This high-protein, low-carb cottage cheese breakfast bowl will keep you full all morning. Feel free to use different veggies or try it with ham instead of bacon.
Preparation Time
10 mins
Cooking Time
10 mins
Total Time
20 mins
Calories
366 Calories
Recipe Instructions
Step 1
Cook and stir bacon in a small nonstick skillet over medium heat until browned, 4 to 5 minutes. Transfer bacon to a paper towel-lined bowl, reserving bacon grease in a small bowl.
Step 2
Return the skillet to medium-high heat and add 1 teaspoon reserved bacon grease. Cook mushrooms and green onions in hot bacon grease until lightly browned, 3 to 4 minutes. Season with salt and pepper. Transfer to a small bowl and keep warm.
Step 3
Return the skillet to medium-high heat and add 1 teaspoon reserved bacon grease. Add beaten eggs and scramble until cooked through, 2 to 3 minutes. Season with salt and pepper. Remove from heat and keep warm.
Step 4
Place cottage cheese into a microwave-safe bowl. Heat on 50% power until warm, 60 to 90 seconds, stirring halfway through. Drain any liquid that has been released and transfer cottage cheese into one side of a single-serving bowl. Place scrambled eggs into the other side of the bowl. Top with mushroom mixture and bacon.
Ingredients
2 eggs, lightly beaten
salt and ground black pepper to taste
2 slices bacon, chopped
2 medium fresh mushrooms, chopped
1 tablespoon minced green onions (including green tops)
