Protein Packed Egg Bake With Leftover Veggies |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Make on Sunday, eat all week for breakfast. Substitute any veggies you have laying around! Ingredients:
4 large eggs |
3 large egg whites |
1/2 cup fat-free cottage cheese |
2 tablespoons greek yogurt |
1 cup broccoli floret |
1/2 vidalia onion, chopped |
1/2 cup red bell pepper, chopped |
1/2 cup yellow bell pepper, chopped |
3 slices prosciutto, torn into pieces |
1 tablespoon worcestershire sauce |
seasoning salt |
pepper |
Directions:
1. Preheat oven to 350.
2. Spray 8x8 baking dish with cooking spray.
3. Add chopped veggies to dish.
4. Mix eggs, egg whites, cottage cheese, yogurt and worcestershire sauce together. Pour over veggies.
5. Top with seasoning salt and pepper to taste.
6. Cover with foil and bake 20 minutes until edges are set.
7. Uncover, top with prosciutto and bake for 10-15 more minutes until eggs are set in the middle and prosciutto crisps up.
8. Enjoy!
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