Slimming world cheesy bean breakfast hash 

Slimming world cheesy bean breakfast hash 

It’s a syn free breakfast plate of dreams

This little beauty came to me by chance when I didn’t have much fresh food left in the house. In other words, it was desperate times so I was not expecting an absolute winner! It sounds a bit weird, primarily due to the idea of putting baked beans in the oven but trust me, it works. 

It’s also syn free on slimming world and uses half a healthy extra A choice per portion if you add cheese, but you don’t have to have the cheese if you’d rather save it. 

Stats:

This recipe serves 2 but could probably serve up to 4, depending on hunger levels! You can bulk it up with extra veg too, for root veg add in from the start with the potatoes, for other veg (ie broccoli, add part boiled or steamed with the onions). This recipe is completely syn free on extra easy but not on SP. It uses 1 whole healthy extra a choice for the entire lot, so divide that as appropriate if you need to.

Ingredients:

2 large white potatoes, cubes into approx 1.5cm cubes 

Half a jar of bottled red peppers (I use the Cooks and Co brand as they are fyn free and without any added sugar or oil). If you cannot find these, use a fresh red peppers and dice quite finely

Half a small white onion or a quarter large one, sliced very finely 

4 rashers of bacon, fat removed

1 small tin baked beans 

40g reduced fat cheddar (I used Pilgrims Choice Lighter and it was excellent) 

4 eggs (or 2 if you only want 1 egg per person) 

Frylight

Black pepper and salt to taste

Method:

  1. Preheat your fan oven to 200. If not fan, adjust accordingly. 

  2. Prepare your potatoes by dicing then (skin on) into small cubes about 1.5cm square. It doesn’t need to be precise. 

  3. Spray a metal non stick dish with plenty of frylight and throw in all the potato. Try and make sure they’re evenly distributed and not sitting on top of each other too much, they cook better that way. 

  4. Pop in the oven for 15, turn once and cook for about another 15-20 until they’re starting to go golden.

  5. While the potatoes are cooking, roughly chop up your onions and peppers and grate your 40g lighter cheddar cheese. Set aside.

  6. Spray a frying pan with frylight and fry up your diced bacon until cooked. 

  7. Add your onions and peppers to the bacon and fry lightly until softened slightly. Doesn’t need to be brown, just soft! 

  8. At this point (drumroll) add your tin of baked beans to the frying pan and mix well. Turn off the heat until you’re ready. 

  9. When your potatoes are looking nearly ready (a light golden brown) add in your frying pan mix with the potatoes and mix it all up. Back in the oven for a further 10 minutes. 

  10. Pull the tray out the oven, scatter your cheese over the top, make mini wells in your mixture and carefully crack in your eggs. 

  11. Back in the oven for 7-9 minutes or until the white of the egg is cooked and doesn’t come away when you touch it gently. 

  12. Enjoy your feast! 


If you try this out please do comment below or tag me on Instagram @slimmingworldrecipes. Seeing your posts really does make all the work of this blog worthwhile.

Thank you!

Rosie x

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Slimming world classic big English breakfast