Baked Cottage Cheese is high in protein breakfast with 9 grams of protein, 7 simple ingredients and custard like texture. It’s a dream meal prep recipe!

We also love this cottage cheese egg bake!

After me, and you, fell in love with baked yogurt, and after I made it like 10 times, I started to think why not make the same bake but with the cottage cheese?!

First recipe test, I just combined all ingredients in a bowl and added frozen cherries, and baked. It worked but was watery and fell apart a bit. That’s when I realized that blending cottage cheese like I do for cottage cheese flatbread and cottage cheese pudding, will provide the perfect texture!

Why You’ll Love This Recipe

• High protein breakfast: I can eat plain cottage cheese topped with high protein granola only so much! This baked cottage cheese adds variety with basically the same ingredients.
• Easy recipe: Even though you still have to get your blender out, the prep time is literally 5 minutes and blender is a dishwasher safe appliance!
• Customizable nutritional info: As is, this bake has 13 grams of carbs, 9 grams of protein and 8 grams of sugar. You can easily reduce carbs and sugar by using less maple syrup and berries.
• Perfect for cottage cheese haters: It tastes something in between custard and cottage cheese cheesecake but much lighter. You won’t notice the cottage cheese taste at all!

Ingredients for Baked Cottage Cheese

You need only 7 ingredients!

• Cottage cheese: I used 2% cottage cheese but you can also use 1% or 4%. I would stay away from non-fat cottage cheese as it will release a lot of moisture.
• Eggs: Eggs bind cottage cheese together and add fluffy texture. To make it higher in protein you can use 2 large eggs and 1/3 cup of egg whites instead.
• Maple syrup: Any liquid sweetener like honey, agave syrup or date syrup works. Maple syrup is my personal preference.
• Vanilla extract: Adds flavor and natural sweetness.
• Cinnamon: It helps to mask the taste of cottage cheese.
• Cornstarch: It thickens the bake and absorbs the whey from cottage cheese. So, it is an important ingredient. Arrowroot powder or tapioca flour will also work.
• Berries: Use any fresh berries like blueberries, raspberries or strawberries. I don’t recommend to use frozen ones because they will release a lot of water. Maybe only blueberries because they have a skin that’s sealed.

How to Make Baked Cottage Cheese

I recommend to use a blender or food processor to blend. For baking, line 8×8 inch baking dish with one sheet of parchment paper so all corners are sealed.

• Blend all ingredients: In a blender or food processor, add cottage cheese, eggs, maple syrup, vanilla, cinnamon and cornstarch. Blend enough to break down the cottage cheese curds, so until smooth.
• Add berries: Add 1 cup of fresh berries and give a few stirs with a spatula. Pour into baking dish and sprinkle remaining berries on top.
• Bake: Bake at 350 F for 40-45 minutes or until top is browned a bit and the center is no more jiggly.
• Cool: Remove from the oven and let cool almost completely. Then using serrated knife slice into 9 squares.

Variations

• Farmers cheese: It is dry cheese compared to cottage cheese. Don’t use a blender because mixture will be too thick. Mix all ingredients by hand and bake. I would check on it after 35 minutes. It might need less baking time.
• Ricotta cheese: My only concern with ricotta is that it is high in fat. But if it doesn’t matter to you, follow the same instructions as for the farmers cheese version above.
• Sugar-free: Use your favorite sugar-free sweetener like Wholesome Yum sugar free maple syrup. Or omit sweetener completely and use more seasonings like nutmeg and cardamom. That should add extra flavor!
• Other additions: Feel free to add up to 1/3 cup of chopped nuts, coconut flakes, or chocolate chips. I would roast come hazelnuts or almonds and add them in.
• Different flavor: Use almond extract instead of vanilla extract.

Serving Ideas

You can serve it for breakfast or dessert, cold or warmed up in a microwave. I find if I eat 2 slices of this baked cottage cheese with Greek yogurt on top, it keeps me full until lunch.

You can always add more healthy carbs to your breakfast. Some great ideas would be a cottage cheese bagel or Greek yogurt bagel smeared with peanut butter. Or serve with breakfast cookies.

Top with a bit of whipped cream and you have a legit healthy dessert!

How to Store

Store: Refrigerate in an airtight container for up to 5 days.

Freeze: Freeze in an airtight container for up to 3 months. Thaw on a counter for a few hours or in the fridge overnight.

FAQs

More Cottage Cheese Recipes to Try

• Cottage cheese egg bites
• Baked egg tortilla
• Cottage cheese egg muffins
• Cottage cheese overnight oats

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Baked Cottage Cheese

Baked Cottage Cheese is high in protein breakfast with 9 grams of protein, 7 simple ingredients and custard like texture.

Course Breakfast

Cuisine North American

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 45 minutes minutes

Cooling Time 45 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 9 slices

Calories 115kcal

Author Olena Osipov

Equipment

• Blender
• Square baking dish
• Parchment paper

Ingredients

• 2 cups cottage cheese 1%, 2% (I used) or 4% works
• 4 large eggs
• 3 tablespoons maple syrup or honey
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1/4 cup cornstarch
• 1 1/2 cups berries divided
• Cooking spray optional

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F and line 8×8 square baking dish with parchment paper. You can spray it with cooking spray, if you wish, but I never had an issue with sticking. Set aside.
• In a high speed blender, add cottage cheese, eggs, maple syrup, vanilla, cinnamon and cornstarch. Blend until smooth.
• Add 1 cup of berries and give a few gentle stirs with spatula. Then pour mixture into previously prepared baking dish and sprinkle remaining 1/2 cup of berries on top.
• Bake for 45 minutes or until yogurt in the center is set and not jiggly anymore. Remove from the oven and let cool almost completely.
• Cut into 9 slices and enjoy as is or with more maple syrup and Greek yogurt.

Notes

• Store: Refrigerate in an airtight container for up to 5 days.
• Freeze: Freeze in an airtight container for up to 3 months. Thaw on a counter for a few hours or in the fridge overnight.

Nutrition

Serving: 1 slice | Calories: 115kcal | Carbohydrates: 13g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 85mg | Sodium: 240mg | Fiber: 1g | Sugar: 8g

The post Baked Cottage Cheese appeared first on iFoodReal.com.

Crustless Broccoli Quiche is a lightened up version of traditional quiche without the pie crust, fuss and extra calories. It tastes amazing freshly baked or cold, for breakfast, snack or even dinner!

Our family absolutely loves crustless quiches like crustless spinach quiche, crustless zucchini quiche and cottage cheese zucchini quiche!

This week I made crustless broccoli quiche and it disappeared during breakfast and snack time! It is fiber and protein loaded, is easy to make and a sure way to get more veggies into your kids.

This broccoli quiche with no crust packs insane amount equal to 4 cups of broccoli. Just like spaghetti squash quiche and crustless zucchini pie, it’s a great way to hide veggies from kids.

Red onion and garlic add flavor without sauteing and disappear in a fluffy egg mixture. Salty feta cheese melts inside and a few handfuls of cheddar add that irresistible golden crust on top. So good!

Ingredients for Crustless Broccoli Quiche

• Eggs: 7 large or I used 9 medium eggs. You can also use egg whites with replacement ratio of 1 large egg = 1/4 cup egg whites.
• Broccoli: 1 pound or 4 cups of fresh or frozen broccoli works. If using frozen veggie, run it in a colander under hot water and drain well. I finely chop even the stalk, especially if it’s organic, and use in dishes like healthy broccoli salad or healthy beef and broccoli.
• Milk: Quiche without milk is not a quiche but rather a frittata. Creamier milk, more flavor dense is the quiche. You can use non-dairy milk, just be ready for more thin flavor.
• Cheese: Feta cheese because it tastes amazing combined with fresh herbs and garlic. And a sprinkle of cheddar on top adds nice golden crust, but is OK to skip or sub with any other hard melting cheese.
• Onion and garlic: Red onion is perfect for quiche because it adds mild flavor without sauteing. Regular yellow onion needs sauteing and you can do that, throw garlic in there too.

How to Make Crustless Broccoli Quiche

• Prep veggies and cheese: I like to chop all veggies before I do anything else. And I start preheating oven at same time. Chop broccoli into bite size pieces as well as stalks, everything will get cooked and soft. Crumble and grate cheeses now too. 
• Whisk egg mixture: No need to whisk eggs first. Whisk eggs, milk, salt, pepper and red pepper flakes together.
• Add veggies and cheese: Then combine chopped broccoli, onion, garlic with liquid egg mixture and crumbled feta. Once in a pie dish, level with spatula and then sprinkle with cheddar cheese.
• Bake until golden in preheated 375 degrees F oven for about 50 minutes. Shake the pie plate and if middle is not jiggly, quiche is ready and set. Cool for 10 minutes and slice. Yum!

Serving Ideas

Crustless quiche is high in protein, fiber and healthy fats. So it’s a low carb meal on its own. Below are a few great pairings if you need more:

• Creamy tomato soup – classic and easy 15 minute soup.
• Avocado salad complements high protein quiche with more healthy fats.
• Fruit salad
• With a crusty bread or high protein bread like cottage cheese bread.
• Tea or coffee.

