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Breakfast is a must for me! If I try to skip breakfast I feel horrible. But sometimes getting breakfast for myself can be hard when I have two kiddos to get up and around to be at school for our 7:30am start time. That is exactly why I created this make ahead egg casserole with 30g of protein per serving.
I am a firm believer in getting a large chunk of protein in your first meal. Previously, I was scrambling eggs each morning. I even tried make ahead freezer breakfast bowls. But once my oldest started Pre-k I was having a hard time scrambling eggs each morning. That is when I started messing around with a egg recipe that I could do ahead of time that would still yield me 30g of protein.
First, I started with muffins which worked well other than washing the muffin tin took longer that it took to make the recipe. I had to find an easier way. After trial and error a few times I realized that the casserole option was the easiest clean up. And really it takes the least amount of space to store since you can cut into squares or rectangles instead of muffin shapes.
The great thing about this make ahead casserole is that it only requires three ingredients. However, you can change up or add a few things to change the flavor if you get tired of it.
Make Ahead Egg Casserole with 30g of Protein
6 Whole Eggs
6 Egg Whites
1 1/2 cup of Cottage Cheese
2 Cups Chopped Spinach
Garlic Powder (as desired)
Onion Powder (as desired)
- Preheat oven to 350F.
- Chop spinach.
- Crack eggs into large mixing bowl.
- Add cottage cheese and spinach into eggs. Then mix.
- Add desired seasoning to egg mixture and stir.
- Spray 8 X 8 pan with olive oil cooking spray.
- Pour egg mixture into pan. Place in oven.
- Bake uncovered for about 45 minutes or desired brownness on top.
There are a few things to note about this make ahead egg casserole.
You will want to check the middle of the casserole with a toothpick to see if it is done cooking. I prefer to leave it slightly moist since I reheat it to eat.
Once the casserole is removed from the oven I let it cool down. The eggs will deflate a bit. Then I cut it into 6 equal pieces. Store these pieces in the refrigerator once they are cooled.
Each morning you can reheat the egg casserole before eating it. If you use a microwave I cut the larger pieces into smaller ones and cook for 1 minute. If you prefer the oven I put the two pieces in the same pan I cooked the casserole in and toss it in while I am waking the girls up and prepping their breakfast.
To get the 30g of protein you would need to eat two of the pieces you cut. Meaning this casserole would be good for three meals worth. Personally, that works out well since I don’t like to eat leftovers beyond the third day. I cook it twice a week for myself and then have a family breakfast on Sunday.
You could freeze the pieces if you only planned to each one piece a day or wanted to make two batches at once. However, if you want to make more in one setting I would recommend repeating the cooking process twice verses just doubling the recipe and baking in a larger pan. In my experience doing one large batch taking a LONG time to cook and is very unevenly cooked.
Although I just noted several things, this make ahead egg casserole is quite easy to make! It has been a game changer for me and I know it can be for you too. It sets me up for a healthy breakfast to start my day off right. With the 30g of protein I am also less hungry throughout the day.
If you are struggling to get yourself a good breakfast in or need to switch something up for your kiddos try this make ahead casserole. The cottage cheese makes it moist and full of flavor. My kiddos are always trying to steal bites of mine!
What kind of seasoning would you add to your make ahead egg casserole?
Until Next Time- Truly Love,