Cottage Cheese Breakfast Tacos
Cottage Cheese Breakfast Tacos
Ingredients
For the Cottage Cheese Shells
- 4 cups cottage cheese, large curd or small curd
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes, optional
- 1/2 teaspoon garlic powder, optional
For the Green Sauce
- 2 cups fresh basil leaves, packed, or 1/2 cup store-bought pesto
- 1/2 cup Parmesan cheese, grated
- 1/4 cup pine nuts
- 1 garlic clove, minced
- 1/4 cup olive oil
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Toppings
- 8 large eggs
- 4 cups arugula
- 1/4 cup Sriracha sauce, as needed
- 1/4 cup fresh chives, chopped
- 2 avocado, sliced, optional
- 1/4 teaspoon salt, for eggs
- 1/4 teaspoon black pepper, for eggs
- 1 tablespoon butter, for frying eggs
Instructions
- 1
Preheat your oven to 375°F. Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 375
- 2
Spoon generous dollops of cottage cheese onto the prepared baking sheet, spreading each dollop out slightly to form circular, flat 'tortillas' or 'shells' about 4-5 inches in diameter. You should be able to make 8 shells for 4 servings. Season the cottage cheese shells evenly with black pepper, red pepper flakes (if using), and garlic powder (if using).
⏱️ 5 min
- 3
Bake the cottage cheese shells for 15-20 minutes, or until they are golden brown around the edges, slightly crispy, and firm enough to hold their shape. Carefully remove them from the baking sheet with a spatula and set aside.
⏱️ 20 min•🌡️ 375
- 4
While the cottage cheese shells are baking, prepare the green sauce. If using store-bought pesto, skip this step. If making from scratch, combine fresh basil leaves, grated Parmesan cheese, pine nuts, minced garlic clove, olive oil, and lemon juice in a small food processor. Blend until smooth. Season with salt and black pepper to taste.
⏱️ 5 min
- 5
In a large skillet, melt butter over medium heat. Crack the eggs into the skillet, being careful not to break the yolks. Fry the eggs to your desired doneness (sunny-side up or over easy recommended for runny yolks), seasoning with salt and black pepper. This will take about 2-3 minutes per batch.
⏱️ 10 min
- 6
Chop the fresh chives and slice the avocado (if using).
⏱️ 5 min
- 7
To assemble each cottage cheese taco: spread a layer of green sauce onto a baked cottage cheese shell. Top with a handful of fresh arugula, then carefully place one or two fried eggs on top. Drizzle generously with Sriracha sauce and sprinkle with chopped fresh chives. If desired, add sliced avocado beneath the egg.
⏱️ 5 min
- 8
Serve immediately and enjoy your unique breakfast tacos!
Kitchen Tools
Nutrition Facts (per serving)
Cottage Cheese Breakfast Tacos
Ingredients
For the Cottage Cheese Shells
- 4 cups cottage cheese, large curd or small curd
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes, optional
- 1/2 teaspoon garlic powder, optional
For the Green Sauce
- 2 cups fresh basil leaves, packed, or 1/2 cup store-bought pesto
- 1/2 cup Parmesan cheese, grated
- 1/4 cup pine nuts
- 1 garlic clove, minced
- 1/4 cup olive oil
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Toppings
- 8 large eggs
- 4 cups arugula
- 1/4 cup Sriracha sauce, as needed
- 1/4 cup fresh chives, chopped
- 2 avocado, sliced, optional
- 1/4 teaspoon salt, for eggs
- 1/4 teaspoon black pepper, for eggs
- 1 tablespoon butter, for frying eggs
Instructions
- 1
Preheat your oven to 375°F. Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 375 - 2
Spoon generous dollops of cottage cheese onto the prepared baking sheet, spreading each dollop out slightly to form circular, flat 'tortillas' or 'shells' about 4-5 inches in diameter. You should be able to make 8 shells for 4 servings. Season the cottage cheese shells evenly with black pepper, red pepper flakes (if using), and garlic powder (if using).
⏱️ 5 min - 3
Bake the cottage cheese shells for 15-20 minutes, or until they are golden brown around the edges, slightly crispy, and firm enough to hold their shape. Carefully remove them from the baking sheet with a spatula and set aside.
⏱️ 20 min•🌡️ 375 - 4
While the cottage cheese shells are baking, prepare the green sauce. If using store-bought pesto, skip this step. If making from scratch, combine fresh basil leaves, grated Parmesan cheese, pine nuts, minced garlic clove, olive oil, and lemon juice in a small food processor. Blend until smooth. Season with salt and black pepper to taste.
⏱️ 5 min - 5
In a large skillet, melt butter over medium heat. Crack the eggs into the skillet, being careful not to break the yolks. Fry the eggs to your desired doneness (sunny-side up or over easy recommended for runny yolks), seasoning with salt and black pepper. This will take about 2-3 minutes per batch.
⏱️ 10 min - 6
Chop the fresh chives and slice the avocado (if using).
⏱️ 5 min - 7
To assemble each cottage cheese taco: spread a layer of green sauce onto a baked cottage cheese shell. Top with a handful of fresh arugula, then carefully place one or two fried eggs on top. Drizzle generously with Sriracha sauce and sprinkle with chopped fresh chives. If desired, add sliced avocado beneath the egg.
⏱️ 5 min - 8
Serve immediately and enjoy your unique breakfast tacos!