Breakfast Bowls
- 1 tablespoon butter
- 12 thin slices whole grain bread, crust removed
- 12 slices precooked bacon
- 1/2 cup chopped tomatoes
- 12 local eggs
- Salt and pepper to taste
- 1/4 cup chopped chives
Breakfast Bowls
Featured in the Honolulu Star-Advertiser on June 3, 2015.
Ingredients:
Directions:
- Preheat oven to 375°F.
- Lightly butter muffin tin and press one slice of bread into each muffin section.
- Layer one slice of bacon on top bread, top with chopped tomatoes, and one egg.
- Repeat for remaining sections.
- Season with salt and pepper to taste.
- Bake until egg is just cooked, or until desired consistency.
- For runny yolk, about 10 minutes.
- Garnish with chives and serve.
Makes 12 servings.
Approximate Nutrient Analysis per bowl (not including salt to taste):
180 calories, 9 g fat, 3 g saturated fat, 195 mg cholesterol, 300 mg sodium, 12 g carbohydrate, 2 g fiber, 2 g sugar, 12 g protein
