So after I made my Lemon Pound Cake for my children, I was looking for a use for the leftover egg whites and decided to make a breakfast egg bake. Nobody else in my family will eat meat substitutes, so I wrapped up the other 5 servings in individual bags and froze them. Now I have a great breakfast ready to go! Just pull one out of the freezer the night before to defrost and microwave to reheat!
Recipe: Weight Watcher Friendly Breakfast Egg Bake
Summary: stave off the mid-morning crash with a protein-packed breakfast!
Ingredients
- 4 large eggs, beaten
- 8 egg whites
- ½ green pepper, chopped
- ½ yellow onion, chopped
- 4 Morningstar Farms sausage patties, prepared according to package directions and chopped
- ¼ lb shredded gruyere or swiss cheese
- 3 slices reduced-calorie whole wheat bread, cubed
- salt & pepper
- non-stick cooking spray
Instructions
- Spray a 9"x6" pan with non-stick spray
- In a bowl, combine all ingredients, stirring well to make sure that all bread has been coated by the eggs.
- Pour mixture in to prepared pan. Cover and refrigerate for 2 hours or overnight
- Preheat oven to 350
- Bake uncovered for 30-35 minutes or until eggs are set.
- Serve immediately
Quick notes
Weight Watchers Points Plus: 6 Points per serving
Preparation time: 15 minutes + refrigeration time
Cooking time: 30 minute(s)
Diet tags: Low calorie, Reduced fat
Number of servings (yield): 6
Culinary tradition: USA (General)
My rating
Angie Adams Gullett via Facebook
Going to add this to my recipes! Thanks for sharing!
Mary Hoyt Bourgeois via Facebook
Made this for my kids this morning and they loved it!