Healthy Breakfast Meal Prep: Smashed Potato High-Protein Egg Bake
APPROXIMATE MACROSu003cbru003eu003cstrongu003e305 caloriesu003c/strongu003eu003cbru003eu003cstrongu003e14.8g proteinu003c/strongu003eu003cbru003eu003cstrongu003e29.4g carbsu003c/strongu003eu003cbru003eu003cstrongu003e15.2g fatu003c/strongu003e
Servings 8 servings
Calories 305kcal
Ingredients
- for the smashed potato base: 2.5 lbs small gold or honey potatoes 1 and 1/2 tbsp avocado oil 1/2 tbsp garlic powder sea salt to taste for the egg filling: 1 tbsp avocado oil 1 1/2 cups mushrooms, sliced 1 red bell pepper, diced 1/4 cup fresh basil, chopped 8 large eggs 1/2 cup sour cream (dairy-free or regular) 3/4 cup cottage cheese (dairy-free or low fat regular) 1 tsp garlic powder 1/2 tsp onion powder 1/2 tsp sea salt 1/2 tsp black pepper 1/2 tsp smoked paprika for the topping: (3/4-1 cup) shredded cheese (dairy-free or regular)
Instructions
- prep the smashed potatoes: preheat oven to 400°f. boil potatoes for 15-17 minutes until fork-tender. drain. coat with avocado oil, garlic powder, and sea salt. spread on a parchment-lined baking tray and smash with the bottom of a glass or mug. bake for 35 minutes until crispy.
- sauté the veggies: heat 1 tbsp avocado oil in a pan over medium heat. add mushrooms and bell peppers. sauté for 5-6 minutes until softened.
- make the egg mixture: in a large bowl, whisk together eggs, sour cream, and cottage cheese until well combined. stir in garlic powder, onion powder, salt, pepper, and smoked paprika.
- assemble u0026 bake: reduce oven temperature to 375°f. transfer crispy smashed potatoes into a greased 9x13 baking dish. add the sautéed veggies into the egg mixture along with the basil and pour the egg mixture over everything. bake for 32-33 minutes or until eggs are set in the center. top with 3/4 cup shredded cheese and broil for 1 minute max.
- cool u0026 serve: let it rest for 5-10 minutes before slicing. serve warm and enjoy!