Learn how to cook bacon and baked beans in a delicious, easy-to-eat breakfast stack. The combination of beans and bread makes this a fibre-rich breakfast.


  • 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.

Nutritional information

Nutritional analysis per serving (2 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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7 ProPoints value

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