Make-Ahead Breakfast: Egg White & Veggie Bake

Mornings always tend to be a bit hectic around here… and sometimes I accidentally miss breakfast.  I’ve learned that having something ready and waiting in the fridge is just what I need to help make breakfast time easier.

This egg white and veggie bake is the perfect make-ahead breakfast AND it is an easy, delicious and healthy way start to your day. With less than 150 calories per serving, 5 grams fat, 5 grams carbs, and 14 grams protein – it’s the perfect compliment to a slice of whole grain toast and a cup of coffee.  And there’s no long list of fancy ingredients – I just combine fluffy egg whites with sautéed zucchini, peppers, onions, spinach, and a splash of milk, then top with a sprinkle of mozzarella cheese.

Bonus for this recipe, it’s cooked in a pan then sliced – which means you can skip all that tedious muffin tin scrubbing. Just slice into whatever serving size you like and enjoy! This recipe makes 6 servings, but you can easily double and bake in a 9×13 pan instead for about 55 minutes. Leftovers will last in the fridge for 5-7 days. Just reheat and serve!

Make-Ahead Breakfast: Egg White & Veggie Bake

Ingredients

  • 1 carton egg whites
  • 2 slices cooked bacon, reserve drippings
  • 1/2 zucchini
  • 1/2 bell pepper
  • 1/2 onion
  • 1 cup frozen spinach, thawed
  • 3 tablespoon milk or water
  • 3/4 cup mozzarella cheese, shredded
  • 1 tablespoon oil or reserved bacon drippings
  • salt and pepper, to taste

Instructions

  1. Preheat oven to 350 degrees. Lightly grease a square baking dish.
  2. Chop zucchini, bell pepper and onion into small pieces. Add oil or bacon drippings to a hot skillet and cook vegetables over medium heat until they begin to soften. Remove from the heat and combine cooked vegetables with spinach and bacon.
  3. Let cool for 10-15 minutes, then slowly add the eggs whites, milk or water and stir. Season with salt and pepper. Once combined, pour the mixture into the greased pan. Sprinkle with cheese.
  4. Bake for about 45 minutes or until completely set in the middle. Make sure you let cool for 10 minutes before slicing and serving.
Make-Ahead Breakfast: Egg White & Veggie Bake
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