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My breakfast was a Chicken Bacon Swiss Tomato egg bake. It is WONDERFUL. I see so much potential. What makes it different than breakfast meat egg bakes is that the chicken itself (white meat) has very little flavor. So it kind of acts like the “binder” that bread or potatos or cream would. With almost no fat or carbs added. So in this one, you taste the swiss and the tomatos very distinctly and the consistency is very stiff and solid, not mushy at all. Very much like a traditional frittata or strata. Yum.
