Cottage Cheese Breakfast Bowls
Savory cottage cheese bowls topped with hard-boiled eggs, cooked beets, avocado, and cherry tomatoes. A nutritious and colorful meal perfect for breakfast or a light lunch.
Equipment
- 2 medium bowls for serving
Ingredients
- 1 1/2 cups cottage cheese
- 2 hard-boiled or gummy eggs
- 2 medium cooked beets
- 1/2 ripe avocado
- 8 cherry tomatoes
- 2 teaspoons olive oil
- 2 teaspoons fresh dill or chopped chives
- 1 teaspoon hemp seeds optional
- salt and pepper to taste
Instructions
- Divide cottage cheese evenly between two medium bowls.
- Cut hard-boiled eggs into quarters, roughly chop cooked beets, dice or slice avocado, and halve cherry tomatoes.
- Arrange the eggs, beets, avocado, and cherry tomatoes on top of the cottage cheese in each bowl.
- Drizzle olive oil over the bowls and sprinkle with fresh dill or chives, salt, pepper, and hemp seeds if using.
- Serve immediately or store in airtight containers in the refrigerator for up to 3 days.
Notes
- Use reduced fat or whole milk cottage cheese based on preference.
- For gummy eggs, boil eggs for 7-8 minutes, then cool in ice water immediately.
- Pre-cooked beets can save prep time.
- Add diced cucumbers or radishes for extra crunch.
- Fresh herbs like parsley or basil are great additions.
- Include red onion or scallions if you enjoy raw onion flavor.