Cottage Cheese Breakfasts

Type 1

• 1 cup cottage cheese (blended smooth)
• 6 large eggs
• 1/4 cup shredded mozzarella or cheddar
• 2 tbsp chopped chives or green onions
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 tbsp everything bagel seasoning
• Pinch of salt & black pepper

Optional Topping:

• Extra sprinkle of everything bagel seasoning before baking

1. Preheat oven to 350°F (175°C). 
2. Lightly grease or line a muffin tin.
3. Whisk together eggs, cottage cheese, shredded cheese, garlic powder, onion powder, salt, and pepper until smooth.
4. Pour the mixture evenly into muffin cups, filling about 3/4 full. 
5. Sprinkle tops with everything bagel seasoning.
6. Bake for 18–20 minutes, until puffed and set in the center.
7. Let cool slightly before removing. 

Serve warm or store in the fridge for grab-and-go breakfasts.

HINT: Use silicone cups for baking!

Type 2

• 1 cup cottage cheese (full-fat)
• 3 eggs
•  ½ cup diced ham
• ¼ cup shredded Swiss cheese
•  1 tsp Dijon mustard
• Black pepper to taste

1. Process the cottage cheese and eggs together until smooth. 
2. Stir in the ham, Swiss, mustard, and pepper. 
3. Pour into a greased 12-cup muffin tin, filling each cup about ¾ full. 
4. Bake at 375°F for 18-20 minutes until the tops are puffed and golden.
5. Let them cool 5 minutes before popping out.

Type 3

This makes 6 muffins:

• 1 1/4 cups cottage cheese
• 1/2 cup oats
• 1 egg
• 1 tbsp honey
• ½ tsp baking powder
• A pinch of cinnamon

Blend everything until smooth, pour into muffin molds, and bake at 350°F for about 15–20 minutes.

Type 4

Low-Carb Oatmeal Pancakes

• makes 8 small pancakes:
• 3/4 cups old-fashioned oatmeal, cooked
• 1/2 cup cottage cheese (or Greek Yogurt)
• 4 eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• Butter for cooking

1. Mix all of the above except for the butter together.
2. Cook in small amounts (2 tbsp) for silver dollar pancakes as you would any other pancake.