Easy High Protein Breakfast Bowls (Print version)

Fluffy cottage cheese eggs, seasoned turkey, crispy potatoes, and fresh toppings make filling breakfast bowls with about 45 grams of protein per serving.

# Ingredients:

For the turkey

01 - 1 tablespoon olive oil
02 - 1 lb (450 g) lean ground turkey
03 - 1 teaspoon chili powder
04 - 1 teaspoon ground cumin
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon kosher salt
07 - 1/4 teaspoon black pepper

For the potatoes

08 - 1 tablespoon olive oil
09 - 4 cups (340 g) shredded potatoes or refrigerated hash browns, squeezed dry
10 - 1/2 teaspoon kosher salt
11 - 1/4 teaspoon smoked paprika
12 - 1/4 teaspoon black pepper

For the eggs and bowls

13 - 8 large eggs
14 - 1 cup (225 g) cottage cheese, 2% or 4%
15 - 1 tablespoon butter
16 - 1/2 cup (55 g) shredded cheddar cheese
17 - 1 avocado, sliced
18 - 1 cup (150 g) diced tomatoes
19 - 1/4 cup chopped chives or green onions
20 - 1/2 cup salsa, for serving

# Instructions:

01 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the turkey, chili powder, cumin, garlic powder, salt, and pepper. Cook for 7-9 minutes, breaking it into crumbles, until browned and fully cooked to 165°F.
02 - Move the turkey to a plate. Add the remaining olive oil to the skillet, then add the squeezed-dry potatoes, salt, smoked paprika, and pepper. Press into a thin layer and cook for 4-5 minutes before turning. Cook 4-5 minutes more, until golden and crisp at the edges.
03 - In a medium bowl, whisk the eggs and cottage cheese until combined. Small cottage cheese curds are fine and will soften as the eggs cook.
04 - Melt the butter in a clean nonstick skillet over medium-low heat. Add the egg mixture and cook for 4-6 minutes, folding slowly with a spatula, until just set and still soft.
05 - Divide the potatoes, turkey, and eggs among 4 bowls. Sprinkle with cheddar while the warm ingredients can soften it slightly.
06 - Top each bowl with avocado, diced tomatoes, chives, and salsa. Serve warm, or cool the cooked components before storing for meal prep.

# Good to know:

01 - Makes 4 filling breakfast bowls with about 45 grams of protein each.
02 - Store cooked components in airtight containers in the refrigerator for up to 4 days.
03 - For the best texture, add avocado, tomatoes, chives, and salsa after reheating.

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