High Protein Egg Bake

This High Protein Egg Bake is fluffy, hearty, and packed with flavor, perfect for breakfast or meal prep.

Prep Time 10

Cook Time 30

Total Time 40

Course Breakfast, Brunch, Lunch

Cuisine American

Servings servings

Calories 250 kcal

6 large large eggs Rich in protein and essential nutrients.
1 cup milk (or a dairy-free alternative) Choose whole milk for creaminess or almond milk for a lighter option.
1 cup diced vegetables (bell peppers, onions, spinach) Customize with favorite veggies.
1 cup shredded cheese (cheddar, mozzarella, or vegan cheese) Reserve a bit for topping.
Salt and pepper to taste
1 cup cooked, diced chicken or sausage (optional) For extra protein.

Preheat the oven to 350°F (175°C).
In a large mixing bowl, whisk together the eggs, milk, salt, and pepper until fully blended.
Chop the diced vegetables and set them aside. Optionally, sauté them lightly for extra flavor.
Stir in the shredded cheese and any optional cooked protein.
Pour the egg mixture over the vegetables and protein in a greased baking dish, spreading evenly.

Bake in the preheated oven for 25-30 minutes, or until the eggs are set and lightly golden.
Allow to cool for a few minutes before slicing into squares for serving.

Store leftovers in an airtight container for up to 4 days, or freeze for up to 2 months. Reheat in the microwave or oven.

Serving: 1gCalories: 250kcalCarbohydrates: 10gProtein: 18gFat: 15gSaturated Fat: 7gSodium: 350mgFiber: 2gSugar: 3g

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