Cooked - High-Protein Veggie Egg Bake (Flax-Fortified Version)

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

High-Protein Veggie Egg Bake (Flax-Fortified Version)

6.0

8 large egg whites

2 whole eggs

¾ cup low-fat cottage cheese (or Greek yogurt if preferred)

1 can of black beans 15oz

¼ cup reduced-fat shredded cheese (optional, flavor + 6 g protein)

2 cups chopped spinach

1 cup diced bell peppers

½ cup diced onion or green onions

1 tsp olive oil (for sautéing)

3 tbsp ground flaxseed (flax meal)

½ tsp salt

¼ tsp black pepper

¼ tsp paprika or turmeric (optional, for color & anti-inflammatory kick)

Preheat oven to 375 °F (190 °C).
Heat olive oil in a skillet, peppers, spinach, and onions 5–7 min until moisture cooks off. Cool slightly.
In a large bowl, whisk eggs, egg whites, cottage cheese, flaxseed, salt, and seasonings until smooth.
Stir in black beans and cooked veggies. Mix evenly.
Pour into a lightly oiled 9×13″ dish. Bake 30–35 minutes until the center is set and top lightly browned.
Cool for 10 minutes before cutting — flax continues absorbing moisture as it rests, giving a firm, sliceable texture.
Refrigerate up to 5 days or freeze individual portions. Reheat 30–45 sec and wrap in a high-protein tortilla for a grab-and-go breakfast.

Course🥞Breakfast

Diets🥕Vegetarian🌾Gluten-free...

Category🥘Casserole

Cuisine🇺🇸American

Occasions🥐Brunch📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 28 weeks ago

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