High Protein Egg Bake
Add this high protein egg bake recipe to your weekly meal prep rotation for breakfast! This egg bake packs 24g protein and less than 250 calories per serving! It’s so easy to throw together and makes the world of a difference in your day when it comes to being fueled and satiated until lunch time. Speaking of lunch, you could totally use this as an easy lunch on the go as well as long as you have a place to heat it up.
Pair with a low calorie, low fat breakfast meat option like turkey bacon or chicken sausage and a carbohydrate to help keep you fuller for longer. I recommend putting this egg bake on an english muffin, bagel or a croissant. To keep this as a low calorie meal, I recommend pairing the egg bake with a low calorie meat breakfast meat option and fruit like berries or citrus.
Not only is this a delicious breakfast or lunch option to meal prep, it’s incredibly versatile and can be made with any vegetable and any cheese combination you like. My simple recipe that I always go back to is spinach, mushroom, and parmesan or white cheddar but I really just use what I have on hand at the time.
One key ingredient to making this high protein dish so high in protein is the cottage cheese. I recommend using a lactose-free or a low-fat cottage cheese to reduce the amount of moisture in the egg mixture. Another way to reduce the excess moisture in the egg mixture is to gently pre-cook or drain the liquid from the vegetables that you add in before adding to the mixture and cooking in the oven.
You can feel free to use butter to grease the pan to prevent the egg mixture from sticking or parchment will also do the job.
Once the egg back is completely cooked, I recommend letting the egg bake cool for 15-20 minutes before slicing.
Yield: 12 servings
What you’ll need:
12 eggs
6 egg whites
16 oz. cottage cheese
8 oz. parmesan cheese
16 oz. steamed spinach
8 oz. steamed mushrooms
1/2 tsp salt
1/2 tsp pepper
How to:
Preheat oven to 350 degrees.
Prep vegetables by steaming or lightly cooking in the microwave to remove any excess moisture. Strain and set aside for egg mixture.
Prep egg mixture starting by adding eggs and egg whites to a bowl. Whisk until fully combined.
Stir in cottage cheese.
Lightly line a baking pan with butter or line with parchment paper to keep the egg mixture from sticking.
Pour egg mixture into pan.
Bake for 30-35 minutes or until the egg mixture is completely cooked through.
Allow egg bake to cool fully before slicing.
Slice into 12 equal squares and refrigerate.
Egg bake is best eaten within 3-5 days but will last for up to 7 days in the fridge.
