Chicken Chile Egg Bake

I enjoy being able to grab my breakfast eggs out of the frig, microwave on 50% power for a minute and enjoy.  This egg bake (or frittata, or crustless quiche) has some great flavors and gives me a shot of greens as well.  Eggs were on sale so I used a combination of what I had on hand.

Ingredients:

• 16 ounces Egg Beaters
• 16 ounces of Egg Whites
• 1 cup Chicken, Cooked and Chopped
• 2 cups Baby Spinach, Chopped
• 7 1/2 ounces Trader Joe's Lite Shredded Mexican Cheese Blend
• 4 ounces Diced Green Chiles
• 4 tablespoons Salsa

Directions:

1. Preheat oven to 350 degrees
2. Spray a 13 x 9 x 2 baking dish with non stick spray (I prefer coconut oil spray)
3. Layer the bottom of the baking dish with the chopped spinach
4. In a bowl whisk together all of the other ingredients except the cheese
5. Pour egg mixture over the spinach
6. Add the cheese evenly across the top and with a fork, gently blend most of the cheese into the egg mixture
7. Bake at 350 degrees for 35 minutes or until the center springs back when touched
8. Remove from oven; cool slightly and cut and serve or cool and wrap individually and store in frig for quick breakfasts throughout the week

Nutrition:  Makes 8 servings, each with approximately

• 173 calories and
• 25 grams protein