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Egg White Bake

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.  

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Egg White Bake

Total Time 40 minutes
Servings 4
Author Fit Girl in Flight

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.

 

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