Cottage cheese works in almost any meal thanks to its mild flavor and creamy texture. You can spread it on toast, stir it into scrambled eggs, or blend it into sauces, dips, and soups for added creaminess without the heaviness. It fits naturally into both sweet and savory dishes and slips easily into everyday meals.

If you focus on low-calorie, high-protein recipes, cottage cheese deserves a permanent spot in your refrigerator. My sausage egg bake with cottage cheese delivers serious protein, and the cottage cheese–based sauce in my easy tuna pasta salad has been the most popular recipe on the site for over a year.

Almost daily, cottage cheese helps me hit my protein goals. It’s creamy, protein-rich, and endlessly adaptable. This collection of high-protein cottage cheese toast recipes turns simple ingredients into nourishing breakfasts, snacks, or light meals you can whip up in about 10 minutes. From savory combos with smashed peas and crispy shallots to sweeter variations with peanut butter and granola, there’s something on this list for everyone!

What Is Cottage Cheese?

Cottage cheese is a fresh, unripened cheese made by adding an acid to pasteurized milk, causing the milk solids to separate from the whey. Producers gently cut the solids into small curds and drain away the whey. They then stir or press the curds to release excess liquid before mixing them with a creamy dressing made from milk, cream, citric acid, and salt. Just one-half cup delivers 13 grams of protein along with calcium, potassium, selenium, and vitamin B12. With its impressive nutrition and mild flavor, cottage cheese works beautifully in high-protein cottage cheese recipes.

Related: Savory Cottage Cheese Bowl Recipes

What’s The Big Deal About Cottage Cheese?

People have strong feelings about cottage cheese. They either love or hate. I love it, and here’s why.

• Cottage cheese is a delicious, versatile source of protein.
• It’s tasty on its own and pairs well with other ingredients.
• It can be whipped or blended and enjoyed as a sauce, dip, or dressing.
• You can cook with it! Try replacing cream with blended cottage cheese.
• Just 1/2 cup provides 13 grams of protein, as well as calcium, potassium, selenium, and B12.
• It’s low in calories, making it my go-to for high-volume, low-calorie meals.

What’s The Big Deal About Protein?

It wasn’t until I was struggling with menopause weight that I learned about the importance of protein. If you missed this post about my menopause weight-loss journey, I update it regularly as I learn what’s working and what’s not. Here are a few reasons I love protein, and so should you!

• Protein is satiating, keeping you fuller longer and reducing calorie consumption.
• Adding protein to a meal can balance blood sugar levels and prevent spikes.
• Studies show a positive link between a high-protein diet and better bone health.
• Getting adequate protein helps us build and maintain muscle, especially before, during, and after menopause.

High Protein Cottage Cheese Recipes – Toast Edition

Cottage cheese toast has become my go-to breakfast or afternoon snack. It’s quick, easy, high in protein, low in calories, and nutritious. The process is simple.

1. Toast the bread in a toaster, regular oven, or air fryer. I keep my Ezekiel bread in the freezer, so I toast mine in the air fryer at 400 degrees. While the bread is toasting, gather my ingredients and prepare anything that needs to be cooked, usually just an egg.
2. To assemble the cottage cheese toast, I like to let the bread cool for a minute or two so the cottage cheese doesn’t get warm. To keep the macros consistent, I always use a quarter cup of cottage cheese and spread it evenly over the toast. There are some combinations where the cottage cheese doesn’t come first, which I’ll discuss below.
3. The toppings should be added in the right order so the cottage cheese doesn’t get squished out. You’ll notice in some of the ideas below that the cottage cheese isn’t always on the bottom – that’s intentional.

Tip: Ezekiel bread is a flourless bread made with sprouted grains. It’s nutritious, naturally gluten-free, and has more protein than other store-bought brands. It’s hearty and dense and holds up well to cottage cheese toast.

Related: How To Cook With Cottage Cheese

Avocado Toast With Cottage Cheese, Egg, And Feta

This combination was fantastic! Za’atar is a Middle Eastern seasoning blend that adds an earthy, herbaceous flavor to your dishes. Aleppo pepper is earthy and fruity with a mild heat. I’ve been using it almost in place of black pepper lately. It just adds more pizazz!

• 1 slice of toasted Ezekiel bread (80 calories, 4 grams protein, 3 grams fiber)
• 1/2 small avocado, whipped (12o calories, 1 gram protein, 4 grams fiber)
• 1/4 cup 4% Good Culture cottage cheese (110 calories, 13 grams protein, 0 grams fiber)
• 1 over-medium fried egg (70 calories, 6 grams protein, 0 grams fiber)
• 1 tablespoon crumbled feta (2o calories, 2 grams protein, 0 grams fiber)
• Garnish: pinch of Za’atar seasoning, Aleppo pepper, and parsley

With the brands I used, approximate totals are 26 grams of protein, 7 grams of fiber, and 400 calories.

Cottage Cheese Toast With Scallion Eggs And Crispy Shallots

Cooking the scallions with the egg adds a subtle oniony flavor, and sprinkling the raw scallions on top adds freshness and crunch. Crispy shallots take this to the next level. I have a step-by-step video on Instagram where you can also get the recipe.

• 1 slice of toasted Ezekiel bread (80 calories, 4 grams protein, 3 grams fiber)
• 1/4 cup 4% Good Culture cottage cheese (110 calories, 13 grams protein, 0 grams fiber)
• 1 egg scrambled with the white part of a scallion (70 calories, 6 grams protein, 0 grams fiber)
• 2 tablespoons crispy shallots
• Garnish: pinch of flaky salt, Aleppo pepper, and the top part of the scallion

With the brands I used, approximate totals are 23 grams of protein, 3 grams of fiber, and 260 calories.

Cottage Cheese Toast With Smashed Peas

I thought about this combination for days after I made it. It was delicious. There’s no need to cook the frozen peas. I cover them with hot water from my tea kettle while preparing the other ingredients. Drain them, lightly mash with a fork, and add a pinch of salt and pepper.

• 1 slice of toasted Ezekiel bread (80 calories, 4 grams protein, 3 grams fiber)
• 1/4 cup 4% Good Culture cottage cheese (110 calories, 13 grams protein, 0 grams fiber)
• 1/4 cup frozen peas, prepared as noted below (35 calories, 2 grams protein, 2 grams fiber)
• 2 tablespoons crispy shallots (70 calories, 6 grams protein, 0 grams fiber)
• Garnish: pinch of flaky salt and Aleppo pepper

With the brands I used, approximate totals are 25 grams of protein, 5 grams of fiber, and 295 calories.

Related: High Protein Breakfast Bowl

Peanut Butter And Granola Cottage Cheese Toast

I loved the texture of the granola on this one, but I’d be lying if I said I loved it all together. This series has shown me that sweet cottage cheese toast is not my thing, but my family loved it! To lower the calories, I make my peanut butter using sugar-free peanut butter powder with just enough water to make it thick and creamy.

• 1 slice of toasted Ezekiel bread (80 calories, 4 grams protein, 3 grams fiber)
• 1/4 cup 4% Good Culture cottage cheese (110 calories, 13 grams protein, 0 grams fiber)
• 1 tablespoon peanut butter (60 calories, 8 grams protein, 2 grams fiber)
• 1/4 cup ratio keto granola (150 calories, 8 grams protein, 2 grams fiber)
• 1 tablespoon raw honey (70 calories, 0 grams protein, 0 grams fiber)

With the brands I used, approximate totals are 33 grams of protein, 7 grams of fiber, and 470 calories.

Tuna Salad On Toast With Cottage Cheese

Tuna salad and cottage cheese are a match made in heaven. This was SO SO good! For exact macros, the tuna salad was made with 1 can of Wild Planet Tuna, 1/3 cup Siggi’s Greek yogurt, 1 tablespoon avocado mayonnaise, 2 tablespoons capers, 1 tablespoon caper juice, and a generous pinch of black pepper.

• 1 slice of toasted Silver Hills Bakery bread (100 calories, 6 grams protein, 4 grams fiber)
• 1/4 cup 4% Good Culture cottage cheese (110 calories, 13 grams protein, 0 grams fiber)
• 1/2 batch of tuna salad (recipe below) (110 calories, 13 grams protein, 0 fiber)
• Garnish: bagel seasoning + scallions

With the brands I used, approximate totals are 32 grams of protein, 4 grams of fiber, and 320 calories.

High Protein Cottage Cheese Toast Recipe Variations

From sweet to savory, the possibilities are endless. I gravitate toward savory combinations, but here are a few ideas that my family loved!

