Breakfast Skillet
Serves 2
  • 2 small potatoes (approx 200g/7oz)(I used yukon golds), peeled and cubed
  • 1 small onion, chopped
  • half a red pepper, chopped
  • half a green pepper, chopped
  • 4 sausages (1 syn) - (can use a gluten free variety)
  • sliced into bitesize pieces,
  • 2 slices of lean bacon, chopped up
  • 4 mushrooms, finely chopped
  • 2 eggs
  • fresh parsley
  • salt and black pepper
  • spray oil
  • optional: 60g (2oz) of cheddar, grated (2 HEa)
  1. Preheat Oven to 180c or 350f (gas mark 4)
  2. Spray a skillet with some spray oil.
  3. Add the bacon and sausages and fry until light browned.
  4. Remove and set aside.
  5. Wipe the skillet clean and spray with some more spray oil. Add the cubes of potato and fry until lightly golden all over and fork tender.
  6. Add the peppers, onions and mushrooms and continue to fry for approx 5 mins.
  7. Return the sausage and bacon back to the pan and stir to combine. Remove from heat.
  8. At this point you can add your cheddar if using, and then crack on top the eggs.
  9. Place in the oven and bake until your eggs are cooked to your liking.
  10. Season with a little salt and black pepper and top with some Parsley.
Recipe by Slimming Eats - Weight Watchers and Slimming World Recipes at