I have an eggcellent recipe for you all on this gorgeous spring-like Sunday. Can you believe it's already March?! I spent my weekend going to brunch with family at Due Amici (one of my favs), seeing Mamma Mia at the Palace, catching up with friends over drinks and of course cooking! I am doing some meal prepping today, like most Sundays and wanted to share a new meal prep/breakfast dish I've been making for myself to eat during the busy workweek.
The base of this casserole is obviously eggs, however you can switch up the protein and veggies however you'd like! I throw all kinds of different stuff in depending on what's in my fridge, but this is my favorite version! Pancetta is the best, but I often use turkey instead. You can omit both to make this a vegetarian dish. I also like to mix in red pepper, jalapeno, grape tomatoes, mushrooms, spinach and cilantro. Also some red pepper flakes, paprika, salt and pepper. If you're not a big fan of spicy, simply leave out the red pepper flakes and jalapeno. Truly a customizable recipe!
Whisk together eggs in a large bowl. I use about three egg whites and two whole eggs. By cutting the yolk out of three of the eggs, this recipe becomes even more low fat/cal. Add your veggies, spices and pancetta and whisk together thoroughly. If the mix seems a little too dry add another egg white.
Preheat oven to 375 and spray a square casserole dish with nonstick. Pour in the mixture.
Bake for about 20 minutes then check. If still wet/easy to move put back in for another 3-5 minutes or until firm. Allow to cool before serving.
Or do what I do and throw the whole thing into the fridge once cool for workweek breakfasts! Simply heat up a small piece in the microwave for 30 seconds in the morning. I also like to top mine with a little taco sauce or hot sauce. Enjoy!
If you like this recipe might I also suggest these other meal prep favs:
Spicy Cheddar Egg Muffins with Roasted Red Peppers & Spinach
- 3 large egg whites
- 2 large eggs
- ½ red pepper, diced
- ½ jalapeno, diced
- ½ cup grape tomatoes, quartered
- ½ cup cremini or baby bella mushrooms, sliced thin
- 1 cup baby spinach, chopped or torn into smaller pieces
- 1 tablespoon fresh cilantro, chopped
- 4 oz cubed pancetta or chopped turkey
- ½ teaspoon red pepper flakes
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon fresh ground pepper
- nonstick spray
- Preheat oven to 375 degrees.
- Whisk eggs together in a large bowl.
- Whisk in rest of ingredients.
- Pour into a square casserole dish sprayed with nonstick.
- Bake for 20 minutes then check. If too wet, bake another 3-5 or until firm.
- Cool before serving or storing in fridge.
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