Savory Cottage Cheese Toast Ideas

• Cottage cheese + crispy bacon + scallions (LOVE this simple combo)
• Smashed avocado + cottage cheese + micro greens + bagel seasoning
• Cottage cheese + sliced cucumber + za’atar seasoning
• Cottage cheese + sliced tomato + fresh basil + good olive oil + flaky salt
• Smashed avocado + cottage cheese + fried egg + chili crunch + scallions
• Cottage cheese + smoked salmon + red onion + capers + fresh dill

Sweet Cottage Cheese Toast Ideas

• Cottage cheese + sliced bananas + granola + honey
• Cottage cheese + jam + blueberries + chia or hemp seeds
• Cottage cheese + grilled peaches + hemp seeds + fresh mint
• Apple butter + cottage cheese + diced apples + cinnamon + maple syrup
• Cottage cheese + sliced pears + almond butter + pumpkin seeds + maple syrup

Helpful Tips

• If you don’t like cottage cheese’s texture, try blending it. Add the entire container to a small food processor or NutriBullet, and blend for 30 to 60 seconds or until smooth.
• Some brands have more liquid than others, which can make your toast soggy. If you see liquid on the top of the cottage cheese, pour it off and give it a good stir.
• Use a bread hearty enough to stand up to the toppings. Soft white bread won’t work here.
• Food prep makes throwing together meals like this quick and easy. I wash and prep scallions, bell peppers, bacon, roasted tomatoes, and fresh herbs every week.

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High Protein Cottage Cheese Recipes - Toast Edition

These high-protein cottage cheese toast recipes are perfect for quick and easy meals that are nutritious and satisfying for quick breakfasts or snacks!

Course brunch

Cuisine Mediterranean, Middle Eastern

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 1

Equipment

• Long Toaster For Pan Bread
• Za'atar Seasoning
• Aleppo Pepper
• Air Fryer
• Mini Food Processor
• Nutribullet Blender

Ingredients

Avocado, Egg, And Feta

• 1 slice toasted Ezekiel bread
• 1/2 small avocado whipped
• 1/4 cup cottage cheese
• 1 egg fried
• 1 tablespoon crumbled feta
• pinch Za’atar seasoning and Aleppo pepper
• garnish with parsley

Scallion Eggs And Crispy Shallots

• 1 slice toasted Ezekiel bread
• 1/4 cup cottage cheese
• 1 egg scrambled with white part of a scallion
• 2 tablespoons crispy shallots
• pinch flakey salt and Aleppo pepper
• garnish with the top part of the scallion

Smashed Peas And Crispy Shallots

• 1 slice toasted Ezekiel bread
• 1/4 cup cottage cheese
• 1/4 cup frozen peas * prepared as noted below
• 2 tablespoons crispy shallots
• pinch flaky salt and Aleppo pepper

Peanut Butter And Granola

• 1 slice toasted Ezekiel bread
• 1/4 cup cottage cheese
• 1 tablespoon peanut butter
• 1/4 cup keto granola
• 1 tablespoon raw honey

Instructions

• Toast the bread in a toaster, oven, skillet, or air fryer.
• While the bread is toasting gather the toppings.
• Let the toasted bread cool for one minute before adding the cottage cheese.
• Assemble the cottage cheese toast and enjoy immediately!

Savory Italian sausage, bell peppers, and creamy Havarti come together for an amazing combination of flavors and textures. The sausage is packed with flavor and loaded with protein. You could also make this with my homemade chicken Italian sausage to lighten things up a bit!

We’re big fans of an easy make-ahead egg bake around here. The variations are endless, and I’ll provide some swaps below. Check out my veggie egg bake and ham and cheese egg muffins. They set you up for busy mornings when you need a quick, protein-rich meal on the go. Add this to your collection of egg bake recipes, brunch ideas, savory breakfasts, and high-protein meals!

I’ve shared countless videos on how to make the perfect egg bake on Instagram. I’m the egg bake queen, if I do say so myself. There’s no rubbery, dense, dry egg bakes in this house, and this sausage egg bake is one of our favorites! This is very versatile. Feel free to swap some ingredients out to suit your taste. However, I have some tips below for different veggie options and why you should cook some of them beforehand. 

This hearty, healthy make-ahead breakfast bake is perfect for anyone seeking high-protein breakfast ideas or delicious, easy recipes.

Sausage Egg Bake

Whether you’re cooking for one person or have a large family, spending a little time on food preparation helps reduce kitchen stress and helps pull together quick meals throughout the week. This is why I love ingredient prepping. Because the sausage was cooked and the vegetables were prepped, I was able to get this breakfast egg bake into the oven much faster.

Related: Hearty Veggie Egg Bake Recipe

Main Ingredients

• Eggs. I used seven large eggs because I like a thicker egg bake. The number of eggs you use depends on how thick or thin you want the mixture. Make a thinner egg bake for sandwiches, or go thicker if you want a version hearty enough to enjoy on its own.
• Cottage cheese. I often discuss how to cook with cottage cheese because it can be finicky. Rather than repeating myself, you can read the post I linked above for some of my tips. 
• Havarti cheese. Havarti cheese is absolutely delicious and, in my opinion, underrated. It gives a creamy, buttery flavor that complements the rest of the dish. I use it almost exclusively in place of mozzarella, which I think has zero flavor.
• Italian sausage. You can’t have a sausage egg bake without it! Sausage is packed with flavor, so it does the heavy lifting in this recipe! It’s also loaded with protein.
• Veggies. I used bell peppers because I love the combination of sausage and bell peppers, but feel free to use whatever you prefer.  
• Seasonings and herbs. Since the Italian sausage packs so much flavor, additional seasonings are optional. Sometimes I add a few to jazz it up! 

Recommended For This Recipe

To blend the cottage cheese, I used this Ninja Food Processor. This system is a workhorse and my most-used kitchen appliance. It’s functional and affordable!

Shop Here

Sausage Egg Bake Instructions

It takes less than 10 minutes to get my sausage egg bake in the oven. The hardest part is waiting for it to cool off so you can dive in!

1. Preheat your oven to 325°F
2. Spray a 10×15″ baking sheet with non-stick cooking spray.
3. Cook or defrost your Italian sausage. ** see notes
4. Sprinkle the peppers, scallions, and cheese over the Italian sausage.
5. Add the cottage cheese, eggs, and seasoning to a small blender or food processor.
6. Blend until just combined. Try not to make it too frothy.
7. Pour the egg mixture over the meat, veggies, and cheese.
8. Use a spatula to evenly distribute the ingredients.
9. Bake for approximately 20 minutes or until the center is set.
10. Remove from the oven and let cool for 10 minutes. ** see tip below
11. Slice and serve with your favorite toppings! 

Related: Ham & Eggs Breakfast Muffins

Tips For Success + Variations

• Cook watery vegetables before adding them to the dish. This is because they release moisture, and excess moisture is the downfall of any egg bake. So, veggies like tomatoes, spinach, and mushrooms should be sautéed thoroughly before adding them to your baking pan. 
• An egg bake is a great option for a quick and easy brunch. Bake it in a pretty dish, such as these rose gold baking sheets, and serve toppings like sour cream, additional cheese, salsa, herbs, and peppers on the side. You can easily double or triple the recipe using the slider in the recipe card below.

If you’ve tried my sausage egg bake, I’d love it if you would leave a comment below!

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Sausage Egg Bake With Savory Italian Sausage

This sausage egg bake is a low-carb, gluten-free recipe that's hearty and satisfying. Perfect for quick breakfasts and weekly meal prep!

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Resting Time 10 minutes minutes

Total Time 40 minutes minutes

Servings 6

Calories 435kcal

Equipment

• Nutribullet Blender
• Ninja Food Processor Set
• Oregano
• Smoked Paprika
• High Sided Baking Pan
• Redmond Real Salt

Ingredients

• 1 pound Italian sausage cooked * see notes
• 7 large eggs
• 1 cup shredded white cheddar cheese
• 1 cup diced bell peppers
• 1/2 cup cottage cheese
• 2 scallions sliced * darker tops set aside
• 1/2 teaspoon sea salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon dried oregano
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon black pepper

Instructions

• Preheat your oven to 325°F
• Spray a 10×15″ baking sheet with non-stick cooking spray.
• Cook or defrost your Italian sausage. ** see notes
• Sprinkle the peppers, scallions, and cheese over the Italian sausage.
• Add the cottage cheese, eggs, and seasoning to a small blender or food processor.
• Blend until just combined. Try not to make it too frothy.
• Pour the egg mixture over the meat, veggies, and cheese.
• Use a spatula to distribute the ingredients evenly.
• Bake for approximately 20 minutes or until the center is set.
• Remove from the oven and let cool for 10 minutes. ** see tip below
• Slice and serve with your favorite toppings!

Nutrition

Calories: 435kcal | Carbohydrates: 4g | Protein: 24g | Fat: 35g | Saturated Fat: 14g | Cholesterol: 268mg | Sodium: 1021mg | Fiber: 1g | Sugar: 2g

Preventing food waste is something we’re passionate about around here. You’re not just making a meal—you’re turning leftovers into something you can actually get excited about. Don’t have leftover pork? No problem. This bowl is versatile and can be adapted to what you have on hand and what you like! 

So many people struggle with using leftovers, so it’s one of my favorite things to share on Instagram stories. Recently, I used leftovers from our favorite local BBQ spot to make this high protein pulled pork bowl, and we LOVED it and thought it was worthy of having a permanent place on the blog.

