high protein breakfast

This protein-packed Cottage Cheese Egg Bake with spinach and chicken sausage is filling and delicious. Enjoy for breakfast, lunch, or dinner with a salad and some crusty bread.

Cottage Cheese Egg Bake (Frittata)

Cooking spray

Italian chicken sausage (casings removed)

eggs

1% cottage cheese (I love Good Culture)

Pecorino Romano or Parmesan cheese

baby spinach

salt

black pepper

Preheat oven to 350 degrees F.  Move oven rack to the second highest from the top.

Lightly spray a 10-inch oven safe skillet with cooking spray.

In a medium bowl, whisk eggs, cottage cheese, Pecorino, spinach, salt and pepper. Set aside.

Add sausage to a skillet, breaking it up in small pieces with a wooden spoon over medium heat and cook, until browned and cooked through, about 4 minutes.

Add the egg mixture to skillet and cook 1 minute to let the bottom set.

Bake in the oven until the top is set, about 16 to 18 minutes.

With a spatula, carefully slide frittata out of the skillet onto a cutting board and cut into 4 wedges.

Serve with salad and whole grain bread, if desired.

This protein-packed Cottage Cheese Egg Bake with spinach and chicken sausage is filling and delicious.

PRINT RECIPE: https://www.skinnytaste.com/cottage-cheese-egg-and-sausage-frittata/

Cottage Cheese Egg Frittata

This Savory Cottage Cheese Bowl topped with veggies and pistachios is a protein-packed breakfast that will keep you full all morning.

Savory Cottage Cheese Bowl

low fat cottage cheese (I like Good Culture)

chives scallion greens (divided)

Persian cucumbers

½ medium bell pepper

grape tomatoes

chopped (roasted shelled pistachios)

Kosher salt

In a small bowl, combine cottage cheese with 1 tablespoon chives and pepper, to taste.

Layer cucumbers, peppers and tomatoes on top then garnish with remaining 1 tablespoon chives and pistachios.

Sprinkle with a pinch of salt and pepper, to taste.

Protein packed creamy cottage cheese, sweet and juicy apples, warm cinnamon, and crunchy walnuts make a delightful and healthy no-cook breakfast.

Apple Cinnamon Cottage Cheese Breakfast Bowl

2% cottage cheese (0.27)

apple, chopped (0.25)

Tbsp chopped walnuts (0.08)

maple syrup (0.30)

cinnamon (0.02)

Add all the ingredients to a bowl or container. Enjoy immediately, or refrigerate in an air-tight container up to four days.

Up your protein with these pancakes made with eggs, oats, milk and protein powder. A great breakfast after a workout, enjoy with nut butter or fruit

Easy protein pancakes

banana

oats

tbsp milk (dairy, soya, oat

tbsp baking powder

cinnamon

tbsp protein powder (whey, pea or whatever your preference)

coconut oil,

nut butter, maple syrup and berries

<p>Whizz the banana, oats, eggs, milk, baking powder, cinnamon and protein powder in a <a href="https://www.bbcgoodfood.com/content/test-five-best-blenders">blender</a> for 1-2 mins until smooth. Check the oats have broken down, if not, blend for another minute.</p>

<p>Heat a drizzle of oil in a pan. Pour or ladle in 2-3 rounds of batter, leaving a little space between each to spread. Cook for 1-2 minutes, until bubbles start to appear on the surface and the underside is golden. Flip over and cook for another minute until cooked through. Transfer to a warmed oven and repeat with the remaining batter. Serve in stacks with nut butter, maple syrup and fruit.</p>

This protein-packed bowl of oatmeal, sweetened with ripe banana and just a touch of maple syrup, uses vanilla protein shake and egg whites to add more protein and make the oats creamy.

Banana Nut Protein Oats

banana (halved)

quick oats ((check lables for gluten-free))

liquid Orgain's vanilla protein shake

egg whites

maple syrup

chopped walnuts

Slice half of the banana and set aside.

Mash the other half of the banana with a fork and place it into a small pot with oats, protein shake and egg whites and mix well.

