Philly Cheese Eggs
Comfort food meets breakfast in the best way.
Fluffy, cheesy eggs paired with sautéed veggies and hearty toast create a balanced meal that actually keeps you full.
With fiber-rich vegetables, energizing carbs, and satisfying protein, this is the kind of feel-good breakfast that fuels both body and brain.
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Ingredients
Directions
- Heat olive oil in a nonstick skillet over medium heat. Add the onion and bell pepper and sauté for about 5–6 minutes, until softened and lightly golden. Remove from the pan and set aside.
- In a bowl, whisk together the eggs and cottage cheese until combined.
- Return the skillet to medium-low heat and pour in the egg mixture. Add to the hot pan and gently cook for ~5-7 minutes or until desired doneness, scrambling the cheesy eggs constantly. (Cooking time may vary depending on the consistency of your cottage cheese—thinner cottage cheese may require a little extra time.)
- Add the sautéed veggies back into the pan and continue cooking until the eggs are fully cooked. You can either keep them scrambled or fold them omelet-style.
- Top with provolone cheese and allow it to melt.
- Toast the bread and serve alongside the eggs with sliced Roma tomato. Add salt and pepper if desired.
Notes
- Want extra flavor? Add garlic powder, Italian seasoning, or crushed red pepper flakes.
- This recipe is easy to customize with spinach, mushrooms, or leftover roasted veggies.
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