Optional Tip: Use a 3 or 4” round cookie cutter to trim the egg rounds after baking.
Prep time: 15 minutes
Cook time: 20 minutes
Serves: 4
Ingredients:
6 large eggs, separated
4 oz. cream cheese, room temperature
¼ t. garlic powder
Sea salt and black pepper, to taste
4 slices sharp cheddar cheese
1 large avocado, sliced
½ medium tomato, thinly sliced
12 thick-cut slices bacon, cooked crispy
Directions:
- Preheat
oven to 325ºF and line two large baking sheets with parchment paper or Silpat™
baking mats. Set aside.
- Add
the 6 egg whites to the bowl of a stand-mixer or a large mixing bowl if using a
hand mixer. Mix on high speed until stiff peaks form. Set aside.
- In a
separate mixing bowl, whisk the cream cheese with 4 egg yolks and the garlic
powder. (Reserve the remaining egg yolks for another use). Season with salt and
black pepper, to taste, and stir to combine. Set aside.
- Working
in batches, gently fold the whipped egg whites into the cream cheese mixture
with a spatula just until the mixture is thoroughly combined. Do not overwork.
- Spoon approximately
a quarter cup of the mixture on the prepared baking sheets to create 8 circles.
Gently spread the mixture into one-half inch high circles, leaving some space
between each circle. (The mounds will spread a bit while baking).
- Bake
until the egg rounds become golden and fully set in the center, approximately
15-20 minutes.
- Remove
from the oven and trim each egg round with the cookie cutter, if desired. Place
a slice of cheddar cheese on four of the circles and return to the oven just until
the cheese is melted, approximately 2 minutes.
- Remove
baking sheet from oven and top each of the rounds with cheddar with 2-3 avocado
slices, a thin slice of tomato, and one strip of bacon broken in half. Top with
the remaining egg rounds and serve immediately with 2 additional strips of
crispy bacon on the side. Enjoy!
