Egg Bowls
Egg bowls with veggies are a perfect protein-packed, meal prep breakfast to keep on hand in your fridge. Reheat them right in the microwave on a busy morning. Want to bake just one fresh right now? You can easily scale it down or up to fit your needs.
Ingredients
- 1 cup cottage cheese
- 4 cups mixed vegetables chopped, see notes
- 1/2 onion diced, you can use red, yellow, white, or green onions
- 8 eggs
- Kosher salt and black pepper to taste
- 1 cup shredded cheese I used Monterey Jack but cheddar, Swiss, provolone, or mozzarella would all work
Instructions
- Preheat the oven to 400°F.
- Spray 4 oven-safe individual baking dishes with cooking spray and set them on a baking sheet.
- Scoop 1/4 cup cottage cheese into each dish. Divide and sprinkle the chopped vegetables evenly across the dishes. Crack 2 eggs into each dish. Sprinkle the tops with salt and pepper.
- Use a fork to whisk the eggs together with the cottage cheese and veggies, smooth the mixture out evenly. Sprinkle the shredded cheese over the top.
- Bake the egg dishes for 10 - 12 minutes.
Recipe Notes
Vegetable Suggestions:
This flexible recipe works with almost any combination of vegetables you love. For the photos above, I used:- Chunky Corn Salsa: featuring frozen corn, diced cherry tomatoes, chopped green onions, and fresh cilantro
- Diced Zucchini
- Chopped Broccoli
- Baby Spinach
- Green Beans
- Bell Peppers or Mini Peppers
- Artichoke Hearts
- Frozen Corn (thawed)