Cottage Cheese Breakfast Tacos

A simple, fresh breakfast taco with cottage cheese, eggs, and avocado. It cooks fast and tastes bright and creamy.

This cottage cheese breakfast taco mixes soft scrambled eggs with cool cottage cheese, tomato, cilantro, and avocado. It is quick to make and fills you up. If you like high-protein morning dishes, try these tacos after recipes like cottage cheese pancakes for more ideas.

Why This Recipe Works

This recipe works because it balances textures and flavors. The scrambled eggs bring warmth and body. Cottage cheese adds cream and protein. Fresh tomato and cilantro add brightness, while avocado gives smooth richness. The small flour tortillas hold everything without being heavy. The simple seasoning keeps the flavors clean and fresh. For other ways to use cottage cheese in easy baked goods, see this cottage cheese banana bread idea.

Why you should try this recipe

• It is fast: you can make it in about 10 minutes.
• It is high in protein from eggs and cottage cheese.
• It uses simple ingredients you likely have on hand.
• It is easy to change to your taste.

How to make Cottage Cheese Breakfast Tacos

Follow the parts below in order for best results.

Ingredients :

• 1/2 cup cottage cheese
• 2 small flour tortillas
• 2 large eggs
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup diced tomatoes
• 1/4 cup chopped fresh cilantro
• 1/4 cup shredded cheddar cheese
• 1 tablespoon sour cream
• 1/2 small avocado

Equipments Needed

• Nonstick skillet
• Spatula
• Small bowl
• Fork
• Knife and cutting board
• Measuring spoons and cup
• Plate

Step-by-Step Instructions :

1. Heat a nonstick skillet over medium heat.
2. Add the olive oil to the skillet and allow it to warm for about 30 seconds.
3. Crack the two large eggs into a bowl and beat them lightly with a fork until the yolks and whites are well combined.
4. Pour the beaten eggs into the heated skillet and cook, stirring gently with a spatula, until they are scrambled and no longer runny.
5. Sprinkle the eggs with salt and black pepper, stirring again to combine the seasoning.
6. Remove the scrambled eggs from the skillet and set them aside.
7. Place the two small flour tortillas in the skillet, one at a time, and heat them for about 30 seconds on each side, until they are warm and slightly toasted.
8. Once the tortillas are heated, remove them from the skillet and place them on a plate.
9. Spoon the scrambled eggs evenly onto the center of each tortilla.
10. Top the eggs with the cottage cheese, dividing it evenly between the two tacos.
11. Sprinkle the diced tomatoes over the cottage cheese.
12. Add a generous amount of chopped fresh cilantro to each taco.
13. Sprinkle the shredded cheddar cheese over the top of the tacos.
14. Carefully slice the half avocado and fan the slices on top of the tacos.
15. Dollop one tablespoon of sour cream on top of each taco.
16. Serve the tacos immediately, making sure to enjoy them while the tortillas are warm.

How to serve Cottage Cheese Breakfast Tacos

Serve them warm on a plate. Add extra salsa, hot sauce, or lime wedges if you like. They go well with a small side salad or fresh fruit.

How to store Cottage Cheese Breakfast Tacos

If you have leftovers, store the fillings (eggs, cottage cheese mix, tomatoes, cilantro) in an airtight container in the fridge for up to 2 days. Keep tortillas separate in a zip bag. Reheat the eggs gently in a skillet or microwave and assemble fresh. Avoid storing the assembled tacos long because the tortillas can get soggy.

Tips & Tricks

• Warm the tortillas briefly so they fold easily.
• Use full-fat cottage cheese for richer flavor, or low-fat for fewer calories.
• Chop cilantro and tomatoes small so each bite has a balance.
• If you want a crisp side, pair the tacos with baked savory snacks like cottage cheese chips.

Variations & Substitutions

• Make them spicy: add sliced jalapeño or a dash of hot sauce.
• Use corn tortillas instead of flour for a gluten-free option if you choose corn brand that fits your needs.
• Swap cheddar for pepper jack for more heat.
• Add cooked black beans for extra fiber and protein.

FAQs

Q: Can I make these vegan?
A: Not easily with the same ingredients. Use a tofu scramble and a dairy-free cottage cheese substitute, and choose vegan cheese and sour cream.

Q: Can I use Greek yogurt instead of cottage cheese?
A: Yes. Greek yogurt gives creaminess but a different texture and tang. Use plain, thick Greek yogurt.

Q: How do I keep tortillas from breaking?
A: Heat them briefly in a dry skillet and keep them wrapped in a clean towel until you assemble the tacos. Warm tortillas bend more easily.

Q: Is this recipe good for meal prep?
A: You can prep the components, but assemble just before eating to keep texture best.

Conclusion

These cottage cheese breakfast tacos are quick, high in protein, and easy to change for taste. For another similar idea and source inspiration, see the recipe at Cottage Cheese (Breakfast) Tacos – Deanna’s Daughter. You can also compare another take on this dish at COTTAGE CHEESE BREAKFAST TACOS – Recipes by Victoria.

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