Of course, this is more of an idea than a recipe, but I hope it inspires you to use up those leftovers! I’m so passionate about food waste that I’ve written several posts about it. You may like my top tips for reducing food waste and for grocery shopping on a budget.

Leftover Pulled Pork Bowl

This bowl packs a protein punch, with nearly 60 grams from the pork, cottage cheese, and eggs—a great way to start your day. It’s also versatile. If you don’t have pork, use leftover shredded chicken or beef. Don’t like kale? Leave it out and replace it with any veggies you like!

Related: Smoky Cheese Dip With Shredded Beef

Simple Ingredients

Leftover pulled pork shines in this recipe, adding a savory, chewy, smoky component to the bowl that pairs beautifully with the creamy cottage cheese and eggs.

• This is an excellent opportunity to use up whatever veggies you have on hand. For me today, that was some kale and tomatoes. This is a very versatile recipe. You can find exactly what I used in the recipe card below!

• Bagel seasoning isn’t just for garnish. The brand I use has big flakes of dried garlic and onion, adding crunch and depth of flavor. Unlike most brands, salt isn’t the first ingredient, so you can go a little heavier without overdoing it!

One of my favorite hot tips is always to make extra protein, especially if you prioritize it like I do. I actually buy smoked pulled pork from our favorite local barbecue restaurant and freeze it in these. It defrosts quickly, making it perfect for easy meals!

Related: Savory Cottage Cheese Bowl Ideas

Pulled Pork Bowl: Step-By-Step

Assembling the bowl is pretty self-explanatory, but I do have a few tips to keep all the ingredients fresh when you’re ready to eat!

1. Start by gently heating the pork. To do this, place a small, nonstick pan on the stove over medium-high heat. Add about 1/4 cup of water, cover, bring to a simmer, and cook until the water evaporates. This will only take a few minutes. When the water evaporates, the pork will be ready to go without being dried out. Add the pork directly to the bowl you’ll be eating from.
2. Return the pan to the heat, wilt the kale with the white parts of the scallions, transfer it to the pork bowl, and cook the eggs to your liking. Add the tomatoes, scallions, and cottage cheese to the bowl.
3. Garnish with the scallion tops and bagel seasoning, and enjoy!

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Notes & Variations

• If you’re like my husband and hate the texture of cottage cheese, add it to a small blender or food processor. Blend it for 30 to 60 seconds or until it’s smooth and creamy. It becomes more of a sauce when you blend it, so I like to spread it all over the bottom of the bowl. That way, as you scoop up each bite, you’re getting some of the smooth, savory cottage cheese in each bite!
• This pulled pork bowl is meant to be eaten immediately as one serving, but you can use the slider in the recipe card to increase the number of servings. As you adjust the servings, the ingredient amounts will change. It does the work for you.
• Swap any of the ingredients with odds and ends that you already have. Savory cottage cheese bowls are a fantastic way to use them up!

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Pork Bowl: Easy Recipe Using Leftover Pulled Pork

My easy pulled pork bowl is one of my favorite ways to use leftovers. It’s a quick breakfast that’s high in protein, low in carbs, and delicious!

Course Breakfast

Cuisine American

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Calories 453kcal

Equipment

• Small Non-Stick Skillet
• Nakiri Knife
• Serving Bowl
• Best Bagel Seasoning
• Small food processor
• Glass Meal Prep Containers
• Silicone Meal Prep Freezer Containers

Ingredients

• 1/2 cup shredded pulled pork
• 1/2 cup cottage cheese
• 2 large eggs
• 1 cup kale, chopped
• 5 cherry tomatoes
• 1 scallion, thinly sliced
• Optional: Bagel seasoning

Instructions

• Reheat the pork and add it to a bowl.
• In a small skillet, wilt the kale and white part of the scallions. Add them to bowl with the bowl.
• In the same pan, cook the eggs to your liking. Add them to the bowl.
• Add the cottage cheese and tomatoes.
• Garnish with the top part of the scallions and bagel seasoning.

Nutrition

Calories: 453kcal | Carbohydrates: 30g | Protein: 42g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 383mg | Sodium: 1311mg | Potassium: 510mg | Fiber: 2g | Sugar: 23g | Vitamin A: 3332IU | Vitamin C: 43mg | Calcium: 249mg | Iron: 4mg

Unlike many creamy pasta salad recipes that rely heavily on mayonnaise, this one achieves its creaminess through a smooth and incredibly delicious cottage cheese sauce. It’s a high-protein pasta salad that fills you up and keeps you full for hours!

It’s affordable and one of my favorite pantry recipes, and if you’re into high-protein recipes, check out my tips for how to cook with cottage cheese (it can be finicky) and my collection of savory cottage cheese bowls!

Growing up, we didn’t have much. My mom died when I was very young, and my dad raised three young girls on his own. Our meals were simple and predictable, but they were always delicious. He was a great cook, and I loved his tuna casserole. This isn’t a casserole, but it always reminds me of him.

Packed with lean tuna, beans, eggs, and chickpea pasta, it’s a protein-packed salad that keeps you satisfied for hours. Serve it as a cold pasta salad in the summer for BBQs and picnics, add it to your healthy meal plans, pack it for a high-protein cold lunch that doesn’t need to be reheated, or prep it ahead for a meal-prep tuna pasta salad to enjoy all week.

Easy Tuna Pasta Salad

Since eating a diet high in protein has helped me beat my menopause weight, I made some adjustments to increase the fiber and protein content in this dish. You’ll only use 8 ounces of dry pasta, but we bulk it up with veggies, tuna, and a killer sauce. This is an excellent example of high-volume, high-protein, lower-calorie eating. The extra protein is satiating and helps to stabilize blood sugar spikes.

Related: High Protein Southwest Chicken Salad

Main Ingredients

Using staples most of us already have, this easy tuna pasta salad is one of my favorite pantry recipes.

• Pasta. Protein pasta alone adds forty grams of protein! Use whatever brand you like.
• Tuna. I use albacore tuna in water. Tuna and oil can be a little heavy and high in calories.
• Eggs. I adore tuna pasta salad with eggs, and they add extra protein to the dish.
• Beans. Cannellini beans are creamy and buttery, adding additional protein.
• Peas. The pop of sweetness is delicious in this salad, but you can leave them out if you’re not a fan.

The cottage cheese sauce is truly the star of this recipe, and it couldn’t be easier to prepare. Add the cottage cheese, mayonnaise, red wine vinegar, Dijon, and seasonings to a small food processor. Blend until smooth before mixing it with the pasta and the remaining ingredients!

Note. You’ll notice that I don’t include a salt measurement. This is because cottage cheese is inherently salty. Depending on the brand of tuna you use, it can also contain a significant amount of sodium. I recommend waiting until the very end to taste and adjust the salt!

How To Make Easy Tuna Pasta Salad

• Let your multitasking skills shine as you make this recipe! Once the water is boiling for the pasta, proceed to the sauce. By the time you’re done with the sauce, the pasta should be done, and it’s really just a matter of mixing everything and adjusting the ingredients to your taste!
• When cooking pasta for pasta salad, cook it thoroughly. You don’t want it to be al dente. Have you ever eaten leftover pasta salad and found the pasta to be a bit undercooked or brittle? That’s because pasta will firm up as it cools. This is a rare instance where you actually don’t want to start with al dente pasta.

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Recipe Tips + Variations

• Store in a covered container for up to four days. I don’t recommend freezing pasta salad.
• For additional texture and fiber, adding celery, bell peppers, and red onion would be delicious!
• We used Barilla Protein+ (Plus) Rotini, which adds 10 grams of protein per serving plus fiber.
• I used dried herbs to make this recipe user-friendly, but fresh herbs would be delicious. 
• A generous squeeze of lemon would brighten up the whole dish, and I would’ve added it if I had it.

I recommend waiting until the dish is completely done before adding salt. Cottage cheese is inherently salty, and so is tuna. Wait until you’ve mixed everything before adding salt. If you’re making this in advance, wait until just before serving to salt, as the flavors will develop and change in the refrigerator.

Related: Hearty Sausage Egg Bake (perfect for meal prep)

Products + Equipment Used in This Recipe

• An egg chopper quickly chops the eggs and is great for prepping other veggies.
• This large mixing bowl makes mixing the salad much easier.
• I use my Ninja food chopper/blender several times a week. It’s perfect for making the sauce!
• A large, flexible spatula is a kitchen essential, and it’s ideal for gently mixing salads.
• I love serving this in a large, wooden serving bowl. It’s so pretty!
• These bowls are great if you transport the salad from here and want a disposable option.

How To Make This Budget-Friendly

• Stock up on pantry ingredients when they’re on sale to save money later. Shopping sales are one of the easiest ways to save money on groceries.
• Don’t be a brand snob, especially when cooking with an ingredient. For example, I love Good Culture cottage cheese, but it’s pricey. For cooking, I buy the big containers of Daisy when they go on sale. 
• If you don’t have eggs or beans, don’t make an extra trip to the store. They’re there for added protein, but the recipe would be just as good without them. Recipes are guides, not rules. 

