You will love this super easy breakfast egg bake! It’s filled with vegetables, some cheese and there’s some leftover chicken in it too. If you don’t have the chicken you can leave this breakfast casserole vegetarian or add any other type of cooked protein you like to it. This is an easy savory breakfast idea that you will want to eat again and again, and you’re in luck because it’s a great meal prep recipe too!
Simply refrigerate leftovers and have whenever you need a quick and easy healthier breakfast on the go!
This recipe is good for your health and fitness or weight loss goals too, as this is a lower-carb high-protein breakfast meal idea. So if you’re going to the gym, some of this egg bake for after your workout.
Easy Egg Bake Ingredients
Eggs are a non-negotiable, other than that you can pretty much use whatever vegetables and protein you have in your fridge. Here’s what I used:
- shredded chicken
- green olives
- red pepper
- cheddar cheese
- some butter
- a small onion
That is all and you will be amazed!
How To Make An Easy Breakfast Egg Bake
Remember to preheat your oven to 180C/350F. That’s step 0.
So, the first step does take a little bit of time (like 5 minutes), but I highly recommend you don’t skip it, because it adds extra flavor. And it is: to chop and stir fry the vegetables for a bit. So the onions, red pepper, grated carrot all go into a nonstick pan and get stirred at medium high with some butter.
Then it’s time to mix it all together. Add the eggs to a bowl and whisk them well. Stir in the chicken, the vegetables that should have cooled off a bit, parsley, olives and cheddar cheese.
Transfer to a baking pan lined with parchment paper and bake for about 20 minutes or until the egg bake turns golden-brown.
Let it cool off for a few minutes, slice and enjoy!
Now if you’re very particular about shapes, which I honestly can’t relate, but whatever you want – you can bake these into muffin cups. Silicone will be best, because these will pop right out. If not, make sure to grease the pan really well and to work your way around the edges with a knife once the muffins have cooled off a bit.
If all that work isn’t worth it for you, do like me. Bake it all in one pan and eat it. One step at a time.
I hope you enjoy this easy meal prep breakfast recipe for egg bake, there’s not much that can go wrong here, let me know what you did with it!
More Meal Prep Breakfast Ideas
- 6 eggs
- 1 cup shredded chicken
- ¼ cup chopped and pitted olives
- 1 bunch parsley, thinly chopped
- ½ pepper, chopped
- 1 carrot, shredded
- 1/2 cup cheddar cheese
- 1 tbsp butter
- ½ onion, small, chopped
- Preheat oven to 180C or 350F.
- Add the onion, peppers and carrot to a nonstick pan and stir-fry at medium-high for about 3-4 minutes or until flavorful.
- Add the eggs to a mixing bowl and whisk well. Add in the chicken, the parsley, olives and the vegetables that have cooled off a bit. Add half of the cheese to this mixture as well.
- Transfer the mixture into a loaf pan, lined with parchment paper or another smaller-sized baking pan of choice and sprinkle the rest of the cheese on top. Bake for about 20 minutes or until golden-brown (depends on the oven!).
Amount Per Serving: Calories: 199Total Fat: 14gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 218mgSodium: 340mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 15g