Description
A delicious low-carb breakfast casserole packed with protein and nutrients, perfect for meal prep.
Ingredients
Scale
- 1 strip bacon (diced)
- 0.5 medium onion (finely diced)
- 1 cup liquid egg whites
- 8 large eggs
- 1 cup cottage cheese
- 0.5 red bell pepper (diced)
- 0.5 cup mushrooms (sliced)
- 3 tablespoons all-purpose flour
- 5 ounces fresh spinach (cooked and squeezed dry)
- 0.75 cup shredded cheddar cheese
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- In a frying pan over medium heat, cook the diced bacon with the finely diced onion until the bacon is crispy and the onion is soft. Drain excess fat and set aside.
- In a large bowl, beat the liquid egg whites until foamy. Whisk in the whole eggs and cottage cheese until combined.
- In another bowl, mix the bell pepper, mushrooms, and spinach with the bacon and onion. Toss with the flour.
- Fold the vegetable mixture into the egg mixture and pour into the prepared dish. Bake for 25 minutes.
- Remove from the oven, sprinkle cheddar cheese on top, and bake for another 10-15 minutes until cheese is melted and eggs are set. Let rest for 10 minutes before serving.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Perfect for meal prep!
- Prep Time: 15
- Cook Time: 35
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 2g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 300mg