PIZZA EGG BAKE
Makes 8 servings:
Macros (Per Serving):
Calories: 135
Protein: 15g
Carbohydrates: 3g
Fiber: 0.5g
Fat: 7g
INGREDIENTS:
6 large eggs
12 tbsp egg whites
1 cup low-fat cottage cheese
½ tsp Italian seasoning
1/2 tsp garlic powder
Salt and Pepper
¼ lb ground breakfast sausage, cooked through
2-3 oz turkey pepperoni (chop all but 8 slices to put on top)
1/2 red onion, chopped
1/2 green bell pepper, chopped
½ cup lite shredded mozzarella cheese
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. Sauté sausage in a skillet over medium high heat until browned.
3. In a small blender, add eggs, egg whites, cottage cheese, and spices. Pulse until just blended. Don’t over blend.
4. Pour egg mixture into greased pan. Sprinkle onions, peppers, sausage, chopped pepperonis, and cheese over the top of eggs. Top with 8 slices of pepperonis evenly spread out.
5. Bake at 350 for 30 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.
6. Let cool and cut into 8 equal squares.
· I recommend 2 servings per breakfast to make a complete meal.
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