If you’ve tried my easy tuna pasta salad or any recipe on my site, please leave a comment below!

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Easy Tuna Pasta Salad

Easy tuna pasta salad is creamy, tangy, addicitve! Add it to your collection of high protein meals, cottage cheese recipes, cold work lunches!

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 366kcal

Equipment

• Albacore Wild Tuna
• Protein Pasta
• Glass Mixing Bowl With Lid
• Vegetable Chopper
• Ninja Food Processor Set
• Avocado Mayonnaise
• Cannellini Beans
• Silicone Spatula

Ingredients

• 8 ounces dry protein pasta
• 2 5-ounce cans albacore tuna in water
• 1 15.5-ounce can Cannellini beans, drained
• 4 large hard-boiled eggs
• 2 scallions, thinly sliced
• 1 cup frozen peas
• 1 cup whole milk cottage cheese
• 1/2 cup mayonnaise (we use Duke's)
• 2-4 tbsp red wine vinegar
• 2 tsp Dijon mustard
• 1 tsp dried dill
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp black pepper
• Salt to taste

Instructions

For The Sauce

• Add the cottage cheese, mayonnaise, Dijon, 2 tablespoons of vinegar, and seasonings to a small food processor or blender.
• Blend until completely smooth, scraping down the sides as needed.
• Transfer the sauce into a big bowl. 

For The Pasta

• Cook the pasta according to the package directions (see tip below). While the pasta cooks, you can move on to the other things.

For The Salad

• Add both cans of tuna to the bowl with the sauce, making sure to add the juice.
• Break up any big chunks of tuna with a fork.
• Rinse the peas under hot water, drain well, and add them to the bowl.
• Rinse and drain the beans and add them to the bowl.
• Chop the hard-boiled eggs and add them to the bowl.
• Add the scallions and mix well.
• Once the pasta is fully cooked, rinse it with cold water to stop the cooking and drain well.
• Add the pasta and gently stir everything together until well combined.
• Taste and adjust the salt, pepper, and vinegar. (see notes)

Notes

I like a lot of red wine vinegar in mine. The acid helps cut through the richness of the dressing while adding a vinegary kick! If you don't love vinegar as much as I do, start with two tablespoons and add more to taste.

Nutrition

Calories: 366kcal | Carbohydrates: 28g | Protein: 19g | Fat: 22g | Saturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 138mg | Sodium: 333mg | Potassium: 174mg | Fiber: 7g | Sugar: 6g | Vitamin A: 471IU | Vitamin C: 11mg | Calcium: 90mg | Iron: 5mg

If you get it too hot, it separates. Some brands are watery while others are incredibly thick. Not all cottage cheese is created equal. These tips will set you up for success, especially when making savory cottage cheese recipes that require heating.

You may also like my round-up of savory cottage cheese bowls, which are perfect for quick and healthy meals, as well as this high-protein egg bake! 

I was obsessed with cottage cheese long before it became a trend, and I have been sharing my recipes on Instagram stories for years. From cottage cheese omelets to every kind of sauce and dip combination you can think of, I’ve probably tried it! I love cooking cottage cheese, but it can be finicky.

Cottage cheese is high in protein, with one cup providing 14 to 20 grams, depending on the brand. It’s nutrient-rich, low in calories, and fermented, making it an excellent source of gut-friendly probiotics. It’s a versatile ingredient that can be enjoyed with your favorite crackers for a quick, high-protein snack, blended into a dip or dressing, and even added to pasta sauces for creaminess. I’ve created dozens of cottage cheese recipes, and after years of trial and error, I’ve learned a few valuable lessons.

Cooking With Cottage Cheese

Taste, texture, and consistency can vary from brand to brand. Some are mild and almost sweet, while others are pretty tangy. Consistency can range from large curds, typically wetter, to small curds, which are thick and creamy. It’s a personal preference, and you may need to try a few different brands before finding one you like. I love Good Culture and Nancy’s Organic. 

Excess liquid can cause issues when cooking with cottage cheese. The more moisture that’s in the cottage cheese, the more problematic this can be. So, if I’m going to make something like cottage cheese queso, which needs to be heated, I’ll use a very thick and rich cottage cheese like the two I mentioned above.

• Draining it overnight can help. Place a medium-sized fine-mesh strainer over a bowl large enough to hold it without touching the bottom. Add the cottage cheese, then tightly cover the bowl with foil and refrigerate overnight. You’ll be surprised how much liquid (whey) will be at the bottom in the morning!

Don’t get it too hot. Expanding on what I just said, when cottage cheese gets too hot, the curds can separate from the whey, resulting in a watery mess and/or a grainy texture. Here are a few tips to prevent this.

• Draining the cottage cheese removes most of the whey, so less liquid can separate.
• Use gentle heat to prevent the cottage cheese from getting too hot.
• Adding a bit of cornstarch or starchy pasta water helps stabilize the sauce.
• Using eggs, extra cheese, and/or evaporated milk in the sauce helps prevent separation.

All these things can help, but nothing is 100% if you let the cottage cheese get too hot. Now that we know the potential issues and how to prevent them, I’ll share some of my favorite savory ways to enjoy it.

Related: Leftover Pulled Pork Bowl With Cottage Cheese

Cottage Cheese Queso Dip

One of my favorite ways to use cottage cheese is to whip it into a creamy, high-protein dip, and I’m obsessed with this queso-style version!

1. Add cottage cheese and salsa to a blender or small food processor.
2. Blend on high speed until smooth and creamy. 
3. Transfer the cottage cheese mixture to a small, non-stick pan over medium-low heat.
4. Add some grated cheddar cheese to the pan and start stirring slowly.
5. Continue stirring until the mixture is warmed and the cheese has just started to melt.
6. Remove it from the heat. The residual heat will melt the cheese completely. 
7. This isn’t meant to be blazing hot-just warmed through enough to melt the cheese.
8. Taste and adjust the salt and pepper. Add your favorite hot sauce and spices to jazz it up, and have fun with garnishes. Enjoy with chips and veggie slices!

Blending the cottage cheese will make it a smooth, creamy sauce.  This is helpful if the texture bothers you or if you are using it in a creamy dressing or sauce, such as the queso above. I own the Ninja Blender Food Processor System below and can’t say enough good things about it! It’s a powerful little workhorse that can be used as a blender, a food processor, and a chopper. I highly recommend this! 

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High-Protein Egg Dishes

Unless you’ve been living under a rock, you’ve likely seen dozens of egg bite recipes using cottage cheese. I personally love adding this cottage cheese to egg bakes and egg bites. It adds extra protein and flavor!
 
However, it can also ruin the consistency if you’re not careful. As I mentioned earlier, cottage cheese can contain a significant amount of moisture, which can result in a dense and rubbery texture. I suggest using good-quality, thick cottage cheese, or draining it. I’m the self-proclaimed queen of egg bakes, and I make them all the time on Instagram stories. This sausage egg bake is one of my favorites and very versatile!

Savory Cottage Cheese Bowls

When we’re not cooking with cottage cheese, we’re making simple cottage cheese bowls, and many of the toppings are cooked, just like in my ground beef cottage cheese bowl. The base of any cottage cheese bowl is—well—cottage cheese. I like to spread it around the bottom of the entire bowl. This way, when I eat, I get a bit of it with every bite. Here are a few of my favorite combinations.

• Cottage cheese, rice, tuna salad, Sriracha, and scallions.
• Cottage cheese topped with a simple salad of tomatoes, cucumber, and onion, pictured above.
• Cottage cheese, chicken sausage, bell peppers, red onions, and scallions.
• Cottage cheese, crispy bacon, hard-boiled eggs, peas, and bagel seasoning.
• Cottage cheese, chicken sausage, kimchi, scrambled eggs, sesame seeds, and scallions.

They’re incredibly versatile and a great way to use odds and ends. The variations are literally endless!

Related: High Protein Chicken Salad | Healthy Meal Prep

Baking Tips

Baking with cottage cheese is a fantastic way to add flavor, protein, and moisture to your baked goods. When you bake with cottage cheese, you typically combine it with flour, which does a fantastic job absorbing excess moisture.

However, depending on the brand, cottage cheese can vary in moisture and texture, which can affect how your baked goods turn out. Some brands are wetter and may make your dough too soft or sticky. You can usually fix this by adding a bit more flour, but for best results—especially if you’re new to baking—follow a well-tested recipe and use the same brand of cottage cheese the recipe creator used. Draining your cottage cheese is also key, particularly if it’s on the wetter side, to prevent excess moisture in your dough.

I hope this post has provided you with some valuable tips for success when cooking with cottage cheese. If you have any suggestions, please share them in the comments below!

Today, we’re discussing how increasing your protein intake can improve your overall health, alleviate menopause symptoms, the recommended amount of protein, and the best sources of protein.

