1 Serve
77 Mins
Prepare all ingredients by washing the vegetables and slicing the mushrooms and tomatoes.
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IndianVitamin E
2 mg / 15 mgVitamin K
11 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
3 mg / 1.3 mgVitamin B3
13 mg / 16 mgVitamin B5
4 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
91 µg / 400 µgCalcium
219 mg / 1,300 mgIron
11 mg / 18 mgMagnesium
175 mg / 420 mgPhosphorus
470 mg / 1,250 mgPotassium
3049 mg / 4,700 mgSodium
3495 mg / 2,300 mgZinc
5 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
154 µg / 55 µgFiber
10 g / 28 gSugar
12 g / 50 gSaturated Fat
26 g / 20 gCholesterol
86 mg / 300 mgCaffeine
0 mgNet Carbs
41 gAlcohol
0 g
Heat the vegetable oil in a large frying pan over medium heat.
Add the breakfast sausage to the pan and cook until browned and cooked through, then remove and set aside.
In the same pan, cook the mushrooms and tomatoes until tender, seasoning with salt and pepper.
Fry the eggs in the remaining fat until the whites are set but yolks are still runny.
Warm the baked beans in a small saucepan and serve everything hot on a plate.
7
g50
g15
g
Saudi
Mexican