Cheesy Protein Egg Bake 
Looking for a hearty, protein-packed breakfast that’s as easy to make as it is satisfying? This Cheesy Protein Egg Bake is your new go-to. Loaded with eggs, melty cheese, and your favorite add-ins like spinach, turkey sausage, or bell peppers, it’s a one-dish wonder that fuels your morning without fuss. Perfect for meal prep or feeding a crowd, it’s customizable, delicious, and seriously comforting.
Prep Time: 10 minutes
Cook Time: 30–35 minutes
⏱️ Total Time: 40–45 minutes
Ingredients
6 large eggs
200 g (7 oz) cooked chicken breast, diced (or turkey, sausage, or tofu)
100 g (1 cup) shredded cheese (feta,cheddar, mozzarella, or your favorite)
1 bell pepper, diced
½ onion, diced
1 cup spinach (fresh or frozen)
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon black pepper
¼ teaspoon salt (optional, to taste)
2 tablespoons milk (or cream for extra richness)
1 tablespoon olive oil (for greasing the pan)
Instructions
Preheat oven to 375°F (190°C). Grease a baking dish (8×8 or similar) with olive oil.
Prepare the egg mixture:
In a bowl, whisk together eggs, milk, garlic powder, onion powder, pepper, and salt.
Sauté the veggies:
In a skillet, heat a little oil and sauté the onion, bell pepper, and spinach until the vegetables are softened (about 5 minutes). Remove from heat.
Combine ingredients:
Spread the cooked chicken and sautéed veggies in the greased baking dish.
Pour the egg mixture over the top.
Sprinkle shredded cheese evenly on top.
Bake:
Bake for 25-30 minutes, or until the eggs are fully set and the top is golden.
Serve & enjoy!
Slice into squares and enjoy a high-protein, cheesy breakfast!
Tip: Add some chopped tomatoes, mushrooms, or avocado on top before serving for added flavor!
Tips for the Best Cheesy Protein Egg Bake
Use parchment or grease well: Make cleanup easy and prevent sticking by greasing your baking dish or lining it with parchment.
Mix-ins matter: Add sautéed veggies (like spinach, mushrooms, or bell peppers) or lean proteins (like chicken sausage or turkey bacon) for flavor and texture.
Cheese it up wisely: Use a mix of cheeses—cheddar for sharpness, mozzarella for melt, or feta for tang.
Don’t overbake: Bake until the center is just set; it’ll firm up as it cools. Overbaking can make it rubbery.
Great for meal prep: Slice and store in the fridge for up to 4 days or freeze in individual portions for a grab-and-go breakfast.
❓ Q&A
Q: Can I make this egg bake dairy-free?
A: Yes! Use a plant-based cheese alternative and a splash of almond or oat milk instead of dairy milk.
Q: How do I make it vegetarian?
A: Just skip the meat or use plant-based protein like tofu crumbles or veggie sausage.
Q: Can I prep it the night before?
A: Absolutely. Mix everything, pour it into the dish, cover, and refrigerate overnight. Bake fresh in the morning.
Q: What kind of pan should I use?
A: An 8×8-inch or 9×9-inch baking dish works great. For thinner slices or faster cooking, a 9×13-inch pan is fine too—just reduce the baking time slightly.
Nutrition (per serving, based on 6 servings)
Note: Will vary based on ingredients used—this is an estimate for a version with eggs, turkey sausage, cheddar, and spinach.
Calories: 220
Protein: 18g
Fat: 14g
Carbohydrates: 4g
Fiber: 1g
Sugar: 1g