Savory Cottage Cheese Breakfast Bowls Recipe
Savory Cottage Cheese Breakfast Bowls combine protein-rich cottage cheese, hard-boiled eggs, and a fresh, vibrant chopped vegetable salad dressed with a tangy vinaigrette. This quick and easy breakfast recipe is perfect for a nutritious start to your day with a creamy, crunchy, and flavorful mix that you'll want to make again and again.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
Ingredients
Chopped Vegetable Salad
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon red wine vinegar
- ½ teaspoon dried oregano
- ¼ teaspoon Dijon mustard
- ⅛ teaspoon garlic powder
- ¼ teaspoon salt, or to taste
- ⅛ teaspoon black pepper, or to taste
- ½ cup halved cherry tomatoes (or grape tomatoes)
- ½ cup sliced English cucumber (about ½-inch thick; partially peeled, cut into half-moons) or Persian/mini cucumber
- ½ cup chopped red bell peppers (½-inch pieces; any color)
- ¼ cup chopped sweet onions (½-inch pieces; yellow, white, red or green onions)
Remaining Ingredients
- 1 cup cottage cheese (divided; use classic 4% milkfat for creaminess, or low-fat if preferred)
- 4 hard-boiled eggs (peeled and halved)
- Salt, to taste
- Pepper, to taste
- 2 tablespoons chopped fresh basil (divided, or to taste)
Instructions
- Make the Chopped Vegetable Salad: In a medium bowl, whisk together the olive oil, red wine vinegar, dried oregano, Dijon mustard, garlic powder, salt, and black pepper until the dressing is well combined. Add the halved cherry tomatoes, sliced cucumbers, chopped bell peppers, and chopped onions to the bowl. Toss everything together until the vegetables are evenly coated with the vinaigrette. Taste the salad and adjust seasoning as needed.
- Assemble the Bowls: For each serving, place half of the vegetable salad in a shallow bowl, followed by half of the cottage cheese and then half of the hard-boiled eggs. Sprinkle the cottage cheese and eggs with salt and pepper to taste. Finish by sprinkling each bowl with half of the chopped fresh basil. Serve immediately to enjoy the freshness and texture of the salad and ingredients.
Notes
- For the freshest and crunchiest salad, prepare the chopped vegetable salad right before serving. Making it too far ahead can cause the vegetables to release liquid and soften.
- If you prefer to make the vegetable salad in advance, store it in the refrigerator and use a slotted spoon when assembling the bowls to avoid excess liquid.
- Prep and total times assume hard-boiled eggs are already made. If making eggs from scratch using the recommended steamed hard-boiled method, allow about 30 minutes total, starting with eggs first, then prepping the salad while they cook and cool.
