This high protein egg bake is perfect for a healthy weekend breakfast or as meal prep for the week. Eggs are full of good nutrients so I always like to combine whole eggs and egg whites to keep the good nutrients from the yolk, but also increase the protein by using some egg whites.
I have eggs for breakfast every morning, but I’ve been trying to figure how to save time in the morning and still have a hearty savory breakfast. I’m so excited to make my morning easier by having breakfast ready for the week.
Wanna know how much I love this recipe. I first shared this recipe in March 2021 and I’ve been making some version of an egg bake every week since then. I don’t always put sausage in it, but I’m always glad when I do!
I typically have mine with whole grain toast, chopped up inside a whole wheat tortilla with hot sauce, with a protein muffin or with a side a fruit.
High Protein Egg Bake
What you’ll need:
🥚2.5 cups egg whites
🍳6 whole eggs
🥛1/2 cup milk
🧂1 tsp Lawry’s seasoned salt
🌶1/2 tsp black pepper
🍄8 oz baby bella mushrooms
🧅1 tsp minced dried onion
🥬4 oz spinach
🥓8 oz chicken or turkey sausage
🧀1 cup cheese
What you do:
1. Preheat oven to 375 degrees. Coat a 9 x13 pan with oil spray and set aside.
2. Whisk together eggs, egg whites, milk, seasoned salt, and black pepper in a large bowl
3. Chop mushrooms into small pieces.
4. Layer spinach, mushrooms, cheese and sausage in pan and pour egg mixture over the top.
5. Cook in oven for 40-45 minutes or until eggs are set.
6. Serve immediately or allow to cool before storing in the fridge.
Do you like sweet or savory breakfast? Let me know below or tell me about your go-to breakfast.
Healthy with Hannah 