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14h • 🥘 Recipes!
Protein Hash Brown Breakfast Bake
Makes 10 (12-oz glass containers)
🛒 Ingredients (Full Batch)
🥔 Base
- 10 rectangle hash browns (frozen)~600 g total (about 60 g each)
🥩 Egg Base (Lean + High Protein)
- 4 large eggs
- 1,200 g liquid egg whites
🌭 Meat
- Chicken sausage (lean) – 20 oz cooked~567 g(Cook first, drain grease, then chop)
🧀 Dairy (controlled fat)
- ¾ cup low-fat cottage cheese (drained)170 g
- 1 cup reduced-fat Mexican blend cheese (shredded)110 g total→ 80 g mixed in→ 30 g for topping
🥬 Veggie
- 2 cups chopped spinach (raw)~60 g(Sauté + squeeze DRY)
- 1½ cups cherry tomatoes, halved~225 g
🧂 Seasoning (optional)
- 1 tbsp Fish sauce and/or chicken bouillon
- ½ tsp black pepper (1 g)
- ½ tsp garlic powder (1 g)
- ½ tsp paprika (1 g)
👩🍳 IMPORTANT Moisture Control (Key for “not too moist”)
✅ Tomatoes:
After halving, either:
- Roast at 400°F for 8 minutesOR
- Pat dry aggressively with paper towels
This removes excess water.
🔧 Assembly
1️⃣ Pre-crisp hash browns
Bake hash browns alone:
400°F for 12–15 minutes
Remove, then lower oven to 375°F.
(Prevents soggy bottoms.)
2️⃣ Cook sausage + spinach
- Fully cook sausage, drain grease
- Sauté spinach, squeeze dry
3️⃣ Whisk egg base
In a large bowl combine:
- 4 eggs
- 1200 g egg whites
- 170 g cottage cheese
- Seasonings
Whisk well.
Fold in:
- Chicken sausage
- Spinach
- Cherry tomatoes
- 80 g shredded cheese
4️⃣ Fill containers
- Place 1 hash brown in each container
- Pour egg mixture evenly(~1–1¼ cups / ~330–350 g per container)
Top each with remaining cheese.
5️⃣ Bake
375°F for 40-45 minutes
Until center is fully set (internal temp ~160°F).
Cool 15–20 minutes before sealing.
❌ No water bath needed.
📊 Estimated Macros (Per Container)
Approx (brand dependent):
- Calories: ~380–410
- Protein: 45–48 g
- Carbs: ~20–24 g
- Fat: ~11–14 g
8
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Protein Hash Brown Breakfast Bake
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