Recipe: Italian Breakfast Bake

I wish I had time to scramble my egg whites every morning, but I simply don’t have the time between the gym and getting ready for work. I have adapted this recipe to fit my protein and vegetables for my post workout meal. It keeps well in the fridge for 5 days. I eat it right when I get home from working out, or in the car on my way to work.


  • 1 cup marinara sauce
  • 15 egg whites (3 egg whites per day)
  • 1 cup chopped mushrooms
  • ¼ cup chopped onion
  • 3 cups spinach
  • ½ cup Low fat/part skim mozzarella cheese to top (optional)
  • Salt, pepper, basil, garlic powder to taste
  • 1 T olive oil


Heat olive oil on medium heat in pan on stovetop. Add onions, mushrooms and spinach and cook until done.

Spray a glass baking dish with olive oil cooking spray. Spread the marinara sauce evenly on the bottom of the dish. Add spices to egg whites and pour over marinara sauce. Add cooked vegetables and spread evenly. You may add cheese if desired. Bake in the oven on 350* for 25-30 minutes until done.

I divide in to 5 equal portions and box in Tupperware. I love to add halved cherry tomatoes each morning for increased vegetables!

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