Baked Eggs and Asparagus with Bacon
Eggs and Asparagus casserole is the perfect high protein dish for meal prep breakfasts, brunch or a light lunch. An easy and delicious dish that's the perfect macro-friendly satisfying meal!
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Servings: 9 servings
Equipment
- 9"x13" casserole dish
Ingredients
- 9 Large eggs
- 9 tablespoon Egg whites
- 1 cup Asparagus chopped and cooked till tender
- 4 strips Bacon cooked and chopped
- 1 cup Cottage cheese lowfat
- 1 cup Shredded cheese mozzarella or Monterey jack
- ¼ cup Parmesan cheese grated
- Salt and pepper to taste
- Cooking spray
Instructions
- Preheat oven to 350 degrees f.
- Sauté asparagus over medium heat until tender. Also cook up bacon and roughly chop when done cooking.1 cup Asparagus, 4 strips Bacon
- While asparagus and bacon cook, blend eggs, egg whites, cottage cheese and salt and pepper in a blender till smooth.9 Large eggs, 9 tablespoon Egg whites, 1 cup Cottage cheese, Salt and pepper to taste
- Lightly spray a 9X13 casserole dish, then pour in blended egg mixture. Stir in bacon, asparagus and shredded cheese. Top with grated parmesan cheese.1 cup Shredded cheese, Cooking spray, ¼ cup Parmesan cheese
- Bake eggs and asparagus casserole for 25-35 minutes, till center is firm and a knife comes out clean. Top should be golden brown.
Notes
Cover and store leftovers in the fridge for up to 5 days. To reheat, place on a microwave safe dish and reheat for up to 1 minute, till heated through.
Nutrition
Serving: 9servings | Calories: 181kcal | Carbohydrates: 2g | Protein: 15g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 183mg | Sodium: 381mg | Potassium: 170mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 472IU | Vitamin C: 1mg | Calcium: 132mg | Iron: 1mg
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