Start by cooking your bacon. Cook in a large pan at medium low heat for about 10 minutes. Flipping every 2 minutes. Once the bacon is cooked remove from the pan and place on a papper towel and pat the grease off.
While the bacon is cooking Pre-heat over to 375'°
In a large bowl, beat eggs, egg white liquid, and ¾ of the cheese.
In a seperate bowl combine flour, baking powder, and salt.
Then add the dry mixture into the eggs and stir until well combined.
Cut/break the bacon up into small pieces and fold into the egg mixture. Mix until evenly distributed and you have a sticky dough.
Place a piece of pachment paper or silicone mat onto a baking sheet. Using a spoon scoop out large scoops of the dough evenly on the tray. With this recipe I was able to get 18 large cookies.
Top each cookie with a sprinkle of the remaining cheese.
Bake at 375'° for 13-15 minutes. Until the cookie begins to turn a light golden brown on top and the cheese has melted.
Allow to cool slightly before eating!
Macro Nutrition
Nutrition Facts
Bacon Egg and Cheese Breakfast Cookie
Amount Per Serving (1 Cookie)
Calories 153Calories from Fat 74
% Daily Value*
Fat 8.2g13%
Saturated Fat 3.2g20%
Trans Fat 0g
Polyunsaturated Fat 0.4g
Monounsaturated Fat 1g
Cholesterol 81.4mg27%
Sodium 265.7mg12%
Potassium 22.8mg1%
Carbohydrates 10.3g3%
Fiber 0.4g2%
Sugar 0.6g1%
Protein 8.5g17%
Vitamin A 4IU0%
Vitamin C 1mg1%
Calcium 35.6mg4%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.