Preheat the oven to 400ºF. Line a large sheet pan with parchment paper.

Combine the salt, chili powder, garlic powder, onion powder, and black pepper in a small bowl and set aside.

Add the diced potatoes to a mixing bowl (*see note for extra crispy potatoes) and toss with 1 tablespoon olive oil and about half of the spice mix until fully coated. Transfer to the sheet pan and spread out in a single layer. Bake until fork tender, 18 to 22 minutes.

Add the broccoli florets, remaining tablespoon of olive oil, and remaining spice mix to the same mixing bowl and toss to coat. When the potatoes are fork tender, toss on the sheet pan and add the broccoli. Spread out the potatoes and broccoli in a single layer and return to the oven to bake until the potatoes and broccoli are crisp, another 10 to 15 minutes. Cool on the sheet pan on the counter.

Evenly divide the potatoes and broccoli between four glass jars or containers (I use these 16-ounce jars). Evenly divide the shredded cheddar cheese among the four containers. Seal tightly and refrigerate (or freezer) until ready to serve.

To serve, open each jar and add ½ cup cottage cheese and crack in one egg. Use a fork to whisk the cottage cheese and egg together and mix with the potatoes and broccoli as much as possible. Microwave to cook the egg, 1 ½ to 2 minutes. Cool for about 2 minutes before enjoying.