My high-protein recipes are a great starting point for inspiration. Additionally, I’ve included a sample menu to achieve a daily protein goal of 100g or more, along with a free high-protein grocery list at the end of this post.

Everyone is talking about protein, but my experience started long before it was trendy. In fact, I wrote a post about my menopause journey and how increasing my protein was one of the things that had a profound effect on how I felt and my weight. 

Like so many other women going through menopause and perimenopause, my first symptom of menopause was weight gain. Healthy eating, walking, and working out were not yielding results, but as soon as I started incorporating 100+ grams of protein into my daily diet, the numbers on the scale began to decrease rapidly. That was nearly two years ago, and the weight has not returned. I gave my body what it needed, and it responded quickly, bringing me to my next point.

Health and wellness are not one-size-fits-all. What works for me may not work for you. This isn’t medical advice. I’m sharing my journey with protein and how it helped me feel my best, in hopes that it will help you. Be sure to scroll all the way to the end for your free high-protein grocery list PDF!

Benefits Of Protein For Women

Let’s understand why it’s necessary. Protein is a vital macronutrient essential for maintaining overall health. The body needs protein to build muscle, repair tissue, boost metabolism, control appetite, and more.

You don’t have to be a woman going through menopause to appreciate this post. The benefits of a high-protein diet apply to everyone. Athletes, bodybuilders, anyone struggling with their weight, older adults, people recovering from illness or injury, pregnant and breastfeeding women, vegetarians, and vegans can benefit from increasing their protein intake.

Lastly, I have numerous high-protein recipes on the site. Some of my favorites are my cottage cheese bowls, homemade Italian chicken sausage, and high-protein chicken salad recipes!

Benefits Of Eating Protein

• Protein Builds Muscle Mass. Protein is the building block of muscle growth and repair. As women age, they tend to lose muscle mass, particularly after menopause. Incorporating protein, along with strength training, can help.
• Eating Protein Keeps You Full. Protein triggers hunger-related hormones that signal your brain that you’re full while decreasing the hormone that stimulates hunger. It also takes longer to digest carbohydrates, slowing gastric emptying. This means that food stays in your stomach longer, prolonging the feeling of fullness. Below is a list of my go-to high-protein foods.
• Protein Gives You Energy. Carbohydrates can give you an instant surge of energy, but they can also give you a “crash” where you’ll feel tired and hungry. Protein helps stabilize blood sugar by slowing digestion, leading to more steady, sustained energy.
• Eating Protein Burns Fat. Digesting protein requires more energy than carbohydrates or fats. During digestion, protein burns 20 to 30% of its calories compared to 5 to 10% for carbohydrates and 0 to 3% for fats. Eating more protein literally means you’re burning more calories.

How Much Protein Do You Really Need?

• Many online tools can help you calculate your needs, but the recommended amount for basic survival is 0.36 grams of protein per pound of body weight. The recommended amount of protein for muscle gain, which is my goal during perimenopause and beyond, is 0.73–1.0 grams of protein per pound of body weight. I aim for one gram of protein per pound of body weight, which is straightforward math. Below, you’ll find a simple food plan for consuming 100 grams of protein per day, along with some protein-rich food ideas.

What Are The Best Sources Of Protein?

The best protein sources are the ones you will actually eat! Read that again.

We won’t know the benefits of protein if we aren’t actually getting it, and I have found that the easier it is, the more likely we are to stick to it. I’m sharing my favorites below—the foods I always have on hand. I focus on easy protein sources that are either ready-to-eat or require minimal effort.

On The Go Protein Options

Here are some of my favorite high-protein snacks. Sometimes, you need something you can grab and run out the door!

• Righteous Felon Meat Sticks – the best, period!
• Protein Bars – I love TRUBAR. They’re high in protein and fiber.
• Nuts. I snack on almonds, walnuts, or cashews every day. 
• Cheese. I cut my favorite cheeses into cubes for quick snacks!

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Clean Protein Powder

Protein powder is one of the easiest options for easy, high-protein meals. You can add it to smoothies and yogurt bowls, make your own protein drinks, mix it into oatmeal, and even add it to baked goods like muffins and pancakes. Some have questionable ingredients and taste awful. This is my favorite brand, because it tastes great and has a short and sweet list of ingredients. 

Greek Yogurt

Protein isn’t the only benefit of Greek yogurt. It’s a fantastic source of probiotics, provided you purchase a high-quality product. A six-ounce serving offers between 15 and 18 grams of protein. Regular yogurt has very little protein. Choose Greek yogurt or skyr for the highest protein content and good gut benefits. Greek yogurt can be used in yogurt parfaits, smoothies, sauces, dressings, and baking, like two-ingredient bagels and flatbread. 

Cottage Cheese

Next is everyone’s favorite ingredient, including mine. I love it so much that I’ve dedicated a whole blog post to my favorite savory cottage cheese bowls and another one to how to cook with it. It’s delicious, creamy, and versatile. Make cottage cheese toast, use it in chicken salad, dressings, breakfast bowls, sauces, and pasta salad. I use cottage cheese in many recipes as a lazy way to get protein.

Canned Meat

Canned meats, such as tuna, salmon, sardines, and anchovies, are, indeed, excellent sources of protein. Furthermore, they’re portable and convenient! This brand of tuna is our go-to, and we use it to make endless recipes with canned tuna, like my mayo-free tuna salad and high-protein tuna pasta salad. The protein amount will vary from brand to brand, but most tuna gives you around 20 grams per 3 ounces.

Beans For Protein

Not only are beans a great source of protein, but they’re also high in fiber and nutrients. They’re incredibly versatile. You can eat them raw in salads or cooked in soups, one-pan meals, and casseroles. I always have a variety of beans, like cannellini beans, kidney beans, and lentils, in my pantry. My Italian cannellini bean salad takes ten minutes to make and is DE-lish!

Cheese

Cheese is an excellent source of protein, and with endless choices, you won’t get bored. Parmesan cheese is my all-time favorite. Just one ounce provides 10 grams of protein! Here are some popular varieties and their protein amounts.

• Parmesan: 1 oz = 10 grams of protein
• Cheddar: 1 oz = 7 grams of protein
• Gouda: 1 oz = 7 grams of protein
• Mozzarella: 1 oz = 7 grams of protein
• Provolone: 1 oz = 7 grams of protein
• Blue Cheese: 1 oz = 6 grams of protein
• Feta: 1 oz = 4 grams of protein
• Ricotta: 1/2 cup = 4 grams of protein

Peas and Edamame

I’m never without a bag of peas or edamame in my freezer. They are both fantastic protein and fiber sources—one cup of peas provides 8 grams of protein, and one cup of edamame provides 17 grams. You can eat them on their own as a snack, add them to salads, or incorporate them into soups, curries, rice bowls, and cottage cheese dishes. We love them in this shrimp rice bowl, and my husband’s favorite is the orzo pasta salad.

Toppings

The nutritional benefits of garnishes and toppings should not be overlooked. A few tablespoons of hemp seeds sprinkled on a salad add 10 grams of protein. When mixed into your macaroni and cheese, nutritional yeast adds 8 grams of protein and a significant amount of B vitamins. Add cottage cheese or Greek yogurt to sauces, and sprinkle store-bought high-protein granola over oatmeal and yogurt bowls.

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What Are Some High-Protein Snacks?

Now that I’ve shared the benefits of protein, let’s explore some easy ways to incorporate it into your diet. Add these to your high-protein grocery list and start incorporating a few options into your daily routine. Below, I’ve provided a sample day of eating to get 100 grams of protein with little effort.

• Greek yogurt
• Cottage cheese cups
• Hard-boiled eggs or egg bites (like Starbucks)
• Roasted chickpeas
• String cheese or cheese cubes
• Protein bars (these are my favorite) and protein shakes
• Mixed nuts and seeds (almonds, peanuts, pumpkin seeds)
• Nut butter packets (peanut, almond)
• Roasted chickpeas
• Edamame (I always have a bag of shelled edamame in my freezer!)
• Tuna and salmon (canned or portable packets)
• Beef or turkey jerky (or plant-based jerky)
• Hummus with veggie sticks or crackers
• High-protein milk (like Fairlife)
• Overnight oats or chia pudding
• Sugar-free peanut butter powder

15 Sources Of Protein For Vegetarians

• Lentils and chickpeas
• Beans (black beans, kidney beans, etc.)
• Tofu or tempeh
• Edamame (roasted edamame is perfect for portable snacks)
• Quinoa, amaranth, or spelt
• Cottage cheese (typically not made with rennet)
• Oats + oat milk protein powder
• Milk (fortified plant-based)
• Eggs (if lacto-ovo vegetarian)
• Nuts and seeds (almonds, Pumpkin seeds, etc…)
• Nut butter + peanut butter powder
• Green peas + pea protein
• Chia seeds, flaxseeds, or hemp seeds
• Greek yogurt (vegetarian, not vegan)
• Plant-based protein bars

How Can I Get 100 Grams of Protein a Day?

