Healthy Breakfast Recipe – Egg Bake

Morning meal can be a genuine job when you need to get out of your house quickly. Something that can truly aid is taking a bit of time on the week-end making morning meal beforehand. This recipe keeps well in the refrigerator for a few days. Merely take out a square and also pop it in the microwave for a minute approximately. Or else, simply keep the squares in the freezer and also thaw as required. Take a look at the choice at the end of the recipe for my original (though more time consuming) vision.

EGG BAKE

3 mugs shredded hash brown potatoes, defrosted

8 egg whites

4 entire eggs

1/2 mug fat free milk

1/2 cup icy sliced spinach, thawed and also patted dry with paper towel

1/2 reduced-fat cheddar cheese, shredded

salt and pepper to taste

Preheat oven to 350 °. Gently spray a 9×13 pan with olive oil food preparation spray. Press potatoes right into all-time low of the frying pan and up the sides. Bake potatoes for 1/2 hour or until the edges brown. While the potatoes are cooking, blend the egg whites, eggs, milk, spinach, and spices. Pour egg blend over the potatoes. Sprinkle with cheese. Return pan to oven for 1/2 hr or till eggs are established. Cut into 8 squares.

Nutrition each offering (1 square).

calories – 236.

hydrogenated fat – 3.3 g.

fiber – 2 g.

healthy protein – 10.5 g.

Options.

Expand this recipe with any type of veggies you carry hand.

My initial idea was to press the potatoes right into muffin tins for specific egg muffins, yet I desired a technique that was quicker. If you attempt the muffin approach, you could have to adjust the chef time to correctly establish the eggs.

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