Power Protein Veggie Breakfast Bake Recipe

About this recipe

This Power Protein Veggie Breakfast Bake is a wholesome, hearty dish designed to fuel your morning with energy and nutrients. Packed with protein-rich lentils, vibrant vegetables, and creamy cheese, it’s perfect for fitness enthusiasts looking for a delicious and satisfying start to their day. This English-inspired recipe combines simple preparation with bold flavors, making it ideal for a nutritious breakfast that keeps you energized throughout your workout or busy schedule.

Ingredients

• 500 G Trs Green Lentils
• 1 Bunch Spinach Fresh 1 Bunch
• - Biona Organic Whole Cherry Tomatoes
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• - Cooks & Co Sliced Mushrooms
• 6 Each Golden Yolk Eggs 6 Pack
• 2.27L / 4 Pints British Whole Milk 2.27L / 4 Pints
• - Cathedral City Mature Cheddar Cheese
• - Filippo Berio Garlic Flavoured Olive Oil
• - Oregano 100g
• 70G La Chinata Hot Smoked Paprika, 70G
• 50G Pepper Black Ground BWFO
• - Tata Salt

Instructions

1. 1. Preheat your oven to 180°C (350°F) and lightly grease a baking dish with olive oil.
2. 2. In a medium bowl, whisk together the eggs, milk, smoked paprika, oregano, salt, and black pepper until well combined.
3. 3. Spread the cooked green lentils evenly in the base of the baking dish, followed by layering the spinach, cherry tomatoes, bell pepper, and mushrooms.
4. 4. Pour the egg mixture over the vegetables and lentils, ensuring it coats evenly.
5. 5. Sprinkle the shredded mature cheddar cheese over the top of the mixture.
6. 6. Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the eggs are fully set and the cheese is golden and bubbly.
7. 7. Remove from the oven and let cool slightly before slicing into portions.
8. 8. Serve warm and enjoy your protein-packed breakfast bake.