Ingredients
Scale
- 8 large eggs
- 2 cups low-fat or full-fat cottage cheese (small curd works best)
- 1 cup cooked turkey sausage crumbles or chopped lean ham
- 2 cups fresh spinach, roughly chopped
- 1/2 cup bell peppers, finely diced
- 1/2 cup shredded cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
- Optional: Hot sauce or red pepper flakes for a kick
Instructions
- Preheat your oven to 375°F (190°C). Prepare a standard 9×9 inch baking dish or a 12-slot muffin tin by spraying it generously with non-stick cooking spray or lining it with parchment paper. Take this time to chop your spinach and bell peppers into small, uniform pieces so they distribute evenly throughout the egg mixture.
- In a large mixing bowl, crack all eight eggs and whisk them vigorously until the yolks and whites are fully combined. Stir in the cottage cheese, garlic powder, onion powder, salt, and pepper. Use a spatula to fold in the cooked turkey sausage, chopped spinach, and diced bell peppers. The cottage cheese might look lumpy now, but it will melt and create a custard-like consistency once baked.
- Pour the mixture into your prepared baking dish or divide it evenly among the muffin slots. Sprinkle the shredded cheddar cheese across the top of the mixture. Place the dish in the center rack of the oven and bake for 25 to 30 minutes. You will know it is done when the center is set and no longer jiggles, and the edges are a light golden brown.
- Allow the breakfast bake to cool in the pan for at least 10 minutes. This cooling period is crucial as it allows the structure to firm up, making it easier to slice. Divide the bake into four equal portions. If you used a muffin tin, three muffins usually constitute one serving to reach that 30g protein goal. Place the portions into airtight meal prep containers.
- Cook Time: 35 minutes