Full English Breakfast

Ingredients

• 8 slices thick-cut bacon
• 15 oz. can of Heinz beans in tomato sauce
• 2 Tbsp. butter, divided
• 8 oz. sliced white mushrooms (baby bella)
• 8 oz. breakfast sausage (about 12 links)
• 4 small or roma tomatoes, sliced in half
• 4 eggs
• 4 slices toast

Instructions

1. 1

   Cook bacon. Add bacon to a cold pan and cook over medium heat, flipping frequently, until fully cooked. Drain on a plate lined with paper towels.

2. 2

   Heat beans on the stove in a small pot over low heat. Keep warm until it’s time to eat. First batch of pans. (You need two non-stick skillets)

3. 3

   Melt 1 tablespoon of butter over medium heat in a large non-stick skillet and add mushrooms to pan. Season with sea salt and black pepper and cook, stirring frequently, until mushrooms are tender and golden brown, about 4-7 minutes. Remove mushrooms from the pan and keep warm in the microwave. Wipe out the pan with a paper towel.

4. 4

   While mushrooms are cooking, add sausages to a second non-stick skillet and cook according to package instructions. Remove sausages and keep warm in the microwave. (Save oil in skillet!) Second batch of pans.

5. 5

   Start toasting bread while you’re cooking the eggs and tomatoes.

6. 6

   Melt the remaining 1 tablespoon of butter in the large non-stick skillet and cook eggs according to preferences. Season eggs with salt and pepper to taste. (I did sunny side-up for adults, scrambled for kids.)

7. 7

   Heat the sausage skillet over medium heat and sprinkle the cut side of the tomatoes with sea salt. Add tomatoes, cut side down, to the skillet and cook for about 4-5 minutes, until softened and lightly charred.

8. 8

   Assemble your English breakfast on plates, including desired components or serve family-style at the table.