If you’re looking for a nutritious, protein-packed breakfast that’s quick to prepare and easy to make ahead, this Mushroom & Spinach Egg Bake is exactly what you need. Loaded with healthy veggies, lean protein from egg whites, and a touch of feta cheese for flavor, this savory egg bake is the perfect way to start your day.
Macros per Serving (1 serving)
- Calories: 320
- Protein: 28g
- Carbs: 10g
- Fat: 22g
- Fiber: 5g
Total Servings: 1
Ingredients
- 200g egg whites (about 5 large egg whites)
- 100g mushrooms (about 1 cup)
- 50g spinach (about 1.5 cups)
- 30g feta cheese (about 2 tbsp)
- Salt & pepper, to taste
Alternative and Substitute Ingredients
- Vegan alternatives: Replace egg whites with silken tofu and use vegan cheese.
- Gluten-free: This recipe is naturally gluten-free.
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C).
- Sauté the mushrooms and spinach in a pan over medium heat for 3-4 minutes until softened.
- Whisk together the egg whites, salt, and pepper in a bowl.
- Combine the sautéed mushrooms and spinach with the egg mixture, then stir in the feta cheese.
- Pour the mixture into a greased or lined baking dish.
- Bake for 25-30 minutes, or until the egg bake is set and golden on top.
- Let cool slightly before serving.
Notes and Tips
- Pan size: Use an 8-inch non-stick skillet or baking dish for the perfect serving size.
- Storage: Store any leftovers in the fridge for up to 2 days.
- Meal prep: Make this egg bake in advance and store it in an airtight container for up to 4 days for a quick, healthy breakfast.
- Toppings: Add avocado or a drizzle of hot sauce for extra flavor.
- Lower calories: To reduce the calorie count, use reduced-fat feta cheese.
