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High protein meal prep friendly Breakfast Bowls are loaded with the most lusciously creamy soufflé-style eggs, meat, cheese, salsa, and avocado. The key to the ultra-silky soufflé egg texture is the blended cottage cheese and the water bath that adds steam and moisture to the oven as they cook.
If you’ve tried my copycat Starbucks Egg Bites recipe, then you know how incredible these tender, velvety soft eggs turn out.
These brekky bowls are perfect to meal prep for the week ahead! I baked them in these glass meal prep containers with lids. Once they cooled, I simply popped the lids on and into the fridge they went for breakfast all week. You’ll thank yourself later!
Key Ingredients
Here are the simple ingredients you need to make these high protein, meal prep friendly breakfast bowls.
Eggs – I used whole eggs, but you can also substitute a portion of the eggs for egg whites.
Cottage Cheese – this adds lots of protein and decadent creaminess.
Cheese – gruyere and sharp cheddar are perfect options to add sharpness and a little nuttiness.
Hot Sauce – just a few splashes to add a small kick of heat. You can adjust to your liking or omit altogether.
Cornstarch – a few tablespoons will provide stability and inhibits that custard-like soft texture.
Bacon – I love the smokiness and texture crumbled bacon adds. It’s just a breakfast staple in our house.
Chicken – I used diced sauted chicken but you can use your favorite protein like breakfast sausage, ground turkey or beef, steak, etc.. Or make it meatless instead.
Salsa – use your favorite! I chose a restaurant salsa.
Avocado – I left these off until serving the breakfast bowls to avoid browning.
Additional Toppings – you can get super creative and make these breakfast bowls your own by adding your favorite toppings like black beans, green onions, sour cream or crema, corn, even breakfast potatoes.
My Favorite Meal Prep Containers
For this recipe, I used these Anchor Hocking glass meal prep bowls with lids. They are so convenient for baking and storing without the need to transfer your food into a separate container. These bowls are the perfect size for these soufflé egg breakfast bowls and the ones I used.
How to Make Soufflé Eggs Breakfast Bowls
Preheat oven to 300 degrees. Spray oven-safe 2-cup size glass containers with nonstick spray.
Prepare The Egg Mixture
Using a food processor (recommended) or a blender, blend the cottage cheese for about 1 minutes or until it’s whipped smooth with no curds. Into the same food processor, add in the eggs, 1 1/2 cups gruyere, hot sauce, salt/pepper, and cornstarch. Blend until combined and smooth.
Boil Water for Water Bath
Get a pot or kettle of water heated on the stove to come to a boil as you assemble the egg bowls.
Assemble Bowls
Place the glass bowls onto a baking sheet.
Divide the egg mixture evenly among the four bowls, about 2/3 of the way up the bowl. Add a generous pinch of cheese on top using a spoon to push some of it to the center. Top each cup with a generous amount of bacon.
Place the baking sheet into the oven. Carefully pour the boiling water into the baking sheet, coming about halfway up the height of it. Quickly close the oven to capture the steam inside.
Bake & Add Toppings
Bake for 30-35 minutes or until the eggs are set and no longer jiggly in the center. I start checking them around the 25 minute mark.
Add toppings and enjoy immediately. Or if prepping them to enjoy later, allow them to cool about 20 minutes, then add toppings, cover and refrigerate. They stay good in the fridge for at least 4 days.
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I hope you enjoyed this copycat recipe for Soufflé Egg Breakfast Bowls! I look forward to your questions and feedback below.
Please be sure to tag me @BadBatchBaking using hashtag #badbatchbaking if you made this recipe and I will feature you on my story! Plus, I LOVE to see your baking accomplishments.
Soufflé Egg Breakfast Bowls
Equipment
Ingredients
Toppings
- 8 slices cooked bacon diced
- 2 cups cooked chicken sausage or your favorite breakfast protein
- 1 avocado diced
- 1/2 cup salsa
- 2 green onion diced
- optional toppings: black beans, corn, sour cream, etc.
Egg Bowls
- 8 whole eggs
- 1-16 oz tub cottage cheese
- 2 cups shredded gruyere divided (can also sub for sharp cheddar)
- 2 tablespoons cornstarch
- 2-3 teaspoons hot sauce more or less depending on your preference
- 1/4 tsp salt
- 1/4 tsp freshly ground pepper
- nonstick spray
Instructions
- Preheat oven to 300 degrees. Spray (4) 2-cup size oven-safe glass containers with nonstick spray.
Prepare The Egg Mixture
- Using a food processor (recommended) or a blender, blend the cottage cheese for about 1 minute or until it's whipped smooth with no curds. Into the same food processor, add in the eggs, 1 1/2 cups gruyere, hot sauce, salt/pepper, and cornstarch. Blend until combined and smooth.
Boil Water for Water Bath
- Get a pot or kettle of water heated on the stove to come to a boil as you assemble the egg bowls.
Assemble Bowls
- Place the glass bowls onto a baking sheet.
- Divide the egg mixture evenly among the four bowls, about 2/3 of the way up the bowl. Add a generous pinch of cheese on top using a spoon to push some of it to the center. Top each cup with a generous amount of bacon.
- Place the baking sheet into the oven. Carefully pour the boiling water into the baking sheet, coming about halfway up the height of it. Quickly close the oven to capture the steam inside.
Bake & Add Toppings
- Bake for 30-35 minutes or until the eggs are set and no longer jiggly in the center. I start checking them around the 25 minute mark.
- Add toppings and enjoy immediately. Or if prepping them to enjoy later, allow them to cool about 20 minutes, then add toppings, cover and refrigerate. They stay good in the fridge for at least 4 days.
