If you’ve only been using pea protein in smoothies, this High-Protein Egg Bake recipe will change the way you think about it.

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Most high-protein breakfast foods are smoothies. This is better.

Naked Pea adds more than 35 grams of protein to each serving of this savory egg bake — and you don’t even need a blender. Make it ahead of time, keep it in the fridge for five days, and pull it out as a quick pre-gym breakfast or post-workout lunch. If you’ve only been using pea protein in smoothies, this recipe will change the way you think about it.

Table of Contents

What Pea Protein Does (And Why It Works Here)

It’s a single-ingredient protein with a clean nutrition profile

Naked Pea is made from one thing: cold-processed yellow split peas. No fillers, no proprietary blends, no artificial sweeteners. Per serving:

27g protein
5.7g BCAAs
Under 3g carbohydrates

It holds up better under heat than whey

The difference between pea protein and whey isn’t protein count, it’s amino acid stability during cooking. Whey breaks down quickly at high temperatures, which is why baking with it tends to produce dense, rubbery results. Pea protein is more heat-stable, holds moisture better, and integrates cleanly into egg-based dishes without changing the texture.

It’s easy to digest and pairs well with eggs

Pea protein scores close to animal sources on the PDCAAS (Protein Digestibility Corrected Amino Score), higher than most other plant proteins. It’s lower in methionine on its own, but paired with eggs in this recipe, that gap is fully covered.

The flavor disappears into savory dishes

Naked Pea Unflavored has an earthy, mildly savory baseline that completely disappears in a dish like this. You won’t taste it.

The Recipe: Pea Protein Egg Bake

Prep time: 10 minutes
Cook time: 30 minutes
Servings: 4
Protein per serving: ~35g

Ingredients

8 large eggs
2 scoops pea protein powder Naked Pea Unflavored (54g)
½ cup unsweetened almond milk or whole milk
1 cup baby spinach, roughly chopped
½ cup roasted red pepper, diced (jarred is fine)
½ cup cherry tomatoes, halved
½ cup crumbled feta cheese
2 cloves garlic, minced
1 tbsp olive oil
½ tsp black pepper
½ tsp smoked paprika
¼ tsp sea salt

Instructions

1. Preheat and prep. Set your oven to 375°F (190°C). Lightly grease a 9×9 baking dish or a 10-inch cast-iron skillet with olive oil.

2. Whisk the base. In a large bowl, whisk together the eggs, milk, and Naked Pea until fully combined. The mixture will look slightly thick that’s normal. Add the smoked paprika, black pepper, and salt. Whisk again.

3. Cook the vegetables. Heat olive oil in a pan over medium heat. Sauté garlic for 60 seconds, add spinach, and cook until just wilted, about 2 minutes. Remove from heat.

4. Combine the sautéed spinach and garlic, roasted red peppers, and cherry tomatoes into the egg mixture. Stir to distribute evenly.

5. Bake Pour everything into your prepared baking dish. Top with crumbled feta. Bake uncovered for 28–32 minutes, until the center is set and the edges are lightly golden. A toothpick inserted in the center should come out clean.

6. Rest and slice. Let it sit for 5 minutes before cutting. Slice into 4 equal portions.

Nutrition Per Serving (Approximate)

Calories	Protein	Carbohydrates	Fat
320	35g	8g	17g

Pea Protein Egg Bake

If you’ve only been using pea protein in smoothies, this High-Protein Egg Bake recipe will change the way you think about it.

Servings: 4

Author: Crystal Martin

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Prep Time: 10

Cook Time: 30

Equipment

1 Large Bowl
1 Whisk
1 9×9 Baking dish

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Ingredients

8 large eggs
2 scoops pea protein powder Naked Pea Unflavored (54g)
½ cup unsweetened almond milk or whole milk
1 cup baby spinach (roughly chopped)
½ cup roasted red pepper (diced (jarred is fine))
½ cup cherry tomatoes (halved)
½ cup crumbled feta cheese
2 cloves garlic (minced)
1 tbsp olive oil
½ tsp black pepper
½ tsp smoked paprika
¼ tsp sea salt

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Instructions

Preheat and prep. Set your oven to 375°F (190°C). Lightly grease a 9×9 baking dish or a 10-inch cast-iron skillet with olive oil.
Whisk the base. In a large bowl, whisk together the eggs, milk, and Naked Pea until fully combined. The mixture will look slightly thick that’s normal. Add the smoked paprika, black pepper, and salt. Whisk again.
Cook the vegetables. Heat olive oil in a pan over medium heat. Sauté garlic for 60 seconds, add spinach, and cook until just wilted, about 2 minutes. Remove from heat.
Combine the sautéed spinach and garlic, roasted red peppers, and cherry tomatoes into the egg mixture. Stir to distribute evenly.
Bake Pour everything into your prepared baking dish. Top with crumbled feta. Bake uncovered for 28–32 minutes, until the center is set and the edges are lightly golden. A toothpick inserted in the center should come out clean.
Rest and slice. Let it sit for 5 minutes before cutting. Slice into 4 equal portions.

Nutrition Note:These nutrition facts were calculated automatically by our recipe card and do not include sugar alcohols or net carbs. I cannot guarantee the accuracy of these nutrition facts but I believe the macros are actually lower than shown here.

Nutrition

Calories: 320kcal | Carbohydrates: 8g | Protein: 35g | Fat: 17g

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