During lunch this weekend with B, I ordered a Western Omelet for the first time in years. My body was craving some protein, so I thought the egg, ham, and cheese would be perfect. One bite and I remembered how amazingly delicious they are – seriously, why had I stopped eating them?!? Oh right, because the average 2 egg Western Omelet, with cheese, can run anywhere between 400 and 500 calories. Not the worst option on a menu, but I still thought I could do better.
Enter, the egg bake. My Pinterest is full of egg bake recipes, which I love because they are endlessly customize-able and always look delicious! I also love the idea of an easy breakfast that I can grab on the go, instead of my usual string cheese, which is admittedly unexciting. My recipe for this Western Egg Bake has roughly 120 calories per serving, and 12.3 g of protein. I find it hits all the same notes of an indulgent Western Omelet – melted cheddar cheese, ham, & veggies – without the nasty guilt afterwards. Plus, the protein keeps me full all morning, and it is easy to make! Here’s what I do –
- 7 Whole Eggs
- 5 Egg Whites
- 2 Cups Reduced Fat Cheddar Cheese, Shredded
- 1 Lean Ham Steak, Cubed
- 1 Cup Diced onions
- 1 Cup Diced Red Bell Peppers
- 1 Cup Diced Green Bell Peppers
- 2 Tablespoons Skim Milk
- 1/2 Teaspoon Garlic Powder
- 1/2 Teaspoon Chili Powder
- Pinch of Salt
- Cooking Spray
Preheat your oven to 350 degrees. While it warms up, dice all your vegetables and ham.
Spray a 9×13 pan with cooking spray, making sure to get both the bottom and the sides. (Side note: I think that doing the egg bake in a 13 x 9 pan keeps the dish much more moist than if you were to cook it in a cupcake tin.) Sprinkle 1/2 the cheese on the bottom of the pan, then layer your sauteed vegetables and cubed ham. In a separate mixing bowl, combine the whole eggs, egg whites, milk, garlic powder, chili powder, and pinch of salt. Whisk until combined.
I individually wrapped my servings to easily grab them for morning breakfast, but this is a perfect dish to serve at a brunch or even “breakfast for dinner” on a weeknight! (Most food stores have pre-sliced vegetables that can save you some time.) I personally love that I can customize the dish with whatever vegetables or proteins I have on hand, which is a great way to clean out the refrigerator. I also like to use some whole eggs with the yolk for taste, but if you are watching your cholesterol or want to cut some calories, you can always just use egg whites! Hope you enjoy!
xoxo – SavvySleever