High protein baked egg casserole

Despite busy mornings at home with three young kids (and a dog!) I always prioritize breakfast to be one that will satiate me through the morning, with adequate protein to refuel my morning workouts, and with plenty of produce for fiber that keeps me full. Most weeks, I make this baked egg casserole on Sunday to reheat and eat Mon-Thursday. Paired with some avocado, broccoli sprouts and berries, I feel fueled and ready to rock the first half of my day. Prep takes less than 5 minutes (per week!). 

Ingredients:

8 eggs

1 cup liquid egg whites

1 cup lowfat cottage cheese

1/2 cup crumbled feta cheese (or any other cheese you like)

1 head broccoli, chopped (or any other veggie! Right now I’m loving broccoli and sun dried tomatoes)

Salt and pepper to taste

Instructions:

Preheat oven to 400.

Grease glass 8x8” casserole dish

Whisk together all ingredients right inside the casserole dish

Bake 40-45 minutes until eggs are set

Makes 4 servings

Per serving: (approximate)

344 calories, 33g protein, 21g carbs, 16g fat, 5g fiber