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Bacon and Baked Bean Breakfast Stack
The combination of beans and bread makes this a fibre-rich breakfast. Make sure you also drink
plenty of fluids to maintain a healthy digestive system.


  • 2 can(s) Weight watchers Baked Beans in Tomato Sauce (2 x 130g cans)

  • 42 g Bacon, 97% fat free, raw, (2 x slices)

  • 1 6 individual cherry tomato, halved

  • 45 g baby spinach leaves, (11 / 2 cups)

  • 2 slice(s) wholegrain bread, toasted

  • 80 g low-fat cottage cheese

  • 2 x 3 second spray


  • 1.

    Heat baked beans in a small saucepan over low heat until hot. Remove from heat and cover to keep warm.

  • 2.

    Meanwhile, lightly spray a small non-stick frying pan with oil and heat over medium heat. Cook bacon for 2 minutes each side or until golden and crisp. Transfer to a plate. Cover to keep warm.

  • 3.

    Re-spray pan with oil and place over medium-high heat. Add tomato and cook, stirring, for 3 minutes or until tomato starts to soften. Add spinach and cook for a further 30 seconds or until wilted. Season with salt and freshly ground black pepper.

  • 4.

    Place a slice of toast on each plate. Top with baked beans, spinach, bacon, tomato and cottage cheese. Season with freshly black ground pepper. Serve.


7 ProPoints value

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