Egg & Bacon Breakfast Prep

Introduction

About this Recipe

Breakfast can be a tough meal in the morning. You’re running late for work, but you don’t want to fall behind your protein goals before your day has even begun.

So why not make it easier with this 3-day bacon and egg breakfast prep? With¬†nearly 30 grams of protein per serving (without using any protein powder!), you’re off to a great start

Bariatric Surgery Bacon and Egg Bake recipe

Yields:

3 servings (about 4 oz each)

Ready In:

15 minutes

Nutritional facts per serving:

355 calories

28 g protein

26 g fat

2.5 g carbs

0 g fiber

 

 

Ingredients

  • 6 strips veal or turkey bacon
  • 6 eggs
  • 3 tbsp cottage cheese
  • 3 oz (90 g) shredded cheddar cheese

 

  • Substitute the veal or turkey bacon for regular bacon. Keep in mind that the amount of fat is higher in regular bacon.
  • Substitute the cheddar cheese for any other type of cheese of your liking.
  • Allow the eggs to cool off completely before storing them.
  • Lasts in fridge up to 3 days or in freezer up to 2 months. Reheat in oven or air fryer to preserve taste and texture.

 

 

Step by Step Instructions

Step 1

Preheat oven to 350F (180C).

Step 2

In a skillet, bake the bacon until crisp.

Step 3

In a blender, add the eggs and cottage cheese. Blend until combined.

STEP 4

In an oven-safe dish, place 2 strips of bacon, pour 1/3 of the egg-mixture and top with cheese. Repeat this for all 3 oven-safe dishes.

Step 5

Place in oven until eggs are set, about 12 minutes.

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