Egg White Breakfast Bake

Name: Egg White Breakfast Bake
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 6
Cuisine: american
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

(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