Breakfast Bake

Prep Time: 15 mins
Cook Time: 20-25 mins
Servings: 12

Ingredients:

• 12 large eggs

• 1 cup egg whites

• ¼ cup reduced fat milk

• 1 tsp Dijon mustard

• 1 tsp Worcestershire sauce

• 1 tsp ground black pepper

• 1/2 tsp salt

• 2 cups raw spinach

• 1 cup raw mushrooms (sliced)

• 1 cup raw asparagus (sliced)

• ¾-1 cup Italian cheese (shredded)

Directions:

1. Preheat oven to 350°F

2. Combine eggs, egg whites, milk, Dijon mustard, Worcestershire sauce, salt and pepper in large bowl. Whip until combined.

3. Pour egg mixture into well-greased baking dish or deep-sided sheet pan.

4. Add veggies to egg mixture, spread out evenly, then top with cheese.

5. Bake for 20-25 minutes, until eggs are set

6. Remove from heat, slice into 12 pieces, serve immediately, or portion and store

Tips:

Store in pre-portioned containers in the fridge for up to 3 days or freeze for up to 3 months. Reheat in the microwave for 30-60 seconds.

Try different flavor combinations! Include veggies of your choice, such as broccoli, tomatoes, bell peppers, spinach, mushrooms, zucchini, or artichoke hearts. Add a bit of cheese such as cheddar, provolone, gruyere, mozzarella, feta, or goat cheese. Additional flavor add-ins could include pesto, sun-dried tomatoes, jalapenos, salsa, fresh herbs, olives, or capers.

Nutrition: Per serving

Calories: 118 kcal, Total Fat: 7 grams, Saturated Fat: 2.6 grams, Cholesterol: 192 mg, Sodium: 298 mg, Total Carbohydrate: 2 grams, Protein: 12 grams.

Adapted from Eating Well. For more ingredients ideas, click here.