American
Green Goddess Cottage Cheese Breakfast Bowls
Savory cottage cheese bowls with jammy eggs, cucumber, avocado, herbs, and sunflower seeds for a high-protein breakfast that still tastes fresh.
High-protein breakfasts still have demand, but the better long-term lane is food that feels like a real meal instead of a supplement.
Cottage cheese gives these bowls protein and creamy texture without needing a sweet profile.
The green goddess direction keeps the bowl bright: herbs, cucumber, avocado, lemon, and olive oil make the dairy taste fresh.
Jammy eggs add staying power and make the bowl feel complete enough for a late breakfast or workday lunch.
Season the cottage cheese directly before building the bowls.
A little salt, pepper, lemon, and herbs are what move it from plain dairy to something worth spooning up.
For another recipe in this seed collection, try Savory Cottage Cheese Breakfast Bowl or Cottage Cheese Protein Pancakes.
Directions
- Bring a saucepan of water to a gentle boil. Add eggs and cook for 7 to 8 minutes for jammy centers.
- Transfer eggs to ice water, peel, and halve.
- Stir cottage cheese with lemon juice, olive oil, parsley, scallions, 1/2 teaspoon salt, and black pepper.
- Divide spinach among bowls and spoon the seasoned cottage cheese over the top.
- Add cucumber, avocado, jammy eggs, and sunflower seeds.
- Finish with more herbs, black pepper, and a small drizzle of olive oil if desired.
Nutrition
Nutrition Information
Estimated per serving: 350 calories, 25 g protein, 15 g carbohydrates, 22 g fat.
Variations
Recipe Variations
- Use Greek yogurt for half the cottage cheese.
- Add smoked salmon for a brunch version.
- Swap sunflower seeds for pistachios or pumpkin seeds.
Notes
- Use small-curd cottage cheese for the creamiest bowl.
- Boil the eggs ahead and keep them refrigerated for up to 3 days.
- Add toast or roasted potatoes if you want a larger meal.
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