Let’s be honest. We don’t always have time in the morning to whip up a healthy breakfast, and even on the mornings we do, it may not be top of our priority list. Enter this healthy, hearty egg bake. It packs a HUGE protein punch, and is a great way to use up those spare stir fry or fajita night veggies. Split an entire casserole dish into 4 servings for a breakfast that reheats well {break a slice into 3-4 smaller sections and microwave for 1-2 min, then if you’re like me, smother in hot sauce}. Made per below, it’s only 4f/6c/18p per serving!
Want to mix it up a bit? Swap the ham for turkey sausage or crumbled bacon. Add in spinach and tomatoes and swap the cheddar for mozzarella for a little mediterranean flavor. Mix in some cottage cheese for extra fluffy eggs and even more protein.
Egg White Bake
Ingredients
- 1 C + 3T egg whites
- 2 large eggs
- 1/4 c reduced fat shredded cheddar
- 50 g red bell pepper diced
- 1/2 c mushrooms chopped
- 1/2 c broccoli chopped
- 1/3 c onion diced
- optional: 1 jalapeno deseeded and diced
- 1 cup cherry tomatoes quartered
- 3 oz ham diced
Instructions
- Preheat oven to 350.
- Spray cooking spray in a skillet. Sautee veggies {minus tomatoes} over medium heat until tender, about 5 minutes. Season with salt + pepper. Add ham + tomatoes to skillet and cook until heated thru, about 1 minute. Pour cooked veggies + ham into an 8×12 casserole dish or oven-safe stoneware dish.
- Beat egg whites and eggs in a bowl. Pour over veggies in casserole dish. Top with cheese. Mix slightly.
- Bake for 30-40 minutes, or until eggs are set. Let stand 5 minutes before cutting.