4 slices turkey bacon
6 large egg whites
2 Tbs 2% milk
black pepper to taste
1/2 small onion, thinly chopped
2 cups juilenne brussel sprouts (about 6 large sprouts)
2-3 Tbs olive oil for caramelizing veggies
approx. 1 ounce grated cheddar cheese (optional)
whole wheat toast (optional)
Preheat the oven to 400 degrees, lay out 4 slices of turkey bacon on a nonstick baking tray and place the tray into the oven once it comes up to temperature.
The bacon will take about 15 minutes to crisp up and while you're keeping your eye on that, thinly chop half of a small onion and also cut 6 large brussel sprouts in half and julienne them with the flat cut side down....about 2 cups sliced sprouts total.
Add a splash of olive oil to a 10-inch, heavy bottomed nonstick pan on medium high heat and stir and cook the onion and brussel sprouts to soften up and brown up a bit. Turn the heat off once the onions and sprouts have caramelized a bit.
At this point, add 6 egg whites to a mixing bowl and add 2 Tbs milk and a good crack of black pepper and whisk it up.
Take the bacon out of the oven once it has crisped up and cut it into bite size pieces.
Turn the heat back on underneath the caramelized brussel sprouts and add another splash of oil.
Add the egg whites and cook those along for a minute or two.
Then sprinkle the chopped bacon over the top, and add a sprinkling of grated cheddar cheese if you like, and place the pan into the 400 degree oven to finish up.
Cut in half in the pan and serve with whole wheat toast if you like.
Be careful not to overcook the sprouts before or during the addition of the eggs on the stovetop.....they'll continue to cook in the oven. It's important to use a heavy bottomed pan to help keep the sprouts from burning.