High Protein Veggie Egg Bake
This High Protein Veggie Egg Bake is loaded with veggies and protein for a healthy breakfast. Great option for meal prepping or a weekend brunch! Low Calorie + Low Carb + Gluten Free
Servings: 4 servings
Calories: 134kcal
Ingredients
- 3 eggs
- 9 egg whites
- 2/3 cup low fat cottage cheese
- 3/4 cup frozen spinach thawed
- 1/2 cup mushrooms diced
- 1/2 cup broccoli florets chopped
- 1/2 cup red bell pepper diced
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Preheat over to 375 F. Prepare a casserole dish 8.5-inch by 5.5-inch by spraying with avocado oil spray and set aside.
- Drain the spinach in a colander then place in a clean towel or in between paper towels and ring out excess water.
- In a large mixing bowl, mix together the eggs, egg whites and cottage cheese until combined. Add the spinach, mushrooms, broccoli, bell pepper, garlic powder, onion powder, salt and pepper. Mix together then transfer to the prepared casserole dish.
- Bake 40-45 minutes or until the eggs are set in the center. Remove from the oven and cool 5 minutes before slicing into 4 servings and enjoying.
- Store the egg bake in the refrigerator up to 5 days.
Video
Notes
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my weight loss clients.
- If you love this recipe, check out my cookbook for more delicious recipes!
- You can substitute whole eggs for the egg whites; however, this will no longer be a high protein egg bake. See the blog post for the explanation on this.
Nutrition
Serving: 1serving | Calories: 134kcal | Carbohydrates: 6g | Protein: 18g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 339mg | Potassium: 414mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4278IU | Vitamin C: 36mg | Calcium: 92mg | Iron: 2mg