Protein-Packed Breakfast Bake
A nutritious and filling breakfast bake made with eggs, lean chicken sausage, and fresh spinach, perfect for busy mornings.
Ingredients
Main Ingredients
- 6 units eggs
- 1 cup lean chicken sausage, cooked and crumbled
- 2 cups fresh baby spinach
- 1 cup cottage cheese
- to taste Salt
- to taste Pepper
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, whisk together the eggs and cottage cheese until smooth.
- Season the mixture with salt and pepper according to your taste.
- In a skillet over medium heat, cook the lean chicken sausage until browned.
- Add the fresh baby spinach and cook until wilted, about 2-3 minutes.
- Combine the sausage and spinach mixture with the egg mixture, stirring until well mixed.
- Pour the combined mixture into a greased baking dish.
- Bake in the preheated oven for 25-30 minutes, or until the eggs are set and the top is lightly golden.
- Allow it to cool slightly before slicing and serving.
Notes
This breakfast bake can be served warm or at room temperature. Store leftovers in an airtight container in the refrigerator for about 3-4 days, or freeze for longer storage. Reheat by thawing in the refrigerator overnight and warming in the oven or microwave.