Gluten-Free Full English Breakfast (for Dinner)

Instructions

1. 1Preheat your oven to about 205°C (200°C). Place the 4 links of gluten-free sausages on a baking sheet and bake for 15-20 minutes, or until they are browned and cooked through, reaching an internal temperature of 71°C.
2. 2While the sausages are baking, place the 4 slices of bacon in a large, 30.48 cm skillet over medium heat. Cook for 8-12 minutes, turning occasionally, until the bacon is crispy. Remove the bacon from the skillet and set aside on a plate lined with paper towels.
3. 3Add the 1 tablespoon of vegetable oil to the same skillet. Place the sliced 1 large tomato and the sliced 1 cup of mushrooms into the skillet. Cook over medium heat for 5-7 minutes, stirring occasionally, until the tomatoes are softened and the mushrooms have released their liquid and started to brown.
4. 4Push the tomatoes and mushrooms to one side of the skillet. Crack the 2 large eggs into the empty side of the skillet. Cook the eggs for 3-5 minutes, or until the whites are set and the yolks are cooked to your preference. Season the eggs with the 1/4 teaspoon of salt and the 1/4 teaspoon of pepper.
5. 5While the eggs are cooking, pour the 1 can of baked beans into a small saucepan. Heat the baked beans over medium-low heat for 3-5 minutes, stirring occasionally, until they are hot.
6. 6Carefully arrange the cooked sausages, crispy bacon, cooked eggs, sautéed tomatoes and mushrooms, and hot baked beans onto two plates for serving.

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