Baked Egg & Veggie Single-Serving High-Protein Breakfast Bowls

These Baked Egg & Veggie Breakfast Bowls are the perfect way to start your day with a protein boost. Packed with savory leeks, ham, and gruyere cheese, these single-serving bowls are easy to prepare and provide lasting energy to fuel your morning.

Why I Love These Breakfast Bowls

I love how these breakfast bowls combine rich, cheesy goodness with nutrient-packed veggies and protein. They’re easy to prep in advance and make a satisfying meal that keeps me full for hours.

Benefits of the Ingredients

Each ingredient in these high-protein breakfast bowls offers valuable nutrients:

• Extra Virgin Olive Oil (1 1/2 tsp): Rich in heart-healthy fats and antioxidants, olive oil supports heart health and helps reduce inflammation.
• Leeks (1/2 large, whites only, chopped): Leeks provide fiber, vitamin K, and antioxidants, supporting digestion and immune function.
• Sliced Ham (4 oz, chopped): Ham is a great source of protein and provides essential nutrients like iron and zinc.
• Baby Spinach (1 1/2 cups, chopped): Spinach is packed with iron, vitamins A and C, and antioxidants that support overall health.
• Gruyere Cheese (2/3 cup, grated, divided): This flavorful cheese melts beautifully and adds a delicious savory touch while boosting calcium and protein.
• Eggs (2 large): Eggs are an excellent source of protein, healthy fats, and nutrients like choline, which supports brain health.
• Whole Cow's Milk (1/2 cup): Milk enhances the creamy texture and provides additional protein, calcium, and vitamins D and B12.
• Black Pepper (1/16 tsp, freshly ground): A simple seasoning that enhances the flavors in this savory breakfast.
• Unbleached All-Purpose Flour (1/4 oz, optional): Adding flour can help stabilize the texture, but it’s completely optional.

How to Make Baked Egg & Veggie Breakfast Bowls

1. Preheat the oven to 375°F (190°C) and lightly grease an oven-safe bowl or ramekin with olive oil.
2. Heat olive oil in a skillet over medium heat. Add the leeks and cook for 3-4 minutes until softened.
3. Add the ham and cook for another 2 minutes, followed by the spinach, stirring until wilted. Remove from heat.
4. In a separate bowl, whisk together the eggs, milk, black pepper, and optional flour (if using).
5. Stir half of the gruyere cheese into the egg mixture.
6. Spoon the veggie mixture into the prepared ramekin, then pour the egg mixture on top. Sprinkle with the remaining gruyere cheese.
7. Bake for 20-25 minutes or until the eggs are set and the top is golden brown.
8. Serve immediately and enjoy!

Enjoy It Your Way

These breakfast bowls are perfect for:

• Busy mornings when you need a fast, protein-packed meal
• Meal prepping — make multiple servings and store in the fridge
• Adding extra veggies like bell peppers or mushrooms for variety

Why You'll Love Them

These Baked Egg & Veggie Breakfast Bowls are creamy, cheesy, and packed with protein. With over 25 grams of protein per serving, they provide a filling and nourishing start to your day.

FAQs

1. Can I make these breakfast bowls ahead of time?
Yes! These bowls can be prepared ahead of time and stored in the fridge for up to 3 days. Simply reheat in the microwave or oven before serving.

2. Can I substitute another cheese for gruyere?
Absolutely! Cheddar, Swiss, or Monterey Jack are all delicious alternatives with similar melting properties.

3. Can I make this recipe vegetarian?
Yes! Simply omit the ham and add extra vegetables like bell peppers, mushrooms, or zucchini for a vegetarian version.