Breakfast Bake
 
Prep time
Cook time
Total time
 
Author:
Serves: 8 servings
Ingredients
  • 16 slices sprouted grain bread, crusts removed*
  • 16 slices roasted turkey breast
  • 8 slices jalapeno jack cheese
  • 6 eggs
  • 1 cup egg whites
  • ½ tsp
  • 1 tsp. dry mustard
  • ¼ cup minced onion or 1 tsp onion powder
  • 1-2 handfuls fresh spinach
  • 1 tsp. Worcestershire sauce
  • 2 cups milk of choice**
  • dash Tabasco, Franks or Sriracha
  • ¼-1/3 cup butter 125 mL
  • 2 cups Bran Flake Cereal***
Instructions
  1. Set 8 pieces of bread into a 9″ x 13″ (23 x 33 cm) buttered, glass baking dish.
  2. Cover bread with slices of turkey. Lay slices of cheese on top, spread spinach over the cheese and then cover with remaining slices of bread to make it like a sandwich.
  3. In a bowl, whisk eggs, egg whites and pepper. To the egg mixture add dry mustard, onion, Worcestershire sauce, milk and Tabasco or hot sauce.
  4. Pour over the sandwiches, cover and let stand in fridge overnight. In morning, melt butter, pour over top. Cover with bran cereal.
  5. Bake, uncovered, 1 hour at 350 deg.F (180 deg.C). Let sit 10 minutes before serving. Serve this with fresh fruit.
Notes
*I used Silver Hills Little Big Bread which is a thinly sliced lower carb bread
**Unsweetened almond milk
***Nature's Path Heritage Flakes
Nutrition Information
Serving size: ⅛th recipe Calories: 440 Fat: 20g Carbohydrates: 29g Sugar: 3g Fiber: 7g Protein: 35g
Recipe by Crystal Higgins at https://crystalhiggins.com/breakfast-bake/