This recipe is packed with proteins, healthy fats, and flavorful micronutrients from the variety of vegetables it contains.
Per Serving | Calories: 223 | Fat: 15 g | Protein: 17 g | Sodium: 562 mg | Fiber: 1 g | Carbohydrates: 4 g | Sugar: 2 g
INGREDIENTS | SERVES 8
1 tablespoon olive oil
2 cups low-fat shredded mozzarella
1 medium red bell pepper, seeded and chopped
2 cups chopped broccoli
4 slices turkey bacon, cooked and crumbled
8 large eggs
4 large egg whites
1/4 cup skim milk
2 tablespoons grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1. Preheat oven to 375°F.
2. Lightly oil a 9" × 13" glass baking dish and sprinkle half the mozzarella in the bottom.
3. In a medium nonstick pan over medium heat, sauté bell pepper and broccoli 3–4 minutes.
4. Combine vegetables with turkey bacon in a medium bowl and spread mixture over cheese in the dish.
5. In a separate medium bowl combine eggs, egg whites, milk, Parmesan, salt, and black pepper and whisk well.
6. Carefully and evenly pour egg mixture over vegetables and cheese and then top with remaining mozzarella.
7. Bake 30–35 minutes, until a knife inserted into the dish comes out clean. Let stand 5 minutes before serving.
Breakfast for the Week
Making a breakfast bake on Sunday is a great way to prepare for a busy week. This large recipe can be refrigerated and reheated when ready to eat, so you’ll have healthy breakfasts ready to go all week long. Try mixing up the vegetables you add to the bake to get a good variety of nutrients week after week.