Cook medium-low and stir until it comes to a boil, once it boils continue cooking until thickened, about 2 - 3 minutes.

Pour into a bowl and top with remaining banana, chopped walnuts and maple syrup.

This protein-packed bowl of oatmeal, sweetened with ripe banana and just a touch of maple syrup, uses vanilla protein shake, egg whites to add more protein and make the oats creamy.


https://www.skinnytaste.com/banana-nut-protein-oats/

Banana Protein Oats

Add some cottage cheese to your scrambled eggs for an easy high-protein breakfast.

High Protein Scrambled Eggs with Cottage Cheese

2% cottage cheese (I like Good Culture)

olive oil spray

combine cottage cheese and eggs

In a medium bowl, whisk the eggs, cottage cheese, kosher salt and black pepper, to taste with a fork.

Heat a medium nonstick skillet over medium-low heat and spray with oil. When warm, pour the eggs in.

Using a rubber spatula, slowly scrape sections of eggs to the center of the pan as the bottom starts to set, creating soft folds for about 1 1/2 to 2 minutes total until just set.

Remove from the heat and serve.

This high-protein Berry Cottage Cheese Breakfast Bowl is a great way to start the day!

Berry Cottage Cheese Breakfast Bowl

blackberries (raspberries, blueberries, sliced strawberries)

almonds

honey

Put cottage cheese in a small bowl and top with berries.

Add slivered almonds and honey or maple syrup if using.

Easy vegetarian chickpea toast ready in 10 minutes or less! This protein-packed meal is perfect for busy weeknights. I used canned chickpeas for a shortcut and to make this super convenient, but feel free to cook chickpeas from scratch if you&#039;d prefer! For a vegan option, skip the eggs!

Vegetarian Smashed Chickpea Toast

Extra virgin olive oil to drizzle on bread

chickpeas,

garlic cloves, (minced)

vine-ripened tomato, (chopped)

Kosher salt, (to taste)

cumin

Aleppo pepper

eggs,

parsley

Set a cast iron skillet or griddle over medium-high heat. Drizzle a little extra virgin olive oil over the bread slices. When the skillet is hot, arrange the bread in it (oiled side down).

Let the bread toast in the skillet for about a minute or until the bottom turns a nice golden-brown color. Drizzle a little more extra virgin olive oil on the top part of the bread and flip it over. Allow the bread to toast on the second side for about a minute or so. (You may need to toast the bread in batches, depending on the size of your skillet). Transfer the bread to a plate.

Remove it from the heat for about 2 minutes and allow it to cool slightly before adding the chickpeas (otherwise, the chickpeas will pop all over the place).

When the skillet is ready, return the skillet to a burner set over medium heat. Add about 2 tablespoons extra virgin olive oil.

When the oil is shimmering, add the chickpeas, garlic, onions, and chopped tomato. Season with a good dash of kosher salt, the cumin, and Aleppo pepper. Cook, stirring occasionally until warmed through (about 3 to 5 minutes). Carefully taste and adjust seasoning to your liking.

Turn the heat off and, using the back of a fork or a potato masher, gently smash the chickpeas.

Top the toasted bread with the smashed chickpeas and add a slice or two of the hardboiled eggs on top. Finish with a little parsley and a drizzle of extra virgin olive oil. Enjoy warm or at room temperature.

https://content.jwplatform.com/videos/1vUXC5S5.mp4

You’ll love this protein-rich vegetarian chickpea toast recipe!

The viral chia seed cereal only with protein!

Protein Chia Seed Cereal

almond milk

vanilla protein

chia seeds

berries

Mix the milk and protein powder with a frother or in a blender.

Stir in chia seeds and refrigerate 15 minutes.

Top with berries and enjoy!

This Chicken Omelette recipe makes an easy, quick and tasty high protein breakfast. Customize it with your favorite cheese and veggies.

Chicken Omelette

butter

chicken

cheddar (or gruyere)

spinach (finely sliced)

tomato (diced)

Salt and pepper (to taste)

Whisk

In a medium bowl, beat or whisk the eggs until completely combined (no whites remain).

