Dinner

High Protein Cottage Cheese Breakfast Tacos Recipe

ByRita Bennet January 24, 2026January 24, 2026

Introduction

Start your day with a delicious and protein-packed twist by making these High Protein Cottage Cheese Breakfast Tacos. They combine creamy cottage cheese bases with flavorful toppings for a fresh and satisfying breakfast.

A close-up image shows a grilled flatbread taco held by a woman's hand with red painted nails. The taco has three main layers: at the bottom, a lightly charred flatbread with some brown spots and a soft texture; above it, fresh green leaves that add a leafy texture; on top, a cooked sunny side up egg with bright yellow yolk oozing slightly, white edges crispy and slightly browned, drizzled with a red hot sauce and sprinkled with chopped green chives. In the background, a second similar taco lies on a wooden board with a white marbled texture beneath. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tablespoons low fat cottage cheese (about 200g)
1 egg white

Pepper, oregano, and chili flakes, to taste
2 fried eggs

2 tablespoons pesto
Handful of rocket (arugula)

Chopped chives
2 teaspoons Sriracha
1 avocado

Instructions

Step 1: Preheat your oven or air fryer to 400°F (about 200°C). In a bowl, whisk together the low-fat cottage cheese and egg white with a fork until the mixture is smooth and well combined.
Step 2: Line a baking sheet with parchment paper. Spoon the cottage cheese mixture into two equal circles and spread out to form small taco bases. Season with salt, pepper, oregano, and chili flakes.
Step 3: Bake the taco bases in the oven or air fryer for 20-35 minutes. Halfway through, carefully dab any excess liquid with a paper towel and use a spatula to reshape the bases if needed. They should be crispy and golden when done.

Step 4: Let the taco bases cool for 10 minutes. Meanwhile, cook the eggs to your preferred doneness and chop the chives.
Step 5: Spread a spoonful of pesto over each cooled taco base. Top with the fried eggs, a handful of rocket, chopped chives, and sliced avocado. Finish with a drizzle of Sriracha for a spicy kick.
Step 6: Serve immediately and enjoy a nutritious, flavorful breakfast taco.

Tips & Variations

For extra flavor, add a squeeze of fresh lime or a sprinkle of crumbled feta cheese on top.
Swap rocket for baby spinach or kale if preferred.
You can substitute Sriracha with your favorite hot sauce or a mild salsa.

Use full-fat cottage cheese for a creamier texture.

Storage

These breakfast tacos are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven to keep the bases crispy. Avoid microwaving as it may make the bases soggy.

How to Serve

A close-up view of two tacos held by a woman's hand with red-painted nails, each taco showing a slightly browned, folded tortilla as the base. The first visible layer inside each taco is a cooked, bright yellow egg yolk surrounded by slightly crispy white egg edges. Below the egg, there is a bed of green leafy vegetables, and the eggs are drizzled with red sauce and topped with small chopped green herbs. The tacos rest on a wooden board with a blurred background of white marble texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the taco bases ahead of time?

Yes, you can bake the cottage cheese bases ahead and store them separately in the fridge. Reheat in the oven before assembling to maintain crispiness.

What if I don’t have an air fryer?

Using a conventional oven works perfectly. Just bake at 400°F (200°C) and keep an eye on the cooking time, as it may vary slightly depending on your oven.