How to Store and Reheat

Serve quiche warm or cold. Are you like me and one of those people that thinks quiche tastes even better cold?! I recommend to slice it into 8 slices after baking, cover and refrigerate in same baking dish up to 5 days. Makes it such an easy grab and go meal!

Freeze quiche in airtight container for up to 3 months. I absolutely love these reusable 1 gallon silicone bags. Thaw in the fridge overnight.

Reheat quiche in a microwave or in the oven at 375 degrees F which would take about 15-20 minutes.

FAQs

More Favorite Broccoli Recipes

• Chicken broccoli stir fry
• Healthy broccoli cheddar soup
• Broccoli feta soup
• Penne broccoli
• Sauteed broccoli

More Favorite Egg Recipes

• Broccoli cheese egg muffins
• Healthy breakfast casserole
• Sausage egg casserole
• Cottage cheese egg bites

You may also love this collection of healthy egg recipes!

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Crustless Broccoli Quiche

Crustless Broccoli Quiche is a lightened up version of traditional quiche without the pie crust, fuss and extra calories. It tastes amazing hot or cold!

Course Breakfast

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 8 slices

Calories 175kcal

Author Olena Osipov

Equipment

• Pie dish

Ingredients

• 1 pound broccoli florets 4 cups chopped
• 7 large eggs
• 1 cup milk I used 3.25%
• 1 medium red onion diced
• 3 large garlic cloves minced
• 5 ounces feta cheese crumbled
• 2 ounces soft cheese like Mozzarella or cheddar shredded
• 1/4 teaspoon salt
• Ground black pepper to taste
• Red pepper flakes to taste
• Cooking spray I use Misto

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F and spray 9 inch pie baking dish with cooking spray.
• In a large bowl, add eggs, milk, salt, pepper, red pepper flakes and whisk well. Add broccoli, red onion, garlic, feta cheese and stir well with spatula.
• Transfer mixture to previously prepared baking dish, level with spatula and sprinkle with cheddar cheese. Bake for 50 minutes or until the middle isn't jiggly anymore.
• Remove from the oven and let quiche cool for 10 minutes.
• Then cut into 8 slices and enjoy warm or cold!

Notes

• Store: Refrigerate leftovers in airtight container for up to 5 days. Reheat (if you have to because it taste absolutely amazing cold) in a microwave. Or in the oven at 375 degrees F for 15-20 minutes.
• Freeze: For up to 3 months.
• If using frozen broccoli, place it in a colander, run hot water over it and drain well.
• If you would like to use all or some egg whites, 1 large egg = 1/4 cup egg whites.

Nutrition

Serving: 1slice | Calories: 175kcal | Carbohydrates: 8g | Protein: 12g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 169mg | Sodium: 402mg | Fiber: 2g | Sugar: 4g

The post Crustless Broccoli Quiche appeared first on iFoodReal.com.

Greek Yogurt Cheesecake is a creamy and luscious cheesecake made without sour cream or refined sugars. It’s a lighter and healthier version with the same amazing taste and texture as any classic recipe!

Also check out these delicious Instant Pot cheesecake bites, healthy no bake strawberry cheesecake, and healthy strawberry cheesecake bars.

Making a lighter, healthier version of a cheesecake doesn’t take the fun out of it at all! The result is a luscious, thick, and creamy baked Greek yogurt cheesecake topped with a cherry compote that rivals anything you’ve ever tried!

I got so confident in healthy cheesecake making business, that I even made a cheesecake with cottage cheese!

Both are perfect for the holiday season including Christmas and Thanksgiving!

Why You’ll Love This Recipe

• Same taste and texture: Your guests won’t know it’s a healthier version unless you tell them!
• Easy swaps: Simple tweaks of ingredients using everyday ingredients you may already have or can find at your local grocery store.
• Higher in protein: Thanks to Greek yogurt, this healthy dessert has a bit more protein than most cheesecakes, making it a little more filling.
• Lower in sugar: We use erythritol to lower the sugar and maple syrup in a cherry compote, which is optional. But even if you use regular sugar, the amount isn’t as large.

Ingredients for Greek Yogurt Cheesecake

For the crust:

• Graham wafers: You’ll need about 1 1/2 cups of crumbs. You can crush your own from about 11 full sheet wafers in a food processor or buy a box of crumbs.
• Melted butter: Melt the butter first, then measure it out. Used to moisten the crumbs and help to bind them together into a crust.
• Sweetener: For a lower in sugar cheesecake use erythritol; cane sugar or regular sugar works just fine instead.

For the filling:

• Cream cheese: You want the blocks of cream cheese brought to room temperature ahead of time. Please don’t use the spreadable kind that comes in a tub because it results in a different texture.
• Plain Greek yogurt: Will be combined with the cream cheese to thin it out and get it to a nice light and creamy consistency for the filling. Plus extra protein!
• Sugar: Monk fruit sweetener or erythritol, cane sugar or regular sugar work.
• Eggs: We need eggs for binding and to help create a light fluffy structure.
• Pure vanilla extract: A hint of vanilla to add pleasant flavor.

For the cherry compote:

• Cherries: Use either fresh or frozen fruit but make sure the pits are removed.
• Maple syrup: A non-refined sweetener that adds delicious maple flavor. Honey works too!
• Cornstarch: Helps to thicken it up taking it from a thin cherry sauce to a thicker compote perfect for topping a cheesecake without it being too runny. If you are using frozen cherries, you’ll use more cornstarch because they produce more liquid.
• Lemon juice: A common ingredient in many fruit compotes. A squirt of citrus helps to brighten up the flavors with a zing!

How to Make Greek Yogurt Cheesecake

To make the crust:

• Prep: Preheat the oven to 350 degrees F. Grab a 9-inch springform pan and grease it all around with butter. Set it aside.
• Prepare the crust: Make graham cracker crumbs in a food processor until finely ground and transfer to a medium bowl. Add melted butter and sugar of choice and mix with a spatula until combined.
• Bake the crust: Press crumbs down into the bottom of the springform pan. Level it down with a spatula, but press down gently using the bottom of a glass. This will help compact it so that it stays solid. Bake for 8 minutes and then allow it to cool to room temperature.

To bake the cheesecake with Greek yogurt:

• Make the foil barrier: Take 3 large sheets of aluminum foil and place them on the counter side by side overlapping each other. Set the springform pan in the centre and fold them up around the sides of the pan until just below the rim. Ensure there are no rips or holes. Turn up the oven to 450 degrees F.
• Combine the filling ingredients: In a large bowl, add cream cheese, yogurt, and sugar of choice. Beat on high speed for 5 minutes, scraping the sides of the bowl. While running the mixer, add eggs one at a time. Add vanilla extract and beat until just combined. Gently pour filling onto previously baked graham cracker crust, ensuring it is leveled.
• Prep the water bath: Get a large deep roasting pan and set your springform pan in the center of it. Pour boiling water inside the roasting pan about halfway up the walls of the springform pan (about 1 1/2 – 2 inches high).
• Bake the cheesecake: Place the entire thing in the preheated oven to 450 F and bake for 15 minutes. Then reduce heat to 225 degrees F and bake for another 60-75 minutes. You’ll know it’s done when the centre of the cheesecake jiggles just a bit when you tap the pan!

• Remove and let cool: Remove from the oven. Keeping everything as it is, allow it to cool while remaining in the water for 1 hour. Then, transfer to a wire rack to cool completely.
• Chill to set: Remove the foil from the sides of the pan and cover cheesecake with plastic wrap. Place in the fridge to chill for at least 8 hours or overnight. This will allow it to set completely and not fall apart when slicing.

To make the cherry compote (optional):

• Combine all ingredients: Bring water, maple syrup, lemon juice, and cornstarch to a boil in a small pot. Add cherries and cook for 3 minutes, whisking occasionally.
• Reduce heat to low: And cook for another 10 minutes.
• Remove from heat: Cool the compote and transfer it to a glass jar. This compote will thicken as it cools. If it looks like it’s a bit runny, just give it some time!

Variations

• Other fruit topping: Use the cherry compote recipe for any type of fruit topping. Raspberry, blueberry, blackberry, peach, apple, you name it.
• Decadent topping: Switch up the compote idea and serve it with caramel sauce or chocolate sauce.
• Fresh berries: Skip the sauce completely and serve with fresh berries or sliced fruit on top.
• Zest: Grate a little extra lemon zest on top of each slice just before serving.
• Different crust: You can make one with pecans like in these healthy strawberry cheesecake bars.
• No crust: You can make this cheesecake without a crust by pouring the filling directly into the pan. You’ll want to make sure to line it with parchment paper as there is a possibility of the liquid seeping out through the cracks where the bottom meets the sides of the pan.

How to Store

Fridge: Any leftover cake can be kept covered in an airtight container or remain in the pan covered with plastic wrap or foil for up to 3-4 days.

Freezer: Wrap an entire cheesecake still in the springform pan with plastic and foil, or remove and place it in a freezer friendly container and freeze it. Thaw in the fridge overnight and enjoy!

