Spinach & Goat Cheese Egg Bake
(Yield: 4 servings. Serving Size: 1 slice)
Looking for an elegant, protein-packed breakfast bake that makes healthy morning routines totally effortless? This GLP-1 friendly spinach & goat cheese egg bake delivers cafe-quality flavor in a clean, meal-prep-friendly casserole. Combining whole eggs with pure egg whites keeps the texture light and fluffy while driving up the total protein content, making it an ideal anchor for blood sugar control early in the day.
Whole eggs and extra egg whites form a high-protein base that preserves lean muscle mass and promotes long-lasting satiety. Sautéed mushrooms, fresh baby spinach, and chives add a dose of micronutrients and digestive fiber without adding extra calories or carbohydrates. Finished with creamy, tangy goat cheese sprinkled on top, this low-carb egg casserole digests slowly to maintain steady energy levels and curb mid-morning cravings.
Ingredients
- 8 Large Eggs
- 1 Cup Egg Whites
- 3 Cups Baby Spinach, chopped
- 1 Cup Mushrooms, sliced
- ¼ Cup Crumbled Goat Cheese
- 1 tbsp. Chopped Fresh Chives
- ½ tsp. Garlic Powder
- ½ tsp. Onion Powder
- Salt and Black Pepper, to taste
- Cooking Spray
Preparation
Step 1
Preheat the oven to 375°F and lightly coat an 8×8-inch baking dish with cooking spray.
Step 2
Heat a nonstick skillet over medium heat and sauté the mushrooms for 4–5 minutes until softened. Add the spinach and cook for 1–2 minutes until wilted. Remove from heat.
Step 3
In a large bowl, whisk together the eggs, egg whites, garlic powder, onion powder, salt, and pepper until fully combined.
Step 4
Stir the cooked vegetables and fresh chives into the egg mixture.
Step 5
Pour the mixture into the prepared baking dish and sprinkle the goat cheese evenly over the top.
Step 6
Bake for 30–35 minutes, or until the center is set and a knife inserted into the middle comes out clean.
Step 7
Allow to cool for 5–10 minutes before slicing into four equal portions.
