High-Protein Bacon, Egg & Avocado Breakfast Bowl

Ingredients

• 50g Cooked bacon
• 151g Egg
• 68g Egg white
• 100g Hass avocado, peeled, raw

Method

1. 1Preheat a non-stick skillet over medium-high heat (no oil needed if using non-stick).
2. 2If your bacon isn't already cooked, cook the bacon strips in the skillet until crispy, about 4-5 minutes per side. Transfer to a paper towel-lined plate and set aside. For pre-cooked bacon, simply warm it in the skillet for 1-2 minutes.
3. 3In a small bowl, crack 3 whole eggs and 2 egg whites. Whisk vigorously for 15-20 seconds until well combined and slightly frothy. This helps create fluffier eggs.
4. 4Using a spatula, add the egg mixture to the same skillet (still on medium heat). Let sit undisturbed for 15-20 seconds until the bottom begins to set.
5. 5Using a spatula, gently push the cooked portions toward the center, tilting the pan so uncooked egg flows to the edges. Repeat every 20-30 seconds until the eggs are just set with a slight creamy texture, about 2-3 minutes total.
6. 6While the eggs finish cooking, slice the 100g of Hass avocado into thin slices. Arrange in a bowl or on a plate.
7. 7Transfer the scrambled eggs to your bowl or plate. Crumble or tear the bacon into bite-sized pieces and add to the bowl.
8. 8Arrange the avocado slices alongside. Season the eggs and avocado with salt and freshly ground black pepper to taste.
9. 9Serve immediately while the eggs are warm. Mix everything together for even distribution of flavors.