• 28 oz. can of baked beans
  • 9 oz. breakfast sausage (about 12 links)
  • 8 oz. sliced white mushrooms
  • 4 small or roma tomatoes
  • 6-8 slices bread
  • 6-8 eggs
  • 2 Tbsp. butter, divided + more for toast

1. Heat beans on the stove in a small pot over low heat. Keep warm until it’s time to eat.

2. Wash tomatoes and cut in half. Roughly chop mushrooms.

First batch of pans:

Non-stick pan: melt 1 Tbsp. of butter and add mushrooms to pan. Cook, stirring frequently until mushrooms until tender and golden brown, about 4-5 minutes. Remove mushrooms from pan and keep warm in the microwave. Wipe out pan with paper towel.

Pan two: While mushrooms are cooking, heat 1 Tbsp. olive oil over medium-high heat. When oil is hot, add sausages to pan. Cook as directed on package instructions. Remove sausages and keep warm in the microwave.

Second batch of pans: **Start making toast while you’re cooking the eggs and tomatoes. Non-stick pan: Melt remaining butter in pan and cook eggs according to preferences. I did sunny side-up for adults, scrambled for kids. Season eggs with salt and pepper to taste.

Pan two: Using oil from sausages, add tomatoes to hot pan, and cook cut side down for about 2-3 minutes.

Credit : https://myeverydaytable.com

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