NUTRITION

SERVINGS

INGREDIENTS

2 slices whole grain bread

1 large egg

0.5 cup liquid egg whites

0.5 cup nonfat Greek yogurt

1 scoop collagen peptides

0.5 cup fresh blueberries

0.5 cup fresh strawberries

0.25 cup unsweetened almond milk

1 tsp ground cinnamon

1 tsp vanilla extract

0.13 tsp sea salt

PREPARATION

• 1

  Preheat your oven to 350°F (175°C) and lightly grease a small oven-safe baking dish with a light coating of avocado oil.

• 2

  Slice the whole grain bread into one-inch cubes and spread them evenly across the bottom of the prepared baking dish.

• 3

  In a medium mixing bowl, combine the large egg, liquid egg whites, nonfat Greek yogurt, unsweetened almond milk, collagen peptides, ground cinnamon, vanilla extract, and sea salt.

• 4

  Whisk the custard mixture vigorously until the yogurt and collagen are fully dissolved and the liquid is completely smooth.

• 5

  Rinse the blueberries and strawberries, then hull and slice the strawberries into quarters.

• 6

  Scatter the fresh berries over the bread cubes, ensuring they are tucked into the gaps for even distribution.

• 7

  Pour the custard mixture slowly over the bread and berries, then use a spoon to gently press the bread down so it is fully saturated.

• 8

  Place the dish in the oven and bake for 30 to 35 minutes, or until the custard is set and the top of the bread is toasted and golden.

• 9

  Remove from the oven and let the bake rest for 5 minutes before serving to allow the flavors to meld and the texture to firm up.