Winters months require a delicious hot breakfast to warm the soul and what better than a 1 pan dish to save on the washing up.
You can add any vegetables and meat you like to this dish, I personally don’t add mushrooms in mine but I will for Shane so I have marked down a few optional ingredients but obviously use what ever veg you like this recipe is very versatile.
We also use either the Linda McCartney red onion sausages or the Sainsburys be good to yourself cumberland sausages so as I mention in the recipe use what ever you prefer yourself as we are all different and prefer different ingredients.
The BBQ sauce we use is our syn free sauce which you can find here … BBQ Sauce … which we like to make up in advance and store in an airtight container in the fridge, however if you wish to use a shop brought sauce then go ahead, again its all personal preference.
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BBQ Bean Bake
- 3 slices smoked bacon, fat removed and diced
- 1 tin cannellini beans in water, drained and rinsed
- Handful of kale or baby spinach
- 1 onion, peeled and diced
- 1 tin cherry tomatoes
- 2 Linda McCartney rosemary and red onion sausages (Or any sausage you prefer), defrosted and chopped into pieces
- 1 tin baby new potatoes (Optional)
- 1 courgette, sliced (Optional)
- Handful of mushrooms, chopped (Optional)
- 3 tablespoons homemade BBQ sauce
- 1 or 2 eggs per person
- Preheat oven 180°C fan.
- In a skillet pan on a medium heat fry the onion, sausages, bacon and if using the mushrooms, potatoes and courgette for roughly 5 minutes until everything is starting to get a bit of colour.
- Tip in the tomatoes and stir through the kale or spinach and BBQ sauce and heat for a few minutes.
- Make wells in the pan and crack an egg in each well.
- Season with salt and pepper and place in the oven for 8 – 10 minutes until the eggs are cooked to your preference.
- If you don’t have a skillet pan alternatively just use a deep frying pan and once you cook the eggs pop a lid over the top to “steam” the tops to make sure they are cooked properly.