Italian Style Egg Bake
Makes approx. 8 servings
Per serving:
Calories: 225, Fat: 12.9g, Carbs: 3.5g, Fiber: 1g, Protein: 20g
INGREDIENTS:
6 large eggs
12 tbsp egg whites
1 cup lowfat cottage cheese
1 tsp Italian seasoning (plus 1/2 tsp for beef)
1 tsp garlic powder
1/2 cup shredded mozzarella
¼ cup shredded or grated parmesan (plus more for topping)
Salt and Pepper
½-3/4 lb ground grass-fed beef (I usually cook the whole pound and save ¼ of it for protein later in week)
1/2 red onion, chopped
1 red bell pepper, chopped
Directions:
1. Preheat oven to 350. Grease a 9x12 pan with olive oil spray. Cover with parchment paper so its hanging over edges. Spray olive oil on top of parchment paper. (This is important so there is nothing that sticks and you can just pop it out with parchment paper)
2. In a small blender, add eggs, egg whites, cottage cheese, mozzarella, parmesan and spices. Pulse until just blended. Don’t over blend.
3. Meanwhile, saute ground beef until brown with salt and pepper and ½ tsp Italian seasoning. Remove. Add olive oil spray and cook onions and peppers until tender. Add beef back and saute until warmed through. Let any liquid drain.
4. Pour egg mixture into greased pan. Use slotted spoon or tongs to evenly distribute beef mixture over eggs.
5. Sprinkle with 1-2 tbsp parmesan.
6. Bake at 350 for 30-40 min or until the eggs have set and no longer jiggle. Watch closely- mine have taken anywhere from 25-40 min depending on my toppings etc.
7. Let cool and cut into 8 equal squares.
8. Serve with arugula, pickled red onion, marinara, etc. Get creative!
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