Every morning, you can find me running around my apartment trying to get ready for work. I wake up between 5:30 and 6:00am, head to the gym, race back to get ready and make breakfast before heading out the door. If I have breakfast made ahead of time, or take something with me to make at work, I save about 15 minutes or so. And 15 minutes in the morning feels like light years.
Therefore, I’m constantly on the lookout for ways to cut corners in the morning. That’s why this egg bake and other meal prepped breakfast’s come in handy.
If you see me eating an omelet in the morning, that means, by some miracle, I had extra time in the morning. But that really only happens on rest day mornings. Even then, I usually like to have coffee in bed rather than making something elaborate for breakfast. You have to pick your battles.
The great thing about this egg bake is that it’s delicious and is ready in seconds on busy mornings. Pop it in the oven while you are lounging around on Sunday and you’ll have your first meals for the whole week. Many egg bakes are full of calories and fat with added meats, grease and butter. But not this one!
And you may be wondering why did I solely use egg whites instead of full eggs or a mixture of both? No, I don’t think full eggs are unhealthy. I prefer egg whites since they are fat free, low in calories and high in protein. Normally, I buy a huge box of egg whites from Costco, which are perfect for meal prepping purposes like this. Between this recipe and egg white bites, I go through the cartons pretty quickly.
When it’s time to devour a portion of this egg bake, I drizzle (or douse) mine with sriracha. If you aren’t putting some kind of hot sauce on your breakfast, you’re doing life wrong 🤷🏼♀️
High Protein Veggie Egg White Bake
Equipment
- 9×13 casserole dish
Ingredients
- 1 handfull spinach ~100g
- 4 grated carrots ~200g
- 1 cup cherry tomatoes ~175g
- 1 bell pepper ~173g
- 4.5 cups egg whites ~1,122g
- Salt, pepper & seasonings to taste
Instructions
- Preheat oven to 400 degrees.
- Spray casserole dish with oil of choice (I use olive or canola oil spray).
- While the oven heats up, clean and chop vegetables, arranging them in the bottom of the casserole dish.
- Pour in liquid egg whites and mix. Season with salt, pepper, garlic pepper (my favorite), or seasoning on choice.
- Bake for 40 minutes, checking periodically. Egg bake is done when it is not runny on the inside. Cut down the middle to check the consistency.