Bacon and Beans Breakfast
The ultimate camping brekkie
Serves
4
Prep
15 mins
Cook
20 mins
Method
- Heat a large frying pan. Once hot, add the bacon slices and cook until crispy, turning occasionally. Remove the bacon from the frying pan, set aside on a paper towel to drain.
- In the same frying pan with the bacon grease, add the sliced mushrooms and cook for 2-3 minutes until they start to brown. Add the cherry tomatoes and cook for another 2 minutes, or until they soften slightly.
- Add the fresh spinach, stirring frequently, until the spinach begins to wilt. This should take about 1-2 minutes.
- In a separate pot, heat the baked beans. Be careful to manage the heat to avoid burning the beans.
- For the toast, place the slices of bread on a grill rack or use a camping toaster. Toast until golden brown and crispy.
- To serve, divide the contents of the frying pan among plates, adding the baked beans and bacon on the side. Serve with toast, a generous helping of fresh berries, and orange juice on the side.
Ingredients
- 4 slices of thick-cut bacon
- 1 cup mushrooms, sliced
- 2 cups fresh spinach
- 1 cup cherry tomatoes, halved
- 1 can baked beans
- 4 slices of bread, for toasting
- Salt and freshly ground black pepper, to taste
- Fresh berries (strawberries, blueberries, raspberries) for serving
- Orange juice for serving
