Ingredients
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1 (8 oz) can tomato sauce
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1 tbsp apple cider vinegar
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2 tsp yellow mustard
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2 tsp garlic powder, divided
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1 (15.5 oz) can small white beans, drained and rinsed
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1 (8 oz) pkg baby bella mushrooms
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3 tbsp olive oil, divided
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1 (6.4 oz) box frozen turkey sausage patties
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Cooking spray
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8 large eggs
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1 (12 oz) pkg cherry tomatoes on the vine
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8 slices whole wheat bread
Steps
1
Heat half of grill on low and other half on medium-high. In a medium saucepan, combine the tomato sauce, vinegar, mustard, 1 tsp garlic powder, and ½ cup water. Season with salt and pepper. Stir in the beans. Cover and place over medium-high side. Bring to a boil. Move beans over to low-heat side. Cook 20 min., until sauce has reduced slightly, stirring occasionally. Remove from grill.
2
Meanwhile, trim the bottoms off the mushrooms. To a large bowl, add mushrooms, remaining 1 tsp garlic powder, and 2 tbsp olive oil, salt, and pepper. Toss to coat. Add mushrooms to medium-high part of grill. Grill 10 min., until tender, turning occasionally. Place the sausage patties on the low-heat side. Grill 12 min., until browned, turning occasionally. Remove from grill; cover with foil to keep warm.
3
While the mushrooms and sausage cook, coat 8 cups of a 12-cup muffin pan with cooking spray. Crack an egg into each cup. Place eggs on medium-high side of grill. Cook 6–7 min., or until desired doneness. To a sheet pan, add tomatoes and remaining 1 tbsp olive oil, turning tomatoes to coat. Place the tomatoes on the low-heat side. Grill 5 min., until just blistered. Place bread onto medium-high side and grill 1–2 min. per side, until toasted.
4
To serve, divide beans, mushrooms, sausage, eggs, tomatoes, and toast among 4 plates.
Tips
Set your oven to a low heat (around 170°F) to keep the beans, mushrooms, and sausage warm while you cook the eggs, tomatoes, and toast.
