Description
A delicious, fluffy egg casserole packed with lean protein and veggies, perfect for meal prepping. Enjoy mornings with a satisfying and healthy start.
Ingredients
Scale
- 12 large eggs
- 1/2 cup milk (whole, 2%, or unsweetened almond)
- 1/4 cup cottage cheese or plain Greek yogurt (optional, for extra creaminess/protein)
- 1 cup chopped spinach, pre-sautéed to remove moisture
- 1/2 cup diced bell pepper, pre-sautéed
- 1/4 cup diced onion, pre-sautéed
- 1 cup cooked lean protein (e.g., diced cooked chicken, browned turkey sausage, diced ham)
- 1 cup shredded cheddar or Monterey Jack cheese, divided
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- Cooking spray or butter for greasing
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- Sauté any high-moisture vegetables until softened and excess liquid has evaporated.
- In a large bowl, whisk eggs, milk, cottage cheese (if using), salt, pepper, garlic powder, and paprika until well combined and slightly frothy.
- Evenly scatter prepped vegetables and cooked lean protein into the bottom of the greased baking dish.
- Sprinkle half of the shredded cheese over the vegetables and protein.
- Pour the whisked egg mixture evenly over the ingredients in the dish.
- Sprinkle remaining cheese over the top of the casserole.
- Bake for 30-40 minutes, or until the center is set and the top is golden brown.
- Remove from oven and let rest for 5-10 minutes before slicing and serving.
- Prep Time: 15 mins
- Cook Time: 35 mins