High-Protein Chicken and Potato Egg Bake
Stefan Bodegrajac cooked this in an Instagram reel. SeeMeCook wrote it up from the reel as a full recipe and added ingredient weights and nutrition.
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A filling, macro-friendly breakfast bake that swaps some whole eggs for egg whites to pack in 57g of protein while keeping calories low.
- Time
- 50 minutes
- Equipment
- Stovetop and oven
- Good for
- Breakfast, lunch, or dinner
- Cuisine
- American
- Contains
- Dairy and eggs
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 50 g
Weights are estimates. Together, the ingredients weigh about 650 g before cooking, which is about 650 g per serving.
Steps
Boil the potatoes in a pot of water until they are tender.
Add the boiled potatoes, cooked chicken, chopped onion, and chopped tomato to a baking dish.
In a separate bowl, whisk together the whole egg and egg whites.
Season the egg mixture well with salt, pepper, and your favorite seasoning, then pour it over the ingredients in the baking dish.
Sprinkle the mozzarella cheese evenly over the top.
Bake in the oven at 180°C (350 °F) (350°F (180 °C)) for 30-40 minutes, until the eggs are fully set and the cheese has turned golden brown.
Notes
Perfect for breakfast, lunch, or meal prep. This meal is designed to be high-volume and very filling for its calorie count.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 497
- Protein
- 57 g
- Carbs
- 36 g
- Fat
- 12 g
- Fiber
- 6 g
Where the calories come from
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