Broccoli Cheddar Turkey Egg Bowl

I love starting the week with a low calorie high protein breakfast.  Make ahead breakfasts are certainly my thing lately.  I love eggs for their nutritional value but also because there are so many options and they reheat so perfectly I can make a bunch on Sunday and just reheat them all week long.

This Broccoli Cheddar Turkey Egg Bowl meets all the criteria for great nutrition, incredible flavor and ease of preparation.  Prepared with frozen broccoli florets, defrosted, these are quick to make and quick to disappear.
I put these in the microwave for 30-60 seconds with plastic wrap over the bowl and they are perfect.  Add a glass of orange juice and you have a well balanced breakfast and powerful start to your day!

Enjoy.

Broccoli Cheddar Turkey Egg Bowl  serves 4
16 egg whites
4 cups frozen broccoli florets, defrosted
1 teaspoon kosher salt
1/2 teaspoon fresh cracked black pepper
1/2 teaspoon garlic powder
16 slices deli turkey (I used land o lakes 60 calories/4 slices)
non-stick olive oil spray
1 cup 2% shredded cheddar jack cheese (or your favorite cheese)

Preheat oven to 400°. Prepare (4) 2-cup oven safe bowls by placing them on a baking sheet and spraying each bowl with non-stick cooking spray.  Set aside.   Place 4 slices of turkey in each bowl, overlapping to make a bowl.  Each slice will extend above the bowl slightly.

In a medium sized mixing bowl, whisk egg whites, salt, pepper and garlic powder.  Add 1 cup of broccoli to each cup.  Divide egg mixture between the bowls.

Place tray in the center of the oven and bake for 22 minutes until center is set (not wiggly).   Remove from oven and add 1/4 cup cheese to the top of each egg bowl.  Return to oven and bake for 5 minutes or until cheese is melted.  You can serve the Broccoli Cheddar Turkey Egg Bowl on a plate or right inside the bowl it was cooked it.

Click here fora printable version of this recipe - The Slow Roasted Italian.com