Full English traybake

A hearty one-pan meal with sausages, bacon, eggs, baked beans and potatoes

Allergens: contains cereals containing gluten, eggs, milk, soya. Brands differ, so always check the labels on what you buy.

Per serving (approx.): 90g carbs · 15g sugars · 11g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.

Not every ingredient has a checked price at Asda, Sainsbury's, Aldi, Co-op, Iceland, so they aren't compared here yet (more are checked every day). Lidl doesn't publish prices online, so it can't be compared.

Ingredients and prices

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Prices checked on 4 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.

Method

The method is written for 4. For a different number, use the amounts in the table above.

1. Preheat the oven to 200°C fan (220°C conventional). Peel 1kg Maris Piper potatoes, cut into 2 cm cubes, rinse and pat dry. Toss the potatoes with 1 tbsp vegetable oil, ½ tsp salt and ¼ tsp black pepper, then spread them in a single layer on a large baking tray. Roast for 25‑30 minutes, turning halfway, until the edges are golden‑brown and crisp.
2. While the potatoes roast, place 1 kg sausages (about 8 thick pork sausages) in a large non‑stick frying pan over medium heat. Cook for 12‑15 minutes, turning every 3‑4 minutes, until the skins are deep brown and the interior reaches 70 °C (no pink when sliced). Transfer to a plate and keep warm.
3. Reduce the heat to low, add the 400 g tin of baked beans (including the sauce) to the same pan. Stir and heat gently for 5‑6 minutes, until the beans are bubbling steadily and the sauce looks glossy. Taste and season with a pinch of salt and pepper if needed.
4. In a medium bowl, crack 6 large eggs, add a pinch of salt and pepper, and whisk lightly until the yolks and whites are just combined. Set aside.
5. Push the baked beans to one side of the pan, add 50 g of the unsalted butter and let it melt over medium‑low heat. Pour the whisked eggs into the empty side, stirring gently with a silicone spatula. Cook for 2‑3 minutes, until the eggs are softly set but still slightly moist, then fold them through the beans.
6. Remove the potato tray from the oven. Transfer the golden potatoes to a large 30 × 40 cm roasting tin, nestle the cooked sausages among them, and spoon the bean‑egg mixture over the top. Dot the remaining 200 g unsalted butter in small pieces over the surface and return to the oven for 5‑6 minutes, until the butter melts and everything is hot through.
7. Remove the traybake from the oven and let it rest for 2 minutes. Sprinkle with a little extra black pepper if desired, then cut into 4 generous portions. Serve straight from the tin, ensuring each plate gets potatoes, sausage, beans and eggs.

Tips

• Swap pork sausages for cheaper chicken or vegetarian sausages to cut cost and suit different diets.
• Make a double batch, cool within 1 hour, portion into freezer‑safe containers, and freeze for up to 3 months; reheat in the oven at 180°C fan until steaming hot.
• Reheat leftovers only once, in the microwave or oven, until piping hot (≥74 °C) throughout, and eat within 48 hours if kept refrigerated.

Storing leftovers

Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).