High Protein Breakfast Casserole (Make-Ahead, Feeds the Week)
A straightforward, filling casserole loaded with eggs, Greek yogurt, cheese, and lean protein that delivers 28 grams of protein per serving. Make once on Sunday and have a warm, satisfying breakfast waiting for you throughout the week.
Equipment
- 9x13 baking dish
- large skillet
- large mixing bowl
- whisk
Ingredients
- 12 large eggs
- 1 cup full-fat Greek yogurt
- 1.5 cups diced cooked ham, sausage, or chicken breast
- 2 cups shredded cheddar cheese
- 1 cup diced bell peppers (any color)
- 1 cup diced onion
- 2 cups fresh spinach, roughly chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes (optional)
- Butter or cooking spray for the baking dish
- 1 tablespoon butter or oil for sautéing
Instructions
- Step 1: Preheat oven to 350°F and butter a 9x13 baking dish.
- Step 2: Sauté diced onion and peppers in a large skillet over medium heat for about 4 minutes until softened. Add spinach and cook for 2 minutes until wilted. Transfer to a bowl.
- Step 3: Whisk together 12 eggs, Greek yogurt, salt, pepper, garlic powder, and red pepper flakes in a large mixing bowl until combined and smooth.
- Step 4: Add cooked vegetables, diced meat, and 1.5 cups cheese to the egg mixture. Fold gently until distributed. Pour into prepared baking dish.
- Step 5: Sprinkle remaining 1/2 cup cheese on top.
- Step 6: Bake for 35-40 minutes until edges are set and slightly golden, but center still has slight jiggle.
- Step 7: Cool for 10 minutes before slicing.
Notes
Make-ahead: Assemble the night before, cover with foil, refrigerate, then bake in the morning (add 5 extra minutes to bake time). Freeze individual portions wrapped in plastic wrap and foil for up to two months; reheat at 350°F for 12 minutes from frozen or 6 minutes if thawed. Swap proteins and vegetables based on what you have on hand. Serve with fresh fruit, toast, salad, or avocado slices.