Ingredients

• 2 slices tempeh bacon, diced (you can sub in natural turkey bacon or organic bacon)
• 1 tomato, diced and divided
• 1 tsp chives, divded plus 1/2 tsp for topping after baking
• 1 c egg whites
• 2 eggs
• 2 tbsp whole wheat panko breadcrumbs, divided
• sea salt and pepper, to taste

Directions

1. Preheat oven to 350°. Spray two soup crocks (4-5 in wide) with EVOO.

2. Divide bacon, 1/2 tomato and 1/2 tsp chives into the two crocks.

3. In a small bowl whisk together egg whites, eggs, sea salt and pepper. Divide between crocks.

4. Sprinkle tops of eggs with half of breadcrumbs.

5. Bake at 350° for 18-23 minutes until middle is set and eggs are fluffy.

6. Top with remaining 1 tbsp breadcrumbs and 1/2 tsp chives. Serve with remaining 1/2 diced tomatoes and a slice of sprouted whole grain bread or freshly cooked oatmeal.

Email to a friend | Print this recipe | Back