egg and veggie bake

This recipe comes from a friend of a friend. She claims to have been eating this dish for breakfast for the past year. It ticks lots of boxes – high protein, veggie packed and make ahead.

If I feel the need to have a super healthy week, I usually make a lasagna dish full of this on a Sunday night and eat it all week, re-heated in the microwave each morning amidst the madness of breakfast time in our house. It is also great for lunch with a salad – think of a crustless quiche. The flavour combos are endless so make whatever you like to eat.

Ingredients (for 8 big portions)

1-2 portabella mushrooms or a pack of chestnut [crimini] mushrooms, sliced

4-6 cups (one small bag) baby spinach

4 sausages, sliced into rounds or half a pound of ground Italian chicken sausage

16 ounces (454g) organic liquid egg whites

A drained jar of roasted red bell peppers, torn into small peices

2 tablespoons Parmesan cheese

Other additions:

  • Cherry tomatoes
  • Sundried tomatoes
  • Kale
  • Parmesan or Feta
  • A few whole eggs
  • Zest of a lemon
  • Cooked bacon in place of the sausage
  • Smoked salmon in place of the sausage

To Make:

1. Grab a 9×11 inch baking dish and put the sausage in it before putting it in the oven at 400F (200C) for around 20 minutes or until the sausage is cooked.

2. Add the mushrooms and spinach to the cooked sausage, stir and return to the oven for 5 minutes

3. Pour the egg whites, drained peppers, salt, pepper and chili flakes over the top of everything until the eggs reach just above veggies and sausages. Stir well

4. Bake at 350F (160C) for about 20-25 minutes – you want the egg to be cooked and solid but not browned and dried out. Serve straight away or keep in the fridge and re-heat a wedge in the microwave each morning.

I’d love to see what you end up with, so remember to share this on my Facebook, Instagram, Twitter or Pinterest when you make it. Tag it #ystcook so I can see!