I started to experiment this evening with my leftover RAW "cheesy" sauce and decided to make an egg dish. I'm one to never eat leftovers but I didn't want to put this to waste. So what I've come up with is something quick and easy- well I don't know quick because it requires a little chopping- egg bake that is PACKED with protein and a "clean eat" breakfast.
Mushroom-Turkey Egg Bake
(with added raw cheesy sauce)
A handful of pre-sliced mushrooms (baby portabella) - Coarsely chopped
A handful of baby kale - Julienne-cut
4-5 slices of Turkey meat - Julienne-cut
2-3 heaping spoonfuls (the BIG spoon) of Raw cheese sauce
- This is optional. If you haven't made it then you can always throw in any regular cheese
3 large brown, organic eggs
1 egg white
Dash of Sea salt
Red pepper flakes (optional)
First, preheat your oven to 375 to 400 degrees, depending on your oven. Slice/ chop/ julienne your mushrooms, baby kale, and turkey meat.
Then throw in all the chopped ingredients in one bowl and slowly mix in the raw cheesy sauce until it's even distributed. Again, if you didn't make the sauce, just incorporate your choice of cheese or any other component to the dry mix.
In a separate bowl beat eggs together with fork then add the seasonings of black pepper, a dash of sea salt, and red pepper flakes (optional).
Spray a small baking dish (preferably a small, wide-mouth ceramic) with cooking spray.
Transfer the dry/ raw cheese ingredient in the baking dish and spread out evenly. Then pour in the egg mixture on top. Sprinkle more with black pepper and pepper flakes, if you like.
Bake for 20-25 minutes. Just keep an eye on it... then voila!!