Mediterranean Breakfast Casserole
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 370.2
- Total Fat: 15.7 g
- Cholesterol: 43.0 mg
- Sodium: 441.9 mg
- Total Carbs: 34.4 g
- Dietary Fiber: 4.6 g
- Protein: 25.8 g
View full nutritional breakdown of Mediterranean Breakfast Casserole calories by ingredient
Introduction
Roasted vegetables combine with egg whites and ricotta cheese to make a delicious make-ahead breakfast that's packed with protein. Get your mornings started right... by preparing Monday's breakfast on Sunday! Roasted vegetables combine with egg whites and ricotta cheese to make a delicious make-ahead breakfast that's packed with protein. Get your mornings started right... by preparing Monday's breakfast on Sunday!Number of Servings: 6
Ingredients
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Onions, raw, 1/2 medium, diced
Medium Yellow Potato, 2, diced
Peppers, sweet, fresh, roasted and peeled, 3
Zucchini, 1 lb, sliced
Portabello Mushroom Caps, 3, diced
Sourdough rolls, 2, cubed
Spinach, fresh, 150 grams, torn
All White 100% liquid Egg Whites, 2 cups
Bari Ricotta Cheese, 200 grams
Bari Light Ricotta Cheese, 200 grams
Tomato, grape (3oz = appro 12 tomatoes), 6 oz, sliced into thirds
Mozzarella Cheese, part skim milk, 100 grams, grated
Olive oil, 2 tbsp
Pecorino Romano cheese, 4 tbsp grated
Directions
Preheat oven to 400.
Combine diced onion and potato in 1/2 tablespoon olive oil. Roast for fifteen minutes. Remove from oven, keep on tray.
Combine zucchini and 1/2 tablespoon olive oil. Toss and add to baking tray. Return all vegetables to oven and roast until golden, about forty minutes.
While vegetables roast, saute mushrooms in 1/2 tablespoon olive oil. Remove from pan, set aside. Add remaining 1/2 tablespoon oil and torn spinach, and saute until soft.
Combine egg whites, and both types of ricotta in a mixing bowl. Set aside.
In a 9 x 13 baking dish, combine torn sourdough rolls and all vegetables (including grape tomatoes), stir to combine. Pour egg and ricotta mixture on top, then sprinkle grated mozzarella and pecorino on top.
Bake at 400 degrees for forty-five minutes. Remove from oven. Serve immediately or allow to cool, slice into six, and enjoy an easy, high-protein breakfast from Sunday to Friday!
Serving Size: Serves six.
Combine diced onion and potato in 1/2 tablespoon olive oil. Roast for fifteen minutes. Remove from oven, keep on tray.
Combine zucchini and 1/2 tablespoon olive oil. Toss and add to baking tray. Return all vegetables to oven and roast until golden, about forty minutes.
While vegetables roast, saute mushrooms in 1/2 tablespoon olive oil. Remove from pan, set aside. Add remaining 1/2 tablespoon oil and torn spinach, and saute until soft.
Combine egg whites, and both types of ricotta in a mixing bowl. Set aside.
In a 9 x 13 baking dish, combine torn sourdough rolls and all vegetables (including grape tomatoes), stir to combine. Pour egg and ricotta mixture on top, then sprinkle grated mozzarella and pecorino on top.
Bake at 400 degrees for forty-five minutes. Remove from oven. Serve immediately or allow to cool, slice into six, and enjoy an easy, high-protein breakfast from Sunday to Friday!
Serving Size: Serves six.
