High Protein Baked Egg Bowls
Start your day right with these hearty, meal-prep-friendly breakfast bowls, each packed with 33 g of protein to fuel your morning. Made with wholesome ingredients and ready to grab on busy days, they’re a delicious and satisfying way to keep you energized until lunchtime.
Ingredients
1 1/2 cups Eggland's Best Liquid Egg Whites
1 cup fat free cottage cheese
8 links turkey breakfast sausages, sliced
6 Eggland's Best eggs, large
1 cup baby spinach, roughly chopped
1/2 cup sharp cheddar cheese, shredded
1/2 small red bell pepper, diced
2 tbsp chives or green onions, chopped
1/4 tsp salt
1/4 tsp garlic salt
Preparation
- 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.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 282 |
| Fat | 14g |
| Saturated Fat | 6g |
| Cholesterol | 351g |
| Sodium | 913mg |
| Carbohydrates | 5g |
| Dietary Fiber | 1g |
| Protein | 33g |
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