Egg White Veggie Breakfast Bake
My most favorite Egg White Veggie Breakfast Bake that is the perfect addition to your Christmas morning breakfast spread!
Servings: 2
Calories: 220kcal
Ingredients
- 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
Instructions
- Drape one Joseph’s pita across the bottom of a personal sized casserole dish (mine is about 5x7), or double or triple this recipe in a larger, normal sized pan.
- In a mixing bowl, whisk together egg whites, whole egg, veggies, chilis, chopped Canadian bacon, 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.
Notes
- Make your family a rich cheesy egg casserole like this yummy one from Our Best Bites at the same time!
- 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.
Nutrition
Serving: 1/2 the bake | Calories: 220kcal | Carbohydrates: 9.1g | Protein: 30.9g | Fat: 6.2g | Fiber: 2.9g