My favorite breakfasts, are easy breakfasts. Especially during the week when my schedule is packed to the brim and there’s no time in the morning to mess around in the kitchen. These ramekin breakfast bakes are a great way to combine healthy carbs, fats & protein into my morning meal and can be made in advance so all I need to do is re-heat in the a.m. Customize yours with a variety of seasonings and vegetables!
Nutritional value per serving; Calories 202 , Fat 10g , Protein 10g, Carbs 9g
2 Tbsp extra-virgin olive oil
1 small sweet potato, peeled & grated
1/4 cup onion, minced
1/4 cup crimini mushrooms, chopped
1/4 cup broccoli, diced
2 Tbsp fresh thyme
4 large eggs
1/2 cup egg whites
Salt & pepper, to taste
1/3 cup light mozzarella cheese, grated
Preheat the oven to 400F
Use a small amount of olive oil to lightly grease each ramekin. Pour the remaining oil in a skillet and heat over med-high heat. Add in the onions, mushrooms and broccoli. Season with thyme, salt & pepper. Cook until tender, stirring frequently
Line the bottom of each ramekin with the shredded sweet potato. Distribute the veggie mixture evenly into each ramekin on top of the layer of sweet potato.
In a small bowl whisk together the eggs and egg whites. Pour the eggs evenly into each ramekin stopping when approx. 3/4 full. Top each ramekin with shredded cheese.
Place the ramekins on a baking sheet or directly on the oven rack. Bake for approx. 20-25 minutes or until cooked through and the tops become golden brown.