Easy High-Protein Breakfast Recipe: Cheesy Egg Bake | 30 Minutes

The Best Savory Breakfast Bake: Your Easy High-Protein Breakfast Recipe

If your morning routine feels like a race against the clock, you’re not alone. The scramble to get out the door often means breakfast gets skipped or grabbed from a drive-thru. What if you had a reliable, delicious option waiting for you that took mere minutes to prepare? That’s the magic of this recipe. I’m sharing my go-to savory breakfast bake—the ultimate easy high-protein breakfast recipe that is quick, healthy, and endlessly customizable. It’s the answer to your busy-weekday prayers and your lazy-weekend brunch dreams.

After years of testing, this recipe has become a non-negotiable in my kitchen. It’s foolproof, packed with flavor, and holds up beautifully in the fridge for days. Whether you’re cooking for one or a crowd, this dish delivers a satisfying, protein-powered start that keeps you full for hours. Let’s make mornings something to look forward to.

Why You’ll Love This Breakfast Bake

This isn’t just another egg dish. It’s designed for real life. The structure is forgiving (no fussy flipping!), the ingredients are simple, and the method is straightforward. You’ll love it because it’s:

• High-Protein & Satisfying: Packed with eggs and cheese, it fuels your body right.
• Truly Make-Ahead: Bake it once, enjoy it all week.
• Family-Friendly: Even picky eaters go for this cheesy, comforting bake.
• One-Pan Simple: Minimal prep and easy cleanup.

Key Ingredients & Why They Work

This homemade breakfast bake gets its perfect texture and flavor from a few key players. Here’s what you’ll need:

For the Base:

• 10 large eggs: The star of the show, providing the main protein and structure. Don’t skimp on quality here—they make a difference.
• 1/3 cup whole milk (80ml): Adds a touch of creaminess and helps create a tender, fluffy texture. For a richer bake, you can use half-and-half.
• 1 cup shredded cheddar cheese (100g), divided: We use half in the mix and half on top. The mild, melty flavor is a classic crowd-pleaser.
• 1/2 teaspoon each of kosher salt, black pepper, and garlic powder: This simple trio builds a foundational savory flavor.

For the Filling:

• 1 tablespoon olive oil (15ml)
• 1 cup diced bell peppers, any color (150g)
• 1/2 cup diced onion (75g)
• 2 cups fresh baby spinach (60g)
• 6 oz (170g) cooked breakfast sausage or ham, crumbled or diced: This boosts the protein and adds a hearty, savory element. For a vegetarian version, use a plant-based sausage or extra veggies.

Savory Breakfast Egg Bake

An easy, make-ahead high-protein breakfast bake with eggs, cheese, veggies, and sausage. Perfect for busy mornings!

Prep Time: 15 minutes Cook Time: 25 minutes Total Time: 40 minutes Servings: 6

Ingredients

For the Base:

• 10 large eggs

• 1/3 cup whole milk (80ml)

• 1 cup shredded cheddar cheese (100g), divided

• 1/2 teaspoon kosher salt

• 1/2 teaspoon black pepper

• 1/2 teaspoon garlic powder

For the Filling:

• 1 tablespoon olive oil (15ml)

• 1 cup diced bell peppers, any color (150g)

• 1/2 cup diced onion (75g)

• 2 cups fresh baby spinach (60g)

• 6 oz (170g) cooked breakfast sausage or ham, crumbled

Instructions

1. Preheat & Prep: Preheat oven to 375°F (190°C). Lightly grease an 8x8-inch (20x20cm) baking dish.

2. Sauté Vegetables: Heat olive oil in a skillet over medium heat. Add peppers and onion, cook for 5-6 minutes until softened. Add the spinach and cook for 1-2 minutes, until wilted. Remove from heat.

3. Mix Eggs: In a large bowl, whisk eggs, milk, 1/2 cup cheese, salt, pepper, and garlic powder until frothy.

4. Combine: Stir cooked veggies and sausage into egg mixture. Pour into the prepared baking dish.

5. Top with Cheese: Sprinkle the remaining 1/2 cup of cheese evenly over the top.

6. Bake: Bake for 22-28 minutes until edges are set, and the center is just set with a slight jiggle.

7. Rest & Serve: Let cool for 5-10 minutes before slicing. This helps it set perfectly.

Notes

Storage: Cool completely, then store covered in the refrigerator for up to 4 days. Reheat in microwave or oven.

Make-Ahead: Chop veggies and cook sausage up to 2 days ahead. Assemble and bake when ready.

Vegetarian Option: Omit sausage or use a plant-based alternative.

How to Make This Easy Breakfast Bake: Step-by-Step

The process is as simple as mix, stir, and bake. Follow these stages for perfect results every time.

Prepare: Sauté the Veggies

1. Preheat your oven to 375°F (190°C). Lightly grease an 8×8-inch (20x20cm) baking dish.
2. Heat the olive oil in a skillet over medium heat. Add the diced peppers and onion. Cook for 5-6 minutes, stirring occasionally, until they begin to soften and the onions turn translucent. You should hear a gentle sizzle.
3. Add the fresh spinach and cook for just 1-2 minutes, until it wilts dramatically. This quick cooking prevents the spinach from releasing too much water later. Remove the skillet from the heat.

