Savory Cottage Cheese Egg Bowl
A high protein savory breakfast bowl made with cottage cheese, eggs, avocado, and vegetables. Quick, balanced, and ideal for clean eating, meal prep, or post-workout fuel.
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Course Breakfast
Cuisine American (healthy / fitness-oriented)
Servings 1
Calories 330 kcal
Small pot
Nonstick skillet
Mixing bowl
Knife
cutting board
- ½ cup low-fat cottage cheese
- 2 large eggs
- 1 cup baby spinach
- ½ cup cherry tomatoes halved
- ¼ avocado sliced
- 1 tsp olive oil
- Salt to taste
- Black pepper to taste
Optional
- Red pepper flakes
- Everything bagel seasoning
- Fresh herbs
Bring a small pot of water to a boil. Carefully add the eggs and cook for 7 minutes for jammy yolks or 9–10 minutes for fully set yolks. Transfer to cold water, peel, and set aside. Alternatively, heat olive oil in a nonstick skillet over medium heat and cook eggs to your preference (sunny side up, over-easy, or scrambled). Season lightly.
Add baby spinach to a skillet over medium heat. Cook for 1–2 minutes, stirring gently, until wilted. Remove from heat before excess moisture develops.
Spoon cottage cheese into a bowl and spread evenly across the bottom to create a creamy base.
Slice the eggs in half if boiled, or place cooked eggs directly on top. Add spinach, cherry tomatoes, and avocado around the bowl, spacing evenly.
Season with salt and black pepper. Add optional toppings like red pepper flakes or everything bagel seasoning. Serve immediately while warm.
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Boiled eggs can be prepped in advance and stored in the fridge for up to 5 days.
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Slice avocado fresh for best texture, or coat with lemon juice to slow browning.
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Use full-fat cottage cheese for a creamier texture and slightly higher calories.
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This bowl works well as breakfast, post-workout meal, or light lunch.
Keyword cottage cheese egg bowl, healthy breakfast skillet, healthy breakfast wrap, high protein breakfast, savory breakfast bowl