FAQs

More Dessert Recipes to Try

• Greek yogurt cake
• Greek yogurt frosting
• Healthy cream cheese frosting
• Baked yogurt
• Greek yogurt chocolate pudding
• Cottage cheese tiramisu

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Greek Yogurt Cheesecake

Greek Yogurt Cheesecake is a creamy, luscious healthy cheesecake made without sour cream. It's a lighter version with the same amazing taste and texture as any classic recipe!

Course Dessert

Cuisine North American

Diet Vegetarian

Prep Time 30 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Chilling Time 8 hours hours

Total Time 10 hours hours

Servings 12 slices

Calories 163kcal

Author Olena Osipov

Equipment

• 9-inch springform pan
• Immersion blender
• Mixer
• Parchment paper sheets

Ingredients

For the crust:

• 11 graham wafers sheets 1 1/2 cups crumbs
• 6 tablespoons butter melted
• 1 tablespoon monk fruit sweetener , erythritol or cane sugar

For the filling:

• 2 x 8 ounces blocks (not tubs) cream cheese cut into cubes and softened to room temperature
• 2 cups 2% plain Greek yogurt
• 3/4 cup monk fruit sweetener , erythritol or cane sugar
• 3 large eggs
• 1/2 tablespoon pure vanilla extract

For the cherry compote (optional):

• 2 tablespoons water
• 1 tablespoon maple syrup
• 1/2 tablespoon lemon juice
• 1/2 tablespoon cornstarch with frozen cherries or 1 teaspoon with fresh cherries
• 2 cups fresh or frozen cherries pitted

US Customary – Metric

Instructions

To make the cheesecake crust:

• Preheat oven to 350 degrees F and rub the bottom and sides of 9 inch springform pan with butter. Set aside.
• In a food processor, add graham wafers and process until finely ground. Transfer to a medium bowl, add melted butter and sugar of choice; mix with spatula until well combined.
• Transfer to previously prepared springform pan, level with spatula and press with glass into uniform packed layer. Bake for 8 minutes and remove from the oven to cool off to room temperature.
• Place 3 large sheets of aluminum foil on the counter, overlapping each other. Set the springform pan in the center and fold the foil up the sides of the pan ensuring there are no rips or holes. Keep the rim clear for rising.

To make Greek yogurt cheesecake filling:

• Preheat oven to 450 degrees F. In a large bowl, add cream cheese, yogurt and sugar of choice. Beat with a mixer on high speed for 5 minutes, pausing and scraping the walls.
• Add one egg at a time and beat until incorporated. Add vanilla extract and beat just until combined.
• Pour filling over baked crust in a foil wrapped springform pan.

To bake cheesecake in a water bath:

• Boil a full kettle of water and you might need to do it 2 times, depending how big is you roasting pan. Get large deep roasting pan ready. Set your springform pan in the roasting pan and pour boiling water inside the roasting pan up to half way of the springform pan, about 1.5-2".
• Bake at 450 degrees F for 15 minutes, then reduce heat to 225 degrees F and bake for another 60-75 minutes or until the center of the cheesecake jiggles a bit when you tap the pan.
• Remove cheesecake from the oven and let it rest in the pan with water for 1 hour, then transfer to a wire rack to cool off completely.
• Remove foil, cover with plastic wrap and refrigerate cheesecake for at least 8 hours or overnight to allow it to fully set before serving. Slice into 12 pieces and serve.

To make cherry compote (optional):

• In a small pot, add water, maple syrup, lemon juice and cornstarch; whisk until combined. Add cherries and stir.
• Bring to a boil and cook for 3 minutes. Reduce heat to low and cook for another 10 minutes.
• Remove from heat, cool and transfer to a glass jar.

Notes

• Store: Refrigerate leftovers in a cheesecake pan covered with plastic or foil for up to 2 days.
• Freeze: You can freeze leftovers or entire cheesecake by wrapping it inside the springform pan in plastic and then aluminum foil. Thaw on a counter for a few hours or in the fridge overnight.

Nutrition

Serving: 1slice with erythritol | Calories: 163kcal | Carbohydrates: 16g | Protein: 6g | Fat: 8g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 163mg | Fiber: 1g | Sugar: 8g

The post Greek Yogurt Cheesecake appeared first on iFoodReal.com.

We also love to make cottage cheese flatbread, cottage cheese banana bread and cottage cheese zucchini bread to incorporate more protein into our diet.

This is not the two ingredient cottage cheese bread you saw on social media, nor is it the regular sandwich bread you make with yeast. This is better!

This bread recipe is based on my Greek yogurt bread that all you guys loved so much!

Why You’ll Love This Recipe

• Few ingredients: Just 5 basic ingredients and no hassle with yeast or fancy flours.
• No waiting: An easy quick bread recipe that skips the wait for dough to rise or rest.
• Higher in protein: Each slice contains 6 grams of protein, something plain white bread lacks.
• “Regular” taste: I am all in for shortcuts but bread has to taste good. And this one does 100% and has no cottage cheese taste!
• “Regular” use: You can use it just like any other regular bread for breakfast or snack as toast or a delicious sandwich.

Ingredients for Cottage Cheese Bread

• Flour: I used all-purpose flour but there is a variety of other flours that work for this recipe. Be sure to check the detailed flour section below for guidance.
• Baking essentials: Baking powder and salt for rise and flavor. If you’re lucky enough to find self-rising flour you can skip both, but since we don’t have it here, I had to add them.
• Milk of choice: You can use whole milk, low fat, or skim milk. If you prefer plant-based milk, pick one with a neutral flavor like unsweetened soy or almond milk.
• Cottage cheese: I used 2% cottage cheese. Use small curds if you have a choice.

How to Make Cottage Cheese Bread

Making bread with cottage cheese is easy! Just 5 minutes prep, no special equipment, and zero waiting. Here’s a quick overview and you can find a full recipe card below.

• Sift flour: In a large bowl, mix together flour, baking powder, and salt until well combined. Sift the mixture through a fine mesh sieve into another large mixing bowl.
• Make the dough: Pour in the milk and cottage cheese and gently stir with a spatula. You want thick and sticky dough that’s still spreadable. Transfer into the loaf pan and smooth out with spatula.
• Bake: Bake for about 70 minutes or until a toothpick inserted in the middle comes out clean with just a few crumbs clinging to it.
• Cool and slice: Let it cool for about 5 minutes then transfer to a wire rack to cool fully, which usually takes about an hour. Slice into 10 pieces with a serrated knife.

Tips for Best Results

I’ve got some baking tips to help you nail that perfect loaf every single time!

• Measure flour correctly: The golden rule here is to spoon the flour into your measuring cup, then level-off with a knife. Scooping the cup into the flour bag won’t give you the right amount and consistency will be off.
• Be sure to sift the flour: Sifting flour is crucial in bread making because it improves the texture, consistency, and overall quality of your loaf.
• Bread dough consistency should be: It should have a sticky and thick consistency, but still be spreadable with a spatula. You may need to adjust by adding more flour or cottage cheese depending on what brands you’re using.
• Don’t drain or blend cottage cheese: Cottage cheese adds moisture and little curd pockets to the bread so just use it as is.
• Bread texture will vary: It comes down to the size of the curds. This time I opened a brand new container where larger curds tend to be at the top. That’s why there were bigger chunks of cheese and pockets in the bread. Last time I used more cottage cheese from the bottom of the container where the curds are smaller, and it was more incorporated into the flour.
• Try it toasted: It elevates the flavor and texture. You can even use it to whip up some French toast.

What Flour Can I Use?

Not every flour will work for this recipe. I used all-purpose flour, but there are other options. Here’s what you need to know:

• Self-rising flour: Omit the baking powder and salt, and use 1:1 ratio flour for 3 ingredient cottage cheese loaf.
• Whole wheat flour: You might have to mix in a tad more milk until the dough reaches a sticky, spreadable consistency.
• Gluten-free flour: It might work although I haven’t personally tested it. I have swapped in Bob’s Red Mill 1:1 gluten-free baking blend in other dough recipes and it worked just fine.
• White whole wheat flour or white pastry flour: You should be able to stick to the recipe exactly as written.
• Almond flour or any other flour: Every type of flour behaves differently and unfortunately almond flour or any other alternative won’t work here.

Additions

• Herbs: Add up to 1 teaspoon of fresh or dried herbs like rosemary, thyme, or basil.
• Seeds: Mix in sesame seeds, poppy seeds, or sunflower seeds for added texture and nutrition.
• Nuts: Chopped walnuts, pecans, or almonds would add a delicious crunch and nutty flavor to the bread.
• Dried fruits: Toss in 1/3 cup raisins, cranberries, or apricots for a touch of sweetness.
• Cheese: Try mixing in 1/3 cup of cheese such as shredded cheddar or grated Parmesan for an extra boost of richness.
• Cinnamon: Add 1-2 teaspoons of cinnamon to the dough for a delicious twist. You can also sprinkle some cinnamon sugar on top before baking for an extra touch of sweetness and crunch.

How to Store

Store: Wrap the bread in a linen towel and store in a cool, dry spot for up to 2 days. Afterward, transfer to an airtight container for up to 2 more days.

Freeze: Make sure the bread has cooled completely then place it in a gallon-sized Ziploc plastic bag, removing as much air as possible. Keep it in the freezer for up to 3 months and thaw on the counter for 3 hours or overnight when ready to enjoy.

