BREAKFAST COTTAGE CHEESE BOWL

Prep/Chopping Time 5 Min / Cook Time 5-10 Min

Approximately 403 Calories, 49.5g Protein, 19 Carbs, 14.5g Fat

BREAKFAST BOWL INGREDIENTS

• 1/2 cup daisy low fat cottage cheese

• 175g Egg Beaters Liquid Egg Substitute

• 1/8 cup onion

• 1/8 cup poblano pepper

• 1 link Open Nature Italian Chicken Sausage

• 28g Velveeta Cheese Shreds

• 60g Hot Pace Salsa

• 1oz sliced jalapeño peppers drained

• Salt

• Black Pepper

Preparation:

1.     Place a sauté pan on medium heat, spray with some cooking spray, and add your egg beaters to the pan once it is hot.

2.    Add a little salt and black pepper to the eggs as they cook

3.    Once the eggs are ¾ cooked and still slightly runny/loose, turn the heat off and allow the eggs to rest while you prepare your bowl

4.    Add your cottage cheese, Shredded Cheese, Sliced Jalapeno, and salsa to a microwave safe bowl.

5.    Dice your pre-cooked Italian Chicken Sausage into ½” pieces (or the size you desire)

6.    If your sausage is not pre-cooked, you will need to cook it before adding it to the bowl.

7.     Place the bowl in the microwave for 1 minute.  Anything much over 1 minute will make your cottage cheese very watery/runny.

8.    Top the bowl with the cooked scrambled egg beaters, diced onions, and poblano peppers

9.    Time to enjoy!

This was my second Cottage Cheese Bowl and my First Breakfast Cottage Cheese Bowl.  I am in utter disbelief that I like and enjoy eating these concoctions!  However, I am now on board with the Cottage Cheese Bowl Trend for a quick and easy Macro friendly breakfast or lunch option!

You can add your favorite toppings and switch these up to meet the flavors you like best.  My biggest tip is DO NOT microwave the cottage cheese much over 1 minute or else you will have a runny watery mess.  I encourage you to test this out.