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This recipe is from the Slimming World “Tray-mendous” traybakes cook book available exclusively to members at group or online. For more information on how to lose weight and eat healthily with Slimming World go to
serves 4
6 Syns per serving (or make this Free by having the bread as a Healthy Extra ‘b’ choice
low-calorie cooking spray
8 small slices of bread from a 400g wholemeal loaf
2 tbsp tomato purée
8 back bacon rashers or medallions, visible fat removed, roughly chopped
5 large eggs, beaten
400g can baked beans
300g small chestnut mushrooms
6 cherry tomatoes, halved
4 Slimming World Sausages, thawed and cut into chunks (from Iceland stores – or use other low-fat sausages and count any Syns)
Get your oven warmed up to 180°C/fan 160°C/gas 4 and spray a large non-stick roasting tin or baking tray with low-calorie cooking spray. Spread 4 slices of bread with the tomato purée, then divide the bacon between them. Top with the rest of the bread to make 4 bacon ‘sandwiches’. Cut each sandwich into 4 triangles and arrange in the tin in 2 long overlapping rows of 8, leaving a decent gap between the 2 rows.
In a jug, mix the eggs and baked beans plus the bean juice (you could add 1/2 tsp smoked paprika here for a flavour twist). Season lightly, then pour into the roasting tin around the sandwiches. Spoon a little of the egg mixture over the bacon sandwiches to moisten the bread. Leave to stand for 5 minutes, so the bread can soak up more of the egg.
Scatter the mushrooms, tomatoes and sausage chunks around the bacon sandwiches. Spray everything with low-calorie cooking spray and bake for 30 minutes or until golden and cooked through. Scatter over the parsley to serve. If serving with tomato ketchup or brown sauce (count
1 Syn per level tbsp)