Charred Vegetable and Sausage Egg White Breakfast Bake
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 244.3
- Total Fat: 8.4 g
- Cholesterol: 31.3 mg
- Sodium: 990.4 mg
- Total Carbs: 16.7 g
- Dietary Fiber: 4.6 g
- Protein: 27.4 g
View full nutritional breakdown of Charred Vegetable and Sausage Egg White Breakfast Bake calories by ingredient
Introduction
One night I had left over bbq vegetables so I decided to do an egg white bake with some other leftover ingredients in the fridge. It was wonderful! One night I had left over bbq vegetables so I decided to do an egg white bake with some other leftover ingredients in the fridge. It was wonderful!Number of Servings: 6
Ingredients
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1 1tsp Grapeseed Oil
1 small (5-1/2" long) Carrots, raw
0.50 cup Yellow Sweet Corn, Canned
20 large Mushrooms, fresh
1 cup, chopped Onions, raw
0.50 cup, sliced Zucchini
1.50 cup, chopped Peppers, sweet, red, fresh
0.50 cup Beans, black
100 grams Cilantro, raw
650 gram(s) Burnbrae Farms Naturegg Simply Egg Whites (1/4c= 63g= 2 whites)
375 gram(s) PRESIDENT'S CHOICE FREE FROM ORIGINAL BREAKFAST PORK SAUSAGES serving per 80g of 375g package
1 tsp Salt
Tips
Add spices that you may like. I added cilantro and salt. I'll add 20g of cheese, fresh salsa and light sour cream to my servings each morning for breakfast
Directions
My sausage was cooked so I literally put everything in a lightly sprayed lasagne pan, added egg white, stirred with a spatula and baked at 350 for one hour.
Serving Size: 6 servings
Serving Size: 6 servings