Avocado and Bacon Breakfast Bowl
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2
Ingredients:
– 2 ripe avocados
– 6 slices of turkey bacon
– 4 large eggs
– 1 cup fresh spinach
– 1/4 cup diced tomatoes
– 1/4 cup chopped green onions
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: hot sauce for serving 
Nutritional Information (per serving):
Calories: 320
Total Fat: 28g
Saturated Fat: 6g
Cholesterol: 225mg
Sodium: 600mg
Total Carbohydrates: 9g
Dietary Fiber: 7g
Sugars: 1g
Protein: 18g
Micronutrients:
– Vitamin A: 20% DV
– Vitamin C: 15% DV
– Calcium: 5% DV
– Iron: 10% DV
– Potassium: 20% DV
Instructions:
1. Begin by cooking the turkey bacon in a large skillet over medium heat. Cook for about 5 to 6 minutes until crispy, turning occasionally. Once cooked, remove the bacon and drain on a paper towel.
2. In the same skillet, reduce the heat to low and crack the eggs into the skillet, cooking them to your desired doneness. Season with salt and pepper.
3. While the eggs are cooking, slice the avocados in half, remove the pit, and scoop out some of the flesh to create a bowl-like shape in each half.
4. In a separate pan, heat the olive oil over medium heat and add the spinach. Sauté for 2 to 3 minutes until wilted. Add the diced tomatoes and cook for another minute.
5. Chop the cooked turkey bacon into bite-sized pieces and mix it with the sautéed spinach and tomatoes.
6. To assemble the breakfast bowls, place one avocado half on each plate. Fill the avocado halves with the bacon, spinach, and tomato mixture.
7. Top each avocado bowl with a cooked egg and sprinkle with chopped green onions. Optionally, add a few dashes of hot sauce for extra flavor.
8. Serve immediately and enjoy this delicious, diabetic-friendly breakfast bowl that is low in carbs and sugar!
