Healthy Tomato Pesto Egg Bake

Tomato and pesto--a match made in egg bake heaven! This Healthy Tomato Pesto Egg Bake is a delicious option for breakfast with flavorful plum tomatoes, pesto, onion, mozzarella, mushrooms, and a handful of pantry staple seasonings. This nutritious meal prep is packed with protein, so it's sure to keep you full all morning. Start your new year off on the right foot by setting yourself up for success with this mouthwatering egg bake recipe.

Course breakfast, lunch, main course

Keyword egg bake, mushrooms, pesto, tomato

Prep Time 10

Cook Time 35

Servings

Calories 218kcal

Author Steph

Equipment

mixing bowl
frying pan
baking dish or casserole dish 9 x 13

Ingredients

8 oz mushrooms sliced
1 onion
4 eggs
1 cup liquid egg whites
1/2 tsp Italian seasoning
1/2 tsp dried basil
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp kosher salt
fresh cracked pepper
1/2 cup part skim mozzarella divided
1 plum tomato
1/4 cup pesto store-bought, or Find my Skinny Pesto Sauce here

Instructions

Preheat the oven to 350F. Chop the onion. Spray a frying pan with olive oil spray.
Add the chopped onion and mushrooms to the frying pan and saute over medium high heat.
Cover the pan with a lid so that the vegetables steam and cook down. Remove the lid after about 5 minutes, and then cook uncovered for another 5 minutes until golden brown and tender.
Transfer the cooked mushrooms and onions to a baking dish that has been sprayed with non-stick cooking spray.
In a bowl, combine the eggs, egg whites, Italian seasoning, dried basil, onion powder, garlic powder, kosher salt and fresh cracked pepper. Whisk to combine.
Stir in 1/4 cup of the mozzarella. Pour the egg mixture on top of the cooked mushrooms and onions.
Dollup the pesto evenly on top of the eggs.
Thinly slice the tomato and arrange the tomato slices on top of the eggs. sprinkle with the remaining mozzarella.
Bake for 35 minutes or until set up.

Notes

WW Points:

3 WW points

Click here to track this recipe in the WW app.

Nutrition