Here’s an idea of what a full day of high-protein eating might look like with minimal effort, so you can easily reap the benefits.

Breakfast: Greek Yogurt Protein Bowl

• 1 cup plain Greek yogurt (20 grams of protein
• 1 scoop vanilla protein powder (22 grams of protein)
• 1/4 cup high-fiber granola (8 grams of protein)
• Total protein = 50 grams
• ** For additional flavor, texture, fiber, and nutrients, add hemp or chia seeds, fruit, and/or almond butter

Snack: Protein Bar

• I love TRUBAR! They average 12 grams of protein and just as much fiber!
• Total protein = 12 grams

Lunch: Tuna Salad

• 1 5.2-ounce can of tuna (22 grams of protein)
• 3 tbsp Greek yogurt (4 grams of protein)
• 1 tsp Dijon mustard
• 1 tsp lemon juice
• salt and pepper to taste
• Serve on 2 pieces of crispbread (3 grams of protein per piece)
• Total protein = 32 grams
• ** Add veggies for volume and fiber.

Snack: Cottage Cheese + Fruit or Veggies

• 1/2 cup cottage cheese (14 grams of protein)
• Total protein = 14 grams
• ** Enjoy with your favorite fruit or veggies.

Dinner: Rotisserie Chicken with Roasted Veggies

• 6 ounces of rotisserie chicken (42 grams of protein)
• Total protein = 42 grams (possibly more, depending on sides)
• ** Serve with any grain and veggies you like.

Daily Total = 150 grams of protein (remove what you don’t need or want)

I hope this post helped you understand the benefits of protein and some easy ways to incorporate it into your diet. Please share your tips and experiences in the comment section below. I’d love to hear!

High Protein Grocery List – FREE Printable PDF

I created this free printable grocery list of high-protein foods, including animal-based, plant-based, and vegan protein options, along with quick, no-cook protein snack ideas. Click here for your free printable. 

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Cottage cheese is inherently savory, with its rich and creamy base serving as a blank canvas, allowing for endless variations. You can make everything from a breakfast bowl with eggs and sausage to a hearty ground beef cottage cheese bowl for lunch.

They’re also a great way to use up leftovers, helping prevent food waste and making them super quick and easy since there’s no cooking involved. Add to your collection of cottage cheese recipes and enjoy!

Unless you’ve been living under a rock, you already know that cottage cheese recipes have been trending for quite some time – and for good reason. It’s a versatile ingredient that can be used to make everything from sauces and dressings to quick meals and snacks. You can even cook with it! When it comes to savory cottage cheese bowl ideas, the variations are endless, and I’m sharing some favorites in this blog post. 

Cottage cheese is an excellent source of protein, but many people don’t know that it’s also a great source of gut-friendly probiotics. Some brands are better than others, so you’ll want to read the labels and look for “live and active cultures.” Good Culture, Kalona, and Nancy’s are known for being rich in probiotics and made with quality ingredients.

One of the reasons I love cottage cheese bowls is that they’re a great way to use up small amounts of food, leftovers, and random ingredients in your kitchen. I’m very passionate about food waste—I even wrote a blog post about it. These bowls are a great way to use things up!

Savory Cottage Cheese Bowl Ideas

You’ll notice that there are no sweet combinations on this list, and that’s intentional. Cottage cheese can be pretty salty and doesn’t work well in sweet dishes, in my opinion. If I’m craving something sweet, I’ll use Greek yogurt instead. The protein amounts are similar, but they have very different flavor profiles. Some of my favorite high-protein Greek yogurt recipes include my pumpkin dip, yogurt parfait, or cinnamon apple yogurt bowl. Also, I’ll always choose savory over sweet, so let’s dive into some of my favorite combos!

First and foremost, you should start with the cottage cheese you love the taste of. Good Culture Organic 4% Milkfat is my favorite. I also enjoy Daisy 4% Milkfat, especially for cooking, and I wrote a whole blog post about that. Not all cottage cheese is created equal. Some can be quite watery while others can be sweeter or saltier. Good Culture has small curds with a thick and creamy consistency, making it the perfect base for these savory cottage cheese bowls.

Simple Scrambled Eggs And Cottage Cheese

Let’s start with a simple combination, and the one I eat the most. Scrambled eggs, cottage cheese, and my favorite chicken sausage links are a quick, high-protein, and satisfying meal. I love keeping frozen breakfast sausages on hand for quick meals like this. 

Leftover Pulled Pork Bowl

This is my favorite savory cottage cheese bowl on the list. I love it so much that I wrote a whole post about it! The textures of the chewy, smoky pulled pork, combined with creamy cottage cheese and crisp veggies, are simply delicious. Any leftover protein will work. I love it with shredded beef! Having ingredients already prepped and ready to go helps create a bowl like this in minutes. Also, multi-tasing. Work on something else while you’re waiting for things to reheat and/or cook.

Cucumber Cottage Cheese Bowl

This is the bowl I’ll find myself eating most often in the summer. It’s light and refreshing while still providing a good amount of protein. I tossed cucumbers with olive oil, red wine vinegar, oregano, salt, and Aleppo pepper. Sprouts add extra crunch and nutrition. They’re nutrient-dense, and each type has a unique flavor profile. Cottage cheese is the perfect way to jazz up a simple salad. Spreading a thin layer on the bottom of the bowl adds a creamy texture that’s delicious when topped with fresh ingredients!

Savory Cottage Cheese Breakfast Bowl

This combination is as delicious as it looks! It combines savory, crispy bacon, creamy cottage cheese, wilted spinach, scallions, and a hard-boiled egg for added protein. A generous amount of bagel seasoning adds a big pop of flavor and crunch! All the toppings in this bowl were already prepared as part of my weekly ingredient prep. I can’t recommend prepping the ingredients you use the most in advance. Spending an hour or so on a Sunday saves time and stress on busy weekday nights.

Creamy Tomato Cucumber Salad Bowl

This is another light and refreshing variation for summer. I topped the cottage cheese with a simple cucumber and tomato salad with red onion, scallions, olive oil, vinegar, salt, and Aleppo pepper. Creamy, savory cottage cheese perfectly contrasts the crisp, fresh salad. Swap the veggies with whatever is in season, and enjoy this one all year long. Fresh herbs, olives, capers, or even pepperoncini would be delicious add-ins. 

Cottage Cheese Lunch Bowl

For this bowl, I used leftovers from the night before. As I mentioned above, cottage cheese bowls are a great way to use up ingredients. Chicken sausage adds a chewy texture and balances the cool, creamy cottage cheese and crunchy veggies. The bell peppers, red onion, and chopped chives were leftover from rice bowls the night before, and a generous sprinkling of bagel seasoning added even more crunch and flavor!

More Savory Cottage Cheese Bowl Ideas

Kimchi Bowl With Creamy Cottage Cheese

• After trying what seems like every brand of kimchi I could find, the Seoul Vegan Original Kimchi from Target is my absolute favorite. It’s tangy without being too tangy and not spicy. The eggs and cottage cheese mellow out the kimchi, and chicken sausage gives protein, making this an absolutely delicious and good-for-your-gut combo! (top left)

Cottage Cheese And Veggies

• This one is chaotic, but delicious, and a great example of using random ingredients. I had a tiny amount of bell peppers, fresh spinach, avocado, and cooked sausage that needed to be used – so I used it all lol. It was savory, hearty, and healthy, and I loved the textures! Don’t overcomplicate these bowls. Put a layer of cottage cheese at the bottom, and add whatever you want. (bottom left) 

Leftover Ham Bowl

• The combination of ham, eggs, and cottage cheese is seriously delicious. I added some tomatoes for a pop of freshness, but any fresh veggies will work. Ham is salty, savory, and delicious in a cottage cheese bowl! Keep this one in your repertoire when you have leftover Thanksgiving, Christmas, or Easter ham. (top right)

Savory Cottage Cheese Bowl With Ground Beef

• This is another one that I have a whole blog post dedicated to. Chewy and savory ground beef is cooked with spinach, then added to the bowl with fresh bell peppers and scallions. Combining cooked ingredients with fresh is intentional for me. I love the contrast, but of course, you could sauté all of the veggies. Every bowl on this list can be customized to your taste! My favorite bagel seasoning adds crunch and flavor. (bottom right)

And there you have it! I hope this list of savory cottage cheese bowl ideas inspires you. I’d love to hear your combinations!

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This is a quick and easy meal for one and one of my favorite savory cottage cheese recipes. It takes less than 10 minutes to assemble and is a great way to turn leftover ground beef into a high-protein, high-fiber meal that’s quick to prepare and budget-friendly.

One of my favorite strategies for pulling together meals quickly is to have ingredients prepped and ready to go. I recently shared my process for ingredient prepping, and I created this ground beef protein bowl using some of those ingredients, making it incredibly quick and easy!

