Start your day with my incredibly satisfying high protein breakfast casserole. If you’re looking for a delicious, savory breakfast that can be prepped in advance and will keep you full until lunch, I’ve got the perfect recipe for you. This egg bake is similar to a crustless quiche or a frittata.
First, I sauté lean ground turkey and finely chopped onions until browned and then add this mixture to whisked eggs. I add a bit of Parmesan cheese for flavor and to help bind the mixture as it bakes, and fresh chopped chives, though any fresh herbs will work well here. Everything gets baked in the oven, and once the eggs are set, you can cut the casserole into squares for an easy, on-the-go breakfast, lunch, or snack. You could also distribute the egg batter into greased muffin tins for truly individual meals.
Just check the eggs for doneness after about 10 minutes of cooking; the eggs should be totally set and not jiggly. The finished dish will keep in the fridge for 5 days and you can reheat it in the microwave or in a lightly oiled pan over medium heat.
While I don’t provide nutritional facts with my recipes, I can confirm that the combination of ground turkey, eggs, and a bit of parm and cottage cheese will keep you fueled for hours!
If you’re looking for a similar recipe, check out my Zucchini Egg Bake.
High Protein Breakfast Casserole
- 9 by 13 inch baking dish
- 1 to 2 tablespoons avocado oil or any oil
- 400 grams (1 pound) lean ground turkey (any ground meat)
- 1 yellow onion, finely diced
- 8 large eggs
- ½ cup cottage cheese (100 grams)
- ⅓ cup finely chopped chives
- ⅓ cup finely grated Parmigiano Reggiano (or any grated cheese)
- 2 tablespoons all-purpose flour (20 grams)
- 1 teaspoon baking powder (3 grams)
- Preheat the oven to 400F.
- Heat a nonstick skillet over medium-high heat and add the avocado oil. Add the ground meat and cook, stirring and breaking up the meat with a spoon, until the water has evaporated and the meat begins to brown, about 10 minutes.
- Add in the finely diced onions and season with salt. Cook it until the meat and onions have some color. Remove the skillet from the heat and let the meat mixture cool.
- In a large bowl, crack the eggs. Add the cottage cheese, pinch of salt, and mix well.
- Add in the cooled meat mixture, chives, grated cheese, flour, and baking powder. Mix well.
- Line a baking dish with parchment paper and pour in the egg mixture. Spread the mixture out evenly with a spatula or the back of a spoon and bake for 25 to 30 minutes or until set (the eggs should not jiggle). A skewer/fork/toothpick should come out clean once inserted.
- Let cool for 5 to 10 minutes, slice, and enjoy!