FAQs

More Bread Recipes to Try

• Almond flour bread
• Quinoa bread
• Cottage cheese pizza crust
• Almond flour pizza crust
• No yeast dinner rolls

More Cottage Cheese Recipes

• Cottage cheese pizza crust
• Cottage cheese bagels
• Zucchini cheddar cottage cheese scones

Be sure to browse all of my cottage cheese recipes!

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Cottage Cheese Bread

Easy Cottage Cheese Bread with 5 simple ingredients, no yeast, no eggs, and no fancy flours. Moist and fluffy homemade bread that's higher in protein!

Course Muffins and Quick Bread

Cuisine North American

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Resting Time 1 hour hour

Total Time 2 hours hours 15 minutes minutes

Servings 10 slices

Calories 166kcal

Author Olena Osipov

Equipment

• Loaf pan
• Parchment paper
• Medium mesh sieve

Ingredients

• 3 cups all-purpose flour
• 1 1/2 tablespoons baking powder
• 1 1/4 teaspoons salt
• 1 1/2 cups milk any
• 1 cup cottage cheese I used 2%

US Customary – Metric

Instructions

• Preheat oven to 375 F and line 9×5 loaf pan with parchment paper. In a large bowl, combine flour, baking powder and salt, then stir well. Sift through a fine mesh sieve into another large bowl.
• Add milk and cottage cheese, stir gently with a spatula just until combined. Dough should be thick and sticky but spreadable. Transfer to previously prepared loaf pan and level with spatula.
• Bake bread for 70 minutes or until toothpick inserted in the center comes out clean with just a few crumbs. If bread starts to brown too quickly, cover it loosely with foil or parchment paper.
• Remove from the oven and let cool for 5 minutes, then transfer to a wire rack to cool off for another hour or completely. Using serrated knife, cut into 10 slices and enjoy with your favorite toppings or in a sandwich. Try it toasted!

Video

Notes

• Store: Keep in a cool dry place wrapped in linen towel for up to 2 days, then transfer to an airtight container for up to 2 more days.
• Freeze: Bake and cool completely. Place in a Ziploc gallon size plastic bag, let out as much air as possible and freeze for up to 3 months. Thaw on a counter for 3 hours or overnight.

Nutrition

Serving: 1slice | Calories: 166kcal | Carbohydrates: 30g | Protein: 6g | Fat: 2g | Saturated Fat: 0.4g | Cholesterol: 4mg | Sodium: 557mg | Fiber: 1g | Sugar: 1g

The post Cottage Cheese Bread appeared first on iFoodReal.com.

High protein Cottage Cheese Egg Bake with a fluffy blend of eggs, cheese, and spinach. Packed with 20 grams of protein and perfect for breakfast or brunch year round!

This simple recipe was inspired by my popular cottage cheese egg bites and later on became cottage cheese egg muffins.

I wanted to keep this cottage cheese egg bake simple. I already have a loaded low carb breakfast casserole with cottage cheese you could try. This one is super simple, gluten-free, and you won’t even taste the cottage cheese!

Cottage cheese took the spotlight as the go-to protein this year, and I had a blast creating many tasty cottage cheese recipes!

It truly adds a protein boost to breakfast recipes like cottage cheese bagels, cottage cheese scrambled eggs and baked egg tortilla. I now even make baked cottage cheese and it’s the next viral thing you should try!

Why You’ll Love This Recipe

• Minimum ingredients: This egg casserole is made with cottage cheese and other 5 simple ingredients.
• Quick: It’s one of those healthy breakfast recipes where you just mix and bake.
• Perfect for meal prep: Bake and store for 5 days or assemble and refrigerate for 2 days, then bake when ready.
• Delicious: Each bite is filled with creamy, fluffy eggs, the salty richness of Parmesan cheese, and the earthy freshness of spinach.
• Protein packed: Each slice contains 20 grams of protein.

Ingredients for Cottage Cheese Egg Bake

You’ll need to gather a few basic ingredients to make this egg bake. The ones you likely have in your kitchen any day of the week.

• Eggs: The star of the show! You’ll need a dozen large eggs.
• Cottage cheese: Choose full fat cottage cheese for that perfect creamy texture, I used 4%.
• Milk: I chose whole milk for its rich flavor, but you can use almond milk to reduce calories or heavy cream for extra decadence.
• Parmesan cheese: We sprinkle freshly grated Parmesan into the egg mixture and on top. You need stronger aged cheese flavor for best results, pecorino romano, asiago, or manchego work as well.
• Spinach: Chopped baby spinach adds both color and flavor.
• Spices: Salt and pepper to taste.
• Cooking spray: Needed to prevent sticking, I like Misto.

How to Make Cottage Cheese Egg Bake

Here is a quick recap. There is also a full recipe card below.

First, you’ll need to preheat the oven to 375 F and coat a 9×13 baking dish with cooking spray.

1. Whisk egg mixture: Crack the eggs into a large mixing bowl and whisk. Add in the cottage cheese, milk, almost all of the Parmesan cheese, a dash of salt, and pepper. Whisk everything together until it’s well blended.
2. Add spinach: Toss in the spinach and give it a stir until it’s all nicely combined.
3. Bake: Pour the egg mixture into the baking dish you prepped earlier, sprinkle the remaining Parmesan cheese on top, and pop it in the oven uncovered. Let it bake for about 35 minutes or until you can stick a toothpick in the center and it comes out clean.
4. Let it rest: Take the egg bake out of the oven and let it cool for about 20 minutes. Slice it into 8 pieces, and you can enjoy it either warm or cold.

Variations

This egg casserole is like a blank canvas, enjoy it as is or get playful and add whatever tickles your taste buds!

• Greens: Instead of spinach, add chopped chard, kale, or any healthy mix you prefer.
• Vegetables: Mix up your go-to veggie combo or raid your kitchen for sautéed mushrooms, bell pepper, onion, green onion, or fresh tomatoes.
• Meat: Boost the protein with some crispy baked bacon, smoked salmon, sausage, savory ham, or even cubed chicken.
• Jarred goodies: Jazz it up with olives, sun-dried tomatoes, or roasted peppers.
• Soft cheese: Crumbled goat cheese and feta cheese are my absolute favorite!
• Fresh herbs: Enhance the flavor by adding fresh basil, fresh parsley, or zesty dill.

How to Store and Reheat

Store: Set any leftovers in the refrigerator, in an airtight container and it’ll stay fresh for up to 5 days.

Freeze: If you have leftovers, freeze in an airtight container for up to 3 months.

Thaw on the counter for 4-5 hours or in the fridge overnight. Reheat in a microwave, toaster oven, or bake at 350 F for 15 minutes.

FAQs

More Cottage Cheese Recipes

• Cottage cheese egg salad
• Cottage cheese zucchini quiche
• Lasagna with cottage cheese
• Cottage cheese pudding
• Cottage cheese chocolate pudding

More Breakfast Egg Recipes to Try

• Healthy breakfast casserole
• Healthy breakfast sandwich
• Air fryer breakfast casserole
• Sweet potato breakfast casserole
• Egg white bites
• Instant Pot egg bites

Print

Cottage Cheese Egg Bake

High protein Cottage Cheese Egg Bake with a fluffy blend of eggs, cheese, and spinach. Packed with 20 grams of protein and perfect for meal prep.

Course Breakfast

Cuisine North American

Diet Gluten Free

Prep Time 7 minutes minutes

Cook Time 35 minutes minutes

Total Time 42 minutes minutes

Servings 8 slices

Calories 216kcal

Author Olena Osipov

Equipment

• Baking dish

Ingredients

• 12 large eggs
• 18 ounces full fat cottage cheese 1 tub (I used 4%)
• 1 cup milk I used whole milk
• 1/2 cup Parmesan cheese grated & divided
• 1/4 teaspoon salt divided
• 1/4 teaspoon ground black pepper
• 3 cups baby spinach chopped
• Cooking spray I use Misto

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F and spray 9 x 13 baking dish with cooking spray. Set aside.
• In a large mixing bowl, add eggs and whisk. Then add cottage cheese, milk, almost all of Parmesan cheese, salt, pepper and whisk well. Add spinach and stir to combine.
• Pour egg mixture into previously prepared baking dish, sprinkle with remaining Parmesan cheese and bake uncovered for 35 minutes or until toothpick inserted in the center comes out clean.
• Remove egg bake from the oven and let cool for 20 minutes. Cut into 8 slices and enjoy warm or cold.

Video

Notes

• Store: Refrigerate leftovers in an airtight container for up to 5 days.
• Freeze: Leftovers for up to 3 months. Thaw on a counter for 4-5 hours or in the fridge overnight. Reheat in a microwave, toaster oven or bake in regular oven at 350 degrees for 15 minutes.
• Make ahead: Refrigerate egg bake assembled and covered with plastic wrap for up to 2 days. Bring to room temperature on a counter for 30 minutes and bake as per recipe directly from the fridge. It may require extra 10-15 minutes cook time.
• You can use all egg whites. 12 eggs = 3 cups.

