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.

Baked Cottage Cheese Egg Bites are light, fluffy, and contain 6 grams of protein. Make a batch on the weekend and enjoy a quick healthy breakfast all week.

Another breakfast timesaver we love are these Instant Pot egg bites, egg white bites and cottage cheese egg muffins.

Quick and easy cottage cheese egg bites are like Starbucks sous vide egg bites but I kept the recipe simple with just 5 ingredients. Pair with some fruit for breakfast, or a small salad for lunch, they’re perfect for adding extra protein to your day.

And I kind of like the air bubble texture of these egg bites with cottage cheese, they’re more like Yorkshire puddings or mini dutch baby pancakes. I do have a tip below on how to steam them, so they come out solid and perfectly fluffy.

Why You’ll Love This Recipe

• High in protein: Each egg bite is packed with 6 grams of protein. Have 3 and you already consumed 18 grams of protein in the morning!
• Cheaper than Starbucks: They’re way less expensive than $6 for 2 egg bites at the famous coffee shop. So you can skip the drive thru!
• Versatile: Egg bites have lots of flexibility, you can add almost anything! I’ve named a few favorites below.
• Perfect for meal prep: If you’re heading into a crazy busy week, go ahead and make a double batch. They taste just as good when reheated.
• Enjoy anytime: A make ahead breakfast, a protein-rich snack, or an easy weekend brunch menu item. They’re a lifesaver for me and my busy boys!

Ingredients for Cottage Cheese Egg Bites

You’ll need a small handful of simple ingredients, including salt and pepper, to make this recipe.

• Eggs: Use 8 large whole eggs. See tips below for using egg whites.
• Cottage cheese: Makes them come out light, fluffy, and moist. I used 2% fat, but you can use any fat% cottage cheese.
• Basil: A touch of fresh basil in each egg bite adds the most flavor.
• Seasoning: Salt and pepper to taste.

How to Make Egg Bites with Cottage Cheese

Here’s a quick summary of how to make these egg bites with minimal prep time and ready in 30 minutes! There is a full recipe card below.

Start by preheating your oven to 350 F and line a muffin tin with parchment paper liners.

1. Blend eggs and cottage cheese: Add eggs, cottage cheese, salt and pepper to a blender or food processor and blend until smooth.
2. Add herbs and veggies: Add basil and give your blender a few shakes, so it’s evenly distributed through the mixture. This is also where you add any other add-ins.
3. Bake: Pour egg mixture into the 12 openings of the muffin pan and bake for 25-28 minutes. Egg bites are ready when a toothpick inserted in the center comes out clean, tops are slightly golden and egg bites have puffed up.
4. Serve: No need to let them sit, remove them from the oven and enjoy hot!

Variations of Egg Bites

My cottage cheese egg bites recipe is the perfect starting point, enjoy as is or get creative and add whatever you like!

• Fresh herbs: Instead of basil use fresh parsley or dill.
• Shredded cheese: Add up to 1 cup of grated sharp cheddar cheese, gruyere cheese, smoked Gouda cheese, Monterey jack cheese, Swiss cheese, or 1/2 cup Parmesan cheese.
• Soft cheese: I love crumbled goat cheese or feta cheese.
• Jarred goodies: Try roasted peppers, sun-dried tomatoes, or olives.
• Meats: Add more protein with smoked salmon, crispy baked bacon, ham, sausage, cubed cooked chicken.
• Greens: Chopped kale or spinach are delicious.
• Vegetables: Make your favorite veggie combo or use up what you have on hand like sauteed mushrooms, bell pepper, onion, green onion, or fresh tomatoes.

How to Store Them

Store: Egg bites can be stored in an airtight container and kept in the fridge for up to 5 days. To reheat, place them on a dish and microwave for 30 seconds.

Freeze: Once egg bites have cooled, transfer them to an airtight container with a lid and freeze for up to 3 months. Reheat in the microwave for 1 – 1.5 minutes.

