5-Ingredient Baked Egg & Turkey Sausage Cottage Cheese Bowls
These 5-ingredient baked cottage cheese egg bowls are an easy, high-protein breakfast that you can meal prep & make ahead of time for busy weekdays! They’re also budget-friendly, super customizable, and reheat well throughout the week.
⏰ TIME: 45 mins | 🤑 COST: $5.58
🍳 5 INGREDIENTS
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Why You’ll Love This Recipe
Okay I think I just discovered by favorite breakfast recipe in the world. No, really. I just made these last week for breakfast meal prep and I’m obsessed. And I’m definitely making another batch this weekend!
🍳 These baked cottage cheese egg bowls are:
- Made with just 5 ingredients
- High protein
- Low carb
- Quick & easy to meal prep
- Dump & bake
- Very customizable
They’re so easy to make, perfect for meal prep, and packed with flavor! Plus you can customize them in so many different ways.
If mornings feel rushed and you end up skipping breakfast most days of the week, these baked cottage cheese egg bowls are about to become your new best friend.
I love that they’re high protein and keep me full for hours on my busiest days. I make a few batches over the weekend, stick ’em in the fridge, and reheat & eat in the morning throughout the week.
As far as prepping these, that’s super easy too. Just dump 5 ingredients into individual oven-safe glass containers, mix, and bake!
You don’t have to blend the cottage cheese beforehand, and this recipe uses frozen veggies and precooked turkey sausage for minimal prep. It doesn’t get any easier than that 🤣
Of course you can skip the sausage, use fresh veggies instead, or just make plain egg & cottage cheese bowls if you prefer. That’s the best part of this recipe – it’s so darn customizable!
🍝 Want even more breakfast meal prep ideas? Check out this roundup of 50 high protein breakfast meal prep ideas – all made with 5 ingredients or less!
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Ingredients You’ll Need
- Eggs: I used 2 raw whole eggs for each bowl. You can use just egg whites if you want to cut down on the calories and fats!
- Cottage cheese: Okay I never realized how delicious the combination eggs + cottage cheese is until I made these bowls! Plus it adds extra protein too. I used full-fat cottage cheese, but 2% will work too. I usually avoid using non-fat cottage cheese since it can curdle or split at high temps.
- Chopped bell pepper (frozen or fresh): I used frozen bell pepper & onion strips since that’s what I had on hand, but you can use chopped fresh bell peppers instead if you prefer! You don’t have to thaw or cook the bell peppers beforehand – just pop them straight into the bowls before baking.
- Chopped pre-cooked breakfast turkey sausage: I used the frozen breakfast turkey sausage links you find in the freezer section, and chopped them into little rounds. Just make sure the sausage you use says pre-cooked or fully cooked on the box. You can also just skip the sausage if you want less sodium or meat-free bowls!
- Shredded sharp cheddar cheese: TAdds a delicious cheesy layer on top of each bowl!
📌 OPTIONAL INGREDIENTS: Oh my gosh, the options are endless! You can use different veggies, different pre-cooked meats, add in some spices & seasonings, or even drizzle some hot sauce on top. See the substitution section below for more ideas!
SUBSTITUTION IDEAS
📌 Eggs: You can use whole eggs or just the egg whites in this recipe. You can also use liquid egg whites if you want for more convenience!
📌 Cottage cheese: This ingredient is a little tricky to substitute. You can try ricotta cheese instead, but it doesn’t have as much protein and the texture will come out different.
📌 Chopped bell pepper: Feel free to use any fresh, frozen, or leftover cooked veggies you have on hand. Frozen spinach, onions, broccoli pieces, chopped zucchini, or a mixed veggie or stir fry blend.
📌 Chopped breakfast turkey sausage: Substitute for chopped chicken or pork sausage, sausage crumbles, diced ham, or even some leftover rotisserie chicken.
📌 Shredded cheddar cheese: You can use Colby-Jack, pepper jack, mozzarella, or a Mexican blend. The flavor of the bowls may change a bit depending on which type of cheese you use.
Equipment You’ll Need
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- Oven-safe glass meal prep containers: I used these rectangular Pyrex glass meal prep containers for baking my bowls. Just double check and make sure your meal prep containers are oven-safe before you get started!
- Baking sheet: For holding the meal prep containers in the oven while they bake. Prevents spills in the oven and makes it a whole lot easier to take the bowls in and out of the oven.
How to Make the Baked Egg & Sausage Cottage Cheese Bowls
1. Mix together the eggs & cottage cheese
‼️ IMPORTANT NOTE BEFORE YOU START – Make sure you are using oven-safe glass meal prep containers for this recipe! Do not use plastic containers or containers that are not clearly labeled as being oven-safe.
Lightly spray each meal prep container with olive oil. Crack 2 eggs directly into each bowl. Add 1/4 cup of cottage cheese into each bowl and mix together with the eggs until combined.
2. Stir in the chopped bell peppers & turkey sausage
Stir in about 1/4 cup of chopped bell peppers and 2-3 chopped frozen breakfast turkey sausage links into each bowl. You don’t have to thaw or microwave the sausage first, but just make sure the ones you are cooking are labeled as “fully cooked”/“pre-cooked”. You don’t want to use raw or uncooked sausage in this recipe.
Don’t add more than 1/4 cup of frozen veggies to prevent the bowls from becoming watery once they cook.
Season each bowl with salt & pepper, and mix gently with a fork until all the ingredients are evenly combined.