This provides 66 grams of protein, depending on the products you use. It also has fantastic textures! Cottage cheese is savory, salty, and creamy, making a perfect base. The beef is chewy, and a light sauté on the peppers maintains some of their texture and sweetness. A generous sprinkling of my favorite bagel seasoning adds crunch and a pop of garlic and onion flavor!

Ground Beef Protein Bowl Instructions

Another thing to love about this ground beef protein bowl is that everything cooks in one pan. As always, detailed instructions are included in the recipe card below. 

• Start by sautéing bell peppers and scallions in a medium-sized nonstick skillet. Cook for 2 to 3 minutes or until they are just softened and remove.
• Add the ground beef to the same pan with a bit of oregano, Aleppo pepper, and a pinch of Redmond Real Sea salt.
• When I make this bowl, I’m almost always using leftover ground beef from my weekly ingredient prep, which reheats very quickly. To make this go even quicker, you could warm it in the microwave with the seasonings while the veggies are cooking.
• When the ground beef is heated through, add the spinach to the same pan and cook until it is just wilted, which will only take about 60 seconds.
• To assemble the bowl. Spread the cottage cheese on the bottom and spoon the ground beef mixture on one side, and the vegetable mixture on the other. Sprinkle with the tops of the scallions and bagel seasoning. Keep in mind that the cottage cheese and bagel seasoning are a little salty. I typically don’t need any more, but add salt to your taste.

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Recipe Tips & Suggestions

• If the texture of cottage cheese bothers you, a quick blend in a small blender or food processor makes it smooth and creamy. In my opinion, a NutriBullet works the best for this. A Magic Bullet is more affordable and would be as effective.
• To make these ground beef protein bowls as part of your weekly meal prep, cook extra beef and veggies, and assemble the bowl when you’re ready to eat.
• Changing the seasonings changes the bowl’s flavor profile completely. Instead of oregano and Aleppo pepper, try adding garlic, ginger, and soy sauce for an Asian flavor profile. Add cumin, garlic, and chili powder to the ground beef for a Southwest flavor profile.

Ways To Add More Protein

Here are some high-protein foods you can add to pump up the protein!

• 6 ounces of ground cooked chicken = 20 grams of protein.
• 6 ounces of cooked ground turkey = 27 grams of protein.
• One cup of quinoa = 8 grams of complete vegetarian protein.
• One cup of cooked lentils = 17 grams of protein.
• One cup of cooked beans = 9 to 15 grams of protein. (black beans being the highest)
• One serving of high-quality Greek yogurt or skyr = 18 to 22 grams of protein
• One half cup of edamame = 8 grams of protein.
• One small avocado = 2 grams of protein plus a ton of healthy fats and fiber.

If you’ve tried my ground beef protein bowl or any recipe on my site, please leave a comment below!

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Ground Beef Protein Bowl | Easy High Protein Meal

Ground beef protein bowl – an easy, high-protein meal that’s hearty, delicious, and versatile – and it takes less than 20 minutes to make!

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 1

Calories 568kcal

Equipment

• Aleppo Pepper
• REDMOND Real Sea Salt
• Non-Stick Pan
• Serving Bowl
• Best Bagel Seasoning

Ingredients

• 6 ounces cooked, lean ground beef
• 1 cup 2% fat cottage cheese
• 1 cup diced bell peppers
• A big handful of fresh spinach
• 1 scallion, sliced and separated
• 1 tablespoon olive oil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon Aleppo pepper
• Salt to taste

Instructions

• Place a medium-sized nonstick skillet on the stove over medium-high heat.
• Add olive oil, bell peppers, and scallions when the pan is hot.
• Cook the bell peppers for 3 to 4 minutes or until they begin to soften.
• When the peppers are done, remove them from the pan.
• Add the ground beef and seasonings to the same pan.
• Cook the ground beef for a few minutes or until heated through.
• Add the spinach to the beef and cook for one minute or until just wilted.
• To assemble the bowl:
• Spread the cottage cheese on the bottom.
• Spoon the ground beef and bell peppers on top.
• Sprinkle with the top of the scallions and bagel seasoning, and enjoy!

Nutrition

Calories: 568kcal | Carbohydrates: 17g | Protein: 66g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 1055mg | Potassium: 1163mg | Fiber: 4g | Sugar: 13g | Vitamin A: 5191IU | Vitamin C: 193mg | Calcium: 192mg | Iron: 6mg

Black beans, sharp cheddar, and a zesty southwest roasted salsa verde sauce give the salad a unique and delicious twist. It’s a quick and easy recipe you can serve for lunch, brunch, or add to your weekly meal prep!

For more high-protein meals, you may enjoy my homemade chicken Italian sausage, a healthier option than store-bought, as well as mayonnaise-free tuna salad with avocado or orzo pasta salad with chicken.

The most basic chicken salad is already high in protein due to the chicken, but I add a few extra steps in this recipe to further increase the protein and fiber content. This high protein chicken salad is easy to prepare, customizable, and delicious!

As part of my weekly ingredient prep, I always have canned beans rinsed, drained, and ready to use. In this recipe, I add black beans, which add an extra 21 grams of protein and 18 grams of fiber. They are also a good source of magnesium, potassium, iron, and zinc. Building on the southwest flavors, I made a high-protein roasted salsa verde cottage cheese sauce that’s creamy and flavorful!

High Protein Chicken Salad

We swap the mayonnaise for cottage cheese and whip it into a zesty sauce. This lightens up the chicken salad and doesn’t feel as heavy as mayonnaise-based recipes often do. If you’re trying to meet specific protein goals, one serving delivers 28 grams, making it very protein-dense, which means it packs a substantial amount of protein in a smaller serving size

Related: High Protein Dill Pickle Egg Salad Recipe

Ingredients You’ll Need

The ingredients in my high-protein chicken salad are straightforward. I provide suitable swaps under “variations and ingredient substitutions” below.

• Cooked chicken. I used chicken I had cooked and prepped in my favorite freezer containers, but any cooked chicken would work. 
• Roasted salsa verde. We blend store-bought roasted salsa verde with cottage cheese and seasonings to make the sauce. The result is a creamy sauce high in protein and full of flavor! 
• Black beans. A can of black beans adds additional protein, fiber, nutrients, and texture. Use any beans you like or leave them out if you don’t want the extra fiber and protein.
• Cheddar cheese. Simple recipes require flavorful ingredients, and a good-quality sharp cheddar provides that!
• Scallions. We use the white parts in the salad for crunch and flavor, and the dark green parts on top add color and freshness.
• Seasonings. A little garlic, onion, oregano, smoked paprika, salt, and pepper flakes blended into the sauce to bring home the southwest flavors!

Related: Easy Oven Bakes Chicken Thighs

How To Make High Protein Chicken Salad

Making chicken salad couldn’t be easier. Cooked chicken is mixed with various add-ons and sauce ingredients. As always, detailed instructions are included in the recipe card below. 

• Any chicken works for this recipe. A rotisserie chicken will add an extra boost of flavor, and to keep the calories even lower, you could use only chicken breast. I personally like a mix of both white and dark meat for the best flavor and texture. I use a small Mezzaluna chopper to chop the meat right in the mixing bowl!
• To make the sauce smooth and creamy, I highly recommend using a small food processor, such as the one shown in the photo above.
• For a nicer presentation, sprinkle the remaining cheddar cheese over the top, the tops of the scallions, and a little extra crushed red pepper for heat.
• Enjoy as a dip with your favorite tortilla chips, pita chips, or vegetables to keep it low-carb. Spoon it into your favorite bread, buns, or tortillas as a sandwich or wrap.

Pro tip. If a dish tastes bland, it likely needs more salt. Add a small amount, mix well, and repeat until it tastes good to you. Remember that everyone’s taste buds are different. You may like more salt than I do, and vice versa. Salt is a very personal thing.

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Helpful Tips & Variations

• If salsa verde isn’t your thing, feel free to use any salsa you prefer. Fire-roasted red salsa would be delicious!
• Load it up with veggies for added texture and volume. Diced bell peppers, corn, and purple cabbage would all work well.
• For quick meals like this, I love breaking down a rotisserie chicken and storing the meat in various-sized freezer containers. The smaller size is ideal for making a single serving, while the 2-cup containers are perfect for preparing dinner for the whole family.
• If you dislike handling chicken with your bare hands, I strongly recommend investing in a set of food-safe kitchen gloves. A box will last a while, and you’ll never have to dig meat out from under your nails again!
• Store in the refrigerator and consume within four days. So, if you cook the chicken on Monday at 2 p.m., ensure you’ve eaten all the leftovers by Friday at 2 p.m.

How To Make This More Budget-Friendly

• The easiest way to make your recipes more budget-friendly is to stock up on the ingredients you use the most when they’re on sale. Even if you don’t need it that week, buy it when it’s on sale, prep it, and put it in your freezer.
• Another way to make this more budget-friendly is not to run out to the store and buy a specific ingredient just because you don’t have it. For example, if you don’t have black beans, don’t waste the time and money going to the store when virtually any other kind of beans will work.

If you’ve tried my High Protein Chicken Salad or any recipe on my site, please leave a comment below!

