Get your day started off right with these hearty, High Protein Baked Egg Bowls for breakfast! Just blend up some cottage cheese, egg whites, and eggs to get an ultra creamy egg bake that’s packed with 33 grams of protein per bowl. Fill them up with whatever extras you like – breakfast sausage, bacon, peppers, onions, beans, cheese…the bowl’s the limit! I recommend baking them in an oven safe glass container to make meal prep a breeze.
Ingredients and Substitutions
Here’s what you’ll need to recreate these High Protein Baked Egg Bowls at home:
- Egg whites – I recommend the liquid egg whites you find in a carton since they’re the easiest way to get the volume you need here.
- Eggs – You could use all egg whites for this recipe, but I wanted the flavor and color of some yolks mixed in. If you want to use all egg whites, use about 1 1/2 cups to replace the 6 eggs.
- Cottage cheese – Use whatever kind you like – fat free, 2%, whole milk.
- Turkey breakfast sausage – The fully cooked kind that you find in the freezer section works best. If you wanted to use bacon or crumbled sausage instead, I recommend cooking it before adding it to the bowls.
- Baby spinach – Optional, but I love the added color of chopped spinach.
- Cheese – I recommend a sharp cheddar but use what you like. Gouda would be great too!
- Bell pepper – Another optional ingredient, but again, I like the color that red bell pepper brings to the party.
- Chives – A gentler onion flavor than onion or green onion would bring, but either of those would work too.
- Spices – A bit of salt and Flavor God Garlic Lovers seasoning was all I used.
cottage cheese:
To Blend or Not to Blend?
There are plenty of baked egg recipes out there that include cottage cheese, but most of them don’t call for blending the cottage cheese and eggs. I personally prefer the texture of the cottage cheese being blended so you’d never even know that there was cottage cheese in there. You just end up with an ultra creamy baked egg mixture. Ultimately, if you’d prefer to skip the extra step of blending, you definitely can!
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Recipe
High Protein Baked Egg Bowls
Ingredients
- 1 1/2 cups egg whites, (12 fl oz)
- 1 cup fat free cottage cheese, (8 fl oz)
- 8 links Applegate Naturals Savory Turkey Breakfast Sausages, sliced
- 6 large eggs, (300 grams)
- 1 cup baby spinach, roughly chopped, (25 grams)
- 1/2 cup sharp cheddar cheese, shredded, (40 grams)
- 1/2 small red bell pepper, diced, (75 grams)
- 2 tbsp chives or green onions, chopped
- 1/4 tsp salt
- 1/4 tsp Flavor God Garlic Lover's Seasoning
Instructions
- Pre-heat oven to 350°F. Spray 4 oven safe bowls (at least 2 cup capacity) with non-stick cooking spray and arrange on a baking sheet. Set aside.
- Add cottage cheese and eggs to a blender or food processor and blend until smooth. Stir in egg whites until evenly combined. Set aside.
- Add spinach to the bottom of the prepared bowls, then top with bell pepper and sausage. Season with salt and garlic seasoning, then divide the egg and cottage cheese mixture evenly among the 4 bowls. Top with cheese and chives.
- Bake at 350°F for 40-45 minutes, covered with foil for the first 20 minutes. While baking, the eggs will puff up in the middle and runny egg mixture will ooze up the sides of the bowls onto the edges of the already baked eggs – once that mixture is cooked and the cheese is golden brown, the eggs are done.
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