- 1 Cali’flour Crust (thawed)
- 1½ c egg whites
- 4 eggs
- ½ - 1 lb bacon, fried and crumbled
- 1 can of sliced olives, drained and rinsed
- Pink Himalayan Sea Salt
- Fresh ground pepper
- Optional seasonings: garlic powder, red pepper flakes
Preheat oven to 350. Cut Cali’flour Crust into 2 inch strips, then in half. Using a muffin tin, add one slice per cup: allowing half of the strip to hang out of the tin. Set aside.
In a bowl, combine and mix the egg whites and whole eggs. Season to taste adding salt, pepper, and desired additional seasonings.
Prepare Egg Bombs:
Divide egg mixture evenly among the twelve muffin cups. Top eggs with bacon and sliced olives. Bake for 25 minutes or until egg mixture has set and is firm in the center. Remove from oven and let rest. Serve and enjoy!
*Additional toppings such as cheese, meats, and assorted veggies may be added.