Adapted Egg Benedict Casserole

Ingredients:

3 to 6 egg whites (*)
4 (entire) eggs
1 can french cut beans
2 to 4 tablespoons of bacon bits
salt and pepper

Directions:

In a bowl, beat egg whites and seasoning with the help of a whisker. Add french cut beans and bacon. Add mix to a large greased frying pan or skillet. Make four 'wholes' onto mix so that when you add the eggs, they won't move to the sides or center of the pan. Add eggs to 'wholes'. Place lid on top of the pan and let it cook for approx. 10 minutes in medium to high heat or until eggs are fully cooked. 

Serve for breakfast with fresh fruit and biscuits.

(*) use egg white left from the Quindim recipe.