Warm

Warm up the chicken in a pan or microwave and set aside.

Cook

Melt the butter in a medium non-stick skillet over a medium heat, then pour in the eggs and reduce the heat slightly. Tilt the pan so the eggs cover the base of the pan to the edge.

When the eggs begin to set, use a wooden spoon or rubber spatula to pull the edges into the middle of the pan. Tilt the pan so the runny eggs fill the bottom of the pan.

Toppings

When the bottom of the omelette is set and the top is nearly set, add the shredded chicken, cheese, spinach and tomato to half of the omelette. Fold the other side over and serve topped with the herbs and season with salt and pepper.

Meal prep these delicious, high-protein Egg White Muffins with turkey bacon, cottage cheese, and veggies for a quick breakfast on the go!

Egg White Muffins with Turkey Bacon, Cottage Cheese, and Veggies

extra virgin olive oil

carton egg whites

cheese

garlic powder

seasoning salt (like adobo)

shallots onion

scallions

medium orange or red bell pepper (chopped)

broccoli

Applegate uncured turkey bacon (cut in half (from 1 8 oz package))

cheddar cheese

Preheat the oven to 350F. Spray a nonstick 12 cup muffin tin VERY generously with oil so the eggs don&#39;t stick.

Sautéed the shallots, scallions and bell pepper in oil over medium-low heat, cook until tender, 5 to 6 minutes.

Add the broccoli and cook 1 more minute.

Meanwhile, in a large bowl combine the egg whites, cottage cheese, garlic powder and seasoning salt.

Add the veggies and mix.

Using 12 cup muffin tin, line each cup with a half slice turkey bacon around the edges and pour in the egg mixture, about 1/3 cup each.

Top with the shredded cheese and bake in the center of the oven about 25 minutes, until set.

https://www.youtube.com/watch?v=zn8bfOys1kY

Meal prep these delicious, high-protein Egg White Muffins with turkey bacon, cottage cheese, and veggies for a quick breakfast on the go!
Get the full recipe: https://www.skinnytaste.com/egg-white-muffins/ #eggwhites #proteinbreakfast #mealprep #breakfast #healthyrecipes

High Protein Egg White Muffins with Turkey Bacon

This no-cook, high-protein, Tropical Chia Pudding Breakfast Bowl is creamy and delicious, made with chia seeds, Greek yogurt, mango and kiwi.

Tropical Chia Pudding Breakfast Bowl

almond milk (vanilla)

Greek yogurt

monk fruit

kiwi

mango (from 1 small)

coconut (shredded)

In a large mason jar or container, add the chia seeds, almond milk, yogurt and sweetener of your choice.

Whisk until thoroughly combined, scraping sides of the jar with a spoon or spatula, if needed, to incorporate all the chia seeds.

Refrigerate for at least 2 hours or up to overnight.

Meanwhile, in a small skillet over medium low heat, toast the coconut until golden brown, about 4 minutes. Let cool and store in a zip top bag or small Tupperware container until ready to use.

When ready to eat, transfer pudding into 2 small serving bowls, about 1 cup each.

Top each with kiwi, mango and shredded coconut, dividing the fruit evenly among the 2 bowls.

Optional: Drizzle with a little extra syrup (or honey), if desired and serve.

This high protein instant oatmeal is 10x better than store-bought! It is free from refined sugar, naturally sweetened with dried fruits and protein powder, and is the perfect easy meal prep breakfast! Simply pour in boiling water, mix, and enjoy! It’s that easy! Once you give this a go, you will never buy store-bought instant oatmeal again!

High Protein Instant Oatmeal

vanilla protein powder

mango (chopped)

medjool date (chopped)

tbsp dried coconut flakes

water

First, turn your rolled oatmeal into instant oatmeal. You can do this by adding rolled oats into your blender and pulsing a few times until the oats are broken up. It ensures the oats cook quicker when boiling water is poured over the top.

You can also use store-bought instant oats if you have some on hand.

Add your instant oats to your jar.

