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Breakfast made easy!!! All it takes is two dishes and 45 minutes of baking time. It tastes like french toast minus the guilt. What do you have to lose… other than a few pounds?!?

Ingredients:

• Fat-Free Coconut Oil Cooking Spray (Trader Joes)
• 16-20 Egg Whites (Freshly Cracked)
• 1-2 Cups Fresh Blueberries
• 4 Tablespoons PB2 (Reduced-Calorie Powdered Peanut Butter: Amazon, Whole Foods, Sprouts, Ralphs, Target, etc )
• Sugar-free maple syrup (I prefer Smuckers or Cary’s: Ralph’s, Safeway, Pavillions, Target, Smart & Final, Amazon)
• Salt to taste (at least 1/4-1/2 teaspoon)
• Cinnamon to taste (at least 1/4 teaspoon)

Method:

• Preheat Oven to 425 Degrees and allow 15 minutes heating time
• Spray a small square casserole dish with fat-free coconut oil spray. Ideal dimensions are 6 inches x 6 inches
• In a large bowl, combine 16-20 freshly cracked egg whites with 4 Tbs (2 Servings) PB2, cinnamon, & salt
• Whisk ingredients until well-mixed. Add 1-2 cups blueberries and stir to combine. Pour all ingredients into glass pyrex baking dish (pre-sprayed with coconut oil)
• Place baking dish in the oven. It will take 30-40 minutes to bake. Open the oven every 10 minutes and stir the ingredients well. The outside tends to bake quickly while the inside takes longer. Stir the cooked outer shell into the soft inner shell or to the bottom of the dish using a pot-holder and a large spoon. This will allow for even cooking.
• Remove from oven once cooked thoroughly or slightly undercooked (this dish will continue to cook once removed from the oven. I use a toothpick- the dish is ready for removal once the toothpick comes out clean). Allow the egg white bake to cool for 30 minutes to 1 hour. Cut the dish into 4 equal servings and enjoy one serving for breakfast or as a snack for 4 days. You may enjoy this cold or after reheating by microwave for a minute or so (until warm). Enjoy each serving with a generous coating of sugar-free maple syrup 🙂