500g potatoes, peeled and cubed
½ a small onion, sliced
8 gluten-free breakfast sausages
2 tsp dried oregano
1 tbsp olive oil
200g button mushrooms, halved
1 x 400g tin of baked beans
- Preheat the oven to 200˚C/180˚C fan/gas mark 6. Add the potatoes, onion and sausages to a roasting tin. Sprinkle over the oregano and oil, then toss gently to combine. Bake for 40 minutes until the sausages and potates are golden brown.
- Add the mushrooms and cook for another 10 minutes until everything is cooked through and well-browned.
- Make six gaps in the mixture and crack an egg into each space. Return to the oven for 4-5 minutes or until the eggs are cooked to your liking.
- Serve hot with warmed baked beans.
Per serving: 209kcals, 11.8g fat (3.3g saturated), 15.2g carbs (2g sugars), 11.5g protein, 2.6g fibre, 0.199g sodium