Half & Half Egg Bake
36 eggs whites
1 1/2 cups tomato, chopped
1 1/2 cups red and green bell peppers, chopped
16 ounces mushrooms, sliced
4 ounces 99% fat free extra lean ground turkey
1/4 teaspoon sage
1/4 teaspoon thyme
1/8 teaspoon pepper
1 teaspoon maple syrup
4 ounces extra lean deli ham meat, chopped
1 teaspoon honey
Preheat oven to 400 degrees. Mix together the ground turkey, sage, thyme, pepper, and maple syrup until thoroughly combined. Cook the ground turkey mixture in a pan over high heat, breaking apart the ground turkey to form small bits. Once the turkey is fully cooked, set aside. Mix together the chopped ham and the honey, and cook the ham mixture in a pan over high heat as well. Cook until the ham becomes slightly crispy, then set aside. In a lightly oiled pan over high heat, sauté the sliced mushrooms and the chopped bell peppers until tender. Lastly, add in the chopped tomatoes, and continue to cook for 2-3 minutes. Set aside.
Prep 36 egg whites (if you prefer, you can use Egg Beaters for the equivalent of 3 dozen eggs). In a prepared 9×13 inch baking dish, layer the entire bottom of the pan with the cooked vegetables. In one half of the baking dish, cover the vegetables with the maple turkey. In the other half of the baking dish, cover the vegetables with the honey ham. Cover everything with the egg whites. Bake at 425 degrees for 45-55 minutes, or until the eggs are fully cooked and the edges become browned. Remove from the oven, and allow to cook. Cut into 8 slices.