High-Protein | Gluten-Free | Meal-Prep Friendly Breakfast
If you’re looking for a high-protein breakfast that’s easy to prep ahead and packed with vegetables, these Mini Veggie Egg Bakes are about to become your new favorite.
They’re fluffy, savory, and loaded with colorful veggies, then topped with creamy cottage cheese and fresh avocado for an extra boost of protein and healthy fats. Whether you need a quick weekday breakfast, a post-workout option, or something you can grab on your way out the door, these egg bakes deliver balanced nutrition in every bite.
Why We Love This Recipe
At Launch My Health, we’re always looking for meals that:
- ✔️ Prioritize protein
- ✔️ Include fiber-rich vegetables
- ✔️ Support stable blood sugar
- ✔️ Are easy to prep in advance
These mini egg bakes check every box.
Eggs provide high-quality protein and important nutrients like choline and B vitamins. The variety of vegetables adds fiber, antioxidants, and phytonutrients. Topping each bake with cottage cheese increases the protein content even more, while avocado adds satisfying, heart-healthy fats.
The result? A balanced, energizing breakfast that keeps you full and focused.
Mini Veggie Egg Bakes with Cottage Cheese & Avocado
Ingredients
- 8 eggs
- ¼ cup milk
- 1 tablespoon Dijon mustard
- ½ teaspoon kosher salt
- 1 teaspoon avocado oil
- 1 shallot, minced
- 4 ounces mushrooms, chopped
- 1 small red bell pepper, small dice
- 1 cup broccoli, cut into small florets
- 1 cup asparagus, trimmed and sliced into ¼-inch pieces
- Pan spray
- 1 cup cottage cheese
- 2 small avocados, diced
Directions
- Preheat oven to 350°F.
- In a blender, combine eggs, milk, Dijon mustard, and salt. Blend on low until well combined and slightly frothy.
- Heat avocado oil in a sauté pan over medium heat. Add shallot, mushrooms, bell pepper, broccoli, and asparagus. Cook for 2–3 minutes, or until vegetables are just tender.
- Lightly spray a muffin pan with pan spray. Pour about 3 tablespoons of egg mixture into each muffin cup.
- Add approximately 2 tablespoons of the sautéed vegetable mixture into each cup.
- Bake for 8–10 minutes, or until the eggs are set in the center.
- Remove from oven and allow to cool for about 5 minutes before removing from the pan.
- Top each mini egg bake with a small scoop of cottage cheese and sprinkle with diced avocado. Serve warm or store for later.
Nutrition Highlights
Protein-Packed: Eggs + cottage cheese provide a powerful protein combo to support muscle repair, satiety, and steady energy.
Fiber-Rich Vegetables: Broccoli, asparagus, mushrooms, and bell peppers support gut health and blood sugar balance.
Healthy Fats: Avocado adds monounsaturated fats that support heart health and help you feel satisfied longer.
Meal Prep Tips
- Store egg bakes in an airtight container in the refrigerator for up to 4 days.
- Reheat in the microwave for 20–30 seconds.
- Add cottage cheese and avocado after reheating for best texture and freshness.
- Pair with fresh fruit or a side salad for a complete meal.
Chef Tip: Boost the Protein
For an extra protein boost, add cooked and crumbled breakfast sausage to each muffin cup before baking.
You can also stir in:
- Cooked turkey sausage
- Chopped spinach
- Fresh herbs like parsley or chives
- A sprinkle of shredded cheese
These Mini Veggie Egg Bakes are a simple way to start your day with protein, fiber, and healthy fats—all in a convenient, grab-and-go format.
If you make this recipe, tag us or share your version, we love seeing how you customize it!