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Apple Cinnamon Barley with Scrambled Egg Whites

Apple Cinnamon Barley with Scrambled Egg Whites

Breakfast
Prep Time
5min
Cook Time
10min
Servings
1
Calories
416
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Chef's Note

Using a damp paper towel when microwaving is the ultimate trick to keep your prepped egg whites and barley from drying out. It creates a mini-steamer effect in your microwave!

Tags
breakfast
high-protein
leftover-remix
quick-meals
cinnamon
apple
egg-whites
barley
Ingredients

  • 0.5 cup leftover apple cinnamon barley

  • 0.5 cup leftover scrambled egg whites

  • 3 slices turkey bacon

  • 0.5 oz raw walnuts

  • 1.25 tbsp maple syrup

  • 1/4 tsp ground cinnamon

Instructions
  • 1

    Place 3 slices of turkey bacon in a cold, non-stick skillet over medium heat. Cook for 3 to 4 minutes per side until browned and crispy. Transfer the bacon to a plate lined with paper towels to drain, then chop into small pieces.

  • 2

    Place 0.5 cup of leftover apple cinnamon barley and 0.5 cup of leftover scrambled egg whites side-by-side in a microwave-safe bowl.

  • 3

    Cover the bowl with a damp paper towel to keep the barley and egg whites moist during reheating. Microwave on high for 1 to 1.5 minutes, or until thoroughly heated through.

  • 4

    Roughly chop 0.5 oz of raw walnuts.

  • 5

    Garnish the warm apple cinnamon barley with the chopped turkey bacon, the chopped raw walnuts, and a light dusting of 1/4 tsp ground cinnamon. Drizzle 1.25 tbsp of maple syrup over the barley and serve immediately with the warm egg whites.

Nutrition Information (per serving)
416
Calories
30g
Protein
47g
Carbs
12g
Fat
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