Hearty One-Pan Breakfast Bowl with Eggs and Veggies

This easy One Pan Breakfast Bowl is my favourite gluten-free make-ahead breakfast. It’s high in protein, budget-friendly, and combines chicken sausages, baked beans, crispy potatoes and a smoky tomato sauce. It’s my affordable take on the MyProtein Brunch Bowl I love.

I’m a huge fan of savoury breakfasts, and this one-pan brunch bowl is perfect for meal prep or a relaxed weekend brunch. It’s simple to scale, stores well, and reheats easily for busy mornings.

The dish brings together classic breakfast flavours: chicken sausages, golden fried potatoes, baked beans and a rich, smoky passata-based sauce. Add eggs on top and you’ve got a filling, gluten-free breakfast that goes well with gluten-free flatbreads or toast.

This recipe is a hearty alternative to pancakes or granola and will appeal to anyone who likes shakshuka or a potato hash. It’s naturally dairy-free if you skip buttery toppings, and quick to put together.

Ingredients

There’s a printable recipe card below, but here’s a concise shopping list of the main ingredients you’ll need:

• Potatoes: King Edward or Maris Piper are best for crisping; Yukon Gold works well in the US. Sweet potatoes can be used but won’t crisp as much.
• Gluten-free chicken sausages: Many brands are available; pork chipolatas also work.
• Red onion (finely chopped)
• Baked beans: Most tins are gluten-free but always check the label.
• Gluten-free chicken stock pot
• Garlic paste
• Paprika: use smoked paprika for a deeper, BBQ-like flavour.
• Passata
• Gluten-free Worcestershire sauce or Henderson’s Relish
• Tamari (gluten-free soy sauce)
• Maple syrup

How to Make These One Pan Breakfast Bowls

The full printable method is below, but here are the key steps with helpful photos so you can see how straightforward the recipe is.

Cook the potatoes

Cut potatoes into 1–2 cm cubes. Toss with olive oil, spread in a single layer and air fry at 200°C (392°F) for 18–20 minutes until golden and crisp.

Cook the sausages

Arrange chicken sausages in a single layer and air fry at 200°C (392°F) for about 15 minutes until browned and cooked through.

Make the sauce while they cook

Heat a little olive oil in a large pan over medium heat. Add the chopped onion and garlic paste and fry for 2–3 minutes until starting to soften. Add baked beans, passata, stock pot, paprika, tamari, Worcestershire sauce and maple syrup. Stir, bring to a boil, then reduce to a simmer.

Simmer the sauce gently for 8–10 minutes. Cut the cooked sausages into 1 cm pieces, add them and the cooked potatoes to the pan, and stir to combine.

Serve immediately while hot with soft‑boiled, poached or fried eggs. Gluten-free toast or flatbreads are great alongside.

Storing and Freezing

This bowl keeps well for meal prep. Store leftovers in an airtight container in the fridge and reheat in the microwave. A batch made on Sunday should last 3–4 days refrigerated.

You can freeze portions (leave out the eggs), defrost overnight in the fridge and reheat in the microwave before serving.

Frequently Asked Questions

Below are answers to common questions about this one-pan breakfast.

More Gluten Free Breakfast Recipes

If you enjoyed this recipe, try other gluten-free breakfast ideas like overnight oats, granola, sheet pancakes or baked oats for variety.

• PB&J Overnight Oats
• Gluten Free Granola
• One Pan Breakfast Bowl (this recipe)
• Gluten Free Sheet Pancakes
• Baked Oats
• Gluten Free French Toast

If you make this recipe, I’d love to see your photos—tag me on Instagram or share in my Facebook group. If you enjoyed it, please leave a rating to help others find the recipe.

5 from 1 vote

One Pan Breakfast Bowl

By: Sarah Howells

Servings: 4 people

Ingredients

• 1 tbsp olive oil
• 350 g potatoes (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 potatoes into 1–2 cm cubes. Toss with olive oil and air fry at 200°C (392°F) for 18–20 minutes until golden brown.

To cook the chicken sausages:

• Lay sausages in a single layer and air fry at 200°C (392°F) for 15 minutes until browned and cooked through.

Meanwhile make the sauce:

• Heat a little olive oil in a large pan over medium heat. Add the onion and garlic paste and fry for 2–3 minutes.
• Add baked beans, passata, stock pot, paprika, tamari, Worcestershire sauce and maple syrup. Bring to a boil, then simmer.
• Simmer for 8–10 minutes. Slice sausages into 1 cm pieces, add them and the cooked potatoes to the pan, mix and serve hot with eggs.

Notes

• No air fryer? Roast potatoes on a baking sheet at 200°C / 180°C fan for 20–25 minutes and cook sausages in the oven for 15–18 minutes.
• Storing: Keeps 3–4 days in the fridge. Freeze portions without eggs and defrost overnight.

Nutrition

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

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