Nutrition

Serving: 1slice | Calories: 216kcal | Carbohydrates: 5g | Protein: 20g | Fat: 13g | Saturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 298mg | Sodium: 502mg | Fiber: 0.3g | Sugar: 4g

The post Cottage Cheese Egg Bake appeared first on iFoodReal.com.

These Greek Yogurt Bagels are easy to make with 5 simple ingredients, no yeast, and no boiling! They’re fluffy, delicious, and packed with 14 grams of protein.

You might also enjoy my almond flour Greek yogurt bagels and Greek yogurt bread!

After making cottage cheese bagels, I am a firm believer in high protein bagels! At first, I thought Greek yogurt bagels still have lots of carbs but they’re also protein-rich and turned out so good!

I served them with cottage cheese egg salad but they’re also good with healthy tuna salad or healthy chicken salad. Perfect for lunch!

Why You’ll Love This Recipe

• High in protein: While with 56 grams of carbs, there are also 14 grams of protein in bagels when made with Greek yogurt. Making it a great pick for a healthy breakfast or snack.
• Can be gluten-free: I tested bagels with all-purpose flour and gluten-free flours and both of them came out great.
• Easy: You can bake them in the oven or air fryer, and there’s no yeast, fancy equipment, or boiling required.
• Taste “normal”: These healthy bagels are soft and fluffy in texture with a hint of sourdough-like flavor from the Greek yogurt.

Ingredients for Greek Yogurt Bagels

All you need is 5 simple ingredients and your favorite bagel topping to make them.

• Flour: I tried both regular and gluten free flour. I believe whole wheat flour would also be a good option.
• Greek yogurt: I used 2% Oikos Greek yogurt, but feel free to use 0% or any fat percentage, as long as it’s Greek yogurt.
• Baking essentials: Baking powder and salt are key to making flavorful, light, fluffy bagels that rise beautifully. If you’re using self-rising flour, you can skip both.
• Egg: We whisk one egg to create an egg wash, giving the bagels a golden-brown hue and help toppings stick.
• Toppings (optional): Sprinkle your Greek yogurt bagel with everything bagel seasoning, sesame seeds, onion flakes, or poppy seeds. See below for more ideas.

How to Make Greek Yogurt Bagels

Here’s a brief overview how to make homemade bagels with Greek yogurt. I baked mine in the oven, but you can use your air fryer too!

You can find the full recipe card below.

First, preheat your oven to 375 F, then line a large baking sheet with parchment paper.

1. Make self-rising flour: In a large bowl, mix together the flour, baking powder, and salt until everything’s well combined.
2. Make the dough: Add Greek yogurt to the flour mixture and stir with a spatula until it’s mixed in, then switch to mixing with your hands until you get a nice ball of dough. Knead it about 20 times. The dough should be not sticky but not dry. Cover the bowl with a clean towel and let it rest for 10 minutes.
3. Form the bagels: Move the dough onto a floured counter. Shape it into a log and cut it into 4 even pieces. Roll each piece into a long rope, then form it into a bagel shape, making sure to pinch the ends together. Place it on your prepared baking sheet and repeat with the rest of the dough.
4. Make an egg wash: Break the egg into a small bowl and whisk it. Then, brush the bagels with the egg wash and sprinkle with your choice of topping or simply leave them plain.
5. Bake: Bake bagels for about 25 minutes or until golden brown and puffy. Once out of the oven, let them rest for 15 minutes (don’t skip!).

Toppings Ideas

I went with everything bagel seasoning because, well, it’s in the name and I love it! But feel free to get creative with toppings or keep it simple and enjoy them plain.

Here are a few ideas to get you started:

• Everything bagel seasoning
• Onion flakes or garlic flakes
• Sesame seeds
• Poppy seeds
• Chia seeds
• Sunflower seeds or pumpkin seeds
• Sea salt
• Cinnamon and sugar
• Chopped nuts such as almonds or walnuts
• Cheese and dried herbs. Grate your favorite cheese on top with basil, thyme, or oregano.

How to Store and Freeze

Store: Once your bagels have cooled, place them into an airtight container and store in a cool, dark spot for 3-4 days. You’ll have breakfast ready to roll for most of the week!

Freeze: For longer storage, toss them in a resealable Ziploc bag, let as much air out as possible, and store in the freezer for up to 3 months.

Let them thaw on the counter for a few hours, or give them a quick zap in the microwave or toaster.

FAQs

More High Protein Recipes to Try

• Baked yogurt
• Cottage cheese pizza crust
• Greek yogurt pizza crust
• Blueberry Greek yogurt scones
• Greek yogurt donuts

Print

Greek Yogurt Bagels

Greek Yogurt Bagels are easy to make with 5 ingredients, no yeast, and no boiling! Fluffy, delicious, and packed with 14 grams of protein.

Course Breakfast

Cuisine North American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Resting Time 25 minutes minutes

Total Time 1 hour hour

Servings 4 bagels

Calories 303kcal

Author Olena Osipov

Equipment

• Baking sheet
• Parchment paper

Ingredients

• 1 cup + 3 tablespoons all-purpose flour or gluten-free flour (5.6 ounces), more for dusting
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup Greek yogurt any fat %
• 1 egg beaten
• Everything bagel seasoning, sesame seeds, onion flakes, poppy seeds optional

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F and line large baking sheet with parchment paper. In a large bowl, add flour, baking powder and salt; whisk well to combine.
• Add Greek yogurt and stir with spatula to combine, then proceed to mix with your hands until a ball of dough forms. Knead it about 20 times. Dough should be not sticky but not dry. Cover with a towel and let rest for 10 minutes.
• Transfer dough on a counter sprinkled with flour, form a log and cut into 4 even pieces. Roll into a longer rope and then into a bagel shape, pinching the ends together. Place on a baking sheet lined with parchment paper and repeat with remaining dough.
• In a small bowl, whisk the egg. Brush bagels with an egg wash and sprinkle with everything bagel seasoning, sesame seeds, poppy seeds, onion flakes or leave plain.
• Bake for 25 minutes or until golden brown and puffy. Remove from the oven and let rest for 15 minutes (do not skip!). Slice, spread and enjoy with your favorite toppings.

Video

Notes

• Store: Keep in an airtight container in a cool dark place for 3-4 days.
• Freeze: Freeze in a resealable Ziploc bag for 3 months. Thaw on a counter for a few hours or pop into microwave or toaster.
• Air fryer: You can also air fry bagels at 280 F for 15-20 minutes, depends on air fryer.
• Gluten free: I tried bagels with this Bob’s Red Mill gluten free baking flour. Shape them more by hand as dough isn’t stretchy and make shorter logs as they don’t rise as much.

Nutrition

Serving: 1 bagel | Calories: 303kcal | Carbohydrates: 56g | Protein: 14g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 43mg | Sodium: 485mg | Fiber: 2g | Sugar: 2g

The post Greek Yogurt Bagels appeared first on iFoodReal.com.

We also love this high protein cottage cheese bread and cottage cheese flatbread!

After experimenting with Greek yogurt bagels and cottage cheese cheese bagels, I became convinced that high protein dairy plus flour combination works! It eliminates the need for yeast and waiting waiting for dough to rise, plus packs extra protein!

If you want tasty white bread with extra health benefits, this Greek yogurt bread is it!

I baked this bread the same day I made Greek yogurt pizza crust and both were gone by lunch next day! We especially enjoyed this bread toasted, oh my!

Why You’ll Love This Recipe

• Artisan bread quality: Simple white bread like grandma used to make but with more protein and other benefits of Greek yogurt.
• Taste and texture: Its taste is pretty neutral and yet delish. It’s fluffy inside with quite the crispy crust on the outside!
• Quick and easy: You’ll need 3 or 5 ingredients, 5 minutes prep, and no fancy equipment. It’s a recipe anyone can make!
• Perfect blank canvas: Make sandwiches, toast it up for breakfast, or turn it into a French toast. Sky is the limit!

Ingredients for Greek Yogurt Bread

To make bread with Greek yogurt you’ll need 5 staple ingredients, 3 if you have self rising flour.

• Flour: This recipe is pretty versatile in terms of type of flour. I used all-purpose flour, see other options below.
• Baking powder and salt: Both are essential for rise and flavor, especially since self-rising flour isn’t available where I live. However, if you have it, you can omit both.
• Greek yogurt: I used 2% Danone Oikos Greek yogurt. 0% will work but texture may change. 1%, 3.5% or 5% is great. The higher fat content, the better texture.
• Milk: You can use any dairy or nondairy milk you have on hand. Whole milk, low fat, or skim milk will all work, and unsweetened soy or almond milk are great plant-based alternatives for neutral flavor.

How to Make Greek Yogurt Bread

Here’s a quick overview how to make Greek yogurt bread in 2 hours with no waiting around for it to rise. Full recipe card is below.

First, preheat your oven to 375 F and line a 9×5 loaf pan with parchment paper.

• Sift flour: Mix together the flour, baking powder, and salt in a large bowl until well combined. Then, sift the mixture through a fine mesh sieve into another large mixing bowl.
• Make the dough: Pour in the milk and Greek yogurt, then gently stir with a spatula until just combined. The dough should be thick and sticky yet spreadable. Transfer it to the prepared loaf pan and smooth the top with a spatula.
• Bake: Bake the bread for 60 minutes or until a toothpick inserted into the center comes out clean with only a few crumbs attached.
• Let it rest: Remove from the oven and let cool for 5 minutes before transferring to a wire rack. Cool for another hour or until fully cooled.

