High Protein Hearty Breakfast Casserole
Start your morning on a high note with this nutrient-packed High Protein Hearty Breakfast Casserole, a perfect make-ahead dish designed to fuel your day. Rich in protein from a dozen eggs, tender chicken breast, and quinoa, this casserole pairs vibrant red and green bell peppers, sautéed spinach, and savory cheddar cheese for a flavor-packed, wholesome meal. The fluffy texture and balanced seasoning of garlic powder, parsley, and black pepper make it both satisfying and guilt-free. Ideal for busy mornings or weekend brunches, this casserole delivers a blend of healthy carbs, lean protein, and colorful vegetables in every bite. Quick to prep and baked to perfection in under an hour, it’s a versatile recipe that’s great for serving a crowd or enjoying as meal prep throughout the week.
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Recipe Information
Ingredients
- 12 pieces large eggs
- 4 pieces egg whites
- 1 cup low-fat milk
- 2 cups diced cooked chicken breast
- 1 cup quinoa
- 1 piece red bell pepper
- 1 piece green bell pepper
- 2 cups baby spinach
- 1 cup shredded cheddar cheese
- 1 piece onion
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with olive oil.
Rinse the quinoa thoroughly under cold water. In a medium pot, combine the quinoa with 2 cups of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and let it simmer until the water is absorbed and the quinoa is cooked, about 15 minutes. Fluff with a fork and set aside.
While the quinoa is cooking, dice the onion and bell peppers. In a large skillet over medium heat, add the olive oil. Once hot, add the diced onion and bell peppers. Sauté until the onions are translucent and the peppers are tender, about 5 minutes.
Add the baby spinach to the skillet and cook for another 2 minutes until wilted. Remove from heat.
In a large mixing bowl, whisk together the eggs, egg whites, and milk until well combined. Season with garlic powder, salt, and black pepper.
Add the cooked chicken, cooked quinoa, sautéed vegetables, and half of the cheddar cheese to the egg mixture. Stir everything until well combined.
Pour the mixture into the prepared baking dish, spreading it out evenly. Sprinkle the remaining cheddar cheese on top.
Bake in the preheated oven for about 30 minutes, or until the edges are set and the center is not jiggly.
Remove from the oven and let cool for a few minutes. Garnish with chopped fresh parsley before slicing and serving.
Nutrition Facts
Calories |
3127 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.3 g | 186% | |
| Saturated Fat | 52.4 g | 262% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 2796 mg | 932% | |
| Sodium | 5802 mg | 252% | |
| Total Carbohydrate | 157.7 g | 57% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 27.8 g | ||
| Protein | 299.3 g | 599% | |
| Vitamin D | 14.5 mcg | 73% | |
| Calcium | 1684 mg | 130% | |
| Iron | 26.3 mg | 146% | |
| Potassium | 3332 mg | 71% | |
*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.
