Egg Bake with Pizza Toppings

Elite Training Facility
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Course Breakfast, Lunch
Servings 4
Calories 230 kcal

Ingredients
  

Base

  • 1 cup Onion Chopped
  • 5 cups Spinach Roughly Chopped
  • 2 1/2 cups Egg Whites or Fat-Free Liquid Egg Substitute About 20 Large Egg Whites
  • 3/4 cup Black Diamond High Protein Cheese Shredded
  • 8 pieces Turkey Pepperoni Chopped
  • 2 tsp Garlic Chopped
  • 1/2 tsp Onion Powder
  • 1/4 tsp Black Pepper

Toppings

  • 1/2 cup Canned Crushed Tomatoes
  • 1/2 tsp Italian Seasoning
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 3 tbsp Parmesan Cheese Grated
  • 8 pieces Turkey Pepperoni Chopped

Instructions
 

  • Preheat oven to 375 degrees. Spray an 8" X 8" baking pan with nonstick spray.
  • Bring an extra-large skillet sprayed with nonstick spray to medium-high heat. Cook and stir onion until mostly softened, about 5 minutes. Add spinach, and cook and stir until just wilted, about 1 minute.
  • Transfer veggies to a large bowl. Let cool for 5 minutes.
  • Add remaining base ingredients, and mix well. Transfer to the baking pan. Bake until center is firm, about 45 minutes.
  • Meanwhile, in a medium bowl, mix all topping ingredients except Parm and pepperoni.
  • Spread seasoned tomatoes over the egg bake, and top with Parm and chopped pepperoni.
  • Bake until the toppings are hot, about 5 minutes.

Nutrition

Serving: 1servingCalories: 230kcalCarbohydrates: 11.5gProtein: 29gFat: 7gTrans Fat: 2.5g
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