Description
This Meal Prep Breakfast Eggs recipe is a delicious and protein-packed way to start your day. Featuring ground sausage or bacon, fresh vegetables, eggs, and a blend of cheeses, it’s baked to perfection for an easy grab-and-go breakfast that can last up to five days in the fridge. Ideal for busy mornings, this dish offers a satisfying, flavorful meal that reheats quickly and keeps you fueled throughout the day.
Ingredients
Scale
Protein & Dairy
- 8 large eggs
- ½ pound ground sausage or chopped bacon
- ¼ cup cottage cheese or Greek yogurt or half & half
- ½ cup shredded cheddar cheese
Vegetables
- ½ small onion, chopped
- ½ bell pepper, chopped
- ½ cup sliced mushrooms
- 1 cup roughly chopped fresh spinach
Others
- 1 teaspoon avocado oil
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Preheat and Sauté: Preheat your oven to 350ºF (175ºC). Heat 1 teaspoon of avocado oil in a large heavy-duty pan over medium-high heat. Add the ground sausage (or chopped bacon), chopped onion, bell pepper, and mushrooms. Sauté for 3-4 minutes until vegetables soften and sausage is cooked through. Then add the chopped spinach and sauté for a few more seconds until it starts to wilt.
- Mix Eggs and Cheese: In a large mixing bowl, whisk together 8 large eggs, ¼ cup cottage cheese (or Greek yogurt or half & half), ½ cup shredded cheddar cheese, and the seasonings—½ teaspoon each of garlic powder, paprika, salt, and pepper until well combined.
- Combine Ingredients: Add the cooked sausage and vegetable mixture to the egg mixture. Stir gently to evenly distribute all ingredients.
- Prepare Containers: Grease 4 small glass oven-safe meal prep containers, muffin tins, or a large casserole dish. Evenly divide the egg and sausage mixture into the prepared containers.
- Bake: Place the containers in the preheated oven and bake for 20-25 minutes. Test doneness by inserting a toothpick—it should come out clean and the eggs should be fully set.
- Cool and Store: Allow the baked eggs to cool to room temperature. Then cover and refrigerate for up to 5 days, making it perfect for meal prep.
- Reheat and Enjoy: When ready to eat, reheat the eggs in the microwave on high for 35-45 seconds until warm. Serve and enjoy a hearty breakfast!
Notes
- If using bacon instead of sausage, cook the bacon first until crispy, then chop it before adding it to the egg mixture. This prevents sogginess and adds a smoky flavor.
- You can swap cottage cheese for Greek yogurt or half & half depending on your preference.
- This recipe can be prepared in muffin tins for individual portions or casserole dishes for easy slicing.
- Store the cooked eggs covered in the refrigerator for up to five days for convenient meal prepping.
- To make the recipe vegetarian, omit sausage or bacon and increase vegetables or add plant-based protein alternatives.
Nutrition
- Serving Size: 1 serving (1 container)
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 24 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1.5 g
- Protein: 20 g
- Cholesterol: 370 mg
