Nov ’25 Meal Prep Recipe: Loaded Breakfast Egg Bake

• Ingredients:
  • Whole eggs: 6 large eggs
  • Liquid egg whites: 300g
  • Potato (peeled and diced small): 450g
  • Bell peppers (diced): 200g
  • Onion (diced): 100g
  • Shredded cheddar cheese: 120g
  • Fresh spinach (chopped): 150g
  • Olive oil: 10g or butter: 10g
  • Salt: 5g (adjust to taste)
  • Black pepper: 3g (adjust to taste)
  • Smoked paprika: 3g
  • Garlic powder: 2g
• Instructions:
  • Option 1: Using an Air Fryer
    • Preheat the Air Fryer: Preheat the air fryer to 375°F.
    • Roast Potatoes and Vegetables Together: Toss diced potatoes, bell peppers, and onions with olive oil or melted butter, smoked paprika, garlic powder, salt, and pepper. Spread evenly in the air fryer basket and cook for 12-15 minutes, shaking halfway through, until potatoes are tender and lightly browned.
    • Combine Ingredients: Once roasted, mix the cooked vegetables and potatoes with the chopped spinach directly in a greased 9×13 baking dish.
    • Mix Eggs and Cheese: In a bowl, whisk together the eggs, liquid egg whites, and half the shredded cheddar cheese. Pour the egg mixture evenly over the vegetables in the dish.
    • Bake: Sprinkle the remaining cheese on top and bake in a preheated 375°F oven for 25-30 minutes or until eggs are set and the top is golden.
  • Option 2: One-Pan Stovetop Prep
    • Cook Everything in One Pan: Heat 10g olive oil or butter in a large skillet over medium heat. Add diced potatoes, bell peppers, and onions to the pan. Sprinkle with smoked paprika, garlic powder, salt, and pepper. Cook for 10-12 minutes, stirring occasionally, until potatoes are tender and veggies are softened. Add spinach in the last 2 minutes to wilt.
    • Transfer to Baking Dish: Grease a 9×13 baking dish with olive oil or butter. Transfer the cooked vegetables and potatoes to the dish.
    • Mix Eggs and Cheese: In a bowl, whisk together the eggs, liquid egg whites, and half the shredded cheddar cheese. Pour the egg mixture over the veggies in the baking dish.
    • Bake: Sprinkle the remaining cheese on top and bake in a preheated 375°F oven for 25-30 minutes or until eggs are set and the top is golden.

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Serving: 100g
Calories: 87
Protein: 7.1g
Carbohydrates: 6.7g
Fats: 4.1g

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