Egg White Breakfast Bake
(Made from Keto- Friendly Three Cheese Kale Stuffed Tomatoes leftovers)
Make an easy breakfast from your leftover Cheesy Kale Stuffed Tomatoes. Add eggs, kale, cheese and English muffins for a complete meal to start your day.
Prep Time: 5 minutes | Cook Time: 35 minutes | Total Time: 40 minutes | Servings: 6
Ingredients:
- 3 Cheesy Kale Stuffed Tomatoes
- 3 cups Goldhen Egg Whites
- ½ cup green onion, chopped
- 2 L'oven Fresh Plain English Muffins, toasted and cut into small pieces
- Stonemill Iodized Salt, to taste
- Stonemill Ground Black Pepper, to taste
- Carlini Olive Oil Cooking Spray
- 3 slices Appleton Farms Thick Sliced Hickory Smoked Bacon, cooked and chopped
Directions:
- Preheat oven to 375°.
- Roughly chop stuffed tomatoes.
- In a medium bowl, combine tomato mixture, egg whites, onion and English muffins. Season to taste with salt and pepper.
- Coat 6 small baking dishes with cooking spray.
- Transfer egg mixture to dishes and sprinkle tops with bacon. Bake for 25-35 minutes or until eggs are set.
- Serve immediately in baking dish.
Recipe Courtesy of Chef Linsey, ALDI Test Kitchen
Calories 150 | Total Fat 3.5g | Sodium 450mg | Total Carbohydrate 11g | Fiber 1g | Sugars 2g | Protein 17g