Breakfast Egg Casserole High Protein
Start your day strong with this Breakfast Egg Casserole High Protein recipe—a hearty, flavor-packed dish that's perfect for meal prep or feeding a hungry crowd! This protein-rich casserole combines lean ground turkey, fluffy eggs, and nutritious egg whites, paired with vibrant veggies like baby spinach, red bell pepper, and onion for a wholesome, well-rounded breakfast. The addition of unsweetened almond milk keeps it light, while a layer of melted cheddar cheese adds a satisfying touch. Seasoned with paprika, garlic, and a pinch of salt and pepper, every bite bursts with savory goodness. Baked to golden perfection in just under an hour, this easy casserole serves six, making it ideal for busy mornings or post-workout meals. Store leftovers for up to five days for a quick, healthy grab-and-go breakfast that keeps you fueled all week long!
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Recipe Information
Ingredients
- 12 pieces large eggs
- 4 large egg whites
- 1 cup unsweetened almond milk
- 1 pound ground turkey (lean, 93%)
- 2 cups baby spinach
- 1 large red bell pepper
- 1 medium yellow onion
- 3 cloves garlic cloves
- 1 cup shredded cheddar cheese
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with olive oil or cooking spray.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the ground turkey and cook until browned, about 5-7 minutes, breaking it up into small crumbles as it cooks. Set aside.
In the same skillet, sauté the chopped onion and bell pepper for 3-4 minutes, until softened. Add the minced garlic and cook for another 30 seconds. Add the baby spinach and cook until wilted, about 1-2 minutes.
In a large mixing bowl, whisk together the eggs, egg whites, and almond milk until fully blended. Season with salt, black pepper, and paprika.
Spread the cooked ground turkey evenly across the greased baking dish. Layer the sautéed vegetables on top of the meat.
Pour the egg mixture over the turkey and vegetables, ensuring it spreads evenly.
Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the eggs are fully set and the top is golden brown.
Remove the casserole from the oven and let it cool for 5-10 minutes before slicing into portions. Serve warm or store in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
2413 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.4 g | 193% | |
| Saturated Fat | 56.2 g | 281% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 2716 mg | 905% | |
| Sodium | 3510 mg | 153% | |
| Total Carbohydrate | 46.1 g | 17% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 11.1 g | ||
| Protein | 220.7 g | 441% | |
| Vitamin D | 14.2 mcg | 71% | |
| Calcium | 1754 mg | 135% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 2817 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
