Veggie Brunch Recipe

Name: Veggie Brunch
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 g baked beans; 1 small onion, sliced; 4 mushrooms, chopped; 1 garlic clove, crushed; 1 tomatoes, chopped; 1 dash olive oil; 2 eggs; 1 teaspoon mixed herbs; 1 dash milk; salt; pepper; whole grain bread; ½ tablespoon grated cheddar cheese

Servings: persons

200 g baked beans
1 small onion, sliced
4 mushrooms, chopped
1 garlic clove, crushed
1 tomatoes, chopped
1 dash olive oil
2 eggs
1 teaspoon mixed herbs
1 dash milk
salt
pepper
whole grain bread
½ tablespoon grated cheddar cheese

1
Soften onions in olive oil for a few minutes.
2
Add mushrooms and garlic and soften them over a medium heat, being careful not to burn.
3
Add tomato and cook until soft.
4
Add tin of baked beans and stir.
5
Heat through and move to the side.
6
Break 2 eggs into a mug.
7
Add herbs and seasoning and milk.
8
Whisk together.
9
Cook as an omelet/scrambled eggs as preferred.
10
Put bean mixture into a serving bowl and top with egg.
11
Sprinkle with cheddar and cook until cheese is melted in microwave.
12
Toast bread and serve to the side.

449

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 200 g baked beans, 1 small onion, sliced, 4 mushrooms, chopped, 1 garlic clove, crushed, and more.

Yes, Veggie Brunch falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Veggie Brunch

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