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30 Days of Egg Whites: Mexican Loaded Egg White Bread Bowls

Warm, crunchy and packed full of protein goodness, these simple and filling bowls of beauty are great to serve immediately, or perfect for reheating.

Macros
Serving Size
Per Roll
Calories
323
27g
Proteins
38g
Carbs
7g
Fats
Ingredients
  • 50g bread roll
  • 65g of egg whites
  • 50g ground chicken
  • 10g onion
  • 1 tsp of taco seasoning (varies)
  • 10g mozzarella cheese
  • 10g salsa
  • 55g Refried Beans
Method
  1. Turn on broiler to warm. Place non stick pan on medium heat.
  2. Add chicken and onion. Brown until onion is soft. Add in beans, taco seasoning and a dash of water. Combine well and simmer until sauce thickens.
  3. Cut the side of the bread roll out and set aside. (weigh the bread roll again if you don't have intentions of eating the inside). Pour egg white into pan and scramble with meat mixture.
  4. Place bread roll in a oven safe dish, and scoop mix inside. Cover with cheese and broil until bread roll is nice and crunchy and cheese is melted.
  5. Top with salsa and enjoy.

*Save the inside of the bread rolls for the Turkey Egg Scramble recipe.