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Photo of Bacon and baked bean breakfast stack by WW

Bacon and baked bean breakfast stack

Total Time
15 min
5 min
10 min
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.


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)


  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.