In the spirit of trying to find lean protein that isn't meat, I've gone back to egg whites. I've made these baked eggs almost every day this week, and they're definitely going to be one of my top breakfast recipes for 2012. The prep and bake time is a bit longer than I would like, but I'm not sure if there's a way to do the prep and/or baking in advance without sacrificing texture and freshness.
1 serving = 170 calories depending on how much turkey bacon you use...
20g protein, 4g fat, 14g carbohydrate
Adapted from the Eat Clean Cookbook 2
Topping
Spelt bread crumbs
Ingredients
8 egg whites
8 egg whites
Tomato
Chives
Turkey Bacon (nitrite free!)
Salt + Pepper
Basic Method
- Layer egg whites and other ingredients in 2 ramekins
- Season with salt and pepper
- Top with bread crumbs
- Bake at 350F for about 25 minutes
Comments:
- Consider adding other ingredients like mushrooms and cheese!
- I realized that the turkey bacon I bought is "mechanically separated" (not ideal) and also contains nitrites... I'm on a mission to find better quality turkey bacon
- The first time I made this, I scooped into the dish and the egg whites were still a bit runny in the middle so they went back into the oven - note that the eggs are cooked once they puff up pretty high in the ramekin
- I'm going to try making a bunch in advance and microwaving them in the morning - probably not as good, but I don't usually have half an hour to bake breakfast...
Overall Recommendation: Bake these for breakfast..snacks... whatever.
