High Protein Egg White Breakfast Bake

Chelsea Rice

Whether you’re looking for a quick breakfast on a busy morning or a make-ahead meal for the week, this High Protein Egg White Breakfast Bake is the perfect recipe that you definitely need to make asap!

5 from 3 votes

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Prep Time 5

Cook Time 35

Total Time 40

Course Breakfast

Cuisine American

Servings

Calories 132 kcal

Equipment

Measuring cups
1 Large mixing bowl
1 Whisk or fork
1 8x8 baking dish (I used glass)
1 Spatula or knife

Ingredients

1 container (16oz) egg whites (I used Organic Valley)
½ cup cottage cheese (I used Good Culture 2%)
½ cup shredded mozzarella cheese
1 container (4oz) roasted red peppers, chopped
2 cups spinach, chopped
¼ cup green onions, sliced
1 tsp hot sauce
Salt and pepper, to taste

Instructions

Preheat oven to 375° F. Spray a 8x8 baking dish with cooking spray.
In a large bowl add egg whites, cottage cheese, shredded cheese, roasted red pepper, spinach, green onions, hot sauce, salt, and pepper. Mix well.
Pour mixture into baking dish.
Bake at 375° F for 35-40 minutes or until egg whites are set and starting to slightly brown. Let cool for 5-10 minutes.
Run a knife around the baking dish to loosen and lift out. Serve warm.
Store in an airtight container in the refrigerator for 3-5 days. To reheat, simply microwave for 30-60 seconds, or until it reaches your desired temperature.

Notes

This recipe can be made with fresh or frozen spinach. If you are using frozen spinach, make sure to defrost and squeeze out all of the extra liquid prior to mixing it into the egg mixture. Although, there is no need to cook the frozen spinach prior to using it as long as you squeeze out the excess liquid.
This recipe can be used with liquid egg whites in a container or from fresh eggs, whatever your preference is!

Nutrition

Calories: 132kcalCarbohydrates: 4gProtein: 20gFat: 4g

Keyword high protein, macro friendly