Food trends are one factor that can have a big impact on ingredient costs. It’s all about the laws of supply and demand. If the demand is low but supply is relatively stable, the cost will come down. And do you know what food isn’t exactly trendy right now? Cottage cheese. It may not be a popular food, but it is extremely versatile and an excellent source of inexpensive protein. So I’m going to try to make it popular again. 😂 Starting with these meal prep friendly Cottage Cheese Breakfast Bowls.
Six Ways to Eat Cottage Cheese for Breakfast
How to Meal Prep Your Cottage Cheese Breakfast Bowls
I made one each of the six different flavors for the photos in this post, but you’ll probably get the most out of your time and money if you prepare four of one flavor at a time. That way you don’t have to buy several different ingredients for each one, or have partial leftover ingredients like a ½ banana, cucumber, or apple. Use the whole piece of fruit and make more than one bowl at a time.
If you’re concerned about the apple and banana getting brown, you can opt to chop those fresh daily. Personally, I’d rather do it all at once and just not worry about the appearance later. Brown does not mean it’s spoiled, only that it has been exposed to oxygen.
Prepared cottage cheese breakfast bowls will be good in the refrigerator for about four days.
What Meal Prep Containers Do You Use?
I’m slowly transitioning from plastic Ziploc containers to glass. The Ziploc containers are inexpensive, convenient (lightweight), dishwasher and freezer safe, and a great option if you’re on a budget. Glass containers are great because they are extremely durable, are also dishwasher and freezer safe (oven safe, too!), they last a lifetime, and therefore reduce waste. The glass containers in the photos are part of a 26 piece set made by Anchor Hocking, and can be found in my Amazon Shop. I also love Pyrex glass meal prep containers.
Customize the Cost and Nutritional Content of Your Breakfast Bowls
I wanted to show you a variety of ways to use cottage cheese in a breakfast bowl so you could see that not only does it pair with many different flavors, but you can also make the bowls to match your price point and nutritional needs. This happens to be the first post on Budget Bytes to include nutritional content (we’ll be adding to the rest of the site starting this week!), so you can see how the different bowls compare. All of the stats below were calculated using 2% fat cottage cheese.
Are you ready to see all these awesome flavors? Yes, I’m calling cottage cheese awesome.
How to Make Cottage Cheese Breakfast Bowls
Apple Cinnamon:
This Apple Cinnamon flavored Cottage Cheese Breakfast Bowl is probably the best flavor for cottage cheese newbies to try. It’s not scary at all. It’s a lot like a yogurt parfait, but with a slightly different texture! And honestly, with all the texture from the apples and walnuts, you’re not going to notice the texture of the cottage cheese at all.
If you’re concerned about your apples browning, either chop them fresh each day, or sprinkle a little lemon juice on them just after chopping.
Apple Cinnamon Cottage Cheese Breakfast Bowl
Servings 1Ingredients
- 1/2 cup 2% cottage cheese ($0.27)
- 1/2 apple, chopped ($0.25)
- 1 Tbsp chopped walnuts ($0.08)
- 1 Tbsp maple syrup ($0.30)
- 1 pinch cinnamon ($0.02)
Instructions
- Add all the ingredients to a bowl or container. Enjoy immediately, or refrigerate in an air-tight container up to four days.
See how we calculate recipe costs here.
Nutrition
Video
Peanut Butter and Jelly:
This flavor may be a little more experimental for some. If you think of cottage cheese as being a lot like yogurt, that might help you imagine how this combo tastes. Cottage cheese is like yogurt, minus the acidity, so it actually tastes creamier. It goes great with both sweet (jam) and savory (PB) flavors. The oats in this bowl will soak up the moisture as it’s stored, just like overnight oats, but you can also eat it immediately with the oats still dry. Banana would also be a great addition to this bowl!
Peanut Butter and Jelly Cottage Cheese Breakfast Bowl
Servings 1Ingredients
- 1/2 cup cottage cheese ($0.27)
- 1/4 cup rolled oats ($0.04)
- 1 Tbsp jam (any flavor) ($0.05)
- 1 Tbsp peanut butter ($0.08)
Instructions
- Add all the ingredients to a bowl or container. Enjoy immediately or refrigerate in an air-tight container up to four days.
See how we calculate recipe costs here.
Nutrition
The Savory Bowl:
If you’re a savory breakfast lover, like me, you’ll LOVE this one. Tons of fresh crunchy vegetables, an extra dose of protein with the hard boiled egg, and a little cracked black pepper for good measure. It’s simple, delicious, and honestly, good any time of the day!
Savory Cottage Cheese Breakfast Bowl
Servings 1Ingredients
- 1 large hard boiled egg ($0.23)
- 1/2 cup cottage cheese ($0.27)
- 6 grape tomatoes ($0.47)
- 6 slices cucumber ($0.22)
- 1 pinch freshly cracked black pepper ($0.02)
Instructions
- Add one inch of water in a small sauce pot, place a lid on top, and bring the water up to a boil over high heat. Once boiling, carefully add the egg using either tongs or a slotted spoon. Replace the lid and let the egg steam for 12 minutes. After 12 minutes, turn off the heat and use the tongs or slotted spoon to transfer the egg to a bowl of ice water. Peal the egg once it is cool enough to handle. (If meal prepping these bowls, peel the eggs daily.)
- Add the cottage cheese, tomatoes (sliced or whole), sliced cucumber, peeled egg, and some black pepper to a bowl. Enjoy immediately or refrigerate in an air-tight container up to four days.
See how we calculate recipe costs here.
Nutrition
Blueberry Almond:
This simple bowl is sure to be a hit with its familiar breakfast flavors. Again, this cottage cheese breakfast bowl is a lot like a yogurt parfait, but with cottage cheese swapped out for the yogurt. The little bit of honey drizzled on top makes the bowl so 👌👌👌. It almost tastes a little like blueberry cheesecake!
Blueberry Almond Cottage Cheese Breakfast Bowl
Servings 1Ingredients
- 1/2 cup cottage cheese ($0.27)
- 1/8 tsp vanilla extract (optional) ($0.03)
- 1/4 cup frozen blueberries ($0.37)
- 2 Tbsp sliced almonds ($0.25)
- 1 tsp honey ($0.04)
Instructions
- Add the vanilla extract to the cottage cheese and stir to combine. Top the cottage cheese with the blueberries, almonds, and honey. Enjoy immediately or refrigerate in an air-tight container up to four days.
See how we calculate recipe costs here.
Nutrition
The Tropical Bowl:
This one is a little like ambrosia salad, minus the icky stuff like marshmallows and maraschino cherries. Haha! The creamy cottage cheese pairs so nicely with the sweet tropical fruit, it’s like they were made for each other! I suggest using canned pineapple tidbits for this bowl, since canning destroys the enzyme bromelain, which can interact with the dairy and make it taste bitter. Just make sure to get pineapple canned in juice, not syrup.
Tropical Cottage Cheese Breakfast Bowl
Servings 1Ingredients
- 1/2 cup cottage cheese ($0.27)
- 1/2 cup canned pineapple tidbits, drained ($0.10)
- 1 Tbsp shredded coconut ($0.02)
- 1/4 banana, sliced ($0.05)
Instructions
- Place all the ingredients in a bowl. Refrigerate the bowl in an air-tight container for up to four days.
See how we calculate recipe costs here.
Nutrition
Chocolate Peanut Butter
Yes, you can make chocolate flavored cottage cheese! And I promise, it’s delish!! I added cinnamