Savory Cottage Cheese Breakfast (Printable Version)

A protein-rich bowl featuring creamy cottage cheese topped with fresh vegetables and herbs for a light morning boost.

# What You'll Need:

→ Dairy

01 - 1 cup cottage cheese, low-fat or whole milk

→ Fresh Vegetables

02 - 1/2 cup cherry tomatoes, halved
03 - 1/2 cup cucumber, diced
04 - 1/4 cup red bell pepper, diced
05 - 1/4 cup baby spinach, roughly chopped
06 - 1 small radish, thinly sliced

→ Toppings & Flavorings

07 - 1 tablespoon fresh chives, finely chopped
08 - 1 tablespoon fresh parsley, chopped
09 - 1 tablespoon extra-virgin olive oil
10 - 1/4 teaspoon freshly ground black pepper
11 - 1/4 teaspoon sea salt
12 - Pinch of smoked paprika or chili flakes, optional
13 - 1 tablespoon toasted pumpkin seeds or sunflower seeds, optional

# Directions:

01 - Divide cottage cheese evenly between two serving bowls.
02 - Arrange cherry tomatoes, cucumber, red bell pepper, spinach, and radish on top of cottage cheese in a visually appealing manner.
03 - Drizzle each bowl with olive oil and sprinkle with salt, black pepper, and smoked paprika or chili flakes if using.
04 - Top with chopped chives, parsley, and toasted seeds.
05 - Serve immediately, mixing ingredients together just before eating.

# Expert Tips:

01 -
  • Ready in just 10 minutes with zero cooking required
  • Packed with 18 grams of protein per serving to keep you satisfied
  • Naturally gluten-free, low-carb, and vegetarian-friendly
  • Endlessly customizable with your favorite vegetables and toppings
  • Perfect for meal prep—chop veggies ahead and assemble in seconds
02 -
  • Choose high-quality cottage cheese with live cultures for added probiotic benefits
  • Salt your vegetables lightly before adding to draw out excess moisture and concentrate flavors
  • Use the best extra-virgin olive oil you have—its flavor really shines in this simple preparation
  • Make it Instagram-worthy by arranging vegetables in color-blocked sections rather than mixing
  • Prep a double or triple batch of chopped vegetables on Sunday for grab-and-go breakfasts all week
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