Breakfast Bake

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Prep Time: 15 mins | Cook Time: 20-25 mins | Serves: 12

Ingredients

• 12 large eggs

• 1 c egg whites

• ¼ c reduced fat milk

• 1 tsp Dijon mustard

• 1 tsp Worcestershire sauce

• 1 tsp ground black pepper

• 1/2 tsp salt

• 2 c raw spinach

• 1 c raw mushrooms, sliced

• 1 c raw asparagus, sliced

• ¾-1 c Italian cheese, shredded

Directions

1. Preheat oven to 350°F.

2. Combine eggs, egg whites, milk, Dijon mustard, Worcestershire sauce, salt and pepper in large bowl. Whip until combined.

3. Pour egg mixture into well-greased baking dish or deep-sided sheet pan.

4. Add veggies to egg mixture, spread out evenly, then top with cheese.

5. Bake for 20-25 minutes, until eggs are set.

6. Remove from heat, slice into 12 pieces, serve immediately, or portion and store.

Notes

• Store in pre-portioned containers in the fridge for up to 3 days or freeze for up to 3 months. Reheat in the microwave for 30-60 seconds.

• Try different flavor combinations! Include veggies of your choice, such as broccoli, tomatoes, bell peppers, spinach, mushrooms, zucchini, or artichoke hearts. Add a bit of cheese such as cheddar, provolone, gruyere, mozzarella, feta, or goat cheese. Additional flavor add-ins could include pesto, sun-dried tomatoes, jalapenos, salsa, fresh herbs, olives, or capers.

Nutrition: (per serving) Calories: 118 kcals | Total Fat: 7 g | Saturated Fat: 2.6 g | Cholesterol: 192 mg | Sodium: 298 mg | Carb: 2 g | Protein: 12 g.

In the Kitchen | December 2021 | Recipe inspired by Eating Well.
Basecamp Prevention + Wellness, Providence | providencebasecamp.org