If you’re anything like me you rarely have time to sit down for breakfast, much less cook a fresh one each morning. Here’s an easy, make ahead breakfast recipe that allows you to enjoy a well-rounded meal without any of the morning hassle. I generally cook these up on Sunday afternoons and throw them into the fridge or freezer so that I can simply grab and go in the morning. While they taste best warm, they’re still tasty in a pinch both room temperature and cold.
Breakfast Protein Loaf
3 egg whites
1/2 C uncooked rolled oats
1/2 teaspoon baking powder
50g blueberries or other optional mix-ins
Preheat oven or toaster oven to 350 degrees. In a small bowl, beat one egg and 3 egg whites until blended. Stir in oats and berries. Pour mixture into a small loaf pan and bake until set, approximately 20-30 minutes (depending on accuracy of oven). Optional mix-ins: Feel free to swap out the blueberries for any fresh fruit you’ve got on hand. For a dessert twist you can mix in cocoa powder, chocolate chips, nuts or nut butters. Alternatively, you can also go the savory route and add bacon, cheese and/or onions. Whatever you choose to do, be sure to alter the nutritional information accordingly if you’re tracking macros or counting Weightwatchers Points.
Nutritional Information (calculated using My Fitness Pal): Calories: 326; Carbs: 36; Protein: 24; Fat: 9; Sodium: 256; Sugar: 8
- 1 egg
- 3 egg whites or ½ cup liquid egg whites
- ½ cup old fashioned rolled oats, uncooked
- ½ teaspoon baking powder
- sweetener or spices to taste
- ¼ cup blueberries
- Preheat oven or toaster oven to 350 degrees
- In a blender or bullet, pulse first 5 ingredients just enough to blend.
- Pour mixture into a lightly greased mini loaf pan.
- Add blueberries.
- Bake for approximately 30 minutes or until set.