The easiest, lightest breakfast for me to enjoy alongside my family Christmas morning, so I could still feel good, AND fit the CINNAMON ROLL!
Total Time:1 hour
1 Joseph’s pita
9 oz liquid egg whites
1 whole egg
4 oz chopped mushrooms
4 tbs diced canned green chilis (1/2 a 4 oz can)
3 slices Costco canadian bacon (or ham)
40 g diced bell pepper
Small handful of chopped arugula (or spinach)
14 g grated parmesan
1/4 tsp Salt and cracked pepper to taste
1/4 tsp cumin
1/4 tsp dry mustard
1/8 tsp garlic powder
Drape one Joseph’s pita across the bottom of a personal sized casserole dish (mine is about 5×7), or double or triple this recipe in a larger, normal sized pan.
In a mixing bowl, whisk together egg whites, whole egg, veggies, chilis, seasonings, and parmesan. Pour over pita in casserole dish. You can either cover overnight like I did and bake in the morning, or bake immediately – either way at 350 for 45-50 minutes uncovered until set in the middle. If you use a larger pan and it’s shallow, keep an eye on it after 30 minutes.
If you count macros, you can log this directly from MFP under “Lillie Eats and Tells Egg White Veggie Breakfast Bake”. Typically I provide serving sizes in grams but I only made this the once, and didn’t plan to share (remember I thought it’d be gross), which means I don’t have the final weight! So for this one, a serving is half of this small pan. If you double it, you’ll know a serving is 1/4th.