Tips for Best Results

Here are my top hacks for baking the perfect loaf.

• Measure flour correctly: Spoon the flour into the measuring cup then use a knife to level it off. If you dunk the cup straight into the flour bag you’ll end up with the wrong amount.
• Don’t skip sifting the flour: It adds air to the mixture and makes the bread more fluffy.
• Don’t overmix: Stir until just combined, a few small flour patches are fine.
• Don’t use regular yogurt: Regular plain yogurt or vanilla yogurt doesn’t work in this recipe. This is not yogurt bread, it’s Greek yogurt bread recipe. You may try vanilla Greek yogurt for a sweeter version.
• About the dough consistency: It should be sticky and thick, but spreadable with a spatula. You might have to add more flour or yogurt depending on your brand of yogurt.

Variations and Additions

I kept this bread recipe plain to start, but there are a few ways you can jazz it up with some extra flavor.

• Flavored yogurt: Use vanilla Greek yogurt for a subtly sweet twist. I think any fruit flavored Greek yogurt will work, just be sure to use Greek yogurt.
• Dried herbs: Add your favorite flavor profile with up to 1 teaspoon of rosemary, thyme, oregano, sage, or parsley.
• Chocolate chips: Create a delightful treat by mixing in 1/2 cup of dark, sweet, or semi-sweet chocolate chips.
• Dried fruit: Add natural sweetness and nutrients with 1/3 cup raisins, cranberries, apricots, dates, figs, or blueberries.
• Parmesan cheese: Mixing 1/3 cup of freshly grated Parmesan with dried herbs would be delicious.

What Flour Can I Use to Make This Bread?

The choice of flour depends on personal preference. I made my bread with all-purpose flour, here are some notes on other types.

Self-rising flour: You can use 1:1 ratio and omit baking powder and salt.

Whole wheat flour: You may need to add a little bit more milk until the dough is sticky and spreadable.

Gluten-free flour: It may work but I haven’t tried. I usually substitute Bob’s Red Mill 1:1 gluten-free baking blend in bagels and pizza crust and it works.

White whole wheat flour or white pastry flour: I believe you won’t have to make any changes to the recipe.

Almond flour or any other flour: Each flour reacts differently and this recipe won’t work with almond flour or any other flour.

How to Serve

Slice and serve with classic combinations like peanut butter and jelly, tuna salad, or egg salad. You can also enjoy it with just honey or just butter or both.

Try it toasted, it’s life changing! Keep in mind it takes longer to toast than regular bread.

How to Store

Store: My bread was gone in 24 hours! I stored it just wrapped in a kitchen towel. I think you can store it this way for 1 to 2 days and for longer when transferred to an airtight container. Don’t put it in the fridge, it changes the taste of the bread.

Freeze: Allow the bread to cool completely then transfer it to a gallon sized Ziploc plastic bag, removing as much air as possible. Then freeze for up to 3 months. Thaw the bread on the counter for about 3 hours or overnight.

FAQs

More Greek Yogurt Recipes

• Greek yogurt banana bread
• Almond flour Greek yogurt bagels
• Blueberry Greek yogurt scones
• Greek yogurt cake
• Baked Greek yogurt

More Bread Recipes to Try

• Almond flour bread
• Quinoa bread
• Cottage cheese pizza crust
• Almond flour pizza crust
• No yeast dinner rolls

Print

Greek Yogurt Bread

Greek Yogurt Bread is light and fluffy with a beautiful crust. Easy to make with 5 simple ingredients and free of yeast, eggs, butter or oil.

Course Muffins and Quick Bread

Cuisine North American

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 1 hour hour

Resting Time 1 hour hour

Total Time 2 hours hours 5 minutes minutes

Servings 10 slices

Calories 157kcal

Author Olena Osipov

Equipment

• Loaf pan
• Parchment paper
• Medium mesh sieve

Ingredients

• 3 cups all-purpose flour
• 1 1/2 tablespoons baking powder
• 1 1/4 teaspoons salt
• 1 1/2 cups milk any
• 1 cup Greek yogurt I used 2%

US Customary – Metric

Instructions

• Preheat oven to 375 F and line 9×5 loaf pan with parchment paper. In a large bowl, combine flour, baking powder and salt, then stir well. Sift through a fine mesh sieve into another large bowl.
• Add milk and Greek yogurt, stir gently with spatula just until combined. Dough should be thick and sticky but spreadable. Transfer to previously prepared loaf pan and level with spatula.
• Bake bread for 60 minutes or until toothpick inserted in the center comes out clean with just a few crumbs. If bread starts to brown too quickly, cover it loosely with foil or parchment paper.
• Remove from the oven and let cool for 5 minutes, then transfer to a wire rack to cool off for another hour or completely. Using serrated knife, cut into 10 slices and enjoy with your favorite toppings or in a sandwich.

Video

Notes

• Store: Keep in a cool dry place wrapped in linen towel for up to 2 days, then transfer to an airtight container for up to 2 more days.
• Freeze: Bake and cool completely. Place in a Ziploc gallon size plastic bag, let out as much air as possible and freeze for up to 3 months. Thaw on a counter for 3 hours or overnight.

Nutrition

Serving: 1slice | Calories: 157kcal | Carbohydrates: 30g | Protein: 6g | Fat: 1g | Saturated Fat: 0.1g | Trans Fat: 0.001g | Cholesterol: 1mg | Sodium: 539mg | Fiber: 1g | Sugar: 1g

The post Greek Yogurt Bread appeared first on iFoodReal.com.

Moist and fluffy this Banana Bread with Applesauce is easy to make in one bowl and is perfect healthy breakfast or snack. It’s delicious, full of banana flavor and you would never guess it’s healthier!

Another family favorite here is this Greek yogurt banana bread and almond flour banana bread.

Banana bread is a staple in our house and the first answer of to what to do with your ripe bananas!

I love making banana bread with applesauce because it keeps the bread moist, reduces amount of oil needed and thus calories, and adds nutrients. I use it to make protein banana bread and applesauce banana muffins as well.

Enjoy for healthy breakfast with a cup of coffee, as an afternoon snack or a sweet treat after dinner.

Why You’ll Love This Recipe

• 100% whole grain: Whole wheat or spelt flour adds fiber that keeps you full longer.
• Low sugar: Naturally sweetened with bananas, plus only honey or maple syrup. It uses only 1/3 cup of natural sweetener compared to 1 cup or more in other recipes.
• Minimal oil: It’s a tried and true low fat banana bread containing only 2 tablespoons of oil and no butter in sight.
• Delicious results: This quick bread has a glossy, sticky top of the loaf with a slight crack. When you take a bite it is full of sweet banana flavor, has the right amount of sweetness and just melts in your mouth.

Ingredients for Applesauce Banana Bread

This banana bread recipe contains simple ingredients. Actually so easy, even my kids can make it!

• Ripe bananas: Ripe bananas are very yellow with brown spots and are a must as they make bread sweet and moist. The uglier the bananas, the better. Even uglier than in my photo and video are perfect.
• Applesauce or yogurt: Unsweetened applesauce is my preference but sweetened applesauce works too.
• Eggs: If you need egg free and vegan banana bread, learn how to make a flax egg.
• A bit of oil: Any oil works like avocado oil, olive oil, grapeseed oil or melted coconut oil.
• Maple syrup or honey: You can make this healthy banana bread with honey, maple syrup or any liquid sweetener like agave syrup or brown rice syrup. Please don’t use dry sugar like white sugar, brown sugar or coconut sugar because batter consistency will be off.
• Whole wheat flour: Regular whole wheat flour is the default. Spelt flour will work as well.
• Baking staples: Leavening agents like baking soda, baking powder, salt for taste and pure vanilla extract to add additional flavor.

How to Make Banana Bread with Applesauce

No mixer and 15 minutes prep time makes this the perfect banana bread to whip up on a whim! All you need is one bowl and a loaf pan lined with parchment paper.

See the recipe card at the bottom of the post for full instructions.

• Mash bananas and eggs with a masher. I first like to mash bananas and then whisk the eggs with the same masher.
• Add all other wet ingredients except flour. Stir mashed bananas, eggs, oil, applesauce and leavening agents with the same masher. There is really no need for extra tool and bowl. Quick bread is not a cake.
• Add whole wheat flour and stir gently until incorporated. Do not mix too much as bread might come out rubbery. Batter should be thicker than for pancakes.
• Bake at 350 degrees F for about 1 hour. Do not over bake and remove bread from the oven when toothpick inserted in the middle comes out clean. Let cool in the pan for 15 minutes and then further on a cooling rack.

Tips for Best Results

Here are some tips to make sure this applesauce banana bread turns out perfect every time!

