13 May 2015 ~ 0 Comments

Eat This Instead: Bacon Avocado Tomato Breakfast Cakes {Gluten-Free}

By admin

One of my favorite summer sandwiches is a BAT… Bacon Avocado Tomato. Of course using local, picked from the vine tomatoes.

local-tomato

Nothing beats a fresh garden tomato! And then there’s avocado…  let’s face it, avocado makes EVERYTHING better.

Last week, Dan challenged me to make a breakfast cookie. I was game, until I started playing around in the kitchen.

I wanted something more on the savory side. Something that would fill me up and deliver a healthy dose of both protein and fat.

So I changed the plan up a bit.

Bacon Avocado Tomato Breakfast Cakes #glutenfree #dairyfree

Instead, I decide to make savory breakfast cakes.

Inspired by the local heirloom baby tomatoes I picked up at EarthFare and some insane donut creations I’ve seen over the years (such as the one from Doughnuts And Deadlifts below)…

I decided it was time to push away the classic pancake and donut batter recipe for something a bit more insulin friendly.

screenshot_497

More to come later, but we’re in the middle of some blood sugar and carb intake experiments, so I wanted to keep both on the low side for this recipe.

All I have to say is, holy moly… DELICIOUS.

I have enjoyed eating a cake with a runny egg smack on top and a dash of hot sauce. Plus with the combo of fatty avocado and protein filled eggs, this breakfast is extremely filling while being kind to your waist line.

Winner Winner Chicken Dinner Bacon Breakfast!

Bacon Avocado Tomato Breakfast Cakes #glutenfree #dairyfree

Bacon Avocado Tomato Breakfast Cakes

Makes 4 Individual Cakes

Ingredients:
  • 1 Avocado
  • 1 Tbsp Almond Milk
  • 2 Eggs
  • 1/2 Cup Oats (Gluten-Free)
  • 4 Slices Bacon
  • 1 Cup Tomatoes, Chopped
  • 1/2 Tsp Baking Soda
  • Dash of garlic powder, salt and pepper

Bacon Avocado Tomato Breakfast Cakes #glutenfree #dairyfree

Directions:
  1. Preheat oven to 350-degrees.
  2. In a small blender or food processor, blend together eggs, milk and avocado until smooth.
  3. In a mixing bowl combine oats, avocado/egg mixture, baking soda and seasonings.
  4. I used large silicon muffin molds, but you can use any small cake molds available. On the bottom of each, place a slice of bacon, then pour 1/4th of batter in and top with tomato slices. Repeat to all molds.
  5. Bake 15-18 minutes until cooked through. Remove from heat and allow to cool a bit before indulging.

Super easy (because that’s how I roll) and super delicious.

Bacon Avocado Tomato Breakfast Cakes #glutenfree #dairyfree

What about the nutrition profile? Let’s take a look…

Nutrition

BAT Cakes Nutrition

Favorite summer produce?

I am ALL about vidalia onions and tomatoes. I can eat sweet onions like an apple!

Whip Six Feed

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