Why do traditionalists sometimes view the inclusion of baked beans as a dilution of the core flavour profile?

Viewing them as an unnecessary addition that dilutes the core flavour profile.

While baked beans are frequently found in modern or hotel-served versions of the Full Irish Breakfast, mirroring English customs, traditionalists often advocate for their omission. The rationale centers on preserving the distinct, concentrated flavour profile of the core components—the meats, puddings, and fried vegetables. The sauce accompanying baked beans is seen as potentially mixing with and overwhelming the savoury, rendered fat base created by frying the rashers and sausages, thereby diluting the intended flavour profile of the strictly prepared elements. When beans are included, they are usually kept separate to mitigate this flavour mingling.