Description

This High Protein Egg Bakes recipe is a delicious and nutritious breakfast option that combines eggs, cottage cheese, turkey sausage, and vegetables for a satisfying start to your day. Baked in individual ramekins with a boost of sharp cheddar cheese and seasoned with everything bagel seasoning, these egg bakes are easy to prepare, protein-packed, and perfect for meal prep.

Ingredients

Scale

Egg Mixture

4 large eggs
1 cup egg whites
1 cup lowfat cottage cheese
Kosher salt, to taste
Freshly ground black pepper, to taste

Toppings and Add-ins

1 cup shredded sharp cheddar cheese
½ pound turkey breakfast sausage, cooked and crumbled
¼ cup diced red bell pepper
¼ cup diced yellow onion
Everything bagel seasoning, to taste (about ⅛ teaspoon per bowl)

Other

Nonstick cooking spray (for coating ramekins)

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Instructions

Preheat and Prepare Ramekins: Preheat your oven to 400°F (200°C). Lightly coat four small oven-safe glass bowls or ceramic ramekins with nonstick cooking spray to prevent sticking during baking.
Mix Egg Base: In a large mixing bowl, whisk together the whole eggs, egg whites, cottage cheese, kosher salt, and freshly ground black pepper until the mixture is smooth and well combined.
Assemble Ingredients in Bowls: Evenly divide the egg mixture among the four prepared ramekins. Top each bowl with ¼ cup shredded sharp cheddar cheese, 1 tablespoon of diced red bell pepper, and 1 tablespoon of diced yellow onion. Gently stir to integrate the toppings into the egg mixture. Then, distribute the cooked and crumbled turkey sausage evenly among the bowls.
Season: Sprinkle each bowl with approximately ⅛ teaspoon of everything bagel seasoning to add extra flavor and a subtle crunch.
Bake in Water Bath: Arrange the filled ramekins on a large rimmed baking sheet. Carefully pour hot water onto the baking sheet until it reaches about ¼ inch up the sides of the ramekins, creating a water bath for even cooking and preventing the eggs from drying out. Bake in the preheated oven for 30 minutes or until the centers are set and no longer jiggly when gently shaken.
Serve or Store: Remove the egg bakes from the oven and serve them immediately for a warm and hearty breakfast. Alternatively, allow them to cool, cover with lids or plastic wrap, and refrigerate for up to 4 days. Reheat in the microwave with a paper towel cover for about 2 minutes before eating.

Notes

You can substitute turkey sausage with chicken or pork sausage if preferred.
Add other vegetables like spinach or mushrooms for extra nutrition and flavor.
Use whole milk or regular cottage cheese if you prefer a richer texture.
Make sure to evenly distribute the water in the baking sheet to maintain consistent cooking across all ramekins.
These egg bakes can be frozen after baking; thaw overnight in refrigerator and reheat before serving.