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Breakfast Bean Benedict
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Breakfast Bean Benedict

Breakfast Bean Benedict

Ingredients

  • 1 can fridge large biscuits (5 count)
  • 15 ounce can baked beans
  • 1/4 pound bacon, cooked halfway (not crispy)
  • 1/4 cup red onion, diced small
  • 1 tablespoon grainy mustard
  • 1/2 tablespoon worcestershire sauce
  • Poached Eggs in advance (make as many as you need)

Directions

  1. Cook biscuits, as per instructions; set aside
  2. In a saucepan cook beans, bacon and red onion until onion is translucent - mix in mustard and worcestershire sauce; let simmer for 10-15 minutes
  3. Make poached eggs and set aside
  4. To assemble split biscuits in half. Ladle baked beans over biscuit and top with a poached egg
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