Fresh Cottage Cheese Breakfast Egg Bowl
A protein-packed breakfast bowl featuring cottage cheese and eggs, perfect for a healthy start to your day.
Equipment
- 1 non-stick skillet
- 1 mixing bowl
Ingredients
Main Ingredients
- 1 cup cottage cheese
- 2 large eggs
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/4 cup chopped spinach
- 1/4 cup diced tomatoes
Optional Add-Ins
- 1/4 cup sliced avocado
- 1 tablespoon chopped chives
- 1/4 cup shredded cheese
- 1 tablespoon hot sauce or salsa
Instructions
Preparation
- Chop the spinach and tomatoes. Set aside. Have your eggs and cottage cheese ready.
- Heat olive oil in a non-stick skillet over medium heat. Crack the eggs into the skillet and cook until desired doneness. Season with salt and pepper.
- Place cottage cheese in a bowl. Top with cooked eggs, spinach, and tomatoes. Add any desired optional add-ins.
Serving
- Serve immediately while the eggs are warm. Enjoy your protein-packed breakfast.
Storage
- If there are any leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.
Notes
Pro Tips: Choose full-fat cottage cheese for a creamier texture. Cook eggs on low heat for fluffier results. Ingredient Substitutions: Use Greek yogurt instead of cottage cheese for a different flavor. How to Serve: Pair with whole-grain toast for a complete breakfast. Storage & Freshness: Consume within 2 days for best freshness. Make-Ahead Tips: Prepare ingredients the night before for quick assembly in the morning.