Breakfast falls in the category of things I always need but don’t always have time for. I usually end up grabbing a protein bar and some coffee. But that breakfast never really leaves me satisfied, and I’m usually hungry an hour or so later. Not ideal.
If you haven’t already noticed, I am all about timesaving tricks and make-ahead meals. This recipe for an egg white pesto bake is not only packed with protein to help you start your day, but it can be made the night before. I will typically bake this on a Sunday night and then have breakfast for a week. It is so easy to cut a slice and reheat. Then you’ll have no excuses to miss the most important meal of the day!
I want to see what you are making! If you make this Egg White Pesto Bake, or any of my recipes, post your food photos with #KitchenCurious
Egg White Pesto Bake
Prep Time: 10 minutes
Cook Time: 40 minutes
4 cups Egg Whites
3 cups Baby Spinach, chopped
4 tablespoons Pesto
1 cup Feta
1 cup Cherry Tomatoes, halved
Salt & Pepper
Preheat oven to 350.
Spray an oven safe dish with a non-stick cooking spray. Place the spinach into the baking dish, spreading out across the bottom on the dish.
In a large bowl, whisk together the egg whites, pesto, salt and pepper. Once fully combined, pour the egg mixture over the spinach into the baking dish. Sprinkle the feta and tomatoes into the dish on top of the spinach and egg mixture.
Bake for 40 minutes, or until the eggs have completely set and baked through.
Let cool for a few minutes, then cut into slices and serve.