Description
These High Protein Cottage Cheese Breakfast Tacos are a viral sensation for a reason they transform a simple tub of cottage cheese into crispy, flavorful taco shells. By baking the cottage cheese, it melts down and crisps up into a high-protein, low-carb vessel perfect for holding your favorite breakfast toppings. Loaded with pesto, fried eggs, and avocado, this nutritious breakfast is savory, satisfying, and ready to keep you fueled all morning long.
Ingredients
The Taco Shell Base
- 3 tablespoons (approx. 200g total for larger batch) low-fat cottage cheese
- 1 egg white
- Seasonings: Black pepper, dried oregano, and chili flakes
The Toppings
- 2 large eggs, fried (sunny side up or over easy)
- 2 tablespoons basil pesto
- 1 avocado, sliced
- Handful of rocket (arugula)
- Fresh chives, chopped
- 2 teaspoons Sriracha (optional, for heat)
Instructions
Prep
Preheat your oven or air fryer to 400°F (200°C). Line a baking sheet with parchment paper. Note: Parchment paper is essential to prevent sticking; do not use foil.
Mix Base
In a small bowl, whisk together the cottage cheese and egg white with a fork until smooth and well combined.
Shape
Spoon the mixture onto the prepared baking sheet into two equal circles. Spread them out thinly to form the taco shapes. Season liberally with pepper, oregano, and chili flakes.
Bake
Bake for 20–35 minutes. Mid-Bake Check: Halfway through cooking, check the shells. If liquid is pooling, carefully dab it with a paper towel. Use a spatula to reshape messy edges if needed. Doneness: They are ready when the edges are dark golden brown and crispy.
Cool (Crucial Step)
Remove from the oven and let the shells cool on the pan for 10 minutes. Why? They will be soft when hot but will firm up and become pliable/foldable as they cool.
Assemble
Once cooled, spread a tablespoon of pesto over each shell. Top with a fried egg, a handful of rocket, avocado slices, and chives.
Serve
Drizzle with Sriracha for a spicy kick and enjoy immediately.
Notes
Batch Size: The ingredient list mentions “3 tablespoons” but also “200g.” 200g is a large portion (nearly a cup), so adjust based on how many shells you want. A standard ratio is roughly 1/2 cup cottage cheese to 1 egg white for 2 large shells.
Liquid Control: Cottage cheese releases whey as it cooks. Dabbing the center with a paper towel during baking helps the shell crisp up much faster.
Texture: The shell will be crispy on the edges and slightly chewy in the center, similar to a cheese crisp but softer.
Make Ahead: You can bake the shells in advance, store them in the fridge, and crisp them up in a toaster oven or air fryer for 1–2 minutes before filling.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Modern / Viral Trend
Nutrition
- Serving Size: 2 Tacos (Full Recipe)
- Calories: 480
- Sugar: 4g
- Sodium: 650mg
- Fat: 32g
- Saturated Fat: 8g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 6g
- Protein: 34g
- Cholesterol: 380mg
Keywords: cottage cheese tacos, viral cottage cheese recipe, high protein breakfast, keto breakfast tacos, low carb tortilla alternative, gluten free breakfast, healthy breakfast ideas