3. Top with cheese
Sprinkle about 1/4 cup of shredded cheddar cheese on top of each bowl.
4. Bake for 35 minutes
Place the meal prep containers on a large baking sheet like above. You don’t have to line the baking sheet first.
Bake uncovered for 30-35 minutes. Do not put the lid on the meal prep containers before baking.
The baking times may vary depending on your oven and which containers you use. I recommend periodically checking to see if your bowls are cooked after the 25-minute mark. You can do this by sticking a fork or toothpick at the center of each bowl – the toothpick/fork should come out clean once your dish is done cooking.
5. Serve and enjoy!
Take the baking sheet out of the oven and let the bowls cool for about 10 minutes before you dig in and enjoy! The egg may look a bit puffy when you first take them out, but don’t worry they’ll settle after a few minutes.
If you’re making these for meal prep, check out the storage instructions below!
Notes & Suggestions
- Use pre-cooked/fully cooked sausage only: You want to use sausage links that say “pre-cooked” or “fully cooked” on the container. I used the frozen breakfast sausage links you find in the freezer section. You don’t want to use raw or uncooked sausage in this recipe.
- Don’t overdo the veggies! I recommend only using 1/4 cup of frozen veggies for this recipe. Frozen veggies release water when baked, and adding too many veggies can cause the egg bowls to become soggy.
- Make sure you use oven-safe glass containers! I know I sound like a broken record, but please make sure to use only oven-safe glass containers for this recipe. Not all glass containers may be oven-safe so double check the packaging or website first.
- Baking times may vary: It can vary depending on your oven and which containers you use. It took my bowls 35 minutes to be fully cooked. I recommend checking periodically after the 25-minute mark. You can do this by sticking a fork or toothpick at the center of each bowl – the toothpick/fork should come out clean if your dish is done cooking.
- Try out different containers! If you don’t have oven-safe containers, no problem! You can bake these in a square pan, a casserole dish, or even a lined muffin pan. The baking times are going to vary depending on which container you use, so just keep a close eye on the oven.
Storage Instructions
The following text may contain Amazon affiliate links. As an Amazon Associate, I earn a small commission from qualifying purchases made through links on this post at no additional cost to you.
- Make Ahead: These egg cottage cheese bowls are perfect for meal prep! I recommend making a few of these bowls on Sunday to have on hand for grab & go breakfasts the entire week.
- Fridge: Let the bowls cool completely and store in the fridge for up to 5 days.
- Freezer: I haven’t tested these in the freezer yet, but I would advise against it since the cottage cheese & eggs may become separate and change texture upon thawing.
- Reheating: Microwave uncovered for 60–90 seconds. Make sure your meal prep containers are microwave-safe before sticking them in the microwave. If they aren’t, you can reheat in the oven at 375℉ for about 10 minutes.
Frequently Asked Questions
The Printable Recipe Card
5-Ingredient Baked Egg & Turkey Sausage Cottage Cheese Bowls
Equipment
- 2 oven-safe glass meal prep containers (I used the Pyrex brand)
- Large baking sheet
Ingredients
- 4 large eggs
- 1/2 cup cottage cheese full-fat or 2%
- 4 links fully-cooked breakfast turkey sausage chopped
- 1/2 cup chopped bell peppers frozen or fresh
- 1/2 cup shredded sharp cheddar cheese
Pantry staples
- Olive oil spray
- Salt & pepper to taste
Instructions
- Preheat oven to 375°F.
- Assemble the bowls. Lightly spray 2 oven-safe glass meal prep containers with olive oil. Crack 2 eggs in each meal prep container. Add 1/4 cup cottage cheese to each container and mix together with eggs until combined.
- Stir in 1/4 cup of chopped bell peppers and 2 chopped breakfast turkey sausage links to each container. Make sure you are using fully cooked sausage links, not raw sausage (see notes).
- Season each bowl with salt & pepper if desired, and mix gently with a fork until all the ingredients are evenly combined.
- Sprinkle each bowl with 1/4 cup of shredded cheddar cheese.
- Place each container in the center of a large baking sheet.
- Bake uncovered for 30-35 minutes. Insert a clean toothpick or fork into the center of each bowl – it should come out clean once it's fully cooked.
- Serve and enjoy! Let the bowls cool for 10 minutes first before digging in.
Notes
- Use pre-cooked/fully cooked sausage only: You want to use sausage links that say “pre-cooked” or “fully cooked” on the container. I used the frozen breakfast sausage links you find in the freezer section. You don’t want to use raw or uncooked sausage in this recipe.
- Don’t overdo the veggies! I recommend only using 1/4 cup of frozen veggies for this recipe. Frozen veggies release water when baked, and adding too many veggies can cause the egg bowls to become soggy.
- Make sure you use oven-safe glass containers! I know I sound like a broken record, but please make sure to use only oven-safe glass containers for this recipe. Not all glass containers may be oven-safe so double check the packaging or website first.
- Baking times may vary: It can vary depending on your oven and which containers you use. It took my bowls 35 minutes to be fully cooked. I recommend checking periodically after the 25-minute mark. You can do this by sticking a fork or toothpick at the center of each bowl – the toothpick/fork should come out clean if your dish is done cooking.
- Try out different containers! If you don’t have oven-safe containers, no problem! You can bake these in a square pan, a casserole dish, or even a lined muffin pan. The baking times are going to vary depending on which container you use, so just keep a close eye on the oven.
Did you make this recipe? Let me know how it went!
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