• Please follow the recipe for best results: I can’t stress enough that baking is a science and 99% times deviations from original recipe result in baking fails.
• Don’t over mix the batter. If you overmix the batter, gluten will develop causing tough banana bread. You only need to mix until wet and dry ingredients are combined.
• Don’t over bake: Remove bread from the oven as soon as toothpick comes out clean. Bread will keep cooking with residual heat and over baking results in dry bread.
• If your bananas aren’t ripe enough: Here is a tutorial how to ripen bananas faster.
• Let bread cool completely before slicing: It will make all the difference because you will be able to slice the bread.

Variations

• Chocolate chips: Add 1/2 cup to a 1 cup of chocolate chips like I do in healthy banana chocolate chip muffins.
• Banana nut bread: 1 cup of chopped walnuts or pecans would add some nutty crunch.
• Fruits: 1 cup of fresh or frozen blueberries add a burst of juicy sweetness. You could also add up to 1/2 cup of dried fruit such as cranberries, chopped dates, or raisins.
• Mini loaves or muffins: Bake mini loaves for about 35-40 minutes and check with a toothpick. This recipe can make 12 muffins, bake for 20-25 minutes in a regular muffin tin.
• Sugar free: Sugar free liquid syrup might may work although taste might change.

How to Store

Store: After baking, keep in a cool dry place in a glass airtight container for up to 4 days. I never have it longer than that, but if you do, you might be able to refrigerate it for a few more days.

Freeze: Bake and cool completely. Place in a gallon size Ziploc container, let out as much air as possible and seal. Freeze applesauce banana bread for up to 3 months. I recommend you do not cut bread in individual slices before freezing. It retains its moisture better this way.

Defrost on a counter. Takes about 3-4 hours. Bread will taste just like freshly baked. Pop it into a toaster or toaster oven for a minute for that freshly baked bread warmth and aromas.

FAQs

More Banana Bread Recipes to Try

• Healthy zucchini banana bread
• Pumpkin banana bread
• Oat flour banana bread
• Coconut flour banana bread
• Cottage cheese banana bread

Print

Applesauce Banana Bread

Moist and fluffy Banana Bread with Applesauce is so easy to make in one bowl and is the perfect breakfast or snack. It's delicious and full of sweet banana flavor!

Course Breakfast

Cuisine North American

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Cooling Time 1 hour hour

Total Time 2 hours hours 15 minutes minutes

Servings 10 servings

Calories 206kcal

Author Olena Osipov

Equipment

• Glass bowls
• Loaf pan
• Parchment paper

Ingredients

• 4 medium very ripe bananas 1 1/2 cups mashed
• 2 eggs large
• 1/2 cup applesauce or Greek yogurt
• 1/3 cup maple syrup or honey
• 2 tbsp avocado or coconut oil melted
• 1 tsp pure vanilla extract
• 2 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 2 1/4 cups whole wheat flour or spelt flour

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F. Line 9 x 5 loaf pan with unbleached parchment paper. In a large bowl, mash bananas with a fork or a masher.
• Add eggs, applesauce, maple syrup, oil, vanilla, baking powder, baking soda and salt; whisk to combine (masher works fine).
• Add flour and stir gently just enough to mix.
• Pour batter in prepared loaf pan and bake for 50 – 60 minutes or until a toothpick inserted in the middle comes out clean.
• Remove from the oven and let cool for 15 minutes. Then transfer to a cooling rack to cool off completely. Cut into 10 slices and enjoy.

Video

Notes

• Store: Keep in a cool dry place in a glass airtight container for up to 4 days.
• Freeze: Wrap tightly and store in freezer safe container up to 3 months.

Nutrition

Serving: 1slice | Calories: 206kcal | Carbohydrates: 39g | Protein: 5g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 33mg | Sodium: 296mg | Fiber: 4g | Sugar: 14g

The post Applesauce Banana Bread appeared first on iFoodReal.com.

These Cottage Cheese Bagels contain 11 grams of protein, made fluffy with 5 simple ingredients, and are easy to make even for novice bakers!

I used the same dough to make cottage cheese pizza crust and it came out fantastic!

These cottage cheese bagels turned out way better than I expected! So good, that I now also make Greek yogurt bagels and almond flour Greek yogurt bagels as well. All these high protein bagels are so easy to make and taste delicious!

Today we seem to add cottage cheese to anything and I’m enjoying this wave because I actually love its taste and extra protein content. I have also made this cottage cheese bread and cottage cheese flatbread that you guys love!

And more to come, so be sure to check my cottage cheese recipes category regularly!

Why You’ll Love This Recipe

• Easy: No yeast, waiting for the dough to rise or boiling the protein bagels.
• Simple: 5 ingredients, could be even 3 ingredients without toppings.
• High in protein: 11 grams of protein content per bagel.
• Tasty: These bagels with cottage cheese actually taste like a bagel my kids want to eat!
• Looking good: They also look like regular bagels! If you are wondering, cottage cheese curds melt during baking and not a trace of them is left.
• Make gluten-free bagels: With cup for cup of all-purpose gluten-free flour.
• Perfect for meal prep: Make ahead my healthy tuna salad or chicken salad, place on top of a bagel and enjoy healthy lunch all week!

Ingredients for Cottage Cheese Bagels

To make this bagels recipe you will need 5 simple ingredients. 3 ingredients without toppings or even 2 ingredients if you have self-rising flour on hand.

• Cottage cheese: I use 2% fat cottage cheese. Good brand is Organic Meadow or Good Culture. You can also use 0% and 4% cottage cheese or lactose free cottage cheese.
• Flour: I tried this bagel recipe with all-purpose flour and this Bob’s Red Mill gluten free baking flour. I know there is also this one, and I think it will work, I just don’t love its chickpea taste or texture. For bagels with whole wheat flour, try to use 3/4 cup.
• Baking powder: To help bagels rise. Skip if you are using self-rising flour.
• Egg: One egg or egg white for an egg wash to make bagel golden brown and help toppings stick.
• Everything bagel seasoning: I used it as a topping. You can omit or use anything else.

How to Make Cottage Cheese Bagels

Here is a quick overview how to make these high protein bagels in as little as 1 hour of which 25 minutes is resting time. Full recipe card is located below.

• Make self-rising flour: In a large bowl, combine flour and baking powder, and whisk very well until combined.
• Make the dough: Add cottage cheese. No need to strain or blend it. Mix with spatula and then with your hands until a ball of dough forms. It should be not too sticky and not too dry. Mix until it barely sticks to your hands.
• Let dough rest: Cover bowl with kitchen towel and let bagel dough rest for 10 minutes. Do not skip this step!
• Divide it: Transfer dough onto a floured surface, roll into a log and divide into 4 equal pieces.

• Make an egg wash: In a small bowl, whisk the egg or an egg white and set aside. You will need just a little bit or you can also skip this step.
• Form the bagels: Roll each piece of dough into a rope and form into a bagel shape, pinching the ends together. Place on baking sheet lined with parchment paper and repeat the process with remaining 3 pieces of dough.
• Top and bake: Brush top of each protein bagel with egg wash and sprinkle with everything bagel seasoning or leave plain. Bake on a middle rack at 350 F for 25 minutes or until golden brown.
• Let bagels rest: Remove bagels from the oven and let them rest for 15 minutes. It is super important step for fluffy bagels with cottage cheese!

Toppings Ideas

To be perfectly honest, everything bagel seasoning is completely optional when making these protein bagels. The egg wash makes them nice and golden brown though. It’s great to make plain bagels.

But if you want to experiment with different toppings, here are a few ideas:

• Everything bagel seasoning
• Poppy seeds
• Sesame seeds
• Onion flakes or garlic flakes
• Chia seeds
• Flax seeds
• Sunflower seeds or pumpkin seeds

How to Store and Reheat

Store: Store cottage cheese bagels in an airtight bag or container in a cool dry place for up to 3-4 days. Just like regular bagels. But I bet they won’t last that long, they are so delicious!

Freeze: Bake and cool bagels completely. Transfer to a gallon size resealable bag, let out as much air as possible, seal and freeze for up to 3 months.

Thaw bagels on a counter for a few hours. Or to save time, I like to pop frozen bagels in a microwave for a minute or two, then slice in half and toast.

I would suggest you to slice them before freezing to be able to place frozen bagel into the toaster, but I think sliced bagels will dry out in the freezer. Unless you are planning to consume them within a few weeks.

FAQs

More High Protein Breads

• Greek yogurt bread
• Cottage cheese banana bread
• Cottage cheese zucchini bread
• Zucchini cheddar cottage cheese scones

More Cottage Cheese Recipes to Try

• Cottage cheese waffles
• Cottage cheese egg bites
• Cottage cheese pudding
• Low carb breakfast casserole
• Cottage cheese egg bake
• Cottage cheese scrambled eggs
• Cottage cheese overnight oats
• Baked cottage cheese

Print

Cottage Cheese Bagels

Cottage Cheese Bagels contain 11 grams of protein, made fluffy with 5 simple ingredients, and are easy to make even for novice bakers!

