Erin's High Protein Breakfast Bake 2.0

I have been eating my nutrient dense egg bake in some version or another for yearrrrrrs.

It’s part of my delicious breakfast that fills me up, and powers me for at least 4 hours until lunch!

It’s easy to prep ahead for the week, super versatile, and so yummy!

I am by no means bored of that recipe but that recipe alone has 22g protein, and only 180

calories. Like I mentioned, that’s only PART of my breakfast. I eat it along side of roasted

sweet potatoes, almond butter, and sometime over the course of my morning I have a protein

coffee as well.

I realize that for some people, a one dish meal with a piece of fruit on the side will be an easier

and more convenient option and that’s how this recipe was born!

I also switched up the chicken sausage I used so there’s ton of room for variety here! You can

cut this up into 6 servings and get 30g of protein (!!!) per serving, or if you prefer to have your

protein coffee on the side, like me, cut it into 8 and get 23g protein per serving.

Without further ado, here she is:

INGREDIENTS:

-1 16oz bag frozen broccoli (microwaved and any excess water squeezed out)

-1 14oz bag frozen peppers & onions (microwaved and any excess water squeezed out)

-4 trader joe’s sweet italian chicken sausages, sliced into coins

-1 cup low fat cottage cheese (If you aren’t a cottage cheese fan, promise you can’t

taste it, it'll be blended up!)

-1 small container (460g) egg whites

-6 large eggs

-Salt, pepper, or seasoning of choice to taste (I add any of my favorites from Trader Joe’s, and I

use a LOT. :)

-Cherry tomatoes (optional)

-Fresh herbs of choice (Optional), I love using fresh dill, parsley, or cilantro if I have it around.

DIRECTIONS:

1. Preheat oven to 350 degrees

2. Spray a large casserole dish with avocado oil spray

3. Microwave frozen veggies and squeeze out extra water (very important or your casserole will

end up soupy)

4. Add the veggies to the bottom of the casserole dish. Break up or chop into smaller pieces if

needed.

5. Cut the chicken sausages into coins. I like to add them to a skillet for a few minutes to crisp

them up a bit but that’s optional. Add the sausage to the top of the veggies.

6. Add a generous amount of seasoning of choice to the top. (I love the seasoning’s from Trader

Joe’s)

7. Add the small container of eggs whites to the top of the sausage and veggie mixture.

8. Crack the eggs into a large blender cup and add the cottage cheese. Blend until smooth.

9. Add the egg/cheese mixture to dish. Press down with a fork to make sure everything is

covered.

10. Add additional seasoning, fresh herbs, and a sprinkling of cherry tomatoes if you want!

11. Bake in the oven for about 45 minutes or until the center is done.

12. Let it cool and cut into 6 or 8 slices (depending on your serving size).

13. Enjoy!

NUTRITION:

1⁄6 recipe: 243Kcal, 30P/12C/9F (4g fiber)

1⁄8 recipe: 183kcal, 23P/9C/7F (3g fiber)

Add a piece of fruit of choice to make this a balanced meal! My favorites are mixed berries (yay for extra fiber!) or a small apple.