Breakfast Sliders

Preheat the oven to 190°C.

Spray a frying pan with low-calorie cooking spray and set on a low heat. Add the tomatoes and mushrooms and cook for 8-10 minutes until soft.

To a bowl, add the pork mince, leek, garlic granules, onion granules, sage and a little salt and pepper. Mix together and then shape into 6 burger patties.

Spray a frying pan with low-calorie cooking spray and add the bacon and patties. Cook the patties for 3 minutes on each side. You may need to do this in batches depending on the size of your pan. Once cooked, remove to a plate and cover with foil to keep warm.

Add the eggs to a small pan and season with salt and pepper. Set on a medium heat and stir with a wooden spoon, folding the eggs over from the bottom. Continue until the eggs are just set and remove from the heat. The eggs will continue to cook from the heat of the pan whilst you assemble the sliders.

Add the bottom half of the bread rolls to the baking tray, then add the cooked tomatoes, burger patty, mushrooms, bacon, eggs and add the slices of cheese. Spread the ketchup onto the inside of the bread roll tops and place on top of the sliders.

Using a pastry brush, brush the reduced-fat spread on top of the rolls and then sprinkle with a little pepper. Pop into the oven for 10 minutes until the cheese has melted and the tops of the rolls are golden brown.