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!
- 1 16 oz carton egg whites (or 2 cups)
- 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
- Preheat oven to 350 degrees. Lightly grease a square baking dish.
- 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.
- 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.
- Bake for about 45 minutes or until completely set in the middle. Make sure you let cool for 10 minutes before slicing and serving.