitals & Northwest Counties.

Serves 4
Prep time: 25 minutes
Cook time: 18 minutes

My husband and I met in Dublin, Ireland, where he’s from. In our house, Irish breakfast is practically a sacred meal. With a little tweaking and the use of a sheet pan, you can make a “full Irish” without having to splatter grease all over your kitchen in the process.

8 sausage links
8 thick-cut bacon slices
2 large tomatoes, diced
4 tablespoons olive oil, divided
Kosher salt
8 ounces white button mushrooms, quartered
8 large eggs
Toast spread with Irish butter, for serving
Lyon’s tea with milk, for serving

1. Preheat the oven to 400° F
2. Arrange the links and bacon on a sheet pan, side by side in a single layer
3. In a large bowl, toss the tomatoes with 1 tablespoon of olive oil and a sprinkle of salt. Pile the tomatoes on one end of a second baking sheet.
4. I the same bowl, toss the mushrooms with 1 tablespoon of olive oil and a sprinkle of salt. Pile these next to the tomatoes.
5. Bake both pans for 8 to 10 minutes, until the bacon starts to cook and the sausage is brown on one side.
6. Remove the pans from the oven. Flip the sausage and bacon and return that pan to the oven.
7. Pour the remaining 2 tablespoons of olive oil on one end of the pan with the tomatoes and mushrooms on it. Break the eggs into the oil. Carefully return the pan to the oven.
8. Bake for 5 to 8 minutes more, or until the egg whites have set. Remove from the oven. Serve with toast and tea.

Ingredient tip: Irish sausages, often called “bangers” in the shop, are small, the size of American-style breakfast link sausage. But they have a porkier flavor and are seasoned with breadcrumbs so the flavor and texture are different from those of the sausage links you might get on the side of pancakes in a diner. If you can find them — great! If not, American-style link sausage will work well, too.

Recipe by Ruthy Kirwan, from her book The Healthy Sheet Pan Cookbook: Satisfying One-Pan Meals for Busy Cooks