Breakfast bake
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 2
- Dietary
- Dairy-freeHealthyNut-free
This lower-calorie cooked breakfast is baked in the oven, so you can get on with your morning.
Each serving provides 385 kcal, 36g protein, 31g carbohydrate (of which 9g sugars), 11.5g fat (of which 3.5g saturates), 8g fibre and 2.5g salt.
Ingredients
- low-calorie cooking spray
- red onion: 1 red onion, roughly chopped
- Portobello mushrooms: 250g/9oz mini Portobello mushrooms or chestnut mushrooms, roughly sliced or halved
- sausages: 4 reduced-fat sausages, cut in half
- cherry tomatoes: 8 cherry tomatoes, halved
- baked beans: 200g tin reduced sugar and salt baked beans
- eggs: 2 large free-range eggs
- parsley: finely chopped flatleaf parsley, to garnish (optional)
- black pepper: salt and freshly ground black pepper
Method
Preheat the oven to 220C/200C Fan/Gas 7.
Lightly spray a 23cm/9in ovenproof frying pan with low calorie cooking spray. Add the onion and mushrooms, season and toss to mix well.
Spread in an even layer with the sausages. Lightly spray with the cooking spray and bake for 10 minutes.
Remove from the oven, scatter over the cherry tomatoes and spoon the beans over evenly. Return to the oven for another 5 minutes.
Make two wells in the mixture, evenly spaced, and carefully crack an egg into each one.
Return the frying pan to the oven and cook for another 6–8 minutes, or until the eggs are cooked to your liking. Season with salt and pepper, scatter over the parsley and serve immediately.
