With 27 grams of protein per serving, this savory Cottage Cheese Breakfast Bowl is an easy and healthy high protein option for breakfast or lunch that comes together in minutes! Perfect for busy mornings, meal prep, or a grab-and-go breakfast or lunch for work.
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Savory Cottage Cheese Bowl
This Cottage Cheese Breakfast Bowl is a filling breakfast that comes together in mere minutes and is a quick and healthy alternative to other high-protein breakfast recipes like scrambled eggs, my Air Fryer Omelette or even my High Protein Pancakes!
Cottage Cheese Breakfast Bowls are also totally customizable and can be made savory or sweet. I like to put out a variety of toppings for my family to choose and make their own. I’ll even be sure to put their favorite vegetables out so I can get them to get some veggies in for breakfast.
And like my Cottage Cheese Egg Salad, Cottage Cheese Ranch Dip and Cottage Cheese Buffalo Dip, these beautiful breakfast bowls are packed with protein, coming in at 27 grams of protein per serving!
This recipe is featured in this list of 20 Cottage Cheese Breakfast Recipes.
Ingredients
- Cottage cheese - any type of cottage cheese from low fat to whole fat can be used
- Eggs - hard-boiled or gummy (See my section for cooking the perfect gummy eggs)
- Beets - medium, cooked. You can use precooked beets from the store for convenience
- Avocado - make sure it’s nice and ripe
- Cherry tomatoes
- Olive oil - extra virgin
- Fresh dill - chopped. You can also use chives or parsley
- Hemp seeds - for some crunch and additional protein
- Salt and black pepper - to tasteingredient 1
See recipe card for quantities.
How to make savory cottage cheese breakfast bowl
- Step 1: Divide cottage cheese evenly between 2 medium bowls.
- Step 2: Cut eggs into quarters, cherry tomatoes into halves and dice the avocado.
- Step 3: Top cottage cheese with chopped cooked beets and halved cherry tomatoes.
- Step 4: Add eggs and avocado. Drizzle with olive oil, season with salt and pepper and sprinkle with hemp seeds.
Substitutions
- I like to use cherry tomatoes, but grape tomatoes are a great sub. You can also use chopped up larger tomatoes, such as firm Roma tomatoes.
- Hemp seeds can be swapped for chia seeds or pepitas (pumpkin seeds).
- Fresh dill can be subbed for minced chives or parsley.
- Fresh mint is also a great option for sweeter breakfast bowls. See my suggestions below for more sweet bowl variations.
How to Make “Gummy” Eggs
"Gummy" eggs are like the perfect spot between soft boiled and hard-boiled eggs. The egg white is fully cooked but the yolk is still a little shiny and gummy. These are quite possibly my favorite way to eat boiled eggs.
To make the perfect “gummy egg”, first bring water to boil, add the eggs and set the timer to 7-8 minutes. After that, transfer them immediately to a bowl filled with ice and cold water and let them cool completely.
What to Eat with Cottage Cheese for Breakfast?
When it comes to cottage cheese toppings, the sky's the limit! I like to top my bowl with an egg (for even more protein) and avocado (for healthy fat and fiber) and whatever veggies and herbs I have on hand. For this recipe I used cooked beets, cherry tomatoes and fresh dill, but you can use whatever you have on hand.
Here’s some great toppings to get you started:
- Chopped red or yellow bell peppers
- Chopped or sliced cucumber
- Diced or thin sliced red onion
- Chopped raw carrots
- Sliced radishes
- Chives or green onions
- Parsley, basil or mint
- "Everything" bagel seasoning
You can use your favorite seasonal vegetables as well. For a spring variation, I love to top my cottage cheese bowl with egg, avocado, sliced radish, cucumber, fresh dill and chives. So good!
Sweet Breakfast Bowl Variation
If you prefer sweet breakfasts, you can turn this savory cottage cheese bowl into a sweet breakfast bowl. Here are some ideas on what you can use as toppings:
- Fresh berries: strawberries, blueberries, raspberries, blackberries, etc.
- Sliced banana or kiwi
- Sliced or chopped peaches, mango or pineapple
- Nuts (walnuts, pecans, almonds)
- Seeds (pepitas, hemp seeds, chia seeds)
- Nut butter - peanut butter or almond butter work great
- Your favorite granola
- Honey, maple syrup, or agave nectar (as natural sweeteners)
- Dark chocolate chips, cacao nibs or shredded coconut
- A sprinkle of cinnamon or pumpkin spice
Storage
Store any leftovers in an airtight container and refrigerate for up to 3 days.
I do not recommend freezing these bowls.
How to Serve
Serve this high protein breakfast bowl on its own or with a side of multigrain toast.
I sometimes like to have a Spinach Cucumber Smoothie or Blueberry Pineapple Smoothie depending on if I’m having a savory or sweet bowl.
Tips & Tricks
- I like low-fat cottage cheese for my breakfast bowls, but full fat cottage cheese will also work.
- Make the eggs the day or night before so they’re ready to go in the morning.
- You can use pre-cooked beets you buy at the grocery store.
- If you want some crunch, you can also add diced cucumbers or sliced radishes to this bowl.
- Add whatever fresh herbs you like: dill, chives, parsley, basil will all work great.
- Feel free to add some small chopped red onion or scallions if you like a little flavor of raw onion.
- If you are not a fan of the texture of cottage cheese, blend it so it becomes smooth! Follow my Blended Cottage Cheese Tutorial for my best tips. You’ll never look at cottage cheese the same again.
FAQ
Yes. It’s great for meal prep but you might want to add the fresh avocado right before serving or it may turn brown in the fridge.
Cottage cheese! A large egg has approximately 6 grams of protein. On the other hand, ¾ cup of 2% cottage cheese contains about 20 grams of protein!
Both cottage cheese and Greek yogurt are highly nutritious, protein-rich options, but which one is "better" depends on your dietary needs and preferences.
Cottage cheese has a bit more protein but also more sodium. Greek yogurt, on the other hand, is a little lower in calories but higher in natural sugars.
I like both for breakfast, but I tend to enjoy cottage cheese as a savory bowl (such as this recipe) and Greek yogurt as a sweet bowl topped with fruit, nuts and granola.
More healthy breakfast recipes
Recipe
Ingredients
- 1 ½ cup cottage cheese See Note 1
- 2 eggs hard-boiled or gummy (See Note 2)
- 2 beets medium, cooked (See Note 3)
- ½ avocado ripe
- 8 cherry tomatoes
- 2 teaspoon olive oil
- 2 teaspoon fresh dill chopped, or chives
- 1 teaspoon hemp seeds optional
- salt and pepper to taste
Instructions
- Divide cottage cheese between 2 medium bowls, ¾ cup cottage cheese in each bowl.
- Cut hard-boiled eggs into quarters, roughly chop cooked beets, dice or slice avocado and cut cherry tomatoes in half.
- Arrange cut up eggs, beets, avocado and cherry tomatoes on top of cottage cheese in each bowl.
- Drizzle with olive oil and sprinkle with fresh dill, salt, pepper and hemp seeds (if using).
- Serve immediately or store in air tight containers in the refrigerator for up to 3 days.
Notes
Nutrition
Meet the Author
Hi, I'm Agnieszka. I'm a mom of three and recipe developer, writer and photographer behind Wholly Tasteful. I love creating comforting, delicious, family-friendly recipes that you can feel good about.
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Mike says
I used to love the cottage cheese with pepper and pineapple at the local family restaurant. Nothing can match that, but this is a close second.