I love a good breakfast, and this super cheesy egg dish is perfect for weekday mornings.
In my opinion, everyone should start the day with a little protein in their tummy, and a latte from the local coffee stand doesn’t count. We wouldn’t send our kids off to school without a good breakfast, would we? We want them to think clearly, and do well. We need to give ourselves the same start on the day.
The problem is that breakfast can often be boring, or we don’t want to take time in the morning to fix something healthy like a smoothie, or nice bowl of oatmeal. Instead, we’ll take 15 minutes to drive through a coffee stand, and don’t get me started on those bagels the size of a football, loaded with cream cheese. Not a good food choice from any perspective.
How about a cheesy egg and potato pie? I made this simple pie with the remains of my vegetable bin, some eggs and a bag of frozen O’Brien potatoes. It was easy enough to press the potatoes in the bottom of a pie plate, whip up the eggs, and chop up few veggies. Throw it all in the oven, and I had an egg pie.
Egg dishes like this reheat very well, so I put a few slices in containers, and had a healthy breakfast for the next few days. Far more appealing, and stick to your ribs than that bagel the size of a football.
Have a good day and happy cooking!
- 3 cups frozen potatoes O'Brien
- 4 large eggs
- 4 large egg whites
- 1 tsp Dijon mustard
- 1 tsp thyme, minced
- 1 ½ cups baby spinach, rough chopped
- 1 large Roma tomato, seeded and chopped
- ½ cup low fat cheddar cheese, shredded
- 4 tablespoons light sour cream
- 1. Preheat oven to 450.
- 2. Spray pie plate with cooking spray, and press potatoes into pie plate. Bake for 20 minutes until potatoes and then press them firmly down into pie plate. Then bake another 20 minutes until they are lightly browned.
- 3. Combine eggs, Dijon and thyme in a bowl and whip together.
- 4. Layer spinach and tomatoes over potatoes, then add eggs, pressing vegetables down into egg mixture.
- 5. Sprinkle with cheese, and salt and pepper to taste. Reduce oven heat to 350 and bake pie for 20 - 30 minutes until egg is set in the middle.
- 6. Cut into quarters and top with sour cream.
What’s good for me in this dish?
Eggs provide tryptophan, selenium, iodine, vitamins B2 and B12, and protein. Selenium helps protect our immune systems, and regulates thyroid hormones, and protein plays a critical role in the building of our muscles, blood, skin, hair and nails.
Eggs also contain choline, known to reduce inflammation in the body. According to George Mateljan, author of World’s Healthiest Foods, inflammation contributes to heart disease, osteoporosis, type-2 diabetes and Alzheimers.
Free range, or cage free eggs are considered to be higher in quality nutrients such as all nine essential amino acids, and are less likely to contribute to high cholesterol levels.
Amount Per Serving
Total Fat: 6.83g
Total Carbs: 34.43g
Dietary Fiber: 4.20g
Weight Watchers Points 5
Nutrition details obtained from whfoods.org, nutritiondata.com, about.com, and abouthomecooking.com.