Big Apple Egg Bake
Serves: 7
  • :
  • 2 ½ large apples (use a sweeter variety like Fuji or Red Delicious)
  • 2 ounces turkey bacon
  • 1 teaspoon olive oil
  • 1 yellow onion, thinly sliced
  • 1 ½ teaspoons fresh rosemary, chopped (or ½ teaspoon dried)
  • 1 ½ teaspoons fresh thyme, chopped (or ½ teaspoon dried)
  • 4 eggs (we use
  • Eggland’s Best
  • because they have 25% less saturated fat than other eggs)
  • 1 ½ cups liquid egg whites
  • ¼ cup 2% fat plain Greek yogurt
  • 5 ounces low-fat cheddar cheese, grated
  • 4 ounces fat-free feta cheese, crumbled
  • Freshly ground pepper
  • Oil in a spray container
  1. :
  2. Preheat oven to 375 degrees F. Core and thinly slice two of the apples. Repeat for the remaining half apple, but set it aside to layer on top.
  3. In a large nonstick pan over medium heat, cook the turkey bacon until slightly crisp. Transfer the turkey bacon to a cutting board and roughly chop.
  4. Place on a small plate and set aside.
  5. In the same pan, add the olive oil and turn the heat to medium. Add the onion and apple. Sauté for 10 minutes or until the ingredients are soft and translucent.
  6. Stir in the rosemary and thyme. Turn off the heat and allow the mixture to cool to room temperature.
  7. In a large mixing bowl, whisk together the eggs, egg whites, and Greek yogurt. Add the cheeses, turkey bacon, and apple/onion mixture. Season with pepper and mix well.
  8. Spritz a casserole dish with oil from spray container and pour in egg mixture. Place in the oven and cook for about 30-35 minutes or until the center is set. About 20 minutes into the cooking time, take out the casserole and arrange the remaining apple slices on top. Place the dish back in the oven and continue to bake for the remaining time. Allow the casserole to cool for 10-15 minutes before serving. Enjoy!
Nutrition Information
Serving size: 1 piece Calories: 203 Fat: 7 g Saturated fat: 2 g Carbohydrates: 15 g Sodium: 499 mg Fiber: 2 g Protein: 21 g Cholesterol: 135 mg
Recipe by Nutrition Twins at