Easy High Protein Breakfast Bowls (Printable)

Wholesome morning bowls with scrambled eggs, vegetables, and protein-rich toppings for lasting energy.

# What You'll Need:

→ Proteins

01 - 8 large eggs
02 - 1 cup cottage cheese, low-fat or regular
03 - 1 cup cooked chicken breast, diced (or turkey sausage, optional)

→ Vegetables

04 - 1 cup cherry tomatoes, halved
05 - 1 cup baby spinach, roughly chopped
06 - 1/2 cup red bell pepper, diced
07 - 1/4 cup red onion, finely chopped

→ Grains (optional)

08 - 1 cup cooked quinoa or brown rice

→ Toppings

09 - 1 avocado, sliced
10 - 2 tablespoons pumpkin seeds or sunflower seeds
11 - 2 tablespoons feta cheese, crumbled (optional)
12 - Salt and black pepper, to taste
13 - 1 tablespoon olive oil

# How To Make It:

01 - Heat olive oil in a large nonstick skillet over medium heat. Add diced red onion and red bell pepper; sauté for 2 minutes until slightly softened and fragrant.
02 - Add halved cherry tomatoes and chopped spinach to the skillet. Cook for another 2 minutes, stirring occasionally, until spinach is wilted and tomatoes begin to soften.
03 - In a mixing bowl, whisk together eggs, cottage cheese, salt, and black pepper until well combined. Pour the egg mixture over the sautéed vegetables in the skillet.
04 - Gently scramble the mixture with a spatula, pushing eggs from edges to center, until just set and creamy. Remove from heat immediately to prevent overcooking.
05 - Divide cooked quinoa or brown rice evenly among four serving bowls. Top each portion with the scrambled egg mixture and diced chicken breast or turkey sausage.
06 - Arrange sliced avocado on each bowl. Sprinkle with pumpkin seeds or sunflower seeds, and add crumbled feta cheese if using. Finish with additional black pepper to taste.
07 - Serve breakfast bowls immediately while warm. Leftovers can be refrigerated in airtight containers for up to 2 days and reheated gently before serving.

# Tips from dashanddishes:

01 -
  • You will stay full until actual lunch instead of raiding the snack drawer at 1030 AM
  • The cottage cheese trick makes eggs taste like they came from a fancy brunch spot
  • Everything cooks in one pan so you are not stuck washing a million dishes before coffee
02 -
  • Cottage cheese in eggs sounds strange but trust the process and whisk it really well
  • Do not overcook the eggs because they will turn rubbery especially with the cottage cheese
  • The bowls reheat surprisingly well for 2 days but the avocado does not so add it fresh
03 -
  • Use a truly large skillet or cook in batches because crowding the pan makes eggs steam instead of scramble
  • Let everything cool slightly before packing into containers so condensation does not make everything soggy

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