Serves 8
Directions
- 1Grab some beef bacon, turkey bacon, or shortcut bacon and cook it in the oven with the settings on screen.
- 2In a bowl, add eggs and egg whites, then whisk them together.
- 3Grab some low fat cottage cheese and blend until it's nice and smooth.
- 4Add the blended cottage cheese to the eggs and mix.
- 5Add parmesan cheese, onion powder, and garlic powder, and mix it together one more time.
- 6To a pan on medium heat, spray a bit of oil and add just enough egg to cover the pan.
- 7Let the egg cook for a few minutes.
- 8Fold the edges of the egg to the middle and flip it over to create an egg pocket.
- 9Once you've made eight egg pockets, toast up bagel thins or low carb bagels.
- 10Add a slice of egg, cheddar cheese, and four slices of bacon to a toasted bagel.
- 11Slap the lid on top and assemble the other seven bagels.
- 12Wrap them up, store them in the freezer, and reheat when you're ready to eat.
Ingredients
- 16 slices Beef Bacon, Turkey Bacon, Centre Cut Bacon or Short Cut Bacon
- 8 Eggs
- 500 g Egg Whites
- 300 g Blended Low Fat or Fat Free Cottage Cheese
- 5 g Parmesan Cheese
- 1 Tsp Onion Powder
- 1 Tsp Garlic Powder
- 8 Bagels (Abe’s Low Carb Bagels or Bagel Thins)
- 8 slices Cheddar Cheese (Dairyworks Natural Cheddar Cheese Slices)
- 1 bit Oil
Equipment
ovenbowlblenderpanfreezerfoildamp paper towelmicrowave
Tips
- When cooking the eggs, use the smallest pan available; if the pan is too big, more eggs might be needed to cover the surface.
- Store all breakfast bagels in the freezer.
- For best reheating results, place one in the fridge the night before consuming.
- Do not microwave straight from the freezer for best texture. Instead, take it out of the foil, wrap in a damp paper towel, and microwave for 2-4 minutes.
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