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High Protein Chicken Salad

Try this High-Protein Chicken Salad with a Southwest twist for a flavorful and nutritious meal perfect for healthy lunches and meal prep!

Course Main, Main Course

Cuisine American

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 216kcal

Equipment

• Roasted Salsa Verde
• Smoked Paprika
• Mixing Bowls
• Silicone Spatula
• Mezzaluna Chopper
• Kitchen Gloves
• Ninja Food Processor Set

Ingredients

• 2 cups cooked & chopped chicken
• 1/2 cup cottage cheese
• 1/2 cup roasted salsa verde
• 1 15.5-ounce can black beans, rinse and drained
• 2 scallions, sliced (tops and bottoms separated)
• 1/2 cup finely shredded sharp cheddar cheese
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon Redmond Real Salt
• 1/4 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper, optional
• Extra cheddar cheese for garnish, optional

Instructions

• Start by making the sauce.
• Add the cottage cheese, salsa, and seasonings to a small food processor or blender.
• Blend until completely smooth, scraping down the sides as needed. Set aside.
• Add the chopped chicken to a large mixing bowl.
• Add the beans, cheddar cheese, white part of the scallions, and sauce to the chicken.
• Mix the chicken salad thoroughly but gently.
• When the ingredients are thoroughly combined, taste and adjust for salt.
• To serve, sprinkle with additional cheddar cheese, the top of the scallions, and additional crushed red pepper.

Nutrition

Calories: 216kcal | Carbohydrates: 4g | Protein: 28g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 78mg | Sodium: 580mg | Potassium: 302mg | Fiber: 0.3g | Sugar: 3g

I don’t know about you, but I’ll always take a warm and savory bowl over something cold, especially in the morning. This healthy breakfast bowl recipe hits the spot! It’s a quick and easy meal loaded with protein, easy to make, and versatile.

This dish came together because I was trying to find a way to use up the rest of my kale, and I loved the texture it added. I’m already looking forward to having the same thing tomorrow and probably the rest of the week because that’s who I am. I make something I love, and it becomes my hyper-fixation meal until I need a break from it!

Sautéed tomatoes with kale is one of my go-to side dishes. I adore those two flavors together, and they work so well here. The texture of the kale and sausage and the creaminess of the cottage cheese with the drippy yoke is perfection. This recipe checks all the boxes. It cooks in one pan, it’s easy to swap out the ingredients with whatever you’ve got, and most importantly, it’s delicious!

This bowl has a whopping 38 grams of protein! Of course, depending on the brand of ingredients you use, that may be more or less for you. I repeatedly get asked for full nutrition counts. I don’t add those because I don’t count macros. You can copy the recipe and plug it into any one of the free online nutrition calculators if that matters to you.

Breakfast Bowl Recipe

Why We Love It

• It’s satisfying and healthy without feeling like you’ve sacrificed a thing!
• You’ll get a whopping 38 g of protein, keeping you full and satisfied for hours.
• Kale, tomatoes, and eggs will deliver tons of nutrients.
• This is low-carb, gluten-free, and can easily be made dairy-free with lactose-free cottage cheese.

Ingredients You’ll Need

The ingredients are simple and versatile. Swap anything you don’t like or don’t have for what you do!

• Kale. I’m using curly kale, but use whatever green you like.
• Sausage. I love the Trader Joe’s chicken sausage patties.
• Grape tomatoes. Blistering the tomatoes gives them a richer flavor.
• Eggs. The yolk becomes a sauce, so I like mine over-easy.
• Scallions. I cook the white part and garnish with the tops for freshness.
• Olive oil. Because we always want to add healthy fats. We also love grass-fed ghee!
• Bagel seasoning. For both flavor and crunch. I highly recommend this brand.
• Cottage cheese adds protein, creaminess, and flavor!

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Healthy Breakfast Bowl Recipe Process

We’re big fans of multi-tasking around here, so we’re doing everything in one pan and using pockets of time to make this go quickly and smoothly!

1. In a large, non-stick skillet, sauté the sausage and tomatoes with the olive oil over medium-high heat.
2. While the sausage is cooking, roughly chop the kale and slice the scallions, keeping the tops and bottoms separate.
3. When the tomatoes are blistered, and the sausage is browned, remove them from the pan.
4. Add the kale and the white part of the scallion to the pan.
5. Cook the kale until it’s tender to your liking. Mine was only in the pan for about 90 seconds because I wanted it to retain some texture and its bright green color.
6. When the kale is just wilted, remove it from the pan and prepare to cook the eggs.
7. If you need extra oil in the pan to cook the eggs, now is the time.
8. Turn the heat down to medium, add olive oil or nonstick cooking spray if needed, and add the eggs.
9. Cook the eggs until done to your liking. I like a runny yolk and fully cooked white. The trick to doing that is to add about two tablespoons of water to the pan right after you add the eggs and immediately cover the pan with a lid. The water creates steam, which helps the white part of the egg cook quickly without overcooking the yolk.
10. When the eggs are done, all that’s left is to assemble the bowl.
11. Add the wilted kale and scallions to the bottom as your base, and top with the sausage, eggs, tomatoes, cottage cheese, and the top part of the scallion.
12. Lastly, sprinkle on a generous amount of bagel seasoning!

Note. Cook your sausages according to the directions on the package. My sausage patties were already cooked and frozen. I defrosted them in the microwave for about one minute before adding them to the pan. It helps them brown a little quicker. Depending on the type of sausage you’re using, fresh or frozen, you may have to adjust the cooking time.

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Variations

• Want to bulk up this healthy breakfast bowl recipe? Add quinoa, rice, or potatoes!
• Use any sausage you like. We used chicken sausage to save some calories.
• Don’t like kale? Spinach, chard, and arugula would all be delicious.
• You can add more sausage, cottage cheese, black beans, or edamame to increase the protein content.
• These single-serve bowls are a great way to use up small amounts of food and leftovers.

Helpful Tips

• Use pockets of time while each ingredient cooks to prep your next step. Multitasking is a secret weapon in the kitchen!
• Use a wide bowl instead of a deep one. This helps you fit everything in the bowl without it being piled on top of each other.
• If you want to have this several days in a row and save a little time, you could cook more sausage, tomatoes, and kale so they’re ready to go the next morning—and all you have to do is cook the eggs. Even better, make some eight-minute jammy eggs, and everything is ready to be assembled!

Storage

• This is a single-serve meal, and it’s made to be eaten entirely. However, you could cook each component separately and store them in the refrigerator for up to three days.
• To reheat the ingredients, I suggest covering them with a damp paper towel and defrosting them in the microwave. I reheat eggs and cooked meat all the time this way, and it’s never dried out. The damp paper towel creates a little steam, and defrosting is a gentler way of reheating your food.

How To Make This More Budget-Friendly

• This breakfast bowl recipe is already easy on the budget! Don’t spend money on ingredients when you can easily make the dish work with what you already have. For example, if you don’t have kale, use whatever you want as a base. Remember that recipes are guides and not rules. The main objective was to show you how to get protein and nutrients while enjoying something satisfying and delicious!

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Serve This Breakfast Bowl Recipe With 

• 10-Minute Tangy Tomato Dressing Recipe
• Foolproof Butter & Lemon Baked Rice Recipe
• Easy Oven Roasted Broccoli Recipe
• Homemade Basil Pesto Recipe | Plus 25 Ways To Use It

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Breakfast Bowl Recipe With 38 Grams Of Protein

This healthy breakfast bowl recipe is warm, savory, and protein-rich. It’s perfect for busy weekday mornings or any time of day!

Course Breakfast

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 1

Equipment

• Ceramic Nonstick Pan
• Nakiri Knife
• Ceramic bowls
• Bagel Seasoning
• Grass-Fed Ghee
• Organic Olive Oil

Ingredients

• 1 tbsp olive oil
• 2 pre-cooked sausage patties
• 2 large handfuls curly kale
• 6 grape or cherry tomatoes
• 1/2 cup cottage cheese
• 2 large eggs
• 1 scallion
• 1-2 tsp bagel seasoning

Instructions

• In a non-stick skillet, sauté the sausage and tomatoes in the olive oil.
• While the sausage is cooking, roughly chop the kale and slice the scallion.
• When the tomatoes and sausage are lightly browned, remove them from the pan.
• Cook the kale until just wilted, about 90 seconds. Remove from the pan.
• If you need extra oil in the pan to cook the eggs, now is the time to add it.
• Add the eggs to the pan and cook to your liking.
• When the eggs are done, assemble the bowl.
• As your base, add the wilted kale and scallions, followed by the sausage, eggs, cottage cheese, tomatoes, and the top part of the scallion.
• Lastly, sprinkle on a generous amount of bagel seasoning!

Notes

Note. My sausage patties were already cooked and frozen. I defrosted them in the microwave for about one minute before adding them to the pan. It helps them brown a little quicker. Depending on the type of sausage you’re using, fresh or frozen, you may have to cook it a little longer.