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This easy, One Pan Breakfast Bowl is my favourite gluten free breakfast to meal prep. It’s a high protein breakfast with chicken sausages, baked beans, crispy fried potatoes, all in a smoky sauce. My budget-friendly dupe of the MyProtein Brunch Bowl I love so much!
I absolutely love a savoury breakfast recipe and this one pan brunch bowl is my new favourite make-in-advance recipe.
This easy breakfast pan is a combination of all my favourite breakfast foods – chicken sausages, fried potatoes, baked beans, and smoky tomato sauce.
Top it with eggs and you’ve got a delicious, high-protein, gluten free breakfast you can meal prep or serve for brunch with gluten free flatbreads or toast.
It’s the perfect savoury breakfast alternative to gluten free pancakes and granola, and great for fans of shakshuka or a potato hash.
So if you want a quick savoury breakfast idea, this gluten and dairy free one-pan recipe is perfect. And so quick to make!
Ingredients
There’s a printable recipe card for this gluten free brunch bowl recipe below. But for the shopping list here are the main ingredients you’ll need:
- Potatoes: I always use King Edward or Maris Piper potatoes (in the US you’ll want Yukon Gold, as they are the most similar). Sweet potatoes also work in this recipe but they may not crisp up so much.
- Gluten Free Chicken Sausages: You can get lots of chicken sausages which are gluten free. Pork chipolatas also work well.
- Red Onion
- Baked Beans: Most tinned baked beans are gluten free but always be sure to double check just in case.
- Chicken Stock Pot: I always use Knorr stock pots, as they are certified gluten free.
- Garlic Paste
- Paprika: Swap for smoked paprika for a smoky, BBQ-like flavour instead.
- Passata
- Gluten Free Worcestershire sauce: Make sure you use a free from brand or you can swap for Henderson’s Relish instead.
- Tamari: aka the gluten free soy sauce replacement of dreams.
- Maple Syrup
How to Make These One Pan Breakfast Bowls
There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how easy these brunch bowls are to make.
To cook the potatoes in the air fryer:
Cut the potatoes into 1-2cm cubes. Toss in a bowl with the olive oil then pour into the air fryer basket in one even layer.
Air fry at 200C (392F) for 18-20 minutes until golden brown.
To cook the chicken sausages in the air fryer:
Lay the chicken sausages in one even layer in the air fryer basket.
Air fry at 200C (392F) for 15 minutes until browned and cooked through.
Meanwhile make the sauce:
Add a small amount of olive oil to a large pan and place on a medium heat. Add the onions and garlic paste and pan fry for 2-3 minutes until starting to soften.
Add the baked beans, passata, stock pot, paprika, tamari, Worcestershire sauce and maple syrup to the pan. Mix well and bring to the boil, then turn down to a simmer.
Simmer the sauce over a low heat for around 8-10 minutes, until the potatoes and chicken sausages are cooked.
Once the sausages are cooked, cut them into 1cm pieces. Add to the pan along with the cooked potato pieces and mix well.
Serve this breakfast straight away while hot, with the soft-boiled eggs (or poached/fried eggs work really well too!). It’s great with gluten free toast too!
Storing and Freezing
This recipe is great for meal prep – any leftovers can be stored in a tub in the fridge and reheated in the microwave before eating.
I usually find if I make a big batch on a Sunday it will last for 3-4 days in the fridge, so this is a great high protein breakfast for meal prep.
You could also freeze the brunch (minus the eggs) in portions, then defrost overnight in the fridge and microwave to heat through before eating.
Frequently Asked Questions
Here are some FAQs about this easy, one-pan breakfast recipe. If you can’t find the answer to your question here or in the post above, please comment and I’ll try answer!
No problem! Simply cook the potatoes on a baking sheet (spread out in one even layer) at 200C / 180C Fan / Gas Mark 6 for 20-25 minutes until golden and crunchy. Follow the pack instructions to oven cook the chicken sausages – this should be around 15-18 minutes at the same oven temperature.
I love serving this up with some soft-boiled or poached eggs. You can also toast up some slices of gluten free bread, or serve it with gluten free flatbreads.
If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. You can also share your creations in my Facebook group! And please do leave a 5* review ⭐️⭐️⭐️⭐️⭐️ to let others know you loved it too! It would mean the world to me and really helps support my website.
Ingredients
- 1 tbsp olive oil
- 350 g potatoes, I use King Edward
- 10 gluten free chicken sausages
- 1 red onion, finely chopped
- 400 g tin baked beans
- 1 gluten free chicken stock pot
- 1 tsp garlic paste
- 1 tsp paprika
- 250 ml passata
- 1 tbsp Worcestershire sauce
- 1 tbsp tamari, (gluten free soy sauce)
- 2 tbsp maple syrup
To serve:
- 4 soft boiled eggs
Instructions
To cook the potatoes:
- Cut the potatoes into 1-2cm cubes. Toss in a bowl with the olive oil then pour into the air fryer basket in one even layer. Air fry at 200C (392F) for 18-20 minutes until golden brown.
To cook the chicken sausages:
- Lay the chicken sausages in one even layer in the air fryer basket. Air fry at 200C (392F) for 15 minutes until browned and cooked through.
Meanwhile make the sauce:
- Add a small amount of olive oil to a large pan and place on a medium heat. Add the onions and garlic paste and pan fry for 2-3 minutes until starting to soften.
- Add the baked beans, passata, stock pot, paprika, tamari, Worcestershire sauce and maple syrup to the pan. Mix well and bring to the boil, then turn down to a simmer.
- Simmer the sauce over a low heat for around 8-10 minutes, until the potatoes and chicken sausages are cooked.
- Once the sausages are cooked, cut them into 1cm pieces. Add to the pan along with the cooked potato pieces and mix well. Serve hot with the soft-boiled eggs (or poached/fried eggs work really well too!).
Notes
- No Air Fryer? Simply cook the potatoes on a baking sheet (spread out in one even layer) at 200C / 180C Fan / Gas Mark 6 for 20-25 minutes until golden and crunchy. Follow the pack instructions to oven cook the chicken sausages – this should be around 15-18 minutes at the same oven temperature.
- Step-by-Step Photos: Check out the blog post above for step-by-step photos of this method and my top tips for making this breakfast bowl.
- Storing: This recipe is great for meal prep – any leftovers can be stored in a tub in the fridge and reheated in the microwave before eating.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and tell all your gluten free friends about these One-Pan Breakfast Bowls!
Nutrition
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