4 Serves
45 Mins
Preheat your oven to 175°C.
Lightly coat a griddle with cooking spray and heat over medium-high. Sear the bacon strips for 1-2 minutes per side until partially cooked but still pliable.
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Vitamin E
1 mg / 15 mgVitamin K
8 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
37 µg / 400 µgCalcium
168 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
47 mg / 420 mgPhosphorus
167 mg / 1,250 mgPotassium
565 mg / 4,700 mgSodium
546 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
39 µg / 55 µgFiber
3 g / 28 gSugar
3 g / 50 gSaturated Fat
5 g / 20 gCholesterol
16 mg / 300 mgCaffeine
0 mgNet Carbs
5 gAlcohol
0 g
Spray a mini muffin tin with cooking spray. Line each cup with a strip of bacon, wrapping it along the inner perimeter.
In a mixing bowl, whisk the egg whites, then fold in the diced tomato and avocado.
Pour the egg mixture evenly into the bacon-lined muffin cups and sprinkle with goat cheese crumbles.
Bake for 15 minutes or until the egg centers are fully set. Remove from the oven, let cool slightly, and garnish with fresh basil before serving.
25
g95
g20
g
Yemeni
