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–+ servings
A bowl of chicken sausage pieces, beans and potatoes with a boiled egg on top.
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5 from 1 vote

One Pan Breakfast Bowl

Course: Breakfast
Cuisine: British
Keyword: breakfast, brunch
Servings: 4 people
Author: Sarah Howells

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
Metric - US Customary

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

Calories: 692kcal | Carbohydrates: 60g | Protein: 41g | Fat: 35g
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