Add 1 scoop of vanilla protein powder into your jar.

Chop your dried mango and date into small pieces and add them to your jar and the shredded coconut.

Mix to combine and store for weeks in your pantry!

When you’re ready to eat, pour in 1.5 cups of boiling water, mix, and enjoy! Add more or less water to adjust to the thickness you prefer.

You can also add room-temperature water and microwave for 3-4 minutes.

This Bacon and Cheese Egg Bake recipe is one of my favorite brunch dishes ever! Made from bacon, veggies, and of course eggs and cheese, this easy breakfast idea is filled with protein and flavor!

Easy Bacon Egg and Cheese Bake

onion

squash

bacon

milk

cheese,

spinach

pepper

Grate the squash and onion with your cheese grater (or dice them nice and small).

Spray a 9x9-inch baking dish with cooking spray and preheat the oven to 375 degrees F.

In a medium skillet, cook the bacon until tender crisp. Remove the bacon from the pan and lay it on paper towels to help absorb extra grease. Pour out the extra bacon grease from pan and return the pan to the stove (it will still have a layer of grease on the bottom since you haven't cleaned it).

Add the grated squash and onion to the pan, and cook over medium-high heat until the vegetables are tender and any cooking liquid that they have released has cooked off.

While the veggies are cooking, break your eggs into a bowl, add the milk and salt and pepper, and beat with a fork to combine well.

Place the cooked vegetables in the bottom of the prepared baking dish. Add the spinach. Add the cheese. Crumble the cooked bacon over the top of the cheese. Pour the egg mixture over everything in the dish. Bake for 25 to 30 minutes, until the center of the dish is set and no longer jiggles. Let the dish cool for 3 to 5 minutes before serving hot.

I LOVE recipes that are basically a blueprint and can be customized to fit individual tastes.  I make this almost every week and it is never the same dish twice.  we cal it clean out the frig eggs and it always comes out delicious.

So yummy!  I added a few extra pieces of bacon....because "why not"?!?!?  I did cook down my spinach for a less leafy bite, as suggested, and it worked well.  I think next time I am going to add a small can of mushrooms.  Thank you!

Made this last Sunday and it was the best egg and bacon casserole I've ever tasted!  The yellow squash really does a good job for a potato feel.  Thanks so much!

Seasoned smashed chickpeas make this vegan avocado toast high in protein and extra filling. The perfect savoury breakfast! Can be gluten free.

High Protein Vegan Avocado Toast

Top 16 high protein breakfast recipes from across the web

The most viewed high protein breakfast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Cottage Cheese Egg Bake (Frittata)

Savory Cottage Cheese Bowl

Apple Cinnamon Cottage Cheese Break...

Easy protein pancakes

Banana Nut Protein Oats

High Protein Scrambled Eggs with Co...

Berry Cottage Cheese Breakfast Bowl

Vegetarian Smashed Chickpea Toast

Protein Chia Seed Cereal

Chicken Omelette

Egg White Muffins with Turkey Bacon...

Tropical Chia Pudding Breakfast Bow...

High Protein Instant Oatmeal

Easy Bacon Egg and Cheese Bake

High Protein Vegan Avocado Toast

High-Protein Enchilada Scrambled Eg...

Top 16 high protein breakfast recipes from across the web

The most viewed high protein breakfast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cottage Cheese Egg Bake (Frittata)

Savory Cottage Cheese Bowl

Apple Cinnamon Cottage Cheese Break...

Easy protein pancakes

Banana Nut Protein Oats

High Protein Scrambled Eggs with Co...

Berry Cottage Cheese Breakfast Bowl

Vegetarian Smashed Chickpea Toast

Protein Chia Seed Cereal

Chicken Omelette

Egg White Muffins with Turkey Bacon...

Tropical Chia Pudding Breakfast Bow...

High Protein Instant Oatmeal

Easy Bacon Egg and Cheese Bake

High Protein Vegan Avocado Toast

High-Protein Enchilada Scrambled Eg...

The most viewed high protein breakfast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine