This is one of our favorite easy healthy breakfast recipes to prep that not only I devour but so does the rest of my family. I love having an easy breakfast that is ready for the school week that my daughter enjoys and can keep us full until lunch. You are going to love these Easy 5 Ingredient Egg White Flatbreads. Let’s get started!
What Easy 5 Ingredients Do We Need for the Easy 5 Ingredient Egg White Flatbreads?
Ingredients:
8 Slices of your favorite bacon
12 slices of white cheddar cheese
2 12oz Frozen Root Vegetable Hash Browns ( these are our favorite or you could use regular frozen hash browns, but this gives us an extra veggie kick that goes under the radar!)
2 16oz Liquid Egg Whites
How to Wrap the Flatbreads Perfectly
I am all about the layering in the flatbread, and I am very convinced that it is all about the layering with sandwiches & burritos as well. To have the perfect ordering with the ingredients is very much key to having it all stay put when you take a bite!
Tools & things you will need when making your Easy 5 Ingredient Egg White Flatbreads
There are a few items that are key to making this recipe perfection! Like how easy it is to make the egg whites in big quantities for the ultimate meal prepping recipe!
9 X 13 Deep Pyrex Baking Dish – As you can see above you are able to bake your egg whites in a deep dish pyrex dish that makes the perfect sized egg white rectangles that fit perfectly in the flat breads. This way you can make multiple at a time and save on having to make individuals!
Cascadian Farm Organic Root Vegetable Hash – You do not have to use this hash brown mix. However, I love that it has a mix of sweet potatoes & carrots as well as regular potatoes. Gives it a vegetable kick, that is not noticeable with the little one either! Plus it is delicious 🙂
Favorite Bacon: I have used regular bacon in this recipe that has no sugar added, as well as turkey bacon. Both work very well and up to your preference!
Sliced White Cheddar: My favorite kind of cheese for this recipe is white cheddar. You want a stronger cheese since egg whites do not have a strong taste itself. This adds the best balance of flavor
Cut Da Carb: I am not one to say go on a low carb diet, carbs are good! However, I love these wraps so much. A lot of times gluten and more starchy carbs can make me more bloated so this is the perfect alternative! It also doesn’t feel like an alternative because they are down right delicious. I choose these 24/7! I highly recommend getting these! However, you can use regular tortillas as well 🙂
Other Breakfast HGHF Recipes You Need to Make
Gluten Free Banana Spice Blender Muffins
Bacon and Egg Croissant Boats
Easy Chocolate Banana Bread Baked Oats
Easy Whole 30 Bacon Brussel Sprout Hash
Easy Berry French Toast Bake
Common Questions When Making the Easy 5 Ingredient Egg White Flatbreads
What is the best way to store the Easy 5 Ingredient Egg White Flatbreads?
I will wrap all of them as you see above and NOT fry them in the frying pan until I am ready to eat one. So wrap them like above, then wrap the individual ones in Saran Wrap, then place in a large plastic bag and store in the refrigerator for 5 to 7 days!
Do I have to use egg whites, can I use whole eggs?
No you do not have to use egg whites, however I have never baked regular eggs scrambled in the baking dishes before, so I am not sure exactly the timing, however you could always cook scrambled eggs on the stove & do it that way too!
If I don’t like to eat bacon can I add sausage instead?
Sure thing! Just cook the sausage ahead of time like the bacon.
I can’t find the root vegetable hash browns, can I use regular?
Yes! I love the extra veggie kick, but regular frozen hash browns work great too
Easy 5 Ingredient Egg White Flatbreads
Ingredients
- 8 Slices of your favorite bacon
- 12 slices of white cheddar cheese
- 2 12 oz Frozen Root Vegetable Hash Browns these are our favorite or you could use regular frozen hash browns, but this gives us an extra veggie kick that goes under the radar!
- 8 Cut the Carb Flatbreads
- 2 16 oz Liquid Egg Whites
Instructions
- Grease (2) 9 X 13 deep dish Pyrex baking dishes or do one at a time. Then pour 1 of your 16oz of liquid egg whites into the baking dish. Season with 1/2 tsp salt, 1/4 paprika, pepper & garlic. Whisk in dish. Bake at 350 for 20 mins
- While the egg whites are baking you will get the rest of your ingredients ready! Cook your bacon of choice, however you cook it best. Then crumble it when it has cooled
- While the bacon is cooking, cook the hash browns per instruction ( however I like to keep it on a little bit longer to crisp!)
- Once the egg whites are cooked. You will divide the eggs in the baking dish into 4 egg white rectangles as seen above. Place them in the center on top of the cheese slices.
- Add the cooked shredded hash brown mixture on top.
- Then add the cooked crumbled bacon on top of the hash brown mixture
- After break apart another half of cheese on top of your bacon layer.
- Now it is time to fold! Fold the two sides parallel inward.
- Then fold up the bottom side over the two sides folded in and then roll away from you as pictured.
- Then you will have your perfectly wrapped flatbread to either fry in the pan then or to Saran Wrap & then put in the fridge for breakfast during the week!
- ***If you are wanting to eat one right away or when you do pull one out of the fridge, spray a frying pan with olive oil. Sprinkle a little salt in the pan and on medium to medium low heat each side for about 3 to 4 minutes. Keeping an eye that it doesn't burn. You want it nice & crispy & heated through. Do on both sides, then sliced & enjoy!
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