Bacon & Egg Breakfast Bowls

gluten-free ⓘ

8 meals

From a reel by Cookingforgains — watch the original

Ingredients

• 16 whole eggs
• 18 slices center-cut bacon (450 calories total)
• 8 oz egg whites
• 400 g white rice (weighed dry before cooking)
• 8 servings fat-free cheese
• 16 servings sugar-free syrup (60 mL per bowl)
• Sea salt
• Black pepper

Instructions

1. Cook the eggs and bacon.
2. Season the eggs with sea salt and black pepper during cooking.
3. Prepare the white rice using 400g of dry rice.
4. Divide the cooked eggs, bacon, and rice equally into 8 containers.
5. Add 60 mL (2 servings) of sugar-free syrup to each bowl.
6. Reheat for 2 minutes before serving.