High-Protein Breakfast Bake

Ingredients

• 45 g wrap
• 3 eggs (Beaten)
• 100 g cottage cheese
• salt (To taste)
• black pepper (To taste)
• 80 g sweet potato (Diced; it can be partially cooked in the microwave beforehand)
• 50 g spinach (Or any other vegetables to taste)
• 25 g mozzarella (The author used it instead of feta; preferably fresh if you want a creamier result)

Steps

1. 1

   Preheat the oven to 180 °C. Lightly grease an ovenproof dish if it is not nonstick.

2. 2

   Dice the sweet potato into small pieces. If it is raw, partially cook it in the microwave until it starts to soften; this will ensure that it is tender when the bake is finished.

3. 3

   Place the wrap in the bottom of the ovenproof dish, adjusting it to fit the shape of the dish.

4. 4

   Add the diced sweet potato and spinach over the wrap, distributing them evenly. You can replace the spinach with mushrooms, bell pepper, onion, zucchini, or other vegetables.

5. 5

   Beat the eggs with the cottage cheese until smooth and creamy. Season with salt and pepper to taste.

6. 6

   Pour the egg and cottage cheese mixture over the vegetables, making sure it is distributed throughout the dish.

7. 7

   Top with the mozzarella. If using fresh mozzarella, drain it well beforehand to prevent excess liquid.

8. 8

   Bake at 180 °C for approximately 40–50 minutes, until the center is set, the eggs have a firm texture, and the surface is lightly golden.

9. 9

   Remove the dish from the oven and let the bake rest for 15–20 minutes before slicing. This resting time helps it hold its shape when served.

Notes

The original post states approximately 590 kcal in total, with macros of 38 g protein, 25 g fat, and 44 g carbohydrates; these values may vary depending on the wrap, dairy products, and vegetables used. It is suitable for make-ahead preparation and works with practically any vegetables that need to be used up.

Nutrition per serving

• breakfast
• high-protein
• make-ahead
• bake
• quick meal
• customizable