We love living in the Big Apple. Every neighborhood in New York City offers something exciting, and we’re always eager to explore and enjoy everything this vibrant city has to offer. The name “Big Apple” also has a literal connection to New York State — it produces millions of apples and many locals enjoy apple picking each fall. In this recipe, sweet apples celebrate our city’s spirit. Eggs bring satisfying protein and represent the pride New Yorkers feel when they call this place home. We used Eggland’s Best eggs for their added nutrients, which mirror how New York delivers the very best of many things: Broadway for theater, legendary pizza and bagels, and the unmistakable energy of Wall Street. New York is also a melting pot of cultures, and this bake blends a variety of flavors and textures—apples, onions, herbs, cheeses, and eggs—to reflect that diversity and unity.
Big Apple Egg Bake
Makes 7 servings
Ingredients:
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
1 ½ cups liquid egg whites
¼ cup 2% plain Greek yogurt
5 ounces low-fat cheddar cheese, grated
4 ounces fat-free feta cheese, crumbled
Freshly ground pepper
Cooking oil in a spray container
Directions:
Preheat the oven to 375°F. Core and thinly slice two of the apples. Slice the remaining half and reserve those slices to layer on top later.
In a large nonstick skillet over medium heat, cook the turkey bacon until slightly crisp. Transfer to a cutting board and roughly chop; set aside.
In the same skillet, add the olive oil and return to medium heat. Add the sliced onion and apple and sauté for about 10 minutes, until softened and translucent. Stir in the rosemary and thyme, then remove from heat and let the mixture cool to room temperature.
In a large bowl, whisk together the eggs, egg whites, and Greek yogurt. Fold in the grated cheddar, crumbled feta, chopped turkey bacon, and the cooled apple-onion mixture. Season with freshly ground pepper and mix well.
Spritz a casserole dish with cooking spray and pour in the egg mixture. Bake for 30–35 minutes, or until the center is set. About 20 minutes into baking, remove the casserole and arrange the reserved apple slices on top, then return to the oven to finish baking. Let the bake rest for 10–15 minutes before slicing and serving. Enjoy!
Nutrition facts per serving (approx.): 203 calories; 7 g fat; 2 g saturated fat; 135 mg cholesterol; 499 mg sodium; 15 g carbohydrates; 2 g fiber; 10 g sugar; 21 g protein.
- 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
- 1 ½ cups liquid egg whites
- ¼ cup 2% plain Greek yogurt
- 5 ounces low-fat cheddar cheese, grated
- 4 ounces fat-free feta cheese, crumbled
- Freshly ground pepper
- Cooking oil in a spray container
- Preheat the oven to 375°F. Core and thinly slice two of the apples; slice the remaining half and reserve for the top.
- Cook the turkey bacon in a large nonstick skillet over medium heat until slightly crisp. Chop and set aside.
- In the same skillet, add olive oil, then sauté the onion and apple for about 10 minutes until soft and translucent.
- Stir in rosemary and thyme, remove from heat, and let cool to room temperature.
- Whisk together eggs, egg whites, and Greek yogurt in a large bowl. Add the cheeses, chopped turkey bacon, and the apple-onion mixture; season with pepper and mix well.
- Spritz a casserole dish with cooking spray and pour in the mixture. Bake for 30–35 minutes, removing at about 20 minutes to arrange the reserved apple slices on top, then return to the oven until set.
- Let the casserole cool 10–15 minutes before serving.
