0 0
Baked Beans and Egg Breakfast

Share it on your social network:

Or you can just copy and share this url

Ingredients

2 Eggs
1/4 2 tbsp, finely chopped Onion
13 oz Baked Beans
1 handful Spinach
4 Turkey Breakfast Sausages

Baked Beans and Egg Breakfast

4-Ingredient Bomb Breakfast

Features:
    • 15 minutes
    • Serves 2
    • Easy

    Directions

    Since the Gomes’ household loves breakfast, I’m always experimenting with new flavors and ingredients. The combination of that creamy egg yolk and the sweet and smokey baked beans was a success. So naturally I had to share the recipe!

    Steps

    1
    Done

    Make The Baked Beans and Sausage

    Add 1 tsp of olive oil to a small pot and heat on medium high heat. Once the oil is hot, turn the heat down to medium and add the finely chopped onion, sweat for a couple of minutes. Next, chop the sausages into bite size pieces and add to the onion. Fry for a couple of minutes and season with salt and pepper to taste. I add about 2 tsp of salt and 1 tsp of pepper. Now, add the spinach and allow it to wilt for about one minute.

    It's time to add the baked beans. I only use the
    Organic Baked Beans Vegetarian by Pacific but you can use any can or carton of baked beans you prefer. Stir and heat on medium low.

    2
    Done

    Pan Fry The Eggs

    While the beans heat through, quickly make the fried eggs.

    Heat 1 tsp of olive oil in your skillet then carefully crack in a couple of eggs and fry for 5-7 minutes on medium heat for a sunny side up egg. If you like it over-medium, flip the egg after about 5 minutes and cook on the other side for 1-2 minutes.

    3
    Done

    Assemble Your Plate or Bowl

    Add some of the beans and sausage mixture to your plate or bowl then add your fried egg. Sprinkle with a bit more salt, pepper and some parsley if desired. Serve with a slice of bread and dig in!

    This post is not sponsored.

    Joni

    Hi guys, so glad you are here! My food blog is about healthy, colorful, and easy recipes. I grew up in Germany and have been in the states for over 12 years now. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on Instagram and Twitter via @foodbyjonister. Happy cooking and eating!

    previous
    Tofu and Mushroom Salad
    next
    Vegan Raspberry Mousse

    Add Your Comment