Big Breakfast


  • Cooking oil spray
  • 4 x low-fat sausages (beef, turkey, chicken or pork)
  • 10 oz baby roma truss tomatoes
  • 7 oz button mushrooms, halved
  • 8 eggs, at room temperature
  • 15 oz can reduced-salt baked beans
  • 4 thick slices wholegrain bread
  • Baby spinach leaves, to serve


Spray a large non-stick fry pan with oil to grease.  Heat pan over medium heat.  Add sausages and cook, tossing often, for 12-15 minutes or until cooked through.  Transfer to a plate and keep warm.

Add tomatoes to one side of pan and mushrooms to other side. Cover and cook over medium heat for 8-10 minutes or until tomato skins begin to split and mushrooms are tender.  Transfer to a plate, cover and keep warm.

Spray the fry pan with a little more oil and heat over medium heat. Crack 4 eggs into pan and fry until cooked to your liking. Transfer to a plate. Repeat using remaining eggs.

Heat baked beans following packet directions. 

Toast bread.  Place toast onto serving plates.  Top each with 2 eggs. 

Serve with baked beans, tomatoes, mushrooms and baby spinach.