Big-batch recipe · Low carb
Crustless egg and sausage bake
12 squares, 6 breakfasts, about 34 g of protein in each. 15 minutes of hands-on work and 45 min of cooking.
Where it sits in the week
What this one is for
On the low carb track this is a Sunday cook — the long session, which covers Monday to Wednesday. Cooked once, portioned hot, and eaten across the days that session covers — on the seven-day plan it turns up at Monday breakfast.
Two portions is about 68 g of protein — our own arithmetic on the figure above, not a separate measurement. Protein targets on this site are computed against goal weight or lean mass rather than scale weight, which is the whole of Real Fuel.
Part of the low carb meal plan, cooked in the two-session prep schedule.
What goes in
- 18 eggs
- 1.5 lb breakfast sausage meat
- 2 cups cottage cheese
- 1.5 cups grated cheddar
- 1 lb spinach, wilted and squeezed dry
- 1 diced onion, 1 diced pepper
How
- Brown the sausage and onion, drain, spread over a greased 9x13 dish.
- Squeeze the spinach properly dry. Wet spinach is why egg bakes come out watery.
- Whisk eggs and cottage cheese, pour over, cheese on top.
- 350F for 40 minutes until the centre is set. Cool 15 minutes before cutting or it falls apart.
Keeping it: Fridge 4 days, freezer 2 months cut into squares. Reheats better than any other breakfast on this site.
Nothing on this page is medical advice. It is a plan written for general strength training in healthy adults, and any condition or medication you are managing outranks it.
The rest of the low carb week
3 more big-batch recipes on this track, plus the seven-day plan they feed.