Mexican Style Egg Bake
Makes approx. 8 servings
Macros Per serving:
Calories: ~195 kcal
Fat: ~10g
Carbs: ~6.4g
Fiber: ~1.3g
Protein: ~19.1g
INGREDIENTS:
6 large eggs
12 tbsp egg whites
1 cup low-fat cottage cheese
1 tsp Garlic powder
1 tsp Onion powder
Salt and Pepper
1 tsp cumin
½ lb ground gras-fed beef
1 cup chopped onions and peppers (I used trader joes frozen pepper/onion saute)
3/4 cup black beans, drained and rinsed
1 plum tomato, sliced in 8 even slices
½ cup shredded cheddar
Directions:
1. Preheat oven to 350. Grease a 9x12 pan with olive oil spray. Cover with parchment paper so its hanging over edges. Spray olive oil on top of parchment paper. (This is important so there is nothing that sticks and you can just pop it out with parchment paper)
2. In a small blender, add eggs, egg whites, cottage cheese, and spices. Pulse until just blended. Don’t over blend.
3. Meanwhile, sauté ground beef until brown with salt and pepper. Remove. Add olive oil spray and cook onions and peppers until tender. Add black beans and beef back and sauté until warmed through. Let any liquid drain.
4. Pour egg mixture into greased pan. Use slotted spoon or tongs to evenly distribute beef mixture over eggs.
5. Sprinkle with cheddar cheese. Add tomatoes on top spacing out evenly.
6. Bake at 350 for 30-40 min or until the eggs have set and no longer jiggle.
7. Let cool and cut into 8 equal squares.
8. Serve with avocado, cilantro, and Greek yogurt on top. Throw in tortilla or eat by itself!
Macro tip: I love to double up this recipe for a great protein start to my day!! 38 grams of protein alone but top with nonfat greek yogurt and you'll get even more!
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