All you need to complete this riff on a classic English breakfast is a stack of toast with marmalade and mugs of milky tea. To make this Whole 30-compliant, swap in The New Food Collective™ (sugar-free) Sweet Italian sausage for the Breakfast.
Serves 4 to 6/ Takes less than 45 minutes
1 pound cremini mushrooms, halved or quartered if large
4–5 plum tomatoes, halved
1 tablespoon olive oil
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 (12-ounce) package The New Food Collective™ Breakfast Sausages
8 ounces Applegate Bacon
8 large eggs
Preheat the oven to 375°F. Line 2 sheet pans with parchment paper.
Scatter the mushrooms and tomatoes on one of the sheetpans. Drizzle the olive oil over the vegetables and sprinkle with the salt and pepper. Toss gently to coat. Cut the sausages in half crosswise and nestle in among the vegetables. Arrange the bacon on the other sheetpan.
Place both sheetpans in the oven. For the bacon: bake for 10 minutes, then flip the strips and return to the oven and bake until crisp, about 10 minutes more. Remove the bacon from the oven and transfer to a paper towel–lined plate to drain.
Carefully pour off most of the bacon grease from the pan. Crack the eggs into the remaining bacon grease and return the sheetpan to the oven. Next, check the sausage; it should be just about done. Pour off any liquid from the pan and return to the oven. Bake both sheetpans until the eggs until cooked to desired doneness, 8 to 12 minutes.
Remove both pans from the oven and serve everything at once.