A British pantry breakfast is a flexible, full English–style plate built from cupboard staples such as baked beans, tomatoes and bread, with eggs and sausages if you have them. This version cooks everything in one skillet and adds toast for a filling breakfast; leave out any item you do not keep on hand.

Ingredients

2 pork breakfast sausages, about 4 oz (115 g) total
2 slices back bacon, about 3 oz (85 g) total; streaky bacon works as a substitute and will render more fat
1 tablespoon (15 ml) neutral cooking oil, only if needed
1 small yellow onion, about 4 oz (115 g), thinly sliced
1 cup (150 g) sliced mushrooms
1 can baked beans, about 14 oz (400 g)
1 cup (240 g) canned chopped tomatoes, drained lightly
½ teaspoon (2 g) dried thyme
¼ teaspoon (1 g) black pepper, plus more to taste
2 large eggs
2 slices bread, about 2 oz (60 g) total, for toast
1 teaspoon (5 g) butter, for the toast, optional
Salt, to taste; check the beans and bacon before adding

Instructions

Set a large, lidded skillet over medium heat. Add the sausages and cook for 10–12 minutes, turning every few minutes so they brown on all sides. Reduce the heat if they darken too quickly. Check the center of a sausage with a food thermometer; USDA FSIS sets 160°F (71°C) as the safe minimum for ground meat. Transfer the cooked sausages to a plate.
Add the bacon to the skillet and cook for about 3 minutes per side, until browned and cooked through. Transfer it to the plate with the sausages. If the pan is dry, add up to 1 tablespoon (15 ml) oil; if there is a lot of rendered fat, spoon most of it out, leaving about 1 teaspoon (5 ml).
Add the onion and mushrooms. Cook for 5–6 minutes, stirring occasionally, until softened and the mushrooms have released their moisture. Stir in the tomatoes, thyme and black pepper. Cook for 2 minutes, scraping up any browned bits.
Pour in the baked beans and stir gently. Return the sausages and bacon to the skillet, nestling them into the mixture. Cover and simmer gently for 5 minutes, until everything is hot. Avoid a hard boil, which can break up the beans and make the sauce splatter.
Make two small spaces in the bean mixture and crack an egg into each. Cover and cook over low heat for 5–8 minutes, until the whites are set and the yolks are cooked to your preference. For the USDA FSIS safe minimum, egg dishes should reach 160°F (71°C); check the eggs with a food thermometer if serving anyone who needs that standard. Alternatively, cook the eggs separately in a clean pan until they reach 160°F (71°C).
While the eggs cook, toast the bread and butter it if desired. Serve the skillet hot with the toast. Add salt only after tasting, since canned beans and bacon can already be salty.

Tips

Use a skillet with a lid so the eggs cook evenly. If you do not have one, cover the pan tightly with foil, keeping it clear of the food.
Keep the heat moderate after adding the beans. A gentle simmer prevents scorching and keeps the sauce from splashing onto the stove.
For a meat-free plate, omit the sausages and bacon, and cook the vegetables in oil. Add an extra egg or mushrooms for a more substantial serving.
Check labels if you need to avoid specific ingredients: baked beans vary in sweetness and seasoning, while sausages may contain allergens such as wheat or mustard.

Serving Suggestions

Serve each person a sausage, a slice of bacon, an egg and a generous spoonful of beans, tomatoes and vegetables, with toast alongside for dipping. Brown sauce or ketchup can be offered at the table, but the skillet is well seasoned without either. For a lighter plate, serve a smaller portion of the bean mixture with one egg and one slice of toast.

Tea or coffee is a familiar accompaniment. If you are serving several people, keep finished portions hot while cooking in batches, but do not leave cooked food at room temperature for more than 2 hours.

Variations

Vegetarian: Skip the meat and add ½ cup (75 g) extra mushrooms or a drained 14 oz (400 g) can of chickpeas. The chickpeas make the plate heartier and less traditionally full English in style.
With potatoes: Add 1 cup (150 g) cooked diced potatoes with the beans. Cooked, chilled leftovers work well; raw potatoes need to be cooked separately until tender first.
With black pudding: If available, fry 2 slices (about 3 oz/85 g) in the skillet according to the package directions, then serve them alongside. It has a distinctive savory flavor and is not essential to the meal.
Spicier: Stir in ¼ teaspoon (1 g) smoked paprika or a pinch of chili flakes with the tomatoes. This adds warmth without changing the basic method.

Storage and Reheating

For best texture, cook only as many eggs as you plan to serve. Refrigerate leftover bean-and-vegetable mixture, sausages and bacon within 2 hours in a covered container; keep them for 3–4 days at 40°F (4°C) or colder. Refrigerate leftover cooked eggs separately and use within 3–4 days. Do not store the food in the skillet at room temperature.

Reheat leftovers in a covered pan over medium-low heat, stirring the beans occasionally, or microwave in a covered, microwave-safe dish. Add a splash of water if the sauce has thickened. Reheat all leftovers to 165°F (74°C), checking the center with a food thermometer. Toast fresh bread just before serving; it does not reheat well once buttered.

Frequently Asked Questions

Can I make this without baked beans?
Yes. Use drained canned beans, such as haricot, navy or cannellini beans, and add ½ cup (120 ml) tomato sauce or passata with a pinch of sugar and a little extra seasoning. The result will be less sweet and saucier adjustments may be needed.

Can I cook the eggs separately?
Yes. Fry or scramble them in a separate pan while the bean mixture simmers. This makes it easier to choose different yolk doneness for each person. For the USDA FSIS safe minimum for egg dishes, cook eggs to 160°F (71°C).

Can I use fresh tomatoes instead of canned?
Use about 1 cup (150 g) chopped ripe tomatoes. Cook them with the onion and mushrooms for 5–7 minutes, until softened and juicy, before adding the beans. If they are dry, add 2 tablespoons (30 ml) water.

Can I prepare any part ahead?
You can slice the onion and mushrooms up to a day ahead and keep them covered in the refrigerator. The finished bean mixture can also be made ahead and reheated, but cook eggs fresh for the best texture and follow the leftover reheating guidance above.

What can I substitute for pork sausages?
Use chicken or turkey breakfast sausages if preferred, following the package directions and checking that poultry reaches 165°F (74°C) with a food thermometer. A plant-based sausage is another option; its cooking time and safe handling guidance depend on the package.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).

British Pantry Breakfast: A Simple Full English