Breakfast Bake
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 211.7
- Total Fat: 2.7 g
- Cholesterol: 46.5 mg
- Sodium: 858.4 mg
- Total Carbs: 20.7 g
- Dietary Fiber: 6.6 g
- Protein: 28.7 g
View full nutritional breakdown of Breakfast Bake calories by ingredient
Introduction
This is my way to get protein and veggies for breakfast and only cook it every 12 days! Tastes pretty good, especially when topped with guacamole or feta cheese. Freezes well. This is my way to get protein and veggies for breakfast and only cook it every 12 days! Tastes pretty good, especially when topped with guacamole or feta cheese. Freezes well.Number of Servings: 12
Ingredients
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16-20 ounces of frozen cauliflower, thawed
16 oz package of frozen spinach, thawed
28 ounce can of diced tomatoes & juice
1 cup Oat Bran
1 cup Old fashioned Oat meal
3 large Egg, fresh, whole, raw
1 16 ounce carton of egg whites (10 servings
1 1/4 cup (or approximately 135 gram) unflavored Pea Protein Powder
1 tsp Celery Salt
1 tsp Salt
1 tsp pepper
2 tbsp Curry powder
2 tbsp Zatar
2 tsp Italian herbs
120 grams of Unflavored Gelatin
1 cup Salsa Verde (or other tasty liquid, or water)
Tips
Use silicone pans to make serving and clean-up easy.
A rich topping like guacamole or feta cheese makes this breakfast stick with you longer. (My knees hurt less since adding gelatin!)
Directions
Thaw the frozen veggies in the microwave and place them evenly in 2 circular 8" silicone cake pans.
Mix together dry ingredients (not seasonings) - oat bran, oat meal, protein powder, gelatin - and then combine the mixture with the vegetables. Even out the dry / moist areas by combining well.
Place about 1/2 of the tomatoes throughout the mix.
Mix together the egg, egg whites, salsa verde, about 1/4 of the tomatoes, and the seasonings. Use a whisk or immersion blender.
Pour the liquid over the pans evenly and combine.
Add the remaining tomatoes on top.
Bake for 45 minutes at 375 degrees.
When cool, cut the contents of each pan into 6 servings, for a total of 12 servings.
Serving Size: Makes 12 wedges, 6 each from 8" circular cake pans
Mix together dry ingredients (not seasonings) - oat bran, oat meal, protein powder, gelatin - and then combine the mixture with the vegetables. Even out the dry / moist areas by combining well.
Place about 1/2 of the tomatoes throughout the mix.
Mix together the egg, egg whites, salsa verde, about 1/4 of the tomatoes, and the seasonings. Use a whisk or immersion blender.
Pour the liquid over the pans evenly and combine.
Add the remaining tomatoes on top.
Bake for 45 minutes at 375 degrees.
When cool, cut the contents of each pan into 6 servings, for a total of 12 servings.
Serving Size: Makes 12 wedges, 6 each from 8" circular cake pans
Member Ratings For This Recipe
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KATHYJO56
This was the worse breakfast bake I ever ate - 4/30/20
Reply from HEALTHY_CATH (5/30/20)
Sorry it didn't work out for you. I shared it only so I could copy it myself in an app. Did you use all the spices? Since there is little fat you really need a lot of spice to make it taste like something. Also it needs a topping like I mention in the tip - I always use guac or feta.