American · Breakfast
Classic Bacon and Egg Breakfast Bowl (GLP-1)
A protein-forward American breakfast bowl of seasoned pork tenderloin crumbles paired with soft-scrambled egg whites folded through wilted spinach and warm black beans. Diced tomato and scallion finish the dish, cooked in a nonstick skillet with a light touch of olive oil.
$4
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
399Calories
39.3gProtein
13.1gFat
22.5gCarbs
3.6gSugar
8.2gFiber
409mgSodium
85mgChol
2.5gSat Fat
748mgPotassium
92mgCalcium
3.2mgIron
1.8mcgVitamin B12
11.2mgVitamin C
gluten-free
protein-rich
high-fiber
low-carb
low-calorie
glp-1
breakfast-smoothies
Instructions
1
Prep
Dice the pork tenderloin into small cubes and toss with smoked paprika, salt and pepper. Dice the tomato and slice the scallion.
2
Sear
Heat 1 tsp olive oil in a nonstick skillet over medium-high and cook the pork 5 to 6 minutes, turning once, until browned and no longer pink.
3
Saute
Add the spinach over medium heat and cook 1 to 2 minutes until wilted, then stir in the black beans and warm 1 minute until steaming.
4
Scramble
Wipe the skillet, add the remaining 1 tsp olive oil over medium-low, pour in the egg whites and stir gently 2 to 3 minutes until just set.
5
Plate
Spoon the eggs into a bowl, top with pork, spinach and beans, scatter tomato and scallion over, and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.2 oz260g pork tenderloin
- 6.4 oz180g egg whites (about 3 large whites)
- 5.6 oz160g cooked black beans, drained
- 3.6 oz100g baby spinach
- 5 oz140g tomato
- 22 scallion
- 2 tsp2 tsp smoked paprika
- 4 tsp4 tsp olive oil
- a pinch of salt
- a pinch of black pepper
