Sausage, Mushroom and Tomato Breakfast Bake

  • 10MINS
  • 20MINS
  • 216KCAL

We posted our Breakfast Bakes a few weeks ago, so we thought we’d post this slimming and Weight Watchers Friendly Sausage, Mushroom and Tomato Breakfast Bake as an alternative.

Easy Peasy Sausage, Mushroom and Tomato Breakfast Bake pinchofnom.com
4

NutritionPer Serving

  • Calories216
  • Carbs9g
  • Protein11g
  • Fat6g
  • Saturates2g
  • Sugars5g

For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!

Our original Breakfast Bakes proved to be quite popular and people started asking what else they could add so we thought we’d post this slimming and Weight Watchers Friendly Sausage, Mushroom and Tomato Breakfast Bake as an alternative.

As with all our Breakfast Bakes, this Sausage, Mushroom and Tomato Breakfast Bake is really quick and easy to make. You can even prepare it the night before (minus the egg) and leave in the fridge. All you have to do is crack the egg on top and pop it in the oven or microwave for a fast and tasty breakfast.

What diets is this Sausage, Mushroom and Tomato Breakfast Bake suitable for?

This Sausage, Mushroom and Tomato Breakfast Bake can be made vegetarian or gluten free as long as you swap out the following ingredients for vegetarian or gluten free versions;

  • Sausages

Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.

How Weight Watchers friendly is this Sausage, Mushroom and Tomato Breakfast Bake recipe?

  • You need to count 2 Points per portion of this Sausage, Mushroom and Tomato Breakfast Bake recipe if you’re on WW Green.
  • You need to count 0 Points per portion of this Sausage, Mushroom and Tomato Breakfast Bake recipe if you’re on WW Blue.
  • You need to count 0 Points per portion of this Sausage, Mushroom and Tomato Breakfast Bake recipe if you’re on WW Purple.

Do you need any special ingredients to make this Sausage, Mushroom and Tomato Breakfast Bake?

We’ve used M&S low fat sausages. These can be substituted for other low fat sausages, but be sure to check the calories of other brands as this could affect your Weight Watchers points value.

How many calories are in this Sausage, Mushroom and Tomato Breakfast Bake?

There are 216 calories per portion in this Sausage, Mushroom and Tomato Breakfast Bake, which means it falls into our Everyday Light category.

This Sausage, Mushroom and Tomato Breakfast Bake is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

Step 1

If using the oven preheat to 190°C – 200 °C.

Step 2

Cook the sausages, or you can pre cook them in advance.

Step 3

Lightly spray 2 large ramekins or individual pie dishes with low calorie cooking spray.

Step 4

Heat a frying pan over a medium heat, spray with low calorie cooking spray, then add the onion and mushrooms. Gently fry until they start to colour.

Step 5

Divide the sliced sausage, onion and mushrooms evenly between the two dishes.

Step 6

Spoon the chopped tomatoes over the onions and mushrooms.

Step 7

Season with a little sea salt and freshly ground black pepper, then top with the grated cheese.

Step 8

Crack an egg on the top of each one, spray with a little low calorie cooking spray and sprinkle with a bit more salt and pepper.

Step 9

Either bake in the preheated oven for 15 – 20 minutes or microwave on high for at least 60 – 90 seconds (don’t forget to cover with cling film in the microwave). Make sure the egg is cooked as you like it and serve.

What could I serve alongside this Sausage, Mushroom and Tomato Breakfast Bake?

The following recipes would go great with our Sausage, Mushroom and Tomato Breakfast Bake recipe:

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How do you know when the Sausage, Mushroom and Tomato Breakfast Bake is cooked?

The centre of the bake should be piping hot and the eggs cooked. If you like your eggs with a runny yolk this will take around 15 minutes. If you prefer a firmer yolk leave to bake for 20 minutes and check before serving.

How long can you keep a Sausage, Mushroom and Tomato Breakfast Bake in the fridge?

Once you’ve put it out, ideally you should eat it within 4 hours.

If you allow any leftovers (not included the egg) to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Sausage, Mushroom and Tomato Breakfast Bake in the fridge for approximately 3 days.

Can I freeze this Sausage, Mushroom and Tomato Breakfast Bake?

Yes you can! This recipe can be frozen (minus the egg), but please remember to do the following;

  • Freeze it as soon as it is cold enough.
  • Use a container or bag that is suitable for freezing.

Don’t forget to add a label with what it is, and on what date you put it in the freezer!

How do I reheat Sausage, Mushroom and Tomato Breakfast Bake?

From chilled: Add egg and bake in the oven for 15-20 minutes

From frozen: Allow to defrost, egg and bake in the oven for 15-20 minutes until piping hot.

Our NEW cookbook Everyday Light is OUT NOW!

Sausage, Mushroom and Tomato Breakfast Bake

We posted our Breakfast Bakes a few weeks ago, so we thought we’d post this slimming and Weight Watchers Friendly Sausage, Mushroom and Tomato Breakfast Bake as an alternative.
  • Prep Time
    10 MINS
  • Cook Time
    20 MINS
  • KCals 216
  • Carbs 9G
WW Points
  • 2 Green
  • 0 Blue
  • 0 Purple

Ingredients

  • 2 eggs
  • ½ tin chopped tomatoes
  • 2 sausages cooked and sliced
  • ½ onion chopped
  • 4 mushrooms sliced
  • 20 g reduced fat Cheddar grated
  • freshly ground black pepper
  • sea salt
  • low calorie cooking spray

We use a fan assisted oven for all of our recipes. Click here for our oven temperature conversion guide.

Please do not screenshot this. Recipes are updated often

Instructions

  1. If using the oven preheat to 190°C - 200 °C
  2. Cook the sausages, or you can pre cook them in advance
  3. Lightly spray 2 large ramekins or individual pie dishes with low calorie cooking spray
  4. Heat a frying pan over a medium heat, spray with low calorie cooking spray, then add the onion and mushrooms. Gently fry until they start to colour
  5. Divide the sliced sausage, onion and mushrooms evenly between the two dishes.
  6. Spoon the chopped tomatoes over the onions and mushrooms
  7. Season with a little sea salt and freshly ground black pepper, then top with the grated cheese
  8. Crack an egg on the top of each one, spray with a little low calorie cooking spray and sprinkle with a bit more salt and pepper
  9. Either bake in the preheated oven for 15 - 20 minutes or microwave on high for at least 60 - 90 seconds (don't forget to cover with cling film in the micro wave). Make sure the egg is cooked as you like it and serve

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Our NEW cookbook Everyday Light is OUT NOW!

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6 comments

See what others have to say

LizWednesday 8th May 2019

I was wondering how this recipe can be WW Zero SmartPoints. Surely the sausage component would have to be counted?

Reply

    Emma TMonday 3rd June 2019

    Hi Liz,

    Well spotted – this appears to have been missed when we updated all our recipes to the new Smart Points. It should be showing the correct Points value now ????

    Reply

Sam SmithTuesday 23rd October 2018

Can this recipe be frozen? I am adding diced and pre-cooked potato cubes to mine and swapping tinned tomatoes for passata. Would that make a difference?

Reply

Helen SmithMonday 23rd January 2017

Had this for lunch today absolutely delist got one ready to go in for my brekkie tomorrow

Reply

AlSaturday 25th June 2016

Hi,

Are steps 7 & 9 meant to be the same?

Reply

    KateMonday 27th June 2016

    Hi Al,
    No, all fixed now. Thanks for pointing it out

    Reply

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