Justin & Meredith Winokur's Kitchen Cooking Notebook

Sitemap · Our Recipe Book · Steven's Recipe Book · Ann's Recipe Book · Meal Ideas · Copied Recipes
Random · Random Links

Home > pages > LLM-Discussions > 2026 > 2026-06 > 2026-06-21_High-Protein_Breakfast_Egg_Bite_Bake.html

High-Protein Breakfast Egg Bite Bake

/pages/LLM-Discussions/2026/2026-06/2026-06-21_High-Protein_Breakfast_Egg_Bite_Bake.html

High-Protein Breakfast Egg Bite Bake (6 Servings)

Designed for meal prep, reheating, and a creamy texture similar to sous vide egg bites without the hassle.

Ingredients

Egg Base

• 4 large eggs
• 1.5 cups liquid egg whites (or Egg Beaters)
• 1 cup 1% cottage cheese

Vegetables

• ¾ cup finely chopped broccoli florets
• ⅓ cup finely diced red bell pepper

Cheese

• 2 oz reduced-fat sharp cheddar, shredded

Seasonings

• 1 tsp Diamond Crystal kosher salt (or about ¾ tsp Morton kosher salt)
• ½ tsp black pepper
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp smoked paprika
• Optional: ½ tsp MSG

Instructions

1. Prep the vegetables

Heat a nonstick skillet over medium heat.

Cook:

• broccoli
• red pepper

for 5–7 minutes, stirring occasionally, until the vegetables have lost most of their moisture and the broccoli is beginning to brown lightly in spots.

The goal is not just to soften them but to drive off excess water for better reheating later.

Let cool completely before adding to the egg mixture.

2. Blend the egg mixture

In a large bowl or measuring pitcher, combine:

• eggs
• egg whites
• cottage cheese
• cheddar
• all seasonings

Blend with an immersion blender until completely smooth, about 30–60 seconds.

Avoid over-aerating the mixture.

Let the mixture sit for 2–3 minutes so any foam can rise to the surface.

3. Assemble

Lightly grease an 8×8-inch baking dish.

Stir the cooled vegetables into the egg mixture.

Pour into the baking dish.

Let the filled dish rest for 10–15 minutes before baking. This helps suspend the vegetables more evenly and reduces separation during baking.

4. Create a water bath

Place the baking dish into a larger pan.

Pour hot tap water into the outer pan until it comes about halfway up the sides of the baking dish.

5. Bake

Bake at 325°F (163°C) for 38–43 minutes.

Start checking around 38 minutes.

The egg bake is done when:

• the center is set
• there is only a very slight jiggle
• the top is not significantly browned

For meal prep, err slightly toward fully set rather than underbaked to minimize water release during reheating.

Avoid overbrowning.

6. Cool

Let rest for 10–15 minutes.

Refrigerate until fully cooled before cutting into 6 portions.

For the cleanest cuts, chill completely before slicing.

Approximate Nutrition (Per Serving)

(The exact numbers will vary by cottage cheese, egg white brand, and cheese.)

Meal Prep Notes

• Keeps well in the refrigerator for 5–6 days.
• Cut into 6 rectangles and store individually.
• Reheat in the microwave for 45–60 seconds.
• Cover loosely with a damp paper towel while reheating.
• Thoroughly cooking the vegetables before baking significantly reduces water release during storage and reheating.

The combination of blended cottage cheese, blended cheddar, the water bath, and properly dried vegetables produces a creamy, high-protein breakfast bake that reheats well throughout the week.