4 egg whites
1 tablespoon unsweetened almond milk
1/4 teaspoon sea salt
1 slice of turkey bacon
1/4 cup cooked quinoa
1/4 cup sliced bell pepper
1/4 cup diced tomatoes
1 tablespoon chopped fresh basil
1 teaspoon garlic red wine vinegar
Optional: 1 tablespoon parmesan cheese
*** To pre-cook the quinoa, simply simmer 2 tablespoons of quinoa in 1/4 cup of water. The quinoa will be cooked when the majority of the liquid has evaporated, and there is a translucent ring around the edge of the quinoa.
Preheat the oven to 400 degrees. Microwave the turkey bacon for 60 seconds, or until crispy. Remove from the microwave to cool, then crumble up the turkey bacon once cooled. In a lightly oiled pan over high heat, sauté the bell pepper until tender. Next, add in the tomatoes, basil, and garlic red wine vinegar. Sauté until fragrant--- about 2-3 minutes. Add in the cooked quinoa and crumbled turkey bacon, and mix together until well combined. Place the mixture into a prepared ramekin (or an oven safe baking dish). In another bowl, whisk together the egg whites, almond milk, and sea salt. Pour the egg mixture into the prepared ramekin as well, and bake for 10-15 minutes. At this point, you can sprinkle the quinoa breakfast bake with the parmesan cheese if desired, then return to the oven for another 5 minutes. The quinoa breakfast bake will be done when the egg is thoroughly cooked through and the parmesan cheese on top has become brown.
This clean eats breakfast recipe really hit the spot this morning! The mixture of basil, tomato, red bell peppers, and garlic red wine vinegar was an absolutely fantastic addition to the quinoa, eggs, and turkey bacon. This is definitely a clean eats breakfast recipe that's sure to please! Enjoy guys!