Breakfast for the Week in 45 minutes


With today’s hectic schedules, it seems as everyone is rushing to get here or there. I know there are days where I’m in a rush and can’t seem to get out the door fast enough.  On top of everything on my agenda for the day, getting in a quality whole food breakfast can sometimes be a chore.  I realize fast-food options are available, but I’d rather have a filling freshly prepared nutrient rich breakfast that will supercharge my energy levels and get my day off to a running start.

If this sounds familiar, I’ve got a great easy and simple recipe for you.  The Baked Egg and Veggie Breakfast Sandwich.
What makes this dish unique is the fact that you can prepare it on a Saturday or Sunday morning and have plenty of meals to “grab and go” during with week.  With only 45 minutes of preparation, you can enjoy a hearty meal for the entire week in just minutes without sacrificing taste or nutritional quality.

Here is what you will need:  3 dozen eggs whites; 6 whole eggs; 1 container of sliced mushrooms; 1 chopped onion, 3 bell peppers, chopped

  • In a skillet on medium high heat, saute the mushrooms, onions and peppers in 1 Tbs. Extra Virgin Olive oil.  Cook until heated through, about 6-8 minutes and set aside.
  • Pre-heat oven to 350 degrees.  Line a 16 x 9 sheet pan with parchment paper and arrange the vegetables evenly on the pan.
  • Pour the egg whites and whole eggs onto the sheet pan, covering the vegetables.
  • Cover the sheet pan with foil and place in the oven for 25 minutes.
  • After 25 minutes, remove the foil from the pan and bake for 10 more minutes, uncovered.
  • Remove the eggs from the oven and allow to cool for a few minutes.  Cut into 8 equal portions (I use a pizza cutter which makes this step super easy)
  • Separate the portions and wrap with plastic wrap and freeze until you need them.  To re-heat, pop one portion in the microwave for 1 minute and enjoy.

With a little preparation, you can enjoy an awesome nutrient packed breakfast sandwich that you can eat anywhere.

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Makes 8 Servings
1 Serving: 370 Calories, 34g Protein, 53g Carbs, 8g Fat

Johnathan Zamora
The Fit Chef