Description
Easy sheet-pan egg white veggie squares perfect for meal prep. High-protein, low-carb breakfast or snack with 10g protein per square. Bake and slice.
Ingredients
- 12 large egg whites (about 1½ cups)
- 1 cup low-fat cottage cheese
- ½ cup shredded cheddar cheese
- ¼ cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup fresh spinach, chopped
- ½ cup red bell pepper, finely diced
- ½ cup yellow bell pepper, finely diced
- ½ cup mushrooms, finely diced
- ½ cup cherry tomatoes, halved
- ¼ cup green onions, sliced
- ¼ cup shredded cheddar cheese (for topping)
- Fresh herbs for garnish
Instructions
- Preheat your oven to 375°F. Spray a 9×13-inch baking pan or rimmed sheet pan with nonstick cooking spray.
- Add egg whites, cottage cheese, ¼ cup cheddar cheese, milk, garlic powder, onion powder, salt, and pepper to a blender. Blend for 30 to 40 seconds until completely smooth.
- Chop all vegetables into small, uniform pieces.
- Pour the blended egg mixture into a large mixing bowl. Add all chopped vegetables and stir gently to combine.
- Pour the egg and veggie mixture into the prepared baking pan, spreading it evenly.
- Sprinkle the remaining ¼ cup shredded cheddar cheese evenly over the top.
- Bake in the preheated oven for 25 to 30 minutes until the eggs set and the top is lightly golden brown.
- Remove from the oven and let the pan cool for 10 minutes before slicing.
- Use a sharp knife to cut the egg bake into 12 equal squares.
Notes
- Replace cottage cheese with Greek yogurt for a tangier flavor.
- Use 8 whole eggs instead of egg whites for a richer texture.
- Swap vegetables with broccoli, zucchini, or asparagus as desired.
- Add cooked turkey sausage or diced chicken for extra protein.
- Use feta cheese instead of cheddar for a Mediterranean style.
- Mix in ½ teaspoon Italian seasoning or smoked paprika for extra flavor.
- Blend the egg mixture for the smoothest texture.
- Drain excess moisture from vegetables like spinach and mushrooms before adding.
- Line the pan with parchment paper for easier removal.
- Store cooled squares in the refrigerator for up to 5 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast/Snack
- Method: Baking
- Cuisine: American