Broccoli Cheddar Breakfast Bowls

These broccoli cheddar breakfast bowls are a high-protein, make-ahead breakfast perfect for busy mornings. Crispy roasted potatoes and tender broccoli are seasoned with smoky spices, topped with sharp cheddar cheese, and paired with creamy cottage cheese and an egg for a balanced, protein-packed meal. Naturally gluten-free and easy to meal prep, these breakfast bowls can be stored in the fridge or freezer, then cooked in minutes for a hot, filling start to your day.

Broccoli Cheddar Breakfast Bowl ingredient notes:

Russet Potatoes: Russet potatoes are the hearty foundation of these breakfast bowls, bringing a fluffy interior and perfectly crisped edges when roasted. See the notes for how to get an *extra crispy* version.

Broccoli: Fresh broccoli florets add a pop of color, crunch, and earthy sweetness to these bowls. When roasted alongside the potatoes, they develop their own crispy edges. Perfect combined with the cheddar cheese for that classic broccoli-cheddar flavor.

Spices: A mix of chili powder, garlic powder, onion powder, black pepper, and kosher salt transforms simple vegetables into flavor-packed bites. This blend brings warmth, depth, and just a hint of smokiness to every forkful.

Cheddar Cheese: The melty glue that bring it all together! Sharp cheddar melts into the warm potatoes and broccoli, creating a creamy, savory layer. Swap for dairy-free cheese.

Cottage Cheese: The cottage cheese gets combined with an egg before microwaving, creating a rich, fluffy scramble that gives a protein boost to this breakfast bowl. I always use 4% milkfat cottage cheese.

Broccoli Cheddar Breakfast Bowls

Recipe by Jenn Lueke

4.7 from 14 votes

Servings

Adjust servings

+

–

4

servings

Prep time

15

minutes

Cooking time

40

minutes

These broccoli cheddar breakfast bowls are a high-protein, make-ahead breakfast perfect for busy mornings. Crispy roasted potatoes and tender broccoli are seasoned with smoky spices, topped with sharp cheddar cheese, and paired with creamy cottage cheese and an egg for a balanced, protein-packed meal. Naturally gluten-free and easy to meal prep, these breakfast bowls can be stored in the fridge or freezer, then cooked in minutes for a hot, filling start to your day.

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Ingredients

• 1 1/2 teaspoons kosher salt

• 1 teaspoon chili powder

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1/2 teaspoon ground black pepper

• 2 medium russet potatoes, peeled and diced into 1/2-inch cubes* (see note)

• 2 tablespoons olive oil, divided

• 1 medium broccoli head, cut into small florets

• 1 cup shredded cheddar cheese

• For Serving

• 2 cups 4% milkfat cottage cheese (1/2 cup per bowl)

• 4 large eggs (1 per bowl)

• thinly sliced green onion, to garnish

Directions

• Preheat the oven to 400ºF. Line a large sheet pan with parchment paper.
• Combine the salt, chili powder, garlic powder, onion powder, and black pepper in a small bowl and set aside.
• Add the diced potatoes to a mixing bowl (*see note for extra crispy potatoes) and toss with 1 tablespoon olive oil and about half of the spice mix until fully coated. Transfer to the sheet pan and spread out in a single layer. Bake until fork tender, 18 to 22 minutes.
• Add the broccoli florets, remaining tablespoon of olive oil, and remaining spice mix to the same mixing bowl and toss to coat. When the potatoes are fork tender, toss on the sheet pan and add the broccoli. Spread out the potatoes and broccoli in a single layer and return to the oven to bake until the potatoes and broccoli are crisp, another 10 to 15 minutes. Cool on the sheet pan on the counter.
• Evenly divide the potatoes and broccoli between four glass jars or containers (I use these 16-ounce jars). Evenly divide the shredded cheddar cheese among the four containers. Seal tightly and refrigerate (or freezer) until ready to serve.
• To serve, open each jar and add 1/2 cup cottage cheese and crack in one egg. Use a fork to whisk the cottage cheese and egg together and mix with the potatoes and broccoli as much as possible. Microwave to cook the egg, 1 1/2 to 2 minutes. Cool for about 2 minutes before enjoying.

Notes

• Potatoes: Optional but encouraged: After dicing up the peeled potatoes, transfer to a mixing bowl 3/4 full with ice water. Let soak for 20 minutes, then drain the water and pat dry with a paper towel. Then, move on to coating them with the oil and spices and transferring to the sheet pan. This extra step will remove excess starch and yield crispier potatoes when baked.
  Store It:
• To prepare all at once: Evenly divide the roasted potatoes and broccoli among four plates. Whisk or blend the eggs and cottage cheese until evenly combined. Spray a skillet with oil spray and heat over medium heat. Add the egg mixture and cook, stirring often, until fully cooked and fluffy. Evenly divide among the four plates and serve.
• Cottage Cheese: If a smoother texture for the eggs is preferred, blend the egg and cottage cheese in a small food processor or blender until smooth, then add to the jar and microwave.
• Need dairy-free or don’t like cottage cheese? Omit the cottage cheese and use 2 large eggs per jar instead. Omit the shredded cheddar or replace it with nondairy shredded cheese.
• Instead of microwaving, option to transfer the jar components to a skillet over medium heat with oil spray, whisk the egg and cottage cheese, clear an opening in the skillet, and cook until fluffy.
• Storage: Store the sealed prepared jars in the refrigerator for up to 4 days or in the freezer for up to 3 months. If freezing, thaw in the refrigerator for at least 8 hours, or overnight then heat as instructed.

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