If you’re looking for an incredible make ahead breakfast recipe to start your morning right, you have to try these Cottage Cheese Egg Bake bowls! They’re easy to meal prep, delicious, and packed with 39 grams of protein!
These Cottage Cheese Egg Bakes are a smart way to stay on track with your morning routine. Packed with protein from eggs, egg whites, and cottage cheese, and bulked up with cauliflower rice and colorful veggies, each bowl is baked and ready to go for the week ahead. The prep is simple, too. Just mix, bake, and store. You’ll have four satisfying, low-carb meals waiting in the fridge to grab and reheat, saving time and energy every morning.
Like our Easy Cottage Cheese Egg Bites, this is a great option if you’re balancing busy mornings with your health goals. The blend of egg and cottage cheese provides a creamy texture with added protein, while cauliflower rice and veggies make it hearty without being heavy. It’s easy to customize with your favorite vegetables or even swap in different cheeses. You can prep the entire batch in under an hour with minimal cleanup.
Serve with one of my Air Fryer Protein Bagels with Cottage Cheese for an even more filling start to your day!
More Reasons To Love This …
- This high protein breakfast keeps you full longer and supports your nutrition goals.
- Breakfast bowls are very meal prep-friendly. Prep once, eat four times.
- These are very customizable. Use your favorite vegetables or cheese options, or what you have on hand.
- High protein breakfast bowls are low-carb and great for keto or low-carb diets.
- You can quickly reheat in the microwave for a minute or two.
Easy breakfast options are essential for a successful days. My One Pan Blueberry Baked Oatmeal with Zucchini is perfect if you like a sweeter start to your day. Or you could try this recipe for Whipped Cottage Cheese and Greek Yogurt Dessert Cups. They are so good, you can eat them as breakfast OR dessert!
Ingredients
You’ll need the following ingredients for this recipe. For full ingredients and amounts, beck out the printable recipe card below.
- cooking oil spray – prevents sticking and helps create a light crust on the edges.
- cauliflower rice – a low-carb substitute for grains, adds texture and volume.
- bell peppers – adds flavor, color, and nutrients. Bell peppers work well for their sweetness and crunch, but any veggie workds here.
- eggs – bind the ingredients and provide rich flavor and protein.
- egg whites – lightens the dish while boosting protein without added fat.
- cottage cheese – adds creaminess and packs in more protein.
- shredded cheese – any kind – cheddar cheese, mozzarella cheese, or monterey jack cheese are all great; optional if watching calories or fat.
- salt and pepper – enhances overall taste and brings out the flavor in the vegetables and eggs.
Substitutions and Variations
- If you aren’t counting carbs, hash browns can be used instead of cauliflower rice.
- To add even more protein, add in turkey bacon, turkey sausage, or diced ham.
- Swap in your favorite veggies – I have made these with chopped spinach, diced onions, sauteed mushrooms. Anything goes! You could even leave the veggies out if you have picky kiddos.
- To add extra fiber, add black beans to your bowls.
- Any shredded cheese works. If you like a kick of heat, a pepper jack is a good option. Or leave the cheese out and top this with some diced avocado.
- If you don’t have egg whites, substitute it with an extra whole egg!
Step by Step Instructions
Step 1: Preheat your oven to 400°F. Spray your containers with cooking spray to prevent sticking. Silicone baking containers can also be used.
Step 2: Divide the ingredients between the four containers. Mix well with a small whisk or fork.
Step 3: Place the containers onto a baking sheet, and make sure to leave some space between each one. Bake for 25-30 minutes.
Step 4: Allow to cook and then refrigerate, covered. Heat in the microwave before serving.
Meal Prep and Storage
Prep Ahead: This recipe is designed to be made in advance! Make a batch of these easy breakfast bowls on the weekend and have an easy breakfast option all week long.
Prefer to make this as one big bake instead of individual servings? You can! Simply pour the full mixture into a well-sprayed 8×8 baking dish and bake at 400°F for 45–55 minutes, or until the center is fully set and a knife inserted comes out clean. This version is just as delicious and still perfect for meal prep—just cut into squares once cooled and store in the fridge.
This recipe can also be doubled and cooked in a 9×13-inch pan.
To Store: Store covered in the fridge for 3-4 days.
To Reheat: Reheat in the microwave or the air fryer immediately before serving. 2 minutes in the microwave should be good,
Recipe FAQs
They keep well for up to 4-5 days when stored in an airtight container in the refrigerator.
Yes, reheat in the microwave for about 1-2 minutes until warmed through. You can also use an oven, air fryer, or toaster oven if preferred.
Yes! Just pour the full mixture into a well-sprayed 8×8 baking dish and bake at 400°F for 45–55 minutes, or until the center is fully set.
It’s best to enjoy them fresh from the fridge. Freezing may change the texture due to the cottage cheese and veggies.
Try chopped spinach, mushrooms, zucchini, or onions—anything that cooks well and won’t release too much water.
Yes, feel free to leave out the shredded cheese – I often do- or use a dairy-free alternative. The cottage cheese can also be swapped for a dairy-free version if needed.
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating & a review in the comments section! We love hearing from you!
Cottage Cheese Egg Bake Bowls (Meal Prep)
Ingredients
- cooking oil spray
- 2 cups cauliflower rice
- 2 cups diced bell peppers (or mix of your favorite veggies)
- 4 large eggs
- 2 cups egg whites
- 2 cups cottage cheese
- ½ cup shredded cheese, any kind works! optional – I often don’t use it
- Salt and pepper
Instructions
- Preheat oven to 400F.
- Spray four, 3-4 cup meal prep bowls liberally with cooking oil spray to prevent sticking.
- Divide all ingredients equally to 4 oven safe bowls – 1 egg, ½ cup of egg whites, ½ cup cottage cheese + veggies per bowl. Sprinkle with a pinch of salt and pepper (about 1/8-1/4tsp), then mix well. Top with cheese, if using.
- Bake for 35-40 minutes or until eggs are set.
- Allow to cool before closing and storing in fridge for the week. Enjoy!!
Janette Massino says
What size bowls? I bought 4 cups bowls because that is how I read it, but I think it should be 4 1cup bowls, right?
Pooja says
I love all your recipes, but this was an epic disaster for me 😢
I made it in a 8×8 pan and I could see that while the eggs set ( after a very long time), I could still see liquid in the mixture. I don’t know if it was the mushrooms as I put them in raw instead of sautéing them?
I was so eager to try this, but I think I’ll pass a second try.
Nancylynn says
I am SO sad to hear this, but appreciate your honest feedback, as you know I always want to make sure recipes work perfectly here. It could have been the mushrooms, as I always advice sauteeing them first if you are going to use them (as I mentioned in the write up, but will add this info to the printable recipe). I did have a reviewer mention that her oven needed a total cook time of 70 minutes. Anyway, my apologizes and hopefully you find a similar recipe that fits your needs.
Pooja says
❤️
Jen says
Thank you, thank you, thank you!!! This is exactly the type of breakfast recipe I’ve been hoping/looking for. It hits the container counts I need, is easy peasy to make, can easily swap different veggies, and DELICIOUS!!!
I did make mine in a 8×8 pan. 400°F for probably about 70 minutes.
Nancylynn says
That is so great – and thank you for the info on the cook time and temp! What veggies did you use?
Kari says
I don’t know that my meal prep bowls are oven proof, can you share yours?