Apple Cinnamon Barley with Scrambled Egg Whites
5min
2min
1
416
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Chef's Note
This quick breakfast relies entirely on your Day 1 meal prep. Reheating the egg whites at 50% power keeps them fluffy and prevents them from drying out!
Tags
Ingredients
0.5 cup leftover cooked apple cinnamon barley
0.5 cup leftover liquid egg whites, scrambled
2 slices leftover turkey bacon, chopped
0.5 whole apple
0.5 oz raw walnuts
1 tbsp maple syrup
Instructions
- 1
Retrieve the 0.5 cup of leftover cooked apple cinnamon barley, the 0.5 cup of leftover liquid egg whites, scrambled, and the 2 slices of chopped leftover turkey bacon from the refrigerator (prepped on Day 1).
- 2
Place the 0.5 cup of leftover cooked apple cinnamon barley into a microwave-safe bowl. Sprinkle with a teaspoon of water to keep it moist, cover with a damp paper towel, and microwave on high for 45 to 60 seconds until hot.
- 3
In a separate microwave-safe dish, place the 0.5 cup of leftover liquid egg whites, scrambled and the 2 slices of chopped leftover turkey bacon. Microwave on medium power (50%) for 30 to 45 seconds until warmed through without becoming rubbery.
- 4
Wash, core, and thinly slice 0.5 of a fresh raw apple.
- 5
Top the warm apple cinnamon barley with the sliced fresh apple, 0.5 oz of raw walnuts, and drizzle with 1 tbsp of maple syrup.
- 6
Serve the warm sweet barley bowl alongside the reheated scrambled egg whites and turkey bacon.
Nutrition Information (per serving)
416
25g
47g
12g
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