Spinach and Bell Pepper Egg Bake

Typical breakfasts that I eat are oatmeal with flax and chia seeds topped with peanut butter, Greek yogurt or on the weekends, eggs. As much as I like to switch up what I eat, I am a creature of habit when it comes to breakfast usually.
Over the weekend, I made this spinach and bell pepper egg bake for breakfast. It is high in protein with the addition of eggs, milk and cheese. This meal is filling yet quite a nutritious choice for you. It can be difficult to get your vegetables in in the morning and egg dishes are the perfect opportunity to do so.

Spinach and bell peppers are loaded with vitamins and fiber making them great options for this egg bake. If you prefer other vegetables in it, that's fine too! Use whatever you enjoy and have on hand.
When I eat a breakfast that is not high in protein such as cereal, I feel hungry shortly after. Getting 25-30 grams of protein for breakfast (or at least before noon) can help you to feel more full through the morning. To help get more protein, you can pair your meal with an 8-ounce glass of milk for 8 grams of protein.

Many Americans eat most of their protein for dinner but many nutrition experts recommend spacing it out through the day. When I feel more full from breakfast, I have the energy to get more done. My most productive time of the day is the morning so this is very important to me.

Ingredients

• 1 1/2 cups baby spinach, finely chopped
• 1/3 cup green onions, finely chopped
• 1/2 cup bell peppers, diced
• 1/4 cup sun-dried tomatoes, diced
• 1 clove garlic, minced
• 1/2 teaspoon black pepper
• 10 large eggs
• 1/4 cup milk
• 2 tablespoons Parmesan cheese
• 1/4 cup shredded mozzarella cheese

Instructions

1. Preheat oven to 375 degrees. Spray a baking dish with nonstick spray.
2. Combine all vegetables, garlic and pepper and pour into casserole dish.
3. .............................................

for full instruction please see : www.nutritionistreviews.com

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