Easy High-Protein Breakfast Chicken and Egg Casserole (Egg Bake)

This breakfast casserole has become a staple for my family! It's a great way to use up excess eggs we get from our chickens and freezes really well so we always have high-protein breakfasts on hand when we don't have time or feel like cooking. The recipe is also really easy to batch prepare and reheats great just in the microwave or crisped up in the skillet.

Easy High-Protein Chicken and Egg Casserole (Egg Bake)

Makes 8 Servings

Ingredients:

• 4 Russet Potatoes

• 2lbs Ground Chicken

• 6 Eggs

• 8 oz Egg Whites

• 8 oz Cottage Cheese

• Olive Oil

• Herb Spice Mix

• Salt and Pepper

Directions:

1. Preheat oven to 400*F.

2. Cube the potatoes and season generously with olive oil and an herb spice mix of your choice - I use a homemade blend of sage, rosemary and thyme.

3. Spread ground chicken on baking sheet and season with salt, pepper, and the herb spice mix.

4. Bake the potatoes until golden and chicken until browned, about 45 minutes. Make sure to stir half way through for even browning.

5. While the potatoes and chicken are baking, mix together the eggs, egg whites, cottage cheese, and salt and pepper - to taste.

6. Once the potatoes and chicken are done baking and cooled, add them to a large bowl and mix in the egg mixture. Pour into a 9x13 baking sheet.

7. Lower oven temperature to 350*. Bake the casserole for 35-45 minutes until the eggs are set and cooked through.

8. Remove from oven and cut into 8 slices.

9. The egg bake can be stored in the fridge for 3-4 days or in the freezer for up to two months.

10. Reheat the egg bake in the microwave. Once defrosted you can sear it in the skillet to get a nice crust on it.

Hope you enjoy this recipe! Let me know if you try it in the comments below.