• Abby

High Protein Veggie and Hash Brown Egg Bake (Gluten Free and Low Fat)

Updated: Apr 23, 2021

High protein hash brown and vegetable egg bake


This egg bake is the perfect amount of healthy ingredients without compromising on taste. Hash browns are used to make it gluten free and cottage cheese blended with egg to keep that creamy texture without having to use high fat cream. Spinach and bell peppers help add vitamins and minerals but are cut up so you don't have unpleasant textures for those picky eaters.


Dice the bell peppers, roughly chop up the spinach, and measure out half of a package of shredded hash browns.



Cook up the peppers and the meat, then set them aside to cool.



Add the eggs, cottage cheese, salt and pepper to a blender. Blend until smooth.



Add all your ingredient to a large bowl and mix well.



Spray a 9x13 glass pan and add the mixture. Bake for about one hour.



Serves about 12 people. Save in the fridge for up to a week.



 

Ingredients

[Serves about 12]

1 lb ground turkey for lowest fat option OR 1 lb mild seasoned pork sausage

1 cup packed spinach chopped fine

1 cup diced bell peppers

10 eggs

1 cup cottage cheese (4% will give you the creamiest consistency)

1/2 of a 20 ounce package of hash browns

1 tsp salt

1/2 tsp pepper

Oil for cooking the peppers

Salt and pepper to taste for ground turkey*


*omit if using seasoned sausage


Directions

  1. Preheat the oven to 350°.

  2. Start by cooking up the ground turkey on the stove at medium heat, season with salt and pepper to taste. Or cook up the pork sausage with the same method, but you do not need to add salt or pepper. Take off the heat and strain off any excess fat, then set aside.

  3. Next dice your bell peppers and cut up your spinach roughly into small pieces, this just helps get rid of the mushy spinach bunches in the egg bake.

  4. Add about a tablespoon of oil to a pan and again set the stove to medium heat. Add the bell peppers and cook until soft. Stir occasionally and you can add about a tablespoon or two of water to help steam the peppers to cook them faster and prevent them from burning. When they are soft and easily cut in half, set them aside to cool.

  5. Now crack all your eggs into a blender, add the cottage cheese, salt and pepper. Blend until smooth.

  6. In a large bowl, add hash browns, cooked meat, cooked peppers, spinach, and pour over egg mixture. Mix everything together well.

  7. Spray a 9x13 glass bar pan with oil, then pour in the mixture. With a spoon, push down anything that is sticking out so it is a nice flat layer on top.

  8. Place in the oven and bake for about one hour or until you can stick a knife in the middle and see no liquid and everything is set up.

  9. Let it rest for about 10 minutes, then serve. Keeps in the fridge for about one week.



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