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High Protein Cottage Cheese Breakfast Bowls (5 Ways)

High Protein Cottage Cheese Breakfast Bowls (5 Ways)

If you’re looking for some easy, high protein breakfast options that will keep you full and satisfied all morning long, we’ve got you! These high-protein cottage cheese breakfast bowls are loaded with fresh fruits and veggies, lots of protein, and oodles of flavor. We have both sweet and savory options too, so no matter what mood you’re in, breakfast is covered!

Author: Cooking with Conks

Meal Type: Breakfast

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 1 bowl per serving

Calories: 1,945 kcal per serving

Ingredients

  • 1 cup - cottage cheese
  • 1 handful - blueberries
  • 5 - strawberries
  • 1 tbsp - almond butter
  • Drizzle of honey
  • Handful of sliced almonds
  • 1 cup - cottage cheese
  • ½ - peach
  • 1 tbsp - walnuts
  • Drizzle of honey
  • Couple sprigs of fresh mint
  • 1 cup - cottage cheese
  • 1 oz - cold smoked salmon
  • 1 - Persian cucumber
  • Couple slices of red onion
  • Everything But the Bagel seasoning
  • 1 cup - cottage cheese
  • 2 strips - bacon
  • 1 - egg
  • ½ - avocado
  • Chili oil
  • 1 cup - cottage cheese
  • 5 - cherry or grape tomatoes
  • 3 - large basil leaves
  • 2 tablespoons - extra virgin olive oil
  • Drizzle of balsamic glaze
  • Salt and pepper

Instructions

  1. Add the cottage cheese to the bottom of the bowl and spread it out.
  2. Top the cottage cheese with the sliced strawberries and blueberries. Add the almond butter next to the fruit, then drizzle everything with honey. Sprinkle on some sliced almonds.
  3. Add the cottage cheese to the bottom of the bowl.
  4. Place the peaches and walnuts on top of cottage cheese, then drizzle with honey. Garnish with fresh mint.
  5. Add the cottage cheese to the bottom of the bowl and spread it out.
  6. Top the cottage cheese with salmon, cucumbers, and red onions. Add a dash of everything bagel seasoning to taste.
  7. Place egg in boiling water and cook for 7 minutes. Remove from the pot and place immediately into a bowl with ice water. Let them sit in the ice water for about 5 minutes before slicing eggs in half.
  8. Cook the bacon according to package directions. We usually cook ours for about 6-8 minutes (depending on thickness), flipping over every 2 minutes or so. Once cooked, place on a paper toweled lined plate to cool and crisp up.
  9. Add the cottage cheese to the bottom of the bowl and spread it out.
  10. Place two jammy egg halves on top of the cottage cheese, and lay 2 slices of bacon near it. Arrange avocado slices next to the eggs and bacon. Drizzle chili oil on top of everything and season the eggs and avocado with salt and pepper.
  11. Spoon cottage cheese into a bowl.
  12. Top cottage cheese with tomatoes, basil, salt, pepper, and a drizzle of olive oil and balsamic glaze.

Nutrition

Energy: 1,945 kcal | Total Fat: 100 g | Saturated: 31 g | Trans: 0 g | Unsaturated: 11 g | Cholesterol: 342 mg | Total Carbs: 129 g | Fiber: 18 g | Sugars: 96 g | Proteins: 144 g | Sodium: 4,653 mg | Polyunsaturated: 25 g | Monounsaturated: 47 g

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