Breakfast Slice

High protein, simple ingredients, and perfect for busy mornings.

This breakfast slice is one of my go to options when I want something nourishing, filling, and easy to prep ahead.

Recipe
6 Eggs (approx 325g)
Egg Whites (approx 220ml)
Organic Mushrooms (approx 190g)
Small brown onion (approx 130g)
Eat Lean Shredded Cheese (approx 100g)
Cottage Cheese (approx 300g) I used East Coast Dairy for this recipe
Fresh Baby Spinach 50g

Method
Preheat oven at 180 degrees.
Chop mushrooms and onion and fry off in a pan.
Add all the other ingredients to a mixing bowl (minus the shredded cheese & Spinach) and beat until combined.

In a baking dish, add 50g of the shredded cheese to the bottom, spread the baby spinach over the top then spread the mushroom mixture over the spinach, pour the egg mixture in and cover with the remaining shredded cheese.

Pop in the oven for approx 30-35mins or until fully golden on the top with no wobbles.
Allow to cool then slice into 3 servings and store in the fridge for an easy, nourishing, high protein morning breakfast or lunch.

Macros
Calories 313 per serve
Protein 47.8g
Carbs 12.1g
Fats 10.6g