High Protein Egg and Potato Breakfast Bowls

Roasted potatoes, fluffy scrambled eggs, cottage cheese, spinach, cheddar, and salsa make these easy high-protein breakfast bowls ready in about 35 minutes.

Prep: 10 min · Cook: 25 min · Yield: 4 · Method: Oven

Ingredients

• 1 lb potatoes
• 2 tbsp olive oil
• 0.75 tsp kosher salt
• 0.25 tsp black pepper
• 8 eggs
• 1 cup cottage cheese
• 3 oz baby spinach
• 0.5 cup shredded cheddar cheese
• 0.5 cup salsa

Cooking instructions

1. Heat the oven to 425°F. Cut the potatoes into 1/2-inch cubes and toss them with 1 tablespoon olive oil, 1/2 teaspoon salt, and the pepper. Spread on a baking sheet and roast for 20 to 25 minutes, stirring once, until browned and fork-tender. (about 25 min) — 425°F
2. Whisk the eggs with the remaining 1/4 teaspoon salt. Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-low heat. Add the spinach and cook for 1 to 2 minutes, stirring, until wilted. (about 2 min) — Medium-low
3. Pour the eggs into the skillet with the spinach. Cook for 3 to 5 minutes, gently stirring, until the eggs are fully set with no visible liquid. (about 5 min) — Medium-low
4. Divide the roasted potatoes among four bowls. Add the cottage cheese, scrambled eggs, cheddar, and salsa, keeping the toppings in separate portions. (about 2 min)