Sheet Pan Eggs
Calories 106 (32% from fat)
Fat 3.7 gram
Saturated Fat 1 gram
Trans Fat 0 gram
Cholesterol 106 mg.
Sodium 283 mg.
Carb. 6 gram
Fiber 1 gram
Sugar 3 gram
Sugar Alcohol 0 gram
Protein 12 gram
Ingredients
olive oil spray
9 whole large eggs
9 large egg whites
2 cups fat free cottage cheese
1/4 tsp. salt
1/4 tsp. black pepper, ground
1/2 tsp. garlic powder
2 Tbsp. fresh chives, finely chopped
2 cups onion, chopped
2 bell peppers, seeds removed and chopped
8 oz. (3 cups) mushrooms, chopped
10 oz. baby spinach
3/4 cup fat free cheddar cheese, shredded
You can make 16 breakfast servings in about an hour on a Sunday. Sheet pan eggs. Enjoy them alone or stuff them in a sandwich and congratulate yourself every morning for being the kind of person who meal preps.
1. Preheat oven to 350 degrees Fahrenheit. Lightly grease a 12x17 inch rimmed baking sheet.
2. Whisk together the eggs, egg whites, cottage cheese, salt, pepper, and garlic powder until smooth. A blender works well for this. Whisk in the chives and set aside.
3. Chop the onions, bell pepper and mushrooms. Set aside.
4. Heat a large skillet over medium heat and spray lightly with olive oil. Cook the spinach in batches until wilted. Transfer to a plate and set aside.
5. Spray the skillet again. Cook the onion for 2 minutes, then add the bell peppers and cook another 2 minutes. Add the mushrooms and continue cooking until the onion is soft and translucent, about 3 more minutes.
6. Stir the cooked spinach and vegetables into the egg mixture.
7. Pour everything into the prepared pan and sprinkle cheese over the top. Bake 18 to 22 minutes, until the center is set.
8. Let it cool 10 to 15 minutes before cutting into 16 pieces. (We ate 2 before taking this picture!)
Yield: 16 Servings
You can freeze individual servings for easy re-heating later.
Refrigerator: Store for up to 3 days in an airtight container. Reheat 90 seconds.
Freezer: Store for up to 3 months in an airtight container. Reheat about 3 minutes
