Bacon and baked bean breakfast stack
6
Points®
Total time: 15 min • Prep: 5 min • Cook: 10 min • Serves: 2 • Difficulty: Easy
The combination of beans and bread makes this a fibre-rich breakfast. Make sure you also drink plenty of fluids to maintain a healthy digestive system.
Ingredients
Baked beans in tomato sauce
1 cup(s), (270g)
Shortcut bacon
45 g, (2 x 25g slices), fat trimmed
Cherry tomatoes
6 individual, halved
Baby spinach
45 g, (11/2 cups)
Wholegrain bread
2 slice(s), toasted
97% fat-free cottage cheese
80 g
Oil spray
2 x 3 second spray(s)
Instructions
1
Heat baked beans in a small saucepan over low heat until hot. Remove from heat and cover to keep warm.
2
Meanwhile, lightly spray a small non-stick frying pan with oil and heat over medium heat. Cook bacon for 2 minutes each side or until golden and crisp. Transfer to a plate. Cover to keep warm.
3
Re-spray pan with oil and place over medium-high heat. Add tomato and cook, stirring, for 3 minutes or until tomato starts to soften. Add spinach and cook for a further 30 seconds or until wilted. Season with salt and freshly ground black pepper.
4
Place a slice of toast on each plate. Top with baked beans, spinach, bacon, tomato and cottage cheese. Season with freshly black ground pepper. Serve.
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