High Protein Breakfast Burrito Bowls Easy Meal Prep

0 Cook the potatoes. Heat a nonstick skillet over medium heat. Lightly spray with oil or add a small amount of olive oil if needed. Add the diced Yukon gold potato, paprika, salt & pepper and cook for 8–10 minutes, stirring occasionally, until golden and fork-tender. Remove from the pan and set aside. Alternatively you can toss the diced potatoes in olive oil and spices and cook in the air fryer at 375F for 12 minutes or until fork tender and crisp on the outside.
1 Sauté the vegetables. In the same skillet, add the red and green bell peppers and cook for 2–3 minutes, until slightly softened. Add the spinach and cook for 1 more minute, just until wilted. Season to taste with additional salt & pepper if desired.
2 Scramble the eggs. Push the veggies to one side of the skillet. Crack in the eggs and scramble them gently until cooked through. Then stir the eggs and veggies together to combine.
3 Add cottage cheese. Reduce the heat to low and stir in the cottage cheese. Mix everything until well combined and heated through.
4 Assemble the bowl. Add the cooked potatoes to a bowl, then top with the egg, veggie, and cottage cheese mixture. Serve hot and enjoy!