Course Breakfast

Cuisine North American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Resting Time 25 minutes minutes

Total Time 1 hour hour

Servings 4 bagels

Calories 168kcal

Author Olena Osipov

Equipment

• Baking sheet
• Parchment paper

Ingredients

• 1 cup + 1 tablespoon all-purpose flour or gluten-free flour more for dusting
• 1 1/2 teaspoons baking powder
• 1 cup cottage cheese
• 1 egg
• Everything bagel seasoning

US Customary – Metric

Instructions

• In a large bowl, add flour and baking powder; whisk well to combine.
• Add cottage cheese and stir with spatula to combine, then proceed to mix with your hands until a ball of dough forms. Knead it about 20 times. Dough should be not sticky but not dry. Cover with a towel and let rest for 10 minutes.
• Preheat oven to 350 degrees F. Transfer dough on a counter, form a log and cut into 4 even pieces. Flour the surface, place one piece of dough, roll into a rope and then into a bagel shape, pinching the ends together. Place on a baking sheet lined with parchment paper and repeat with remaining dough.
• In a small bowl, whisk the egg. Brush bagels with an egg wash and sprinkle with everything bagel seasoning, sesame seeds, poppy seeds, onion flakes or leave plain.
• Bake on a middle rack for 25 minutes or until golden brown and puffy. Remove from the oven and let rest for 15 minutes (do not skip!). Slice, spread and enjoy protein bagels with your favorite toppings.

Video

Notes

• Store: Keep in an airtight container in a cool dark place for 3-4 days.
• Freeze: Freeze in a resealable Ziploc bag for 3 months. Thaw on a counter for a few hours or pop into microwave or toaster.
• Air fryer: You can also air fry bagels at 280 F for 15-20 minutes, depends on air fryer.
• Gluten free: I tried bagels with this Bob’s Red Mill gluten free baking flour. I know there is also this one, and I think it will work, I just don’t love its chickpea taste or texture.
• Don’t skip resting the dough and bake bagels as per recipe.

Nutrition

Serving: 1 bagel | Calories: 168kcal | Carbohydrates: 28g | Protein: 11g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 9mg | Sodium: 285mg | Fiber: 1g | Sugar: 2g

The post Cottage Cheese Bagels appeared first on iFoodReal.com.

Another dessert-like option for breakfast are these sugar free oatmeal cookies and homemade cereal.

Life would be amazing if we could have healthy chocolate chip cookies for breakfast without consequences. Reality is different. So, breakfast cookies to the rescue!

So, I made and tested this recipe 3 times to make sure they didn’t turn out like muffins and yet have a satisfaction of eating a cookie.

They ended up so good, even my kids love them despite being filled with flaxseed, almond butter and coconut flakes!

Why You’ll Love This Recipe

• One bowl recipe: Just 10 minutes of prep and one bowl means easy to make and less mess.
• Wholesome ingredients: These cookies skip oil and butter, are naturally sweet, and pack 7 grams of protein each.
• Make them your own: There’s lots of room for customization, and I’ve shared some fun variations below.
• Chocolate joy: Because life is always better with chocolate, especially in a healthy breakfast!

Ingredients for Breakfast Cookies

You only need 10 good-for-you ingredients and chances are you already have most, if not all of them.

• Bananas: Keep these cookies nice and moist. I mashed up 2 small bananas to get 1 cup.
• Eggs: 2 large eggs are needed for binding. I think flax eggs will work too.
• Almond butter: Helps bind the ingredients together, makes cookies more filling and adds a subtle nutty flavor.
• Maple syrup: Adds natural sweetness and moisture. You can also swap it for honey or agave syrup, slightly different taste but still sweet and delicious!
• Ground flaxseed: Adds fiber, omega-3 fatty acids and antioxidants.
• Unsweetened coconut flakes: For texture, a hint of coconut flavor, and a little extra chewiness. If you’re using sweetened coconut flakes, keep in mind they’ll add extra sugar.
• Oats: I like rolled oats, also known as old-fashioned oats. You can use quick oats, but the cookies will be less chewy. Use certified gluten-free oats, if needed.
• Pecans: Chopped pecans pair perfectly with the chocolate and coconut! I also set 12 whole pecans aside to place on top, they not only make the cookies look pretty but also give them a little extra nutty bite.
• Mini chocolate chips: You can use regular size chocolate chips, but I like mini chocolate chips because it feels like you’re eating more chocolate without eating more chocolate.
• Salt: Baking essential to enhance the flavors.

How to Make Breakfast Cookies

These healthy breakfast cookies are ready in under 1 hour. Find full recipe card below.

Preheat your oven to 350 F and line a large baking sheet with parchment paper.

• Mix wet ingredients: Mash the bananas in a large bowl then whisk in the eggs, almond butter, and maple syrup.
• Combine dry ingredients: Add the flaxseed, coconut flakes, oats, pecans, chocolate chips, and salt, then stir until combined.
• Shape the cookies: Scoop the mixture onto the baking sheet and flatten them into cookies, they won’t spread on their own. I usually start with one scoop, then divide the rest evenly and press them down. I also added a whole pecan on top each cookie, but you can skip that if you want.
• Bake: Bake for 25 minutes or until the edges are golden brown. Let them cool for 10 minutes, then enjoy!

Tips for Best Results

Here are all the tips you need to make these oatmeal breakfast cookies a breeze.

• Bananas do not have to be over ripen: You can use just yellow bananas like I have in my photos, you don’t have to wait for them to ripen more.
• Don’t underbake: Usually I say not to overbake but in this case, you want the golden edges otherwise your cookies will taste more soft like muffins.
• Adjust the consistency: The dough should have a cookie dough-like consistency. Depending on the size of the bananas, it might be too thin or thick, so add more or less oats as needed to get the right texture.
• Make them large: So they bake nicely as per recipe, are substantial in size, which makes them easy to grab and go.

Variations

• Nut butter: Try peanut butter, cashew butter, or sunflower seed butter.
• Instead of banana: If you don’t like bananas, no worries! You can swap them for applesauce or pumpkin puree. If you go with applesauce, just toss in a little extra oats to get the right consistency, and if you’re using pumpkin, I’d add a bit more maple syrup to boost the sweetness.
• Nuts and seeds: Instead of pecans use chopped walnuts, almonds, peanuts, or cashews, sunflower seeds, pumpkin seeds or sesame seeds.
• Extras you can add: Toss in up to 1/4 cup of chia seeds, hemp hearts, raisins, dried cranberries or chopped dates. You can also add a touch of vanilla extract or cinnamon for warmth.
• Add protein: Stir in a few small scoops of collagen or 1 scoop of your favorite whey protein powder.

How to Store

Store: Keep the cookies for the first 3 days in a dish or container with a towel on top. After that, store them in an airtight container for up to 3 days, then freeze.

My best tip for storage is to watch for sogginess or dryness and adjust as needed.

Freeze: Pop them in a Ziploc bag or airtight container and freeze for up to 3 months. They’ll need a few hours to thaw on the counter.

FAQs

More Healthy Cookies to Try

• Healthy oatmeal cookies
• Protein cookies
• Healthy banana oatmeal cookies
• Healthy pumpkin cookies
• Healthy oatmeal cranberry cookies
• 3 ingredient peanut butter cookies
• 2 ingredient peanut butter cookies

More Healthy Breakfast Recipes

• Banana oatmeal bars
• Healthy breakfast cake

Print

Breakfast Cookies

Thick and chewy Breakfast Cookies with wholesome ingredients and a handful of chocolate for a little morning joy. One bowl, 10 minutes prep!

Course Breakfast

Cuisine North American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Cooling Time 10 minutes minutes

Total Time 45 minutes minutes

Servings 12 cookies

Calories 271kcal

Author Olena Osipov

Equipment

• Parchment paper sheets
• Trigger ice cream scoop
• OXO baking sheet

Ingredients

• 2 small bananas 1 cup mashed
• 2 large eggs
• 1/2 cup almond butter
• 1/4 cup maple syrup
• 1/2 cup ground flaxseed
• 1/2 cup coconut flakes unsweetened
• 2 cups quick or rolled oats
• 1/2 cup pecans coarsely chopped
• 1/4 cup mini chocolate chips
• 1/4 teaspoon salt

US Customary – Metric

Instructions

• Preheat oven to 350 F and line large baking sheet with parchment paper. Set aside.
• In a large bowl, mash bananas with a fork. Then add eggs, almond butter and maple syrup, whisk well.
• Add ground flaxseed, coconut flakes, oats, pecans, chocolate chips and salt. Stir with spatula until well mixed.
• Scoop mixture onto previously prepared baking sheet and flatten into a cookie shape, cookies do not spread. I usually add 1 scoop and then divide leftover mixture evenly, then press. Add whole pecan on top if you wish, from reserved for chopping or add extra.
• Bake for 25 minutes or until edges are a bit golden brown. Remove from the oven, let cool for 10 minutes and enjoy.

Notes

Store: Store cookies first 3 days in a container or dish covered with a towel. Then store in an airtight container for another 3 days. After I would freeze them. Just watch so bars do not get soggy or dry out too much and move them around accordingly.

Freeze: Freeze in a Ziploc bag or airtight container for up to 3 months. Thaw on a counter for a few hours.

Nutrition

Serving: 1 cookie | Calories: 271kcal | Carbohydrates: 25g | Protein: 7g | Fat: 17g | Saturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 31mg | Sodium: 70mg | Fiber: 6g | Sugar: 9g

The post Breakfast Cookies appeared first on iFoodReal.com.