Avocado and Turkey Bacon Breakfast Bowl
10min
15min
1
311
Chef's Note
For the best texture, don't overcook the egg whites - they should be just set but still moist. If you're meal prepping, keep the avocado separate and add it fresh just before eating to prevent browning. You can also customize this bowl with different herbs or a small sprinkle of low-fat cheese if your macros allow.
Tags
Ingredients
4 slices turkey bacon
3/4 cup egg whites
1 cup spinach
4 each cherry tomatoes
1/2 medium avocado
1 stalk green onion
1 tablespoon fresh cilantro
1 teaspoon lime juice
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon red pepper flakes
1 spray olive oil cooking spray
Instructions
- 1
Heat a non-stick skillet over medium heat and spray with olive oil cooking spray.
- 2
Add 4 slices of turkey bacon to the skillet and cook for 2-3 minutes per side until crispy. Remove from pan and set aside.
- 3
In the same skillet, add 1 cup of spinach and cook until wilted, about 1 minute. Remove and set aside.
- 4
Spray the skillet again if needed, then pour in 3/4 cup of egg whites. Cook undisturbed for 2 minutes, then gently scramble until just set but still moist, about 1-2 minutes more.
- 5
While the eggs cook, slice 4 cherry tomatoes in half and chop 1 stalk of green onion.
- 6
Cut 1/2 avocado into cubes and toss with 1 teaspoon of lime juice to prevent browning.
- 7
Chop the cooked turkey bacon into bite-sized pieces.
- 8
Assemble the bowl: Place the scrambled egg whites at the base, then arrange the wilted spinach, turkey bacon pieces, cherry tomato halves, and avocado cubes on top.
- 9
Sprinkle with chopped green onion, 1 tablespoon fresh cilantro, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and 1/8 teaspoon red pepper flakes.
- 10
Serve immediately while warm.
Nutrition Information (per serving)
311
39g
16g
10g
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