Meal Prep Egg Bake with Turkey Sausage
A protein-forward egg bake designed for Sunday batch cooking, yielding 6 grab-and-go breakfasts that reheat in 90 seconds. Stays moist and fluffy for up to 5 days in the fridge and freezes well for up to 2 months. Ideal for busy families and anyone tracking protein or looking for an easy, make-ahead breakfast.
Equipment
- 9x13 baking dish
- Parchment paper
- Large mixing bowl
- Whisk
- Skillet
- Oven
- Knife
- Cutting board
- Glass meal prep containers with lids
Ingredients
- 4 large eggs
- 1 cup egg whites
- 1 cup cottage cheese low-fat works fine
- 1 cup sharp cheddar cheese, shredded
- 0.5 pound turkey breakfast sausage, cooked and crumbled
- 0.25 cup yellow onion, finely chopped
- 0.25 cup red bell pepper, diced
- Kosher salt to taste
- Freshly ground black pepper to taste
- Everything bagel seasoning for sprinkling on top
Instructions
- Preheat oven to 350°F (175°C). Line a 9x13 baking dish with parchment paper for easy cleanup and clean portions.
- In a skillet over medium heat, brown the turkey breakfast sausage until no pink remains, breaking it into small crumbles, 6–8 minutes. Set aside to cool slightly.
- In a large mixing bowl, whisk together the whole eggs and egg whites until well combined. Whisk in the cottage cheese until mostly smooth.
- Add shredded cheddar, cooked sausage, onion, and bell pepper. Season with salt and black pepper, then stir to evenly distribute.
- Pour the mixture into the prepared baking dish and spread evenly. Sprinkle the top generously with everything bagel seasoning.
- Bake for 30–35 minutes, until the center is set and the edges are golden. It will puff slightly and settle as it cools.
- Let cool completely at room temperature for at least 30 minutes for food safety and clean slices.
- Cut into 5–6 equal squares and transfer to glass meal prep containers. Label with the date.
Notes
- Storage: Cool to room temperature within 1 hour, then refrigerate in airtight glass containers for up to 5 days. Keep in the coldest part of the fridge (not the door).
- Freezer: Wrap individual portions in plastic, then foil, or place in freezer-safe containers; freeze up to 2 months. Leave headspace for expansion.
- Reheating (microwave): From fridge, heat at 70% power for about 90 seconds; rest 30 seconds. From frozen, thaw overnight, then reheat the same way; if reheating from frozen directly, add 1 minute at 50% power and cover with a damp paper towel.
- Reheating (oven): 350°F for 10–12 minutes for crisper edges and melty top.
- Portioning tip: For even reheating, cut into six equal squares (about 1.5 cups each) and store in single-layer containers.
- Make-ahead schedule: Bake first thing Sunday, cool 30+ minutes, portion, label, and refrigerate the same morning.
- Variations: Add fresh spinach, or pre-sauté watery vegetables (mushrooms, zucchini, tomatoes) to avoid excess moisture.