Cottage Cheese and Egg Breakfast Bowl
This Cottage Cheese and Egg Breakfast Bowl combines creamy cottage cheese, soft-boiled eggs, juicy tomatoes, and a sprinkle of everything seasoning for a delicious and high-protein breakfast.
5 min
Prep
10 min
Cook
4
Serves
320
Calories
Macros · per serving
31g protein
12g carbs
18g fat
Ingredients
For 4 servings
- 2 cups cottage cheese
- 8 large eggs
- 1 cup cherry tomatoes
- 1 tablespoon olive oil
- 2 tablespoons everything bagel seasoning
- 2 green onions
- black pepper — to taste
Instructions
- 1
Bring a pot of water to a boil, gently add the eggs, and cook for 6-7 minutes for soft-boiled yolks.
- 2
While the eggs cook, dice the cherry tomatoes and slice the green onions.
- 3
Drain the eggs and place them in a bowl of ice water to stop cooking. Peel once cool enough to handle.
- 4
Divide cottage cheese into four bowls.
- 5
Top each bowl with diced tomatoes and sliced green onions.
- 6
Peel and halve the eggs, then place two halves on each bowl.
- 7
Drizzle with olive oil and sprinkle everything bagel seasoning and black pepper to taste.
Cook it this week.
NeatEat plans Cottage Cheese and Egg Breakfast Bowl — and the rest of your week — around your budget, groceries included.