Sheet Pan Full Breakfast (Eggs, Bacon, Sausages & Mushrooms)

• •
  8 Sausage, Chipolata, Pork(456g)
• •
  4 Bacon(112g)
• •
  1 cup Tomato, Cherry
• •
  8 Mushrooms, White, Sliced(144g)
• •
  4 Egg, Whole, Large(176g)
• •
  2 Asparagus(32g)
• •
  0.3 cup Unsalted Butter
• •
  1 Garlic(3g)
• •
  1 tbsp Parsley, Fresh
• •
  1 1 pinch salt

Instructions

1. 1Arrange the sausages and bacon across a large skillet in a single layer. Cook over medium-high heat for 8–10 minutes, stirring occasionally, until the sausages are browned on all sides and the bacon is crispy.
2. 2Push the sausages and bacon to the sides of the skillet. Add the sliced mushrooms to the center and cook over medium-high heat for 4–5 minutes, stirring occasionally, until golden brown and tender.
3. 3Mince the garlic and stir it into the butter, then drizzle this mixture over the mushrooms. Add the cherry tomatoes and asparagus, tossing gently to coat. Cook for 2–3 minutes over medium heat until the asparagus is bright green and just beginning to soften.
4. 4Create 4 small wells in the mixture by moving ingredients around the skillet. Crack one large egg into each well, then reduce heat to medium-low. Cover the skillet with a lid or foil and cook for 5–7 minutes until the egg whites are set and opaque but the yolks reach your desired doneness (check by gently tilting the pan).
5. 5Season the entire skillet with salt and chopped fresh parsley. Divide the entire meal evenly into 4 airtight containers while hot, ensuring each portion contains one egg, sausage, bacon, and vegetables.
6. 6Allow the containers to cool to room temperature before sealing, then refrigerate. Reheat in a skillet over medium heat for 3–4 minutes or in the microwave for 2–3 minutes until warmed through.