These Cottage Cheese Breakfast Tacos may quickly become your new favorite way to start the day.
Eggs are my favorite breakfast food. I’m always on the lookout for new ways to serve them. These cottage cheese breakfast tacos put a unique spin on a classic meal. Once you try them, you will understand why they have become one of my new favorite breakfasts.
These tacos contain four of my favorite ingredients to mix with eggs: onions, bell peppers, spinach, and tomatoes. I often sauté a large batch of these vegetables so that I have them to enjoy in various ways all week. With a stash of the veggie mixture waiting in the fridge, it takes only a few minutes to prepare this breakfast in the morning.
What sets this recipe apart from the typical breakfast tacos is the addition of cottage cheese, which I love. I’m not sure why I never thought of doing that before. After all, I’ve added crumbled feta and goat cheese to my eggs before. The cottage cheese adds extra creaminess to this veggie-egg scramble. It tastes deceptively decadent, but is actually a pretty healthy recipe.
This recipe can easily be doubled or tripled for a crowd. You can also make extra egg mixture to reheat and enjoy for a quick weekday breakfast.
Are Cottage Cheese Breakfast Tacos Healthy?
These cottage cheese breakfast tacos are a healthy way to start the morning. They provide plenty of protein to help you stay full throughout the day and are relatively low in fat and calories, especially if you use low-fat cottage cheese. You can also make this with only egg whites to lower the fat content even more. People on a gluten-free diet can use corn tortillas or any of the many GF varieties available today. This recipe for Gluten-Free Tortillas is excellent with this egg filling and provides three additional grams each of protein and fiber per serving. These Cauliflower Tortillas are another GF option to increase the nutritional profile with added veggies.
Turn Your Tacos Into Breakfast Taco Casserole!
Now that you have this whole breakfast taco thing down, let’s up the ante and create something wild—a breakfast taco casserole! It’s so easy to do, uses similar ingredients, and can be a great make-ahead meal for brunch.
Start by placing a thin layer of your favorite salsa on the bottom of a casserole dish. Then start layering tortillas, beaten eggs, vegetables, cottage cheese, more salsa, and some shredded cheese. Repeat with as many layers as you like, ending with shredded cheese. Bake at 350˚F for 30 minutes and enjoy. Reheated leftovers taste even better the next day as the flavors have had time to meld.
FAQs & Tips
Leftover cooked egg and vegetable filling can be refrigerated in airtight containers for up to 3 days. Reheat it gently over low heat on the stove or in the microwave. Keeping the filling and tortillas separate prevents the tortillas from getting soggy. Assemble them as needed for optimum flavor and texture.
The sky’s the limit! I like to add other vegetables to the egg mixture. Some good choices are sautéed mushrooms, roasted red peppers, and banana peppers. You could also add cooked meat, such as shredded chicken, ham, bacon, turkey bacon, or sausage. Finally, try going classic with black beans, pinto beans, or chopped jalapeños. Really, anything that you’d put in a regular taco is fair game to add to these breakfast tacos.
Tacos are smaller than burritos and can use either corn or flour tortillas, with the ingredient tucked into a tortilla that’s been folded in half. Burritos are much larger, and the filling is completely wrapped inside a flour tortilla. You can find flavored and gluten-free versions of burrito-sized tortillas in most stores. The filling from this recipe can be used in larger burritos rather than making multiple smaller tacos.
Serving Suggestions
Cottage cheese breakfast tacos are great by themselves, or you can serve them as part of a wonderful brunch spread. Make some Air-Fryer Breakfast Potatoes and this delicious homemade Breakfast Sausage. Add some Chocolate Zucchini Bread, Fruit Soup, and a dreamy Chai Latte, and you have the makings of a perfect start to any day.
Cottage Cheese Breakfast Tacos
Ingredients
- 1 tablespoon olive oil
- 1/4 cup diced onion
- 1/3 cup diced bell pepper
- 2/3 cup chopped fresh spinach
- 1/2 cup diced tomatoes
- 4 large eggs
- Salt and black pepper to taste
- 1/2 cup low-fat cottage cheese
- 4 small corn or flour tortillas
- Sliced avocado, salsa, or hot sauce optional
Instructions
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Heat olive oil in a nonstick skillet over medium heat. Add the diced onion and bell pepper, and sauté for 3-5 minutes until softened.
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Add the chopped spinach and diced tomatoes, then cook for an additional 2 minutes, until spinach is wilted.
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In a bowl, whisk the eggs with a pinch each of salt and pepper. Pour the eggs into the skillet with the vegetables, and scramble until just set.
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Lower the heat and gently incorporate the cottage cheese, heating it until warmed through. Adjust the seasonings to taste.
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Warm the tortillas in a separate skillet or microwave until soft and pliable.
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Evenly distribute the egg and vegetable mixture onto the warm tortillas.
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Top with sliced avocado, salsa, or hot sauce if desired. Serve immediately.
Nutrition
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