Bean & Egg Breakfast Bake

I think my son would eat this most every day of the week for breakfast! It keeps him full and out of the fridge till lunch so I do not mind making it once a week. For hubby I try to make a bit more of a healthy version, no bacon, Parmesan cheese and a low sugar baked bean. A bottle of hot sauce on the table and even our son does not complain about the healthier version LOL This is a wonderful and easy weekend breakfast, especially now that the weather has become a bit chilled with Autumn. 

overview

• Prep Time: 15 minutes
• Total Time: 45 minutes
• Makes: 2 servings

ingredients

1 can baked beans

2-4 eggs

4 slices bacon cooked, crumbled

2 ounces grated Cheddar or Parmisian cheese

 pinch of salt and pepper to taste

directions

Preheat oven 350° F

Spray 2 ramekins with non-stick spray. Place the ramekins on a cooking sheet.

Divide 1 can of baked beans between the 2 ramekins. Bake for 15 minutes.

Remove from oven, sprinkle crumbled bacon evenly over the beans. Crack one or two eggs (depending on size of your ramekins) over bacon. Sprinkle salt and pepper over eggs to taste. Then top with shredded cheese.

Return to oven for 10-15 minutes, depending on how hard you wish the egg yoke to be.

Let stand 5 minutes before serving with toast.

tips & tricks

You can switch the bacon and use crumbled precooked sausage links. 

Try different types of baked beans, Western, Chili, or even left over homemade baked beans.