bakes

These Breakfast Bakes are an amazing breakfast, brunch or lunch recipe! Slimming friendly and great for plans like Weight Watchers or counting calories.

Breakfast Bakes | Slimming &amp; Weight Watchers Friendly

eggs

beans

bacon medallions

mushrooms (sliced)

g low fat cheddar cheese (grated)

low calorie cooking spray

Pre-heat

Spray

Lightly spray a 2 portion ovenproof serving dish or 2 individual ramekins with low calorie cooking spray.

Heat

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

Arrange

Arrange the bacon and mushrooms evenly in serving dish.

Spoon

Spoon the beans over the bacon and mushrooms.

Make

Make a well with the spoon and crack the eggs on the top of ingredients.

Sprinkle

Sprinkle the egg with some salt and pepper &amp; top with cheese.

Bake

Either bake in the preheated oven for 15 - 20 minutes or microwave on high for at least 60 - 90 seconds (cover with cling film if you cook in the microwave). Make sure the egg is cooked as you like it and serve.

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Pre-heat the oven

Spray 2 ovenproof dish or individual ramekins with low cal cooking spray

Heat a frying pan, spray with low cal cooking spray and add the bacon and mushrooms

Arrange the bacon and mushrooms evenly

Spoon the beans over the bacon and mushrooms

Make a well with the spoon and crack the eggs

Sprinkle the egg with salt and pepper and top with cheese

Bake in the preheated oven or microwave on high. Make sure the egg is cooked as you like it and serve

Kung Po Pork - Pinch of Nom

Angela Nilsen gives one of our site's most popular cakes the ultimate healthy makeover by reducing fat

Lighter lemon drizzle cake

rapeseed oil

self-raising flour

½ tsp baking powder

ground almond

polenta

lemons

golden caster sugar

natural yogurt

caster sugar

lemon (about 5 tbsp)

Heat oven to 180C/160C fan/gas 4. Lightly oil a 20cm round x 5cm deep cake tin and line the base with baking parchment. For the cake, put the flour, baking powder, ground almonds and polenta in a large mixing bowl. Stir in the lemon zest and sugar, then make a dip in the centre. Beat the eggs in a bowl, then stir in the yogurt. Tip this mixture along with the oil into the dip (see step-by-step number 1), then briefly and gently stir with a large metal spoon so everything is just combined, without overmixing.

Spoon the mixture into the tin and level the top (step 2). Bake for 40 mins or until a skewer inserted into the centre of the cake comes out clean. Cover loosely with foil for the final 5-10 mins if it starts to brown too quickly.

While the cake cooks, make the lemon syrup. Tip the caster sugar into a small saucepan with the lemon juice and 75ml water. Heat over a medium heat, stirring occasionally, until the sugar has dissolved. Raise the heat, boil for 4 mins until slightly reduced and syrupy, then remove from the heat.

Remove the cake from the oven and let it cool briefly in the tin. While it is still warm, turn it out of the tin, peel off the lining paper and sit the cake on a wire rack set over a baking tray or similar. Use a skewer to make lots of small holes all over the top of the cake (step 3). Slowly spoon over half the lemon syrup (step 4) and let it soak in. Spoon over the rest in the same way, brushing the edges and sides of the cake too with the last of the syrup.

Bake a batch of these dainty banana and white chocolate cupcakes from Good Food reader, Mita Patel. They are perfect for afternoon tea or a bake sale

Banana cupcakes

wholemeal flour

tsp baking powder

butter

semi-skimmed milk

bananas 1 mashed, 1 sliced

white chocolate

cinnamon

Heat oven to 190C/170C fan/gas 5. Line a bun tin with 8 paper cases. In a large bowl, mix the flour, baking powder and sugar with a pinch of salt.

In a separate bowl, beat the egg, melted butter and milk for 20 secs; add the mashed banana and beat for a further 5 secs until everything is nicely mixed.

Pour the banana mix into the flour and fold everything together. Once it is almost combined, add 85g of the white chocolate – the mixture will still look a little lumpy. Spoon the cake mix into the paper cases and bake for 18-20 mins until golden and risen, and a skewer inserted comes out clean. Cool on a wire rack.

Meanwhile, melt the remaining white chocolate over a pan of barely simmering water. Allow to cool a bit, then spread on top of the cakes. Add a couple of slices of banana and sprinkle with cinnamon.

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Breakfast Bakes | Slimming & We...

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Top 3 bakes recipes from across the web

The most viewed bakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Breakfast Bakes | Slimming &amp; We...

Lighter lemon drizzle cake

Banana cupcakes

The most viewed bakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Breakfast Bakes | Slimming & We...