It is no secret that I am in need for new breakfast recipes. I feel like I will come up with an amazing recipe, then after 4 weeks I’m in need of a change. My Low-Carb Bacon, Egg, and Spinach Casserole was a major hit! I did advance meal prep with that recipe for quite a few weeks. It made the perfect post-workout meal!
Calories: 287 Fat: 4G Net Carbs: 20G Protein: 15G
The truth is, even the best recipes can grow old after a while…especially if you are eating them every single day. I came up with the idea for this recipe with my Low-Carb Bacon, Egg, and Spinach Breakfast Casserole fresh in mind.
This dish is loaded with protein and packed with veggies. I have been on a huge veggies kick lately and added sun-dried tomatoes and spinach here.
The poached egg is perfect! The egg is what makes this a breakfast dish.
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Bacon Egg and Spinach Whole Wheat Breakfast Pasta
Bacon Egg and Spinach Whole Wheat Breakfast Pasta is a savory breakfast dish loaded with fresh vegetables and ton of protein.
- 6 oz whole wheat linguine pasta
- 8 slices uncured, nitrate free bacon cooked and crumbled
- 1/2 cup sun-dried tomatoes
- 6 eggs poached
- 1 cup unsweetened almond milk
- 3 garlic cloves minced
- 2 oz reduced-fat cream cheese
- 2 tbsp butter
- 3-4 cups fresh spinach
- 1 tbsp coconut flour
- salt and pepper to taste
Cook the pasta according to package instructions in boiling salted water. Drain and place the pasta in a large pot.
Heat a saucepan on medium heat.
Add the butter and allow it to melt.
Once melted, add the flour and whisk.
This will create a slurry. Continue to whisk until the four is fully combined.
Add the almond milk and stir.
Add the cream cheese and stir until the cheese is melted.
Season the slurry with salt and pepper to taste.
Add the slurry sauce, garlic, crumbled bacon, sun-dried tomatoes, and spinach to the pot with the pasta.
Cook on medium heat and stir until fully combined for 4-5 minutes until the spinach has wilted.
Top with poached egg before serving.