High Protein Cottage Cheese Breakfast Tacos
These high protein cottage cheese breakfast tacos swap tortillas for a crisp baked base made from cottage cheese and egg white, then pile on fried eggs, avocado, pesto, and arugula. The recipe makes 2 tacos, which is one filling breakfast with around 20 grams of protein per taco.
Equipment
Ingredients
For the Taco Bases
- ¾ cup low fat cottage cheese, about 180 grams
- 1 large egg white
- ¼ teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- ¼ teaspoon black pepper
- ¼ teaspoon salt, optional
For Topping
- 2 large eggs, fried
- 2 teaspoons pesto
- ½ avocado, sliced
- 1 handful arugula, also called rocket
- 1 tablespoon fresh chives, chopped
- sriracha, optional, to taste
Instructions
Make the Taco Bases
- Preheat the oven to 400°F (200°C). In a bowl, whisk the cottage cheese and egg white with a fork until the mixture is smooth and evenly blended. Stir in the oregano, red pepper flakes, black pepper, and salt.¾ cup low fat cottage cheese, 1 large egg white, ¼ teaspoon dried oregano, ¼ teaspoon red pepper flakes, ¼ teaspoon black pepper, ¼ teaspoon salt
- Line a baking sheet with parchment paper. Spoon the mixture into 2 equal rounds, spreading each into a thin circle about 5 inches wide so they hold together like a taco base.
To Bake in the Oven
- Bake for 20 minutes. Halfway through, slide the sheet out, blot any pooled liquid with a paper towel, and use a spatula to push the edges back into a neat round. Return to the oven and finish baking until the bases are set, golden, and crisp at the edges. Exact time depends on your oven.
To Make in the Air Fryer
- Preheat the air fryer to 400°F (200°C). Trim the parchment to fit the basket and lower it in with the shaped bases on top. Air fry for 12 to 15 minutes, blotting off liquid and reshaping the edges halfway through, until golden and crisp. Cook one base at a time if they do not both fit in a single layer.
Assemble
- Let the bases cool on the parchment for 10 minutes so they firm up and lift away cleanly. While they cool, fry the eggs to your liking and chop the chives.2 large eggs, 1 tablespoon fresh chives
- Spread 1 teaspoon of pesto over each base. Top with a fried egg, sliced avocado, a small handful of arugula, and the chives. Add a drizzle of sriracha if you want some heat, then serve right away while the bases are still crisp.2 teaspoons pesto, 2 large eggs, ½ avocado, 1 handful arugula, 1 tablespoon fresh chives, sriracha
Notes
- Watch the bake closely: oven and air fryer temperatures vary, so start checking around the 15 minute mark. The bases should be golden and just crisp, not browned, or the texture turns rubbery.
- Blot the liquid: cottage cheese releases water as it bakes, and dabbing it off halfway through is what lets the bases crisp up instead of steaming.
- Cool before you lift them: the bases are fragile straight from the oven and firm up as they cool, so give them the full 10 minutes before topping or moving them.
- Storage: these are best fresh. Keep leftover plain bases in the fridge for up to 2 days and re-crisp in a hot air fryer or oven for a few minutes before topping. They do not freeze well.
- Serving: this recipe makes 2 tacos, which is one hearty breakfast. Double everything to feed two people.
- Salt: If cottage cheese is already salty, skip the salt.
Nutrition
Serving: 1gCalories: 260kcalCarbohydrates: 7gProtein: 20gFat: 16gSodium: 450mgFiber: 3gSugar: 3g
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