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.
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.