Egg White Wrap with Bacon and Avocado

Huevo San Juan®
A delicious recipe for an easy and light breakfast, perfect for those days when you don't have much time to cook.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1 cup San Juan® egg whites
  • 16 slices bacon
  • 2 Avocados from México, Hass
  • 2 tablespoons olive oil
  • black pepper
  • salt
Preparation
20 mins
20 mins
Low
  • Grease a muffin or cupcake mold with olive oil.
  • Cut the bacon into 20-centimeter strips. Arrange them inside each mold horizontally, so that they cover the entire circumference of the mold.
  • Cut the avocado in half and, using a knife, remove the pit. Extract the flesh and cut it into small cubes.
  • Incorporate one cup of San Juan® Egg Whites and avocado in a bowl. Mix well, add salt and pepper. Pour this mixture into each mold.
  • Place the molds with San Juan® Egg Whites in a preheated oven at 160° Celsius and cook for 20 minutes.
  • Once ready, remove them from the molds and serve.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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