Mango Habanero Breakfast Bowls

gluten-free ⓘ

7 meals

From a reel by Cookingforgains — watch the original

Ingredients

• 2 lb (32 oz) 96/4 lean ground beef
• 16 oz liquid egg whites
• 3 whole eggs
• 10 slices beef bacon
• 420 g uncooked jasmine rice
• 16 oz diced bell peppers
• 7 oz part-skim mozzarella cheese
• Mango habanero sauce ( 1 bottle it’s not hot) mild ❤️
• 16 ounces chopped peppers
• 8 g salt
• 5 g black pepper
• 8 g garlic powder
• 6 g onion powder
• 5 g smoked paprika
• 2 1/2 cups water in the rice cooker

Instructions

1. Combine the ground beef, chopped peppers, salt, black pepper, garlic powder, onion powder, and smoked paprika. Cook the mixture until it is halfway done.
2. Wash the jasmine rice and cook it in a rice cooker with 2.5 cups of water.
3. Once the beef is halfway cooked, divide the pan space. Add the chopped beef bacon to one side, then add the 3 whole eggs and 16 oz of egg whites to the other side.
4. Cover the pan with a lid and cook for 3 to 5 minutes. Mix the ingredients together and continue cooking until everything is fully cooked.
5. Combine the cooked beef and egg mixture with the cooked rice and the mozzarella cheese.
6. Divide the mixture into 7 meal prep containers and add mango habanero sauce.