Chicken, Egg & Cottage Cheese High-Protein Breakfast Bowl by Xena’s Kitchen

Author

Xena’s Kitchen

Hey, I'm Xena! I cook the kind of food that makes people wander into the kitchen asking, "What smells so good?" Around here, you'll find easy dinners, comfort-food favorites, and recipes that don't require a culinary degree or a 47-step process. Xena's Kitchen is where I share the meals I actually crave: bold flavors, cozy vibes, and dishes that make you want to lick the plate (no judgment here.)
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This breakfast bowl brings cooked chicken, eggs, cottage cheese, peppers, onions, and spinach together in one skillet. It uses raw vegetables at the start, then adds pre-cooked chicken before the eggs go in.

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Watch How to Make It

The cottage cheese can stay cold as a scoop on top, or it can be stirred into the warm eggs at the end. Finish the bowl with black pepper or hot sauce and serve it immediately.

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Ingredients You'll Need

The egg portion can be made with 3 large eggs, or with 2 whole eggs plus 1/2 cup liquid egg whites. Cottage cheese, cooked chicken breast, bell peppers and onions, and fresh spinach make up the rest of the bowl.

Use either olive oil or cooking spray in the skillet. Salt, black pepper, garlic powder, and onion powder are included for seasoning, with black pepper and hot sauce also listed as final additions.

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How To Make It

Sauté the Raw Veggies: Heat olive oil or cooking spray in a skillet over medium heat. Add your freshly diced raw peppers and onions first. Sauté them for 3 to 4 minutes until they start to soften and turn translucent. Toss in the raw chopped spinach during the last 30 seconds just until it wilts. Warm the Chicken: Drop your pre-cooked chicken breast into the skillet for 1-2 minutes just to heat it through with the veggies.

Scramble the Eggs: Whisk your eggs in a small bowl with salt, pepper, and garlic powder. Pour into the skillet with the veggies and chicken, scrambling gently until fluffy and fully set. Assemble the Bowl: Transfer your hot chicken and egg scramble into a serving bowl. Top it off with a cold, creamy scoop of cottage cheese (or stir it directly into the warm eggs for an ultra-creamy, melted cheese vibe!).

Serve: Finish with an extra crack of black pepper or a splash of your favorite hot sauce. Enjoy immediately.

Frequently Asked Questions

Can I use liquid egg whites instead of all whole eggs?

Yes. The recipe allows 2 whole eggs plus 1/2 cup liquid egg whites instead of 3 large eggs.

How long should I cook the peppers, onions, and spinach?

Saute the diced peppers and onions for 3 to 4 minutes, until they start to soften and turn translucent. Add the chopped spinach during the last 30 seconds, just until it wilts.

When do I add the cooked chicken?

Add the pre-cooked diced or shredded chicken breast after the vegetables, then warm it in the skillet for 1 to 2 minutes before scrambling the eggs.

Should the cottage cheese be served cold or cooked into the eggs?

You can top the hot chicken and egg scramble with a cold scoop of cottage cheese, or stir the cottage cheese directly into the warm eggs for an ultra-creamy, melted cheese vibe.

How many servings does this breakfast bowl make?

This recipe makes 1 serving.

Wrapping Up

This bowl gives you two ways to use the cottage cheese, either cold on top or stirred into the warm eggs.

Recipe created by Xena’s Kitchen for Trust Me Try It.

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