This is a nice, easy way to get in a quality breakfast. I make a batch on Sunday afternoon so I have 5 portions for the weekdays-toss into a portable container and go!
Egg White Spinach bake
-3.75 c. liquid pasteurized egg white (I use Egg Whites International) I buy 2 gallons at a time.
-16 oz bag frozen chopped spinach, thawed and squeezed dry
-a nice sized handful of julienne sun dried tomatoes
-sea salt to taste
Combine the above and pour into casserole dish. Mine is about 13×9, and I cook it at 400 in a convection oven for 30 minutes. (Usually I’ve also got a bunch of chicken breasts in there too-batch cooking on weekends is a big help when it comes to having good food easily and quickly available during the week-so instead of heating up the oven for one meal, I get a bunch)
-This makes 5 portions, approximately 20 grams of protein each. You could certainly vary the amounts to make it fit your needs, and add in all kinds of goodies. For a family brunch I added in some turkey sausage and low fat cheddar cheese.
This version gives a good baseline to work with. My breakfast always starts with this. Then depending on the day, I may also have 35 grams (1/2 cup) of Cream Hill Estates Lara’s Rolled Oats with berries and a packet of Now Foods Stevia Balance with some cinnamon and a sprinkle of Navitas Naturals Raw Chocolate Powder and some sliced almonds or crushed walnuts.
Other days I may add an ounce of goat or feta cheese. That depends on my activity level. If I’m more active that day, weight training, lots of activity, then I’ll go for the carbs as I’ve “earned them” so to speak. If not, maybe stay a little lower carb and go for the cheese, maybe add a piece of fruit.
After you’ve cooked this up, separate it into equal portions, and the night before work I put into a pyrex container. At work, micro for 1 minute and a half, and you have a portable, healthy, high protein breakfast to get you started.
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