FAQs

More Cottage Cheese Recipes

• Cottage cheese egg bake
• Cottage cheese overnight oats
• Cottage cheese egg salad
• Cottage cheese zucchini quiche
• Cottage cheese scrambled eggs
• Cottage cheese bagels
• Cottage cheese waffles
• Cottage cheese protein pancakes

Be sure to browse all of our cottage cheese recipes!

More Egg Recipes to Try

• Broccoli cheese egg muffins
• Low carb breakfast casserole
• Healthy breakfast casserole
• Crustless broccoli quiche
• Crustless zucchini quiche
• Crustless spinach quiche
• Baked egg tortilla
• Healthy breakfast sandwich

Print

Cottage Cheese Egg Bites

Cottage Cheese Egg Bites are light, fluffy, and full of protein. Make a batch on the weekend and enjoy healthy breakfast all week.

Course Breakfast

Cuisine North American

Diet Low Calorie

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 12 egg bites

Calories 60kcal

Author Olena Osipov

Equipment

• Blender

Ingredients

• 8 large eggs
• 1 cup cottage cheese I used 2% fat
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 cup fresh basil finely chopped

US Customary – Metric

Instructions

• Preheat oven to 350 F and line muffin tin with parchment paper liners. Set aside.
• In a blender or food processor, add eggs, cottage cheese, salt and pepper. Blend until smooth. Then add basil and give blender a few shakes to distribute it.
• Pour egg mixture into prepared muffin pan and bake for 25-28 minutes or until toothpick inserted in the middle of center egg bites in the pan comes out clean and tops are slightly golden and egg bites have puffed up.
• Remove from the oven and enjoy.

Video

Notes

• Store: Refrigerate egg bites in an airtight container for up to 5 days. To reheat pop a few on a plate in the microwave and reheat for 1 – 1.5 minutes from frozen or 30 seconds for fresh.
• Freeze: Cook and cool egg bites. Transfer in an airtight container with a lid and freeze for up to 3 months.

Nutrition

Serving: 1 egg bite | Calories: 60kcal | Carbohydrates: 1g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 112mg | Sodium: 195mg | Fiber: 0.03g | Sugar: 1g

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

Move aside drive thru, Healthy Breakfast Sandwich with eggs, veggies and whole wheat bun is a better way to jump start the day.

Meal prep dozens at a time, freeze and reheat for healthy breakfast any day!

I finally perfected an ultimate healthy breakfast sandwich! Hearty veggies, fluffy eggs and a bit of melted cheese wrapped in a thin crispy whole wheat bun.

It’s like grab-and-go healthy breakfast casserole or cottage cheese egg bake but in a convenient sandwich form!

If healthy breakfast does not happen at your house unless you meal prep, put sausage pancake muffins, cottage cheese egg bites and Instant Pot egg bites on your must make list!

Why You’ll Love This Recipe

• Convenient: The taste of breakfast in a sandwich form is the perfect time saver for hectic mornings.
• Reheat from frozen: No need to thaw, pull out from the freezer and warm up.
• Wholesome ingredient swaps: High in protein, with whole grains and the best part of all, you control what ingredients go into it. No deli meat, no processed cheese, no loads of sodium.
• Regular taste: And good new is, this make ahead breakfast sandwich recipe doesn’t taste “healthy”. You know what I mean!
• Versatile: Customize to your taste, use your preferred bread, hearty veggies or breakfast protein.

Ingredients for Healthy Breakfast Sandwiches

• Bread: I used whole grain burger thins. You can use whole wheat English muffins, bagel thins, Greek yogurt bagels, cottage cheese bagels or even gluten free buns.
• Vegetables: Onion, bell pepper and kale. You can use any other firm veggies like Swiss chard, spinach, zucchini, broccoli and mushrooms.
• Sausage: We like chicken sausage but you can use turkey sausage, baked bacon, or any other breakfast protein of choice. Use turkey, natural or organic etc. It’s just better than any processed sausage patty at a fast food joint.
• Cheese: I added about 1/2 slice of smoked gouda cheese per each sandwich. Feel free to swap for cheddar, Swiss or any other melting cheese your budget allows besides processed cheese.
• Eggs: A dozen.

