If you're looking for a simple and easy breakfast to prep and enjoy throughout the week, then look no further because I've got you! My Easy High Protein Egg Broccoli Breakfast Bars are a simple, easy, and flavor-packed breakfast recipe that is totally meal-prep friendly. It's loaded with fluffy eggs, tender veggies, spices, and chicken sausage for a balanced breakfast rolled into one bite!
Ingredients
- 2 Teaspoons Olive Oil
- 1 ½ Cups Spinach chopped
- 8 Chicken Sausage Breakfast Links pre-cooked and sliced into coins
- 1 Cup Broccoli Florets fresh or frozen
- 2 Teaspoons Oregano
- 1 Teaspoon Onion Powder
- ½ Teaspoon Crushed Red Pepper Flakes
- 8 Eggs
- 1 Cup Shredded Cheese of choice
- 1 Tablespoon Oat Flour this is optional, but makes the bars fluffier!
Instructions
- To make these bars, start by adding your olive oil to a pan, on the stove, and heat over medium heat.
- Once the oil is hot, add in your chopped breakfast sausage, spinach, broccoli, oregano, onion powder, crushed red pepper flakes, and a sprinkle of sea salt and black pepper.
- Cook until the spinach has wilted and the broccoli has softened, then remove it from the heat and set it aside.
- Next, in a large bowl, whisk together the eggs, half of your cheese, and the oat flour, if you're using it. Once the mixture comes together, add in your sausage-spinach-broccoli mixture and mix to combine it with the eggs.
- Then, transfer your mixture to a greased 8x8 or 9x11 dish, and top with your remaining cheese.
- Finally, bake at 350F for 35 minutes, or until the eggs have set and the cheese is fully melted.
- Once it's cooled, slice it into 8 bars, serve and enjoy! You can store any leftovers in an airtight container, in the fridge, for up to one week, or in the freezer for one month.
Calories: 253kcal | Carbohydrates: 7g | Protein: 17g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 74mg | Sodium: 973mg | Potassium: 93mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1088IU | Vitamin C: 13mg | Calcium: 123mg | Iron: 1mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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