High Protein Hearty Breakfast Casserole

Start your day on the right foot with this High Protein Hearty Breakfast Casserole—a delicious, nutrient-packed dish that’s perfect for fueling busy mornings or serving a crowd at brunch. Loaded with 12 large eggs and additional egg whites for an extra protein boost, this casserole combines tender quinoa, juicy diced chicken breast, vibrant bell peppers, wilted spinach, and shredded cheddar cheese for a flavorful and satisfying meal. Seasoned with garlic powder, salt, and pepper, and topped with fresh parsley for a pop of freshness, this casserole is baked to golden perfection in under an hour. Whether you're meal prepping for the week or gathering family and friends, this easy-to-make breakfast casserole is a wholesome way to keep hunger at bay and energy levels high. Plus, it's packed with healthy ingredients while remaining irresistibly cheesy and hearty!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 8

Ingredients

• 12 pieces large eggs
• 4 pieces egg whites
• 1 cup low-fat milk
• 2 cups diced cooked chicken breast
• 1 cup quinoa
• 1 piece red bell pepper
• 1 piece green bell pepper
• 2 cups baby spinach
• 1 cup shredded cheddar cheese
• 1 piece onion
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons chopped fresh parsley

Directions

Step 1

Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with olive oil.

Step 2

Rinse the quinoa thoroughly under cold water. In a medium pot, combine the quinoa with 2 cups of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and let it simmer until the water is absorbed and the quinoa is cooked, about 15 minutes. Fluff with a fork and set aside.

Step 3

While the quinoa is cooking, dice the onion and bell peppers. In a large skillet over medium heat, add the olive oil. Once hot, add the diced onion and bell peppers. Sauté until the onions are translucent and the peppers are tender, about 5 minutes.

Step 4

Add the baby spinach to the skillet and cook for another 2 minutes until wilted. Remove from heat.

Step 5

In a large mixing bowl, whisk together the eggs, egg whites, and milk until well combined. Season with garlic powder, salt, and black pepper.

Step 6

Add the cooked chicken, cooked quinoa, sautéed vegetables, and half of the cheddar cheese to the egg mixture. Stir everything until well combined.

Step 7

Pour the mixture into the prepared baking dish, spreading it out evenly. Sprinkle the remaining cheddar cheese on top.

Step 8

Bake in the preheated oven for about 30 minutes, or until the edges are set and the center is not jiggly.

Step 9

Remove from the oven and let cool for a few minutes. Garnish with chopped fresh parsley before slicing and serving.

Nutrition Facts

Serving size	(2281.7g)

Amount per serving	% Daily Value*
Calories	3127.2

Total Fat 145.3g	0%
Saturated Fat 52.4g	0%
Polyunsaturated Fat 1.4g
Cholesterol 2796.0mg	0%
Sodium 5802.3mg	0%
Total Carbohydrate 157.7g	0%
Dietary Fiber 10.5g	0%
Total Sugars 27.8g
Protein 299.3g	0%

Vitamin D 580.8IU	0%
Calcium 1684.4mg	0%
Iron 26.3mg	0%
Potassium 3332.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.7%

Protein: 38.2%

Carbs: 20.1%