How to Make a Breakfast Sandwich

• Saute vegetables: First saute the onion to let it brown a bit, then add bell pepper and kale. Cooking veggies in a heart healthy avocado, olive or coconut oil ensures nice char and flavor.
• Make egg mixture: Whisk the eggs with milk or water. Add baking powder to help eggs rise, and a touch of salt and pepper for flavors to shine.
• Bake: Spray about 16 x 11 half sheet liberally including sides with cooking spray. Pour egg mixture mixed with veggies and sausage and move them around for even distribution. Bake at 375 degrees F for 25 minutes.
• Cut into 12 squares: Loosen around the edges. I find it best to use a flat spatula to cut the eggs. It slides underneath them better and you are able to get the egg square removed without leaving bits and pieces behind! Slide spatula under each piece with a “scraping” motion from the bottom.

• Prep: Tear 12 pieces of unbleached parchment paper 1 inch wider than a bun. Tear 12 pieces of aluminum foil 2 times wider than a bun. I do not like cooking food in aluminum foil due to harmful chemicals leaching into food during the heating process. If you are OK with that, you can skip parchment paper.
• Assemble: Open the bun, place egg on the bottom part, top with cheese and close with the top part of the bun.
• Wrap tightly: First in parchment paper, and then in aluminum foil.

How to Store

• Cool: Before storing, let sandwiches cool. Trust me, you do not want to stuff hot sandwiches in a plastic bag.
• Keep a few in the fridge: If you want to keep a few freshly made sandwiches in the fridge for the week, no problem. Refrigerate wrapped healthy breakfast sandwiches for up to 5 days.
• Freeze: Breakfast sandwiches are really meant for freezing. Freeze in a resealable gallon size bag for up to 3 months. Frozen breakfast sandwiches keep so well!
• Thaw overnight: Works best if you know you will be in a hurry or are worried about ingredients drying out when heating up. 

How to Reheat

Reheat from frozen any way you like! I throw one in the oven before jumping into a shower.

• Oven (crispy): Open sandwiches and bake at 425 degrees, fresh for 10 minutes and from frozen for 15-20 minutes.
• Panini press: Place wrapped sandwich onto preheated panini press (indoor grill) and grill 10 minutes for fresh and 15 minutes for frozen.
• Microwave: Microwave without foil, wrap in a paper towel to prevent from drying out. All ovens vary, so you will have to experiment.
• Toaster oven (crispy): Reheat uncovered in a toaster oven – again you know yours best.

Tips for Best Results

• Chop veggies small: They will cook faster and will be less noticeable in the eggs since the egg patty isn’t overly thick.
• Don’t over bake eggs: Your eggs are done cooking either when a knife inserted in center comes out clean or a thermometer inserted into center reaches 160 degrees F.
• About the egg shape: I tried to use a metal round jar lid to create rounds. That creates a lot of extra work and waste. Instead, cutting eggs into 12 squares takes minutes. And if you choose larger thin buns or bagels the shape is barely noticeable.

Variations

• Using egg whites: Replace as many of the eggs with egg whites using this ratio – 1 large egg equals 3 tablespoons of liquid egg whites.
• Low carb: Use your favorite keto buns or almond flour Greek yogurt bagels.
• Skip cheese slices: Add parmesan cheese or feta cheese into the egg mixture.
• Spices: Add hot sauce, red pepper flakes, everything bagel seasoning or ground mustard into the egg mixture.

What Goes Well with Breakfast Sandwich?

Think outside the box! Need a quick lunch or a bit more of a filling breakfast? Breakfast sandwich to the rescue! Try these ideas:

• Smoothie: Green smoothie or red smoothie.
• Yogurt: With store-bought Greek yogurt, homemade Instant Pot yogurt or strawberry yogurt.
• With fresh fruit for a light brinner.
• Brunch idea: Make a breakfast charcuterie board with breakfast sandwiches, smoked salmon, fresh fruit, chocolate, yogurt and protein granola!

FAQs

More Make Ahead Healthy Breakfast Recipes

• Crustless spinach quiche
• Broccoli cheese egg muffins
• Baked egg tortilla
• Cottage cheese egg muffins
• Low carb breakfast casserole
• Starbucks egg white bites

Browse all healthy breakfast recipes and you may also love these healthy egg recipes.

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Healthy Breakfast Sandwich

Move aside drive thru, Healthy Breakfast Sandwich with eggs, veggies and whole wheat bun is a better way to jump start the day. Meal prep dozens at a time, freeze and reheat for easy breakfast from frozen.

Course Breakfast

Cuisine North American

Diet Low Fat

Prep Time 30 minutes minutes

Cook Time 35 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 12 sandwiches

Calories 383kcal

Author Olena Osipov

Equipment

• Ceramic skillet
• Parchment paper
• Baking sheet
• Spatula turner

Ingredients

• 12 large eggs
• 4 cooked chicken sausages diced
• 1 large onion finely chopped
• 1 bell pepper finely chopped
• 5 large kale leaves rib removed and chopped (baby spinach works too)
• 1 tablespoon avocado oil or olive oil
• 1/4 cup milk or water
• 1 teaspoon baking powder
• 12 whole wheat burger thin buns English muffins or bagels
• 12 slices cheese Gouda, cheddar or Swiss
• Salt and pepper to taste
• Cooking spray

Instructions

• To saute veggies: Preheat large ceramic non-stick skillet on medium heat and swirl oil to coat. Add onion and saute for 3 minutes, stirring occasionally. Add bell pepper and saute for 3 more minutes. Add kale, a pinch of salt and pepper; saute for another minute, stirring a few times.
• To cook eggs: Preheat oven to 375 degrees F and spray bottom and sides of large 16 x 11 baking sheet liberally with cooking spray. In a large bowl, add eggs, milk, baking powder, a pinch of salt and pepper; and whisk well. Add cooked veggies and sausage; and stir well.
• Pour onto prepared baking sheet distributing sausage and veggies evenly with a fork. Bake for 25 minutes uncovered.
• Remove eggs from the oven. Using flat spatula loose eggs from the edges of the baking sheet. Then cut with same spatula into 12 squares and carefully loosen on the bottom with a scraping motion.
• To assemble sandwiches: Tear 12 pieces of unbleached parchment paper 1 inch wider than a bun. Tear 12 pieces of aluminum foil 2 times wider than a bun.
• Open the bun and place egg on the bottom part, topping with cheese and closing with the top bun. Wrap in parchment and then in aluminum foil tightly.

Video

Notes

• Store: Refrigerate wrapped healthy breakfast sandwiches for up to 5 days.
• Freeze: Freeze in a resealable gallon size bag for up to 3 months.

Reheat:

• Option #1 (crispy): Open sandwiches and bake at 425 degrees, fresh for 10 minutes and from frozen for 15-20 minutes.
• Option #2: Place wrapped sandwich onto preheated panini grill and grill 10 minutes for fresh and 15 minutes for frozen.
• Option #3: Microwave without foil. All ovens vary, so you will have to experiment.
• Option #4 (crispy): Reheat uncovered in a toaster oven – again you know yours best.

 

Nutrition

Serving: 1sandwich | Calories: 383kcal | Carbohydrates: 26g | Protein: 23g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 214mg | Sodium: 585mg | Fiber: 2g | Sugar: 5g

The post Healthy Breakfast Sandwich 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.

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.

Tender and fluffy Instant Pot Egg Bites are copycat Starbucks egg bites that require no blender, pack 4 grams of protein and are customizable with your favorite fillings!

Other egg bites we love are cottage cheese egg bites and Starbucks egg white bites.

I have been so skeptical about Instant Pot egg bites because if you know me, I do not love extra gadgets but I do love eggs! So, armed with a few silicone egg bite molds, I now make egg bites in Instant Pot quite often.

Starbucks sous vide egg bites are delicious but the price is a bit high to enjoy with regularity. I replicated a make-at-home version using my Instant Pot. The moist heat from the pressure cooker mimics the “sous vide” technique perfectly! You can enjoy them plain or with a filling of choice.

And to put the mold to more use, I have perfected Instant Pot poached eggs as well!

Ingredients for Instant Pot Egg Bites

You will need only one main ingredient plus a few pantry staples and optional add-ins.

• Eggs: I use large eggs but any eggs will work!
• Baking powder: Adding baking powder to eggs makes them more light and fluffy.
• Salt and pepper: For taste.
• Water: You could use milk, the results will be the same.

Add-Ins and Toppings

If your kids are anything like my kids, they like things plain. But I still try with veggies and succeed many times. I usually make 2 batches of egg bites, plain and with vegetables.

You can add anything you want, just make sure to dice, chop or grate finely the ingredients since pressure cooker egg bites are quite small.

My go to egg combination is bell pepper, baby spinach and freshly grated Parmesan cheese.

• Veggies: Bell pepper, mushrooms, spinach, kale, zucchini, broccoli, asparagus.
• Jarred and canned goods: Sun dried tomatoes, roasted red pepper, green chiles, olives.
• Cheese: Parmesan cheese, gruyere cheese, cheddar cheese, swiss cheese, feta cheese.
• Meat: Fried bacon bits, crumbled cooked sausage, leftover Instant Pot chicken breast.
• Fresh herbs: Finely chopped fresh basil, parsley, green onion or chives.
• Recreating copycat Starbucks egg bites? Use baked bacon and Gruyere cheese.

How to Make Egg Bites in Instant Pot

Here is a quick overview how to make egg bites with 5 minutes prep time and total of 15 minutes. Full recipe card is located below.

• Prep: Add 1 cup of cold water to 6 quart Instant Pot or 8 quart Instant Pot and spray silicone egg bites mold well with cooking spray. Make sure to coat the bottom and sides of the openings.

• Make the egg mixture: In a large 4 cup measuring cup, whisk eggs, water, baking powder, salt and pepper. You can use any large bowl with a spout for easy pouring into the molds. Then pour egg mixture into each mold about 2/3 full.

• Add toppings: Now you can add toppings. No need to stir them as they will sink anyways. That’s why we do not mix toppings with egg mixture.

• Stack the molds staggered: Close each silicone egg mold with the lid, stack staggered on top of each other and place on trivet with handles. The one pictured came with my stackable stainless steel pans to cook 2 things at a time. I also have this trivet that came with my Instant Pot DUO 8 quart.

• Pressure cook on Low: Then close the lid, move valve to Sealing position and Pressure Cook egg bites on Low for 8 minutes – in 8 quart Instant Pot, 11 minutes – in 6 quart Instant Pot. Afterwards, release remaining pressure using Quick Release.

• Cool and release the egg bites: Let Instant Pot egg bites cool off for a few minutes until the molds are safe to touch. I recommend to grab a small silicone spatula and go around the edges and bottom really tight and close to the mold. This will result in perfectly looking egg bites.

Tips for Best Results

For creamy, velvety texture Instant Pot egg bites that are Starbucks worthy, follow these tips!

• Dice vegetables small: Egg bites are mini sized, so chop and grate your vegetables, cheese or meat additions accordingly.
• Stagger egg bite molds: Just turn the top mold a bit so its cavities are not directly sitting on top of cavities of the bottom mold. If you can’t get them staggered, then place trivet with one egg bites mold in the Instant Pot and then place the second mold staggered on top. This prevents misshapen egg bites when they cook in Instant Pot.
• Follow pressure cooking times: 8 minutes for 8 quart Instant Pot, 11 minutes for 6 quart. Readers have cooked egg bites in 3 quart Instant Pot for 11 minutes.
• No low pressure option? If your Instant Pot doesn’t have Low pressure and only Manual button, you can cook them on High pressure but egg bites will puff up more.
• Using all egg whites: I believe Starbucks sous vide egg bites contain only egg whites. You will need 2 1/4 cups of egg whites. And I also believe you will have to whisk them with a real whisk not a fork, just to mix well.

What Is the Best Silicone Egg Bites Mold?

To make Instant Pot egg bites you will need a silicone mold. Actually two silicone molds with 2 silicone lids.

I bought these ones on Amazon. What I like is that there are 2 lids and not 1 to prevent spilling. And lid is also made of silicone which is safe for cooking.

Many other egg bite molds sold online have plastic silicone lids which you can’t cook with in your electric pressure cooker. Just be sure to pay attention to this information when purchasing the molds.

How to Store and Reheat

Store: Refrigerate egg bites in an airtight container for up to 5 days. Perfect for meal prep!

Freeze: Cook egg bites and let them cool completely. Pop in an airtight container with a lid and freeze for up to 3 months.

If you want to freeze egg bites in a resealable Ziplock bag, lay them flat first to freeze. Once fully frozen, toss the bag deeper into the freezer. They are just delicate.

Reheat: Because these egg bites are small, they are quick to reheat. Pop a few on a plate in the microwave and reheat for 1 – 1.5 minutes from frozen or 30 seconds for fresh. It really depends on your microwave.

FAQs

More Egg Recipes to Enjoy

• Air fryer breakfast casserole
• Cottage cheese egg muffins
• Egg muffins
• Healthy breakfast sandwich
• Broccoli cheese egg muffins
• Cottage cheese scrambled eggs

More Instant Pot Recipes to Try

• Instant Pot cheesecake bites
• Instant Pot hard boiled eggs

You may also love to browse over 45 healthy Instant Pot recipes!

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Instant Pot Egg Bites

Get breakfast ready in 15 minutes with Instant Pot Egg Bites. Tender, fluffy, only one main ingredient and customizable with fillings!

Course Breakfast

Cuisine North American

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 8 minutes minutes

Total Time 13 minutes minutes

Servings 14 egg bites

Calories 42kcal

Author Olena Osipov

Equipment

• Instant Pot
• Egg bite molds
• Trivet
• Steam diverter
• Measuring cups
• Mini spatulas

Ingredients

• 9 large eggs
• 1/4 cup water or milk
• 1/2 tsp salt
• 1/2 tsp baking powder
• Ground black pepper to taste
• Cooking spray

Optional Mix Ins:

• Handful of spinach finely chopped
• 1/2 large bell pepper diced
• Parmesan cheese grated

US Customary – Metric

Instructions

• Into 6 or 8 quart Instant Pot, add 1 cup water. Please note silicone mold will not fit into 3 quart Instant Pot.
• In a 4 cup measuring cup, add eggs, water, baking powder, salt, pepper and whisk mixture with a fork or a whisk well.
• Spray silicone mold with cooking spray well. Pour mixture into each of 14 openings of the mold about 2/3 full. If you would like, add toppings like veggies and cheese. No need to stir.
• Close each mold with silicone lid and stack in a staggered position, so the cups don’t line up. Then you won’t have lids sucked in and deformed bites.
• Then place on top of the trivet with handles. If your trivet doesn’t have handles, you might struggle getting mold placed carefully into a 6 quart pot. It is very tight and be careful not to spill.
• Place trivet Inside Instant Pot, close the lid, set pressure release valve to Sealing and press Pressure Cook on Low for 8 minutes – 8 quart Instant Pot, 11 minutes – 6 quart Instant Pot.
• After do Quick Release by turning the valve to Venting. Using oven mitts and holding onto handles of the trivet or to the mold itself, remove molds with egg bites from Instant Pot.
• Open the lids, cool off a few minutes and using small silicone spatula go around the edge staying close to the walls of each opening and release egg bites one by one.

Video

Notes

• Store: Refrigerate in an airtight container for up to  5 days. To reheat pop a few on a plate in the microwave and reheat for 1 – 1.5 minutes from frozen or 30 seconds for fresh.
• Freeze: Cook and cool egg bites. Pop in an airtight glass container with a lid and freeze for up to 3 months. If you want to freeze in a resealable Ziploc bag, lay egg bites flat first and then toss deeper into the freezer with frozen egg bites.
• Where can I get this silicone mold? I bought this one, actually a set of 2, on Amazon. What I like is that it has 2 lids and not 1, to prevent spilling. Pay attention that lid is also silicone and not plastic, so you will not cook it.
• Egg whites: You can replace eggs with 2 1/4 cups of egg whites. And I also believe you will have to whisk them with a real whisk not a fork. Just to mix well.
• No Low pressure option? If your Instant Pot doesn’t have Low pressure, you can cook on High – egg bites will puff up more.
• Prep toppings small: You can add anything you want. Just make sure to dice, chop or grate finely since egg bites are small.

Nutrition

Serving: 1egg bite | Calories: 42kcal | Carbohydrates: 1g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 105mg | Sodium: 141mg | Fiber: 1g | Sugar: 1g

The post Instant Pot Egg Bites appeared first on iFoodReal.com.

Healthy Waffles with whole wheat flour and no refined sugar for a healthy breakfast that can be made ahead and toasted from frozen for busy mornings!

For more easy grab-n-go breakfast ideas try my almond flour waffles, Instant Pot egg bites or almond flour banana muffins.

A healthy waffle recipe that results in crispy and delicious waffles? Yes, please! These waffles will satisfy the kid in all of us and are made with your everyday pantry staples.

If you make a big batch, freeze some for later for easy breakfast when you’re in a pinch. We always do that with protein waffles and cottage cheese waffles.

Why You’ll Love This Recipe

• Whole grains: Higher in fiber and full of complex carbohydrates that keep you full longer.
• Less sugar: Using stronger tasting maple syrup or honey allows you to use less, which equates to less sugar and caloric intake.
• Whole food ingredients: No processed ingredients, no preservatives in our waffle recipe, just simple wholesome real food.
• Budget friendly: Find all these ingredients at your local grocery store, no specialty stores needed.
• Easy to make: One bowl, less fuss, less mess!

Ingredients for Healthy Waffles

To make this recipe, you will need just a few simple ingredients.

• Flour: This recipe uses whole wheat flour or spelt flour. You’ll notice that these waffles aren’t as fluffy as your average waffle due to the whole wheat flour containing bran and germ. I don’t recommend using other flours, as I have not tested them and baking is a science.
• Large eggs: Used for binding waffles together.
• Any milk: I used unsweetened almond milk but feel free to use any unsweetened dairy milk or other milk of choice. Avoid canned coconut milk or milk with any added sweeteners.
• Maple syrup or honey: Either liquid sweetener works.
• Olive oil or avocado oil: You can also use melted butter as well.
• Pure vanilla extract: Not imitation vanilla for best taste.
• Baking powder: Technically any baking powder works, I prefer aluminum free bakign powder.
• Salt: Enhances waffles taste.

How to Make Healthy Waffles

Here is a quick overview how to make healthy waffle recipe from scratch. Full recipe card is located below.

• Make the batter: In a large mixing bowl, lightly whisk the eggs. Add milk, maple syrup, olive oil, vanilla, baking powder, and salt; whisk until well combined. Add whole wheat flour, mix well. 
• Cook the waffles: Preheat the waffle maker well. The amount of batter depends on the size of your waffle maker. I used about 1/3 cup per waffle. If your waffle maker is cast iron you might have to spray it with cooking spray to prevent waffles from sticking. This waffle recipe uses enough oil, so you might not. Just try one first and see how it comes out.

Tips for Best Results

• Measure flour correctly: Don’t overpack your flour, scoop and level. Scooping your flour into your measuring cups keeps it light and airy, and then leveling it with a knife ensures you have the precise amount.
• Don’t use other flours: As much as I love almond flour, it cannot be used for this recipe. Make almond flour waffles instead. I have not tested this recipe with all purpose flour or wheat pastry flour. White whole wheat flour can usually be replaced on a 1:1 basis. If you try, let us know in the comments!
• Preheat the waffle maker: You want it nice and hot before you pour the batter in.
• Spray waffle maker with cooking spray: This is especially true for cast iron, but is a good tip for any waffle iron as the last thing you want is all the hard work to be stuck to the kitchen appliance.

Variations

• Cinnamon: For added warmth and a delicious hint of cinnamon, add a dash. Use pumpkin pie spice in the fall!
• Blueberry waffles: You could add blueberries tossed with a small amount of flour into the waffle batter. Blueberries do tend to stick to the waffle maker, so you may have to use a bit more elbow grease when washing it.
• Chocolate chips: I love to use mini chocolate chips, so then I get some in every bite. You could use any you like including dark, semi-sweet, milk or even sugar free chocolate chips.
• Savory: Add some chopped cooked bacon to the batter.
• Chopped nuts: Pecans or walnuts chopped small would add a nutty taste.
• Sprinkles: Would be a fun healthier version of a cake batter waffle. So fun for little ones or if celebrating a birthday! Just add them into the batter.

Toppings Ideas

• Maple syrup: Look for pure maple syrup. It is full of vitamins and nutrients and your kids will not notice the difference.
• Yogurt: When I have time I make Instant Pot yogurt or buy plain whole milk yogurt. Add maple syrup on top and it’s creamy heaven with extra protein!
• Frozen fruit: Thaw it a bit and its juices will blend beautifully with yogurt and maple syrup.
• Berry compote: Use my simple cherry compote from Greek yogurt cheesecake recipe.
• Nut or seed butter: Almond butter, tahini, and peanut butter all add a creamy, nutty, high protein topping.
• Chocolate spread: Like Nutella.
• Savory: Healthy fried chicken and waffles, sausage or bacon are all savory toppings you could have with your healthy waffle recipe or even sandwich between two!
• South of the border waffle: Add pico de gallo, diced avocado and a fried egg.

How to Store and Reheat

Store: Keep healthy waffles in an air circulating container in the fridge for up to 1 week.

Freeze: To freeze, let waffles cool completely, then place in a resealable Ziploc bag, let as much air out as possible, seal and freeze for up to 6 months.

Reheat: Pop them in the toaster straight out of the fridge or freezer to heat up. You can also use the microwave if you like them a bit softer.

FAQs

More Healthy Breakfast Recipes to Try

• Whole wheat buttermilk pancakes
• Almond flour pancakes
• Banana egg pancakes
• Healthy banana pancakes
• Healthy pumpkin pancakes
• Oat flour pancakes
• Healthy blueberry pancakes
• Keto pancakes

Print

Healthy Waffle Recipe

Healthy Waffle Recipe with whole wheat flour and no refined sugar for an easy breakfast that can be made ahead and toasted from frozen for busy mornings!

Course Breakfast

Cuisine North American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12 waffles

Calories 131kcal

Author Olena Osipov

Equipment

• Waffle maker

Ingredients

• 2 large eggs
• 1 1/2 cups any milk I used unsweetened almond milk
• 3 tablespoons maple syrup or honey
• 3 tablespoons any mild oil or melted butter
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups whole wheat flour
• Cooking spray I use Misto

US Customary – Metric

Instructions

• In a large mixing bowl, lightly whisk the eggs. Add milk, maple syrup, olive oil, vanilla, baking powder and salt. Whisk until well combined.
• Add whole wheat flour and mix gently with a spatula just until combined. Do not overmix.
• Preheat waffle maker until it's hot and spray with cooking spray.
• Make waffles according to your waffle maker's instructions. Amount of batter depends on the size of your waffle maker. I used about 1/3 cup batter per each waffle. For crispier waffles, I also cook a bit past the green Ready indicator.

Video

Notes

• Store: Refrigerate in air circulating container for up to a week. 
• Freeze: Fully cook, cool completely, and freeze in an airtight container for up to 6 months. Pop them in the toaster straight out of the freezer to heat up. You can also use the microwave if you’re wanting to get them a bit softer.
• Whole wheat flour: You’ll notice that these waffles aren’t as fluffy as your average waffle. This is due to the whole wheat flour containing bran and germ.
• To prevent splitting: Don’t overfill your waffle iron and resist peeking before waffles are finished cooking.
• To prevent sticking: Don’t omit oil, waffles need healthy fat to cook correctly.

Nutrition

Serving: 1waffle | Calories: 131kcal | Carbohydrates: 19g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 169mg | Fiber: 2g | Sugar: 4g

The post Healthy Waffle Recipe appeared first on iFoodReal.com.