Go Back
High Protein Egg Casserole

High Protein Egg Casserole

This High Protein Egg Casserole is a versatile and incredibly useful recipe designed to fuel your day with sustained energy. It’s a simple yet satisfying dish perfect for busy mornings, quick lunches, or even a light dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Breakfast, Brunch, Dinner, Lunch
Ingredients Equipment Method Notes

Ingredients
  

  • 1 dozen large eggs
  • 1 cup milk (dairy or non-dairy, such as almond or oat milk)
  • 1/2 cup crumbled feta cheese
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup cooked and crumbled breakfast sausage (turkey or pork) or diced ham
  • 1/2 cup chopped spinach (fresh or frozen and thawed, squeezed dry)
  • 1/4 cup finely diced bell pepper (any color)
  • 1/4 cup finely diced onion
  • 1 tablespoon olive oil or butter
  • to taste salt
  • to taste black pepper
Optional toppings
  • optional chopped chives
  • optional hot sauce
  • optional sliced avocado

Equipment

  • 8x8-inch baking dish
  • Skillet
  • Large Bowl

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease an 8x8 inch baking dish or a similar-sized casserole dish with cooking spray or butter.
  2. Heat the olive oil or butter in a skillet over medium heat. Add the diced onion and bell pepper and sauté for 3-4 minutes until they begin to soften. Add the cooked and crumbled breakfast sausage or ham and cook for another 2-3 minutes, stirring occasionally, until heated through. If using fresh spinach, add it now and cook until wilted, about 1-2 minutes. If using frozen spinach, ensure it's thawed and squeezed completely dry before adding it to the skillet.
    1 tablespoon olive oil or butter, 1/2 cup chopped spinach, 1/4 cup finely diced bell pepper, 1/4 cup finely diced onion, 1/2 cup cooked and crumbled breakfast sausage (turkey or pork) or diced ham
  3. In a large bowl, whisk together the dozen large eggs and 1 cup of milk until well combined. Season generously with salt and black pepper, remembering that the cheese and sausage will also add saltiness.
    1 dozen large eggs, 1 cup milk, to taste salt, to taste black pepper
  4. Add the sautéed vegetable and meat mixture to the egg mixture. Stir in the crumbled feta cheese and shredded cheddar cheese. Gently fold everything together until evenly distributed.
    1/2 cup crumbled feta cheese, 1/2 cup shredded cheddar cheese
  5. Pour the egg mixture evenly into the prepared baking dish. Ensure that the ingredients are spread out so that each serving gets a good mix of everything.
  6. Place the baking dish in the preheated oven. Bake for 30-35 minutes, or until the casserole is set in the center and the top is golden brown. A knife inserted into the center should come out clean.
  7. Once baked, remove the High Protein Egg Casserole from the oven and let it rest for 5-10 minutes before slicing and serving. This allows the casserole to set fully, making it easier to cut and serve.

Notes

This casserole stays fresh in the refrigerator for up to 3-4 days.
Reheat individual portions in the microwave for 30-60 seconds or the entire casserole in the oven at 300°F (150°C) for 15-20 minutes.
Can be frozen for up to 1-2 months and reheated from frozen in the oven.
QR Code linking back to recipe