As a lacto-vegetarian, high protein breakfasts are hard to come-by. Most of my Pinterest suggestions are “eggs with —” but I don’t eat eggs! I do, however, eat dairy.
A high protein dairy product I like to use is cottage cheese. Now hear me out. I do not enjoy cottage cheese by itself, and frankly, I find the lumps to be less than ideal… But when prepared correctly, you can get a smooth, creamy, and high protein spread!
What you’ll need:
– Food Processor or Blender
– Air fryer or toaster oven (You can also just use your conventional oven)
– 1 sheet of foil (about the size of a plate)
– 1 cup cottage cheese
– 1/4 cup brown sugar
– 2 Tbsp milk of choice (or water)
– 2 slices of bread of choice for toast (I use 1 ciabatta roll, sliced in half)
Toppings:
– 1 Tbsp brown sugar, divided into halves
– 1 tsp cinnamon, divided into halves
Steps:
In your food processor or blender, add cottage cheese, brown sugar, and milk. Blend until smooth.
Spread cottage cheese mixture over two slices of bread, ensuring to meet each corner and edge for maximum coverage of the bread and highest protein intake. You can use a lot of your spread or a little, depending on your preference. I use about 1.5 Tbsp on each slice of bread.
Sprinkle topping over each slice of bread. Place bread on a sheet of foil and toast in air fryer/toaster oven/oven at 350 degrees for 7 minutes or until edges of cottage cheese mix are toasted and melted onto bread.
Remove from air fryer/oven and let cool slightly for 1-2 minutes (this is so you don’t burn your mouth on your first bite!). Once cooled slightly, enjoy!
Tips:
You can also top with fresh fruit, granola, or any additional toppings of choice!
I promise you that this doesn’t taste like cottage cheese at all, and will get you anywhere between 1-2 servings of protein, depending on how much you spread onto your bread!
Any extra cottage cheese spread can be kept in your refrigerator in a sealed container for 2-3 days. It’s best fresh, or the day after – try not to let it sit for too long before using.
Cinnamon Toast (Protein Breakfast)
Equipment
- Food Processor or Blender
- Air fryer or toaster oven (You can also just use your conventional oven)
- 1 sheet of foil (about the size of a plate)
Ingredients
- 1 cup cottage cheese
- 1/4 cup brown sugar
- 2 Tbsp milk of choice or water
- 2 slices of bread of choice for toast I use 1 ciabatta roll, sliced in half
Toppings
- 1 Tbsp brown sugar divided into halves
- 1 tsp cinnamon divided into halves
Instructions
- In your food processor or blender, add cottage cheese, brown sugar, and milk. Blend until smooth.
- Spread cottage cheese mixture over two slices of bread, ensuring to meet each corner and edge for maximum coverage of the bread and highest protein intake. You can use a lot of your spread or a little, depending on your preference. I use about 1.5 Tbsp on each slice of bread.
- Sprinkle topping over each slice of bread. Place bread on a sheet of foil and toast in air fryer/toaster oven/oven at 350 degrees for 7 minutes or until edges of cottage cheese mix are toasted and melted onto bread.
- Remove from air fryer/oven and let cool slightly for 1-2 minutes (this is so you don’t burn your mouth on your first bite!). Once cooled slightly, enjoy!
Notes
- You can also top with fresh fruit, granola, or any additional toppings of choice!
- I promise you that this doesn’t taste like cottage cheese at all, and will get you anywhere between 1-2 servings of protein, depending on how much you spread onto your bread!
- Any extra cottage cheese spread can be kept in your refrigerator in a sealed container for 2-3 days. It’s best fresh, or the day after – try not to let it sit for too long before using.
