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High-Protein Breakfast Bake

A comforting and protein-packed breakfast bake featuring eggs, cottage cheese, fresh vegetables, and optional meats, perfect for make-ahead meals or family breakfasts.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 260
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 10 large large eggs (room temperature) Swap half for egg whites to lower fat.
  • 1 cup low-fat cottage cheese or Greek yogurt For creaminess and extra protein.
  • 1 cup shredded cheddar or gruyere Use mozzarella for a lighter touch.
  • 1/2 pound lean breakfast sausage (crumbled and cooked), or cooked bacon or smoked tempeh Vegetarian option available.
  • 2 cups fresh spinach (roughly chopped) Swap for kale for a stronger flavor.
  • 1 small onion (finely diced) Caramelize for sweetness.
  • 1 red bell pepper (diced) For color and warmth.
  • 1/2 cup cooked quinoa or black beans (optional) Boosts protein and texture.
  • 1 teaspoon Dijon mustard Brightens the custard.
  • 1/2 teaspoon smoked paprika Add salt and freshly cracked black pepper to taste.
  • 2 tablespoons chopped fresh parsley or chives For finishing.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Grease a 9x9-inch baking dish with butter or nonstick spray.
  2. In a skillet over medium heat, sauté the diced onion and red pepper in a tablespoon of olive oil until soft and slightly caramelized, about 6–8 minutes. Add the spinach and cook until wilted.
  3. If using sausage or bacon, brown it now until golden and cooked through. Drain excess fat on a paper towel.
  4. In a large bowl, whisk the eggs, cottage cheese, Dijon mustard, smoked paprika, salt, and pepper until smooth.
  5. Stir in the cooked vegetables, meat or protein choice, quinoa or beans if using, and half of the shredded cheese. Fold until evenly combined.
  6. Pour the mixture into the prepared baking dish and sprinkle the remaining cheese on top.
Baking
  1. Bake for 35–40 minutes, or until the center is set and the edges are bubbling and browned.
  2. Let the bake rest for 5–10 minutes before slicing to help the custard firm.
  3. Scatter fresh parsley or chives over the warm slices before serving.

Notes

Use dairy-free cheese and Greek yogurt alternatives for a lactose-free version. The recipe scales easily; use a 9x13-inch pan for larger crowds.