Make Ahead Egg Bowls with Veggies

Ingredients

This delicious breakfast comes together with simple ingredients you already have on hand:

• Eggs
• Cottage Cheese: This adds bulk to the scrambled eggs and keeps the texture light and fluffy.
• Shredded Cheese: You can use any cheese you love, I had Monterey jack in the fridge. Cheddar, Swiss, mozzarella, or provolone would all be delicious, too.
• Leftover Veggies: I recommend mixing a green vegetable like chopped broccoli, baby spinach, or diced zucchini with a second colorful veggie like diced tomatoes or bell peppers. I grabbed some of the possible veggies for the photo above but in the end I decided to pair diced zucchini with leftover chunky corn salsa.
• Onion: My salsa already had onions in the mix so I skipped this but if your veggie blend doesn't have onions, use some chopped red or yellow onion or even chopped green onions.
• Kosher Salt

Prep the Veggies

Whichever vegetables you decide to use, you want them to be chopped up small so they can be easily stirred into the egg scramble.

I diced my fresh zucchini into very small pieces, quartered my cherry tomatoes, and the corn salsa had minced green onion and cilantro.

You can use either raw or pre-cooked veggies, there's no need to roast them in advance. All the veggies in my pictures below were raw to start.

Prep the Eggs

My recipe card is meant for almost a week of easy breakfast or lunches and makes four servings. You could very easily scale this down to just one serving if you want to make it with just some odds and ends leftover in the fridge.

Spray a set of four individual oven-proof baking dishes with cooking spray. I used these meal prep containers that come with lids for when I store them in the fridge after baking.

Add 1/4 cup of cottage cheese to each dish, then evenly divide the chopped vegetables among them.

Crack two eggs into each dish and season with salt and pepper.

Use a fork to whisk the eggs, cottage cheese, and veggies together until evenly combined. Smooth everything out evenly in the dish.

Sprinkle shredded cheese evenly over each dish.

Baking Instructions

Preheat the oven to 400°F.

Place your individual dishes on a baking sheet so they are easier to take in and out of the oven.

Bake for 10 - 15 minutes or until the eggs are set and the cheese has melted.

NOTE: Your baking time may need to be adjusted if you use especially juicy vegetables like raw tomatoes or salsa. You don't want the centers to be wet from the juices of the veggies. Prick the center with a toothpick to check the eggs are set.

Make Ahead Tips

Storage: Let the egg bowls cool to room temperature before covering with a lid or foil and then keep them covered in the fridge for up to 4 days.

Reheating: Microwave for 30-60 seconds or bake at 350°F for a few minutes until warmed through.

Freezing: This recipe is not freezer-friendly, the vegetables will affect the texture of the eggs as they thaw.

Variations

Add Meat: For an even heartier and higher-protein dish, you could add some pre-cooked crumbled turkey breakfast sausage, chopped peppered bacon, or even some leftover shredded chicken.

Spicy Kick: Add minced fresh jalapeños or a dash of your favorite hot sauce, crushed red pepper flakes, or dash of cayenne pepper.

Add Potatoes: If you have a few leftover crispy breakfast potatoes or roasted mini potatoes, these would be delicious to stir in, too. Crispy roasted sweet potatoes would add even more flavor to the dish.

Serving Suggestions

I enjoyed these easy baked egg bowls as a light lunch every day last week. I loved that I was able to heat them up quickly and have something to fuel me that I could feel good about.

I made mine with the chunky corn salsa but if you use other veggies, a spoonful of homemade salsa over the top at the end and a dollop of sour cream would be delicious additions.

For a heartier school morning breakfast for the kids, you could serve the eggs alongside a breakfast pastry like my sourdough discard blueberry muffins or a slice of quick bread like almond poppy seed bread or our favorite pumpkin bread. This is an especially great breakfast before a test!

Easy Homemade Salsa

Sourdough Discard Blueberry Muffins

Cinnamon Streusel Muffins

Almond Poppy Seed Bread

More Egg Recipes

Even with the prices on eggs rising, they are still a solid choice for protein for endless family meals. They are far cheaper per serving than most meats so we've prioritized them in our meal budget.

Check out all my favorite egg recipes here, but here are a few of my favorites:

Breakfast Quesadilla

Scrambled Eggs and Vegetables

Eggs in Purgatory {Easy Shakshuka}

Frozen Breakfast Sandwiches