High Protein Egg Puff
Elevate your breakfast or snack game with our *High Protein Egg Puff*, a delightful blend of wholesome ingredients and bold flavors designed to fuel your day. This recipe combines the richness of fluffy eggs with tender, seasoned chicken breast, creamy cottage cheese, and nutrient-packed spinach, all baked to perfection with a touch of shredded cheddar cheese for a golden, melty finish. Bright pops of red bell pepper and a hint of garlic powder add a tantalizing layer of flavor, while the baking powder ensures an irresistibly airy texture. Perfect for meal prep or a protein-packed brunch, these egg puffs are not only gluten-free but also loaded with essential nutrients to keep you energized. Whether baked in a dish or muffin tin, this quick 40-minute recipe (prep and cook time included) is a surefire way to delight your taste buds and support your health goals.
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Recipe Information
Ingredients
- 6 large eggs
- 0.5 cup cottage cheese
- 200 grams chicken breast
- 50 grams spinach leaves
- 0.5 medium red bell pepper
- 0.5 medium onion
- 1 tablespoon cooking oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon garlic powder
- 0.5 cup cheddar cheese, shredded
- 0.5 teaspoon baking powder
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a baking dish or muffin tins with a little cooking oil.
Cut the chicken breast into small pieces and season with a pinch of salt and black pepper. Heat the cooking oil in a non-stick pan over medium heat.
Add the chicken pieces to the pan and cook until they are golden and cooked through, about 5 minutes. Remove from the pan and set aside.
Finely chop the spinach leaves, red bell pepper, and onion. Add them to the same pan used for the chicken and sauté for about 3 minutes, until softened. Remove from heat and let cool slightly.
In a large mixing bowl, crack the eggs and whisk them until they are fully beaten and fluffy.
Add the cottage cheese, sautéed vegetables, cooked chicken, salt, black pepper, garlic powder, and baking powder to the eggs. Mix well to combine all ingredients.
Fold in the shredded cheddar cheese gently into the egg mixture.
Pour the mixture evenly into the prepared baking dish or equally among the muffin tins.
Place the dish or tray in the preheated oven and bake for about 20-25 minutes, or until the eggs have puffed up and the top is golden brown.
Once baked, remove from the oven and let cool slightly before serving. Serve warm and enjoy your protein-packed egg puff.
Nutrition Facts
Calories |
1229 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.0 g | 91% | |
| Saturated Fat | 26.3 g | 132% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 1359 mg | 453% | |
| Sodium | 3136 mg | 136% | |
| Total Carbohydrate | 29.1 g | 11% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 16.2 g | ||
| Protein | 118.8 g | 238% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 723 mg | 56% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1651 mg | 35% | |
*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.
