Breakfast salads are quite possibly my new favourite way to start the day. You basically get a load of your favourite breakfast ingredients, toss them with some leaves, add some buttery soldiers, and voila!
Since I was a kid, baked beans have always been a favourite of mine and this recipe uses haricot beans with juicy cherry tomatoes, peppers, onions, smoked paprika, and chilli flakes to make them a little more grown up.
You can cook up the whole recipe in about 10 minutes and it is packed full of protein and fibre from the beans, healthy fats from the egg, and the soldiers give you a decent serving of carbs to set you up for the day.
And if you’re a breakfast-for-dinner fan like myself then this is a great mid-week dinner too! It is:
Super quick to make
Perfect for family breakfasts
If you give this recipe a try, let me know how you like it! Leave a comment and share it – it’s super helpful for me and other readers.
And as always, don’t forget to take a picture and tag it #FearFreeFood on Instagram. I love seeing what you cook up!