Veggie Breakfast Recipe

Time30m

Serves1

Grilled mushrooms, tomatoes, baked beans, and toast.

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Ingredients

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1
Prepare the Vegetables
Clean the mushrooms by wiping them with a damp cloth. Slice the mushrooms into thick pieces. Cut the tomatoes in half.
2
Prepare the Beans
Open the can of baked beans and set it aside for heating.

3
Grill the Mushrooms and Tomatoes
In a skillet or grill pan, heat 1 tablespoon of olive oil over medium heat. Add the sliced mushrooms and cook for about 5 minutes until they are browned and tender. Add the halved tomatoes to the skillet and grill for an additional 3-4 minutes until they are softened. Season with salt and black pepper to taste.
4
Heat the Baked Beans
In a small saucepan, heat the baked beans over medium heat for about 5 minutes, stirring occasionally until warmed through.
5
Toast the Bread
While the mushrooms and tomatoes are cooking, toast the bread slices in a toaster or on a grill until golden brown.

6
Plate the Breakfast
On a plate, arrange the grilled mushrooms and tomatoes. Add a generous serving of baked beans beside them. Place the toasted bread slices on the side. Drizzle with the remaining tablespoon of olive oil if desired and serve.