Low Sodium Full English Breakfast
Start your morning off right with this hearty and healthy Low Sodium Full English Breakfast, a delicious twist on the classic British favorite, perfect for those watching their salt intake. Loaded with wholesome ingredients, this balanced breakfast features juicy roasted tomatoes, crispy unsalted turkey bacon, savory sautéed mushrooms, fluffy scrambled eggs, and protein-packed low sodium baked beans. Served alongside perfectly toasted whole wheat bread and garnished with fresh parsley and a touch of black pepper, this meal is as satisfying as it is nutritious. With a quick prep time, it's ideal for a cozy weekend brunch or an energizing start to your busy day.
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Recipe Information
Ingredients
- 1 cup low sodium baked beans
- 4 slices turkey bacon, unsalted
- 4 pieces large eggs
- 2 small tomatoes
- 1 cup button mushrooms
- 4 whole wheat bread slices
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 tablespoon fresh parsley, chopped
- 0.5 teaspoon black pepper
Instructions
Preheat the oven to 375°F (190°C).
Cut the small tomatoes in half and place them on a baking sheet.
Place the turkey bacon slices on the same baking sheet.
Drizzle the olive oil over the tomatoes and turkey bacon, then roast in the oven for 15-20 minutes, or until the tomatoes are soft and the bacon is crispy.
While the tomatoes and bacon are roasting, heat a non-stick skillet over medium heat.
Add 1 tablespoon of unsalted butter to the skillet, then add the sliced mushrooms and cook until golden brown, about 5 minutes.
In a small saucepan, gently heat the low sodium baked beans over low heat, stirring occasionally.
Toast the whole wheat bread slices to your liking.
In the same skillet used for the mushrooms, add the remaining tablespoon of unsalted butter and scramble the eggs. Cook until the eggs are just set, around 3-4 minutes.
Plate the roasted tomatoes, crispy turkey bacon, sautéed mushrooms, scrambled eggs, baked beans, and toast on each plate.
Sprinkle a bit of fresh parsley and black pepper over the eggs for garnish.
Serve immediately and enjoy your low sodium full English breakfast.
Nutrition Facts
Calories |
1458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.7 g | 112% | |
| Saturated Fat | 27.5 g | 138% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 846 mg | 282% | |
| Sodium | 2012 mg | 87% | |
| Total Carbohydrate | 116.1 g | 42% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 34.8 g | ||
| Protein | 64.8 g | 130% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 444 mg | 34% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 2229 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