Mix: Combine Everything

1. In a large mixing bowl, crack all 10 eggs. Add the milk, 1/2 cup of the shredded cheese, salt, pepper, and garlic powder. Whisk vigorously for a good 30-45 seconds until the mixture is completely uniform and slightly frothy on top. This incorporates air for a fluffier bake.
2. Stir in the cooked vegetable mixture and your chosen protein (sausage or ham). Pour the entire mixture into your prepared baking dish. Gently tap the dish on the counter to settle everything.
3. Sprinkle the remaining 1/2 cup of cheese evenly over the top.

Bake & Finish: The Final Touch

1. Bake in the preheated oven for 22-28 minutes. You’re looking for the edges to be fully set and puffed, and the center to be just set with a slight jiggle. A knife inserted near the center should come out clean or with tiny, moist crumbs. The top will be a beautiful, golden brown.
2. Let the bread rest on the counter for 5-10 minutes before slicing. This crucial step allows the structure to firm up, making it much easier to cut into neat squares. The aroma of cheese, savory eggs, and peppers will fill your kitchen—it’s heavenly!

Pro Tips for Success

• Avoid a Watery Bake: The key is cooking the veggies first. This evaporates their natural moisture. If you add raw veggies directly to the eggs, they’ll release water while baking, creating a soggy texture.
• Don’t Overbake: The bake will continue to cook from residual heat once out of the oven. Pull it when the center is just set. Overbaking leads to dry, rubbery eggs.
• Customize with Confidence: This recipe is a template. Swapped the cheddar for pepper jack? Used turkey sausage? Added mushrooms? Perfect! The ratios are designed to be flexible.
• Grease the Dish Well: A light coating of butter, oil, or non-stick spray ensures easy release and cleanup.

Storage & Make-Ahead Tips

This is where the recipe truly shines for busy people.

• To Store: Let the bread cool completely, then cover tightly or transfer slices to an airtight container. It will keep in the refrigerator for up to 4 days.
• To Reheat: Warm individual slices in the microwave for 45-60 seconds, or place them on a baking sheet in a 350°F (175°C) oven for 10-12 minutes until heated through.
• To Freeze: Cool the bake completely, slice, and wrap individual portions tightly in plastic wrap and then foil. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
• Make-Ahead Prep: Chop all your veggies and cook your protein up to 2 days ahead. Store them separately in the fridge. In the morning, just whisk the eggs and combine everything—you’ll be baking in under 5 minutes.

Easy Recipe Variations

Once you’ve mastered the basic formula, try these popular twists:

• “Everything Bagel” Bake: Stir 2 tablespoons of everything bagel seasoning into the egg mixture. Use a mix of cream cheese cubes and cheddar for the cheese. Top with extra seasoning and sliced green onions after baking.
• Southwest Style: Use pepper jack cheese. Add a drained 4oz (115g) can of diced green chiles and 1/2 cup of black beans (rinsed and drained) to the filling. Serve with salsa and avocado.
• Mediterranean Veggie: Use feta cheese instead of cheddar. Sauté diced zucchini and red onion with the peppers. Add 1/4 cup of chopped sun-dried tomatoes and 2 tablespoons of chopped fresh dill to the egg mix.

Conclusion

There you have it—a truly easy high-protein breakfast recipe that solves the morning madness. It’s the kind of reliable, wholesome food that makes you feel accomplished and nourished. I hope this savory bake earns a permanent spot in your recipe rotation, giving you back precious time and peace of mind.

Did you try it? I’d love to hear which variation you made or see your beautiful results! Tag me on Pinterest or save this recipe to your “Breakfast Ideas” board for later. And if you’re looking for a sweet counterpart, my classic baked oatmeal is another fantastic make-ahead option.

Happy cooking, and here’s to easier mornings!

FAQ: Your Easy High-Protein Breakfast Questions Answered

How can I make this breakfast bake dairy-free?

Simply omit the milk or use a plain, unsweetened non-dairy milk like almond or oat. Replace the cheddar cheese with a dairy-free shredded cheese alternative that melts well.

Can I make this recipe without an oven?

Yes! Pour the mixed ingredients into a greased, non-stick skillet over medium-low heat. Cover and cook for 15-20 minutes until the top is set. You can finish it under the broiler for a minute to brown the top if your lid isn’t oven-safe.

What is the best way to reheat this to keep it from drying out?

The microwave is quick, but covering the slice with a damp paper towel helps retain moisture. For the best texture, reheating in a toaster oven or conventional oven is ideal.

Can I use egg whites only?

Absolutely. Substitute 2 cups (approx. 16 large) of liquid egg whites for the whole eggs. You may need to reduce the salt slightly, as some cartoned egg whites contain added salt.

How do I know when the bake is perfectly done?

The edges will be puffed and set, and the center should show just a slight jiggle when you gently shake the pan. A toothpick inserted about an inch from the center should come out clean. Remember, it will continue to cook as it cools.

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