Mornings can be hectic enough without having to worry about what to eat for breakfast. This healthier take on the popular meal solves that problem, and is transformed into a breakfast of champions that is quick & easy to take with you on-the-go in the a.m.
Click here to watch Ashley walk you through how easy this breakfast is in her latest episode of Ashley Pettit Living.
Ingredients
1 slice gluten-free whole grain bread, toasted and cut into fourths
¼ cup arugula
6 egg whites
1 Tablespoon goat cheese
4 cherry tomatoes, halved
2 teaspoon extra virgin olive oil
1 teaspoon garlic
2 teaspoon fresh basil
Himalayan crystal salt & pepper, to taste
Preparation
1
Mix the tomatoes, oil, garlic, basil, salt and pepper in a small bowl.
2
Cover and place in the refrigerator.
3
Separate the yolks and egg whites, placing the 6 whites in a bowl that you can tightly seal and refrigerate.
4
In the morning:
5
Make the toast and scramble the eggs using a small pan over medium heat, using coconut cooking oil spray to coat before cooking.
6
Layer the toast slices at the bottom of the jar, top with the arugula, then the egg whites, then the tomato bruschetta, and finally, the goat cheese.
