Breakfast Bowls

Featured in the Honolulu Star-Advertiser on June 3, 2015.



Breakfast Bowls

  • 1 tablespoon butter
  • 12 thin slices whole grain bread, crust removed
  • 12 slices precooked bacon
  • 1/2 cup chopped tomatoes
  • 12 local eggs
  • Salt and pepper to taste
  • 1/4 cup chopped chives


  1. Preheat oven to 375°F.
  2. Lightly butter muffin tin and press one slice of bread into each muffin section.
  3. Layer one slice of bacon on top bread, top with chopped tomatoes, and one egg.
  4. Repeat for remaining sections.
  5. Season with salt and pepper to taste.
  6. Bake until egg is just cooked, or until desired consistency.
  7. For runny yolk, about 10 minutes.
  8. Garnish with chives and serve.

Makes 12 servings.

Approximate Nutrient Analysis per bowl (not including salt to taste):
180 calories, 9 g fat, 3 g saturated fat, 195 mg cholesterol, 300 mg sodium, 12 g carbohydrate, 2 g fiber, 2 g sugar, 12 g protein


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