High-Protein Egg and Cheddar Casserole

Steps

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1. 1
   Cut 500g potatoes into bite-size pieces about 2 cm thick, leaving the skin on. Place in a microwave-safe container and cook at 600W for 10 minutes until mostly cooked through.
   ▶ ≈0:07
2. 2
   Crack 10 whole eggs into a large mixing bowl, add 100g milk and 250g cottage cheese, and whisk together until well combined.
   ▶ ≈0:41
3. 3
   Season with 2 pinches of salt, freshly cracked black pepper, 1½ tsp cayenne pepper, and 1½ tsp garlic powder. Whisk until fully combined.
   ▶ ≈1:15
4. 4
   Cut 250g deli meat into strips, then into smaller pieces, and add to the egg mixture. Stir well to combine.
   ▶ ≈1:33
5. 5
   Add 150g cheddar cheese and stir until evenly distributed.
   ▶ ≈1:52
6. 6
   Pour 20g olive oil into a 30×20 cm baking dish and spread evenly across the surface (alternatively, use parchment paper).
   ▶ ≈2:06
7. 7
   Transfer the microwaved potatoes to the prepared baking dish, then pour in the entire egg mixture. Stir gently to ensure the potatoes are evenly distributed.
   ▶ ≈2:26
8. 8
   Place the dish in a preheated oven at 200°C (400°F) and bake for 25 minutes until the eggs are fully cooked through and the top is golden brown.
   ▶ ≈2:40
9. 9
   Remove from oven and allow to cool slightly. Using a measuring tape or ruler, cut the casserole into 5 equal portions, each about 6 cm thick. Make a horizontal cut so pieces fit neatly into meal prep containers.
   ▶ ≈2:54
10. 10
    Place 2 pieces into each meal prep container and store in the refrigerator for up to 5 days. Each serving provides 469 calories, 22g carbs, 25g fat, and 38g protein.
    ▶ ≈3:21