Name: Sourdough Egg and Muenster Bake with Roasted Vegetables
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 3 large Eggs; 120 g Egg whites; 48 g Sourdough bread; 28 g Muenster cheese; 50 g Red bell pepper; 30 g Spinach; 1.5 g Sea salt; 0.5 g Black pepper; 2 g Avocado oil spray; 100 g Strawberries

Instructions

Prep 10 min · Cook 25 min

Preheat your oven to 375°F (190°C) and lightly coat a small oven-safe baking dish with the avocado oil spray.
Dice the sourdough bread into 1-inch cubes and finely chop the red bell pepper.
In a medium mixing bowl, whisk together the whole eggs, egg whites, sea salt, and black pepper until the mixture is well combined and slightly frothy.
Place the sourdough cubes and the diced red bell pepper into the prepared baking dish, distributing them evenly.
Pour the egg mixture over the bread and peppers, then use a spoon to gently press the bread down so it absorbs the liquid.
Tear the spinach leaves into smaller pieces and stir them into the dish, then sprinkle the shredded Muenster cheese evenly across the top.
Bake for 22 to 25 minutes until the eggs are fully set and the cheese has turned a beautiful golden brown.
While the bake is in the oven, wash and hull the strawberries, then slice them into halves or quarters.
Remove the dish from the oven and let it rest for 2 minutes before serving warm with the fresh strawberries on the side.

Nutrition

Ingredients

Instructions

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