This recipe comes from a friend of a friend. She claims to have been eating this dish for breakfast for the past year. It ticks lots of boxes – high protein, veggie packed and make ahead. I usually make a lasagna dish full of this on a Sunday night and eat it all week, re-heated in the microwave each morning amidst the madness of breakfast time in our house. It is also great for lunch with a salad – think of a crustless quiche. The flavour combos are endless so make whatever you like to eat.
1-2 portabella mushrooms or a pack of chestnut [crimini] mushrooms, sliced
4-6 cups (one small bag) baby spinach
4 sausages, sliced into rounds (recommend Applegate Organics Sweet Italian Chicken and Turkey sausage found at Wholefoods) or half a pound of ground Italian chicken sausage
Egg whites, 16 ounces (454g) organic liquid
2 tablespoons Parmesan cheese
- Cherry tomatoes
- Sundried tomatoes
- Red bell peppers
- Parmesan or Feta
- A few whole eggs
- Zest of a lemon
- Cooked bacon in place of the sausage
- Smoked salmon in place of the sausage
- Prepare a 9×11 baking dish with a non-stick spray and put the sausage in it before putting it in the oven at 400F 200C for around 20 minutes or until the sausage is cooked.
- Add the mushrooms to the cooked sausage and return to the oven for 5 minutes
- Microwave the spinach in a covered bowl so that it wilts. My microwave does a whole bag in about 2 minutes
- Transfer spinach to the baking dish and stir so that the sausage, mushroom and spinach is combined. Season with salt, pepper and chili flakes.
- Pour egg whites over top of everything until they reach just above veggies and sausages
- Season with a little salt and pepper
- Bake at 350F (160C) for about 20-25 minutes – you want the egg to be cooked and solid but not browned and dried out. Cut into squares. Each egg bake should give you 8 generous size portions.