This Scottish breakfast traybake is a hearty all-in-one feast featuring lorne sausage, roast potatoes, haggis or black pudding, and more. An easy way to enjoy a full Scottish without the mess!
Take the flavours of iconic Scottish ingredients like lorne sausage, haggis, black pudding and tattie scones and turn them into a crowd-pleasing family brunch or dinner in a one pan format. There's no need for juggling with pans, the grill or air fryer!
A perfect no fuss dish, ideal to serve at the weekend or during the holidays, with minimal cleanup!
Tips
- Variations:
- Spicy – add a dash of chilli flakes, or serve with hot sauce.
- Luxury – top with grated cheddar or drizzle with truffle oil or extra virgin olive oil before serving.
- Lighter – swap the meat for grilled vegetables and eggs, and serve with wholegrain toast.
- This Scottish breakfast traybake recipe is easily adapted if you’re cooking for less or more people. Use a large baking tray, roasting tin or ovenproof dish if doubling the recipe.
Frequently Asked Questions
You can chop and lay out everything the night before (except the eggs), then bake fresh in the morning.
Use any sausage patties or flatten and shape regular sausage meat into squares.
Yes - use veggie sausage and haggis, meat-free black pudding, and grilled halloumi or beans instead of bacon.
Add them right at the end, when everything else is nearly done Keep an eye on them so that they don’t overcook.
Yes - use a large tray or roasting tin, or double up on the trays and rotate them halfway through cooking.
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HOW TO MAKE THIS SCOTTISH BREAKFAST TRAYBAKE
Ingredients
- 150g baby potatoes, quartered or halved depending on their size
- 1 tbsp olive oil
- salt and freshly ground black pepper
- 2 slices lorne sausage (or use pork link sausages)
- 4 rashers smoked streaky bacon
- 100g chestnut mushrooms, quartered
- 12 cherry tomatoes on the vine
- 2 slices haggis or black pudding (or 1 of each)
- 2 eggs
To serve (optional):
- tattie scones, lightly toasted or grilled
- toast
- baked beans
Instructions
- Preheat the oven to 220C/fan 200C/gas7. Place the chopped potatoes on a baking tray, medium roasting tin or ovenproof dish. Pour over 0.5 tbsp of olive oil and season well, stir so that the potatoes are well coated. Roast for 20 minutes, tossing them halfway through.
- Toss the potatoes again and add the slices of lorne and rashers of bacon. Add the mushrooms and tomatoes, drizzle with 0.5 tbsp of olive oil and season. Nestle the slices of haggis or black pudding among the other ingredients and roast for 5 minutes.
- Turn the lorne, bacon and haggis or black pudding and roast for another 5 minutes.
- Make 2 small spaces and crack an egg into each gap. Return to the oven for 3 to 5 minutes, until the eggs are cooked.
- Serve with your choice of optional sides.
Serving Suggestions
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Scottish Breakfast Traybake
Ingredients
- 150 g (5.3 oz) baby potatoes quartered or halved depending on their size
- 1 tbsp olive oil
- salt and freshly ground black pepper
- 2 slices lorne sausage (or use pork link sausages)
- 4 rashers smoked streaky bacon
- 100 g (3.5 oz) chestnut mushrooms quartered
- 12 cherry tomatoes on the vine
- 2 slices haggis or black pudding (or 1 of each)
- 2 eggs
To serve (optional):
- tattie scones lightly toasted or grilled
- toast
- baked beans
Instructions
- Preheat the oven to 220C/fan 200C/gas7. Place the chopped potatoes on a baking tray, medium roasting tin or ovenproof dish. Pour over 0.5 tbsp of olive oil and season well, stir so that the potatoes are well coated. Roast for 20 minutes, tossing them halfway through.
- Toss the potatoes again and add the slices of lorne and rashers of bacon. Add the mushrooms and tomatoes, drizzle with 0.5 tbsp of olive oil and season. Nestle the slices of haggis or black pudding among the other ingredients and roast for 5 minutes.
- Turn the lorne, bacon and haggis or black pudding and roast for another 5 minutes.
- Make 2 small spaces and crack an egg into each gap. Return to the oven for 3 to 5 minutes, until the eggs are cooked.
- Serve with your choice of optional sides.
Notes
- Variations:
- Spicy – add a dash of chilli flakes, or serve with hot sauce.
- Luxury – top with grated cheddar or drizzle with truffle oil or extra virgin olive oil before serving.
- Lighter – swap the meat for grilled vegetables and eggs, and serve with wholegrain toast.
- This Scottish breakfast traybake recipe is easily adapted if you’re cooking for less or more people. Use a large baking tray, roasting tin or ovenproof dish if doubling the recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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