Breakfast Egg Salad
A meal-prep friendly, high-protein, meatless breakfast option made with eggs, cottage cheese, avocado, and tomato.
Rich in fiber and nourishing fats to start the day strong to give you sustained and stable energy, but versatile enough to enjoy for lunch or dinner.
And not only is this dish delish but it’s packed with color that is both visually appealing and a signal of a wide variety of micronutrients. We love to see it!
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Ingredients
Directions
- If needed, boil your eggs as follows: Bring a small pot of water to a boil. Carefully add eggs and cook for 9–10 minutes for hard-boiled eggs. Transfer eggs to an ice bath and let cool completely. Peel and dice.
- In a bowl or meal-prep container, combine diced eggs, cottage cheese, avocado, and tomato.
- Season with salt, pepper, and any optional spices as desired. Gently mix until well combined.
- Toast the bread just before serving.
- Serve egg salad alongside or on top of toasted bread.
Notes
- For best texture and color, add avocado fresh if prepping ahead or add a bit of lemon or lime juice to prevent from browning.
- May blend cottage cheese prior if you prefer a smoother texture.
- Add hot sauce or everything-bagel seasoning for extra flavor.
- Can be enjoyed warm or chilled.
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