Start your morning with something that hits all the marks—crispy, creamy, spicy, and packed with protein.
These High Protein Cottage Cheese Breakfast Tacos have a golden-baked cottage cheese shell and are loaded with eggs, pesto, rocket, and a little sriracha kick. They’re a game-changer for breakfast.
Why I Love This Recipe
I’ve made these at least a dozen times, and I swear I crave them more every week. They’re one of those “wait… this is healthy?” kind of meals. You bite into the crispy shell, get a hit of herby pesto, creamy egg yolk, and just a bit of spice—perfection.
- They’re ready in under 30 minutes
- Packed with over 30g of protein
- Great for using up leftover pesto or eggs
- The shell stays crispy, even under all those toppings
- Cottage cheese doubters usually change their minds after this
Servings + Cook Time
Servings: 1
Total Time: 30 minutes
Prep: 5 mins
Cook: 25 mins
What You’ll Need
- 3 tbsp (200g) low-fat cottage cheese
- 1 egg white
- Pinch of oregano
- Pinch of chili flakes
- Salt & pepper
Toppings
- 2 fried eggs
- 2 tbsp pesto
- 1 avocado, sliced
- Handful of rocket (arugula)
- 1 tbsp chopped chives
- 2 tsp sriracha
Pro Tips
- Use parchment paper so the shells lift off easily.
- Don’t skip dabbing off moisture mid-bake—it keeps them crispy.
- Reshape with a spatula halfway if they spread too much.
- Cool them before topping or they’ll break apart.
- Add avocado last so it stays fresh and bright.
Tools Required
- Oven or Air Fryer
- Baking tray
- Parchment paper
- Mixing bowl + fork
- Spatula
- Frying pan for eggs
- Knife + chopping board
Substitutions and Variations
- Cottage Cheese: Use full-fat for extra richness
- Egg White: Sub with 2 tbsp aquafaba (chickpea water) for vegan
- Oregano/Chili: Try Italian seasoning or smoked paprika
- Eggs: Swap with tofu scramble or sautéed mushrooms
- Pesto: Try hummus for a dairy-free option
- Rocket: Use baby spinach or mixed greens
- Chives: Use green onions
- Sriracha: Sub with hot sauce or chili oil
Make Ahead Tips
Make the taco shells ahead and store in the fridge for up to 3 days. Reheat in oven or air fryer for 5-8 minutes before topping.
Recipe Instructions
Step 1: Mix the Base
In a bowl, whisk together 3 tbsp (200g) low-fat cottage cheese and 1 egg white with a fork until smooth. Add salt, pepper, a pinch of oregano, and chili flakes.
Step 2: Form the Shells
Line a baking tray with parchment paper. Spoon the mixture into 2 even circles, about taco size. Spread into thin rounds.
Step 3: Bake
Bake in oven or air fryer at 400°F (200°C) for 20–35 minutes until golden and crispy. At the 15-minute mark, dab off excess moisture with paper towel and gently reshape with a spatula.
Step 4: Cool
Remove the tray and let the shells cool for 10 minutes. They’ll firm up as they rest.
Step 5: Fry Eggs + Prep Toppings
Fry 2 eggs to your liking. Chop chives. Slice avocado.
Step 6: Assemble
Spread 1 tbsp pesto on each cooled shell. Top with 1 fried egg each, avocado slices, a handful of rocket, chives, and drizzle of sriracha.
Leftovers and Storage
Store cooled taco shells and toppings separately in airtight containers in the fridge for up to 3 days. Reheat shells in the oven at 350°F (180°C) for 10 mins to crisp up again. Don’t freeze with toppings—they’ll go soggy. Freeze just the taco bases for up to 2 months.
Macros (Per Serving)
Calories: 460
Protein: 30g
Carbs: 15g
Fat: 25g
Why This Recipe Works (Quick Science)
Cottage cheese has casein protein, which holds its shape and crisps when baked. The egg white binds everything together, helping form that firm base. The moisture steams off while baking, giving you a golden, crunchy shell.
Common Mistakes
- Skipping parchment paper – shells will stick
- Not removing liquid mid-bake – leads to soggy shells
- Adding toppings too early – shells can crack or go soft
- Overbaking – they’ll turn rubbery instead of crisp
What to Serve With
- Fresh fruit or a smoothie
- Hot honey chicken dumplings
- Sautéed breakfast potatoes
- Iced coffee or green tea
- A citrusy side salad
FAQ
How long does cottage cheese last after opening?
Usually 5–7 days in the fridge, but always check the date and smell.
Can I eat cottage cheese every day?
Yes, it’s high in protein and low in carbs. Just balance it with other nutrients.
Is this recipe good for meal prep?
Definitely. Make the shells ahead and top when ready to eat.
Final Thoughts
These Cottage Cheese Breakfast Tacos are the kind of recipe that makes you feel like you have your life together—even if you’re just rolling out of bed. They’re quick, filling, and a little bit fancy. Try them out, and leave a comment below to let me know what toppings you went with!