This is an easy and quick breakfast lunch or dinner meal! It has a great balance of protein and healthy fats with a great way to sneak in vegetables. You can use any veggies and/or meat (like sausage or bacon) if you would like; feel free to make your own substitutions!
Ingredients: (Makes a 9×13 dish)
- 8 egg whites
- 8 whole eggs (free range organic, ideally pasture raised)
Approx. 3 cups total vegetables such as:
- Frozen chopped spinach
- Frozen broccoli
- Mushrooms
- Onions
- Bell Peppers
- Tomatoes
- Cauliflower (riced or florets)
- Asparagus
- 1/4 cup dairy free milk (I use unsweetened almond)
- Optional: 1/4 cup organic low fat cottage cheese
Spices such as:
- Minced Garlic
- Garlic Powder
- Onion Powder
- Black Pepper
- Himalayan or Celtic Sea Salt
- Italian herb mix (basil, oregano, thyme)
- Paprika
Optional Add-Ins:
- Salsa
- Antibiotic uncured bacon
- Chicken sausage
- Ground turkey
- Organic cheese: feta, goat
Directions:
Crack all the eggs into a large mix bowl. Add the milk of choice and optional cottage cheese and whisk well so the egg yolks are evenly distributed. Pour into a sprayed Pyrex or circular baking dish. Add in the veggies and spices and spread evenly. Make sure the egg mixture covers the vegetables.
Bake uncovered 375 F for 35-40 minutes, or until the top is nice and brown and the eggs are solid.
Enjoy with avocado, sauerkraut, salsa or hummus as optional toppings. I like to serve mine on top of greens!
Makes 8-10 servings
