High Protein Baked Egg Bowls Recipe

Introduction

These High Protein Baked Egg Bowls are a delicious and nutritious way to start your day. Packed with eggs, turkey sausage, and cheese, they offer a satisfying breakfast that’s easy to prepare and perfect for meal prep.

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

1. Step 1: Preheat your oven to 350°F. Spray four oven-safe bowls (each with at least 2 cups capacity) with non-stick cooking spray. Arrange the bowls on a baking sheet and set aside.
2. Step 2: In a blender or food processor, combine the cottage cheese and large eggs. Blend until the mixture is smooth. Stir in the egg whites until everything is well combined, then set aside.
3. Step 3: Place the chopped spinach evenly at the bottom of each prepared bowl. Top with diced red bell pepper and sliced turkey sausage. Season each bowl with salt and garlic seasoning.
4. Step 4: Divide the egg and cottage cheese mixture evenly among the four bowls, pouring over the veggies and sausage.
5. Step 5: Sprinkle shredded sharp cheddar cheese and chopped chives on top of each bowl.
6. Step 6: Cover the bowls loosely with foil and bake at 350°F for 40 to 45 minutes. Remove the foil after 20 minutes to allow the cheese to brown. The eggs are done when they puff up and the cheese is golden brown, with no runny egg mixture remaining.

Tips & Variations

• For extra flavor, try adding a pinch of smoked paprika or your favorite herbs to the egg mixture before baking.
• Swap turkey sausage for cooked bacon or vegetarian sausage to suit your preference.
• If you don’t have a blender, whisk the cottage cheese and eggs together vigorously until smooth.
• Add diced tomatoes or mushrooms with the bell pepper for additional veggies.

Storage

Store leftover baked egg bowls in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the microwave for 1-2 minutes or until heated through. These bowls also freeze well; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of egg whites?

Yes, you can substitute whole eggs for egg whites if you prefer a richer texture, but it will affect the protein content and calories.

Can I prepare these egg bowls in advance?

Absolutely! You can assemble the bowls the night before and keep them covered in the fridge. Bake fresh in the morning for best texture and flavor.

High Protein Baked Egg Bowls Recipe

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★★★★★

4.8 from 77 reviews

• Author: lilan
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Diet: Low Fat

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Description

These High Protein Baked Egg Bowls are a nutritious and delicious breakfast option packed with egg whites, cottage cheese, turkey sausage, and fresh vegetables. Baked to perfection with a golden cheddar cheese topping, they offer a satisfying and protein-rich meal that is easy to prepare and great for meal prep.

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Ingredients

Scale 1x2x3x

Egg Mixture

• 1 1/2 cups egg whites (12 fl oz)
• 1 cup fat free cottage cheese (8 fl oz)
• 6 large eggs (300 grams)
• 1/4 tsp salt
• 1/4 tsp Flavor God Garlic Lover’s Seasoning

Vegetables & Herbs

• 1 cup baby spinach, roughly chopped (25 grams)
• 1/2 small red bell pepper, diced (75 grams)
• 2 tbsp chives or green onions, chopped

Meat & Cheese

• 8 links Applegate Naturals Savory Turkey Breakfast Sausages, sliced
• 1/2 cup sharp cheddar cheese, shredded (40 grams)

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Instructions

1. Preheat oven and prepare bowls: Preheat your oven to 350°F. Spray four oven-safe bowls, each holding at least 2 cups, with non-stick cooking spray. Arrange the bowls on a baking sheet and set aside.
2. Blend egg and cottage cheese mixture: Combine the cottage cheese and whole eggs in a blender or food processor and blend until smooth. Stir in the egg whites to create a uniform mixture and set aside.
3. Assemble ingredients in bowls: Place chopped spinach at the bottom of each prepared bowl, followed by diced red bell pepper and sliced turkey sausage. Season with salt and garlic seasoning. Evenly pour the egg and cottage cheese mixture over the ingredients in each bowl. Sprinkle shredded cheddar cheese and chopped chives on top.
4. Bake the egg bowls: Bake the bowls at 350°F for 40-45 minutes. Cover them with foil for the first 20 minutes to retain moisture. During baking, the eggs will puff up and the mixture might overflow slightly onto the edges of the bowls. Once the egg mixture is fully cooked and the cheese turns golden brown, the egg bowls are ready to serve.

Notes

• Use oven-safe bowls with at least 2 cups capacity to ensure the egg mixture cooks evenly.
• Covering with foil during the first 20 minutes prevents the egg from drying out.
• These bowls can be prepared in advance and stored in the fridge for up to 3 days, then reheated.
• For a dairy-free version, substitute cottage cheese and cheddar with plant-based alternatives.
• Adjust seasoning to taste, adding more herbs or spices if desired.

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: high protein breakfast, baked eggs, egg bowls, healthy breakfast, turkey sausage, cottage cheese, meal prep, high protein eggs