Veggie-Packed Egg Bowls with Cottage Cheese and Shredded Cheese Recipe
Egg bowls with veggies are a protein-packed, meal prep friendly breakfast option that can be easily reheated in the microwave. This versatile recipe allows you to customize with your favorite vegetables and cheese, making it perfect for busy mornings or baking fresh servings on demand.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Protein
- 8 eggs
- 1 cup cottage cheese
- 1 cup shredded cheese (Monterey Jack, cheddar, Swiss, provolone, or mozzarella)
Vegetables
- 4 cups mixed vegetables, chopped (examples: chunky corn salsa with frozen corn, diced cherry tomatoes, chopped green onions, fresh cilantro; diced zucchini; or broccoli, baby spinach, green beans, bell peppers, artichoke hearts, thawed frozen corn)
- 1/2 onion, diced (red, yellow, white, or green onions)
Seasoning
- Kosher salt, to taste
- Black pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for baking the egg bowls.
- Prepare Dishes: Spray four individual oven-safe baking dishes with cooking spray and place them on a baking sheet for easy handling.
- Assemble Ingredients: Evenly distribute 1/4 cup of cottage cheese into each dish. Next, sprinkle the chopped mixed vegetables and diced onions evenly across the dishes.
- Add Eggs: Crack two eggs into each baking dish. Season with kosher salt and black pepper to taste.
- Mix Ingredients: Using a fork, whisk the eggs, cottage cheese, and veggies together directly in each dish, smoothing the mixture evenly.
- Add Cheese Topping: Sprinkle the shredded cheese evenly over the top of each egg mixture.
- Bake: Place the baking sheet with dishes into the preheated oven. Bake for 10 to 12 minutes, or until the eggs are fully cooked and the cheese is melted and slightly golden.
Notes
- You can customize the vegetable mix based on what you have on hand or prefer. Raw or pre-cooked vegetables both work well.
- Suggested vegetables include frozen corn, cherry tomatoes, green onions, cilantro, zucchini, broccoli, baby spinach, green beans, bell peppers, and artichoke hearts.
- Cheese options are flexible: Monterey Jack, cheddar, Swiss, provolone, or mozzarella are all delicious choices.
- For best meal prep results, store egg bowls in an airtight container in the fridge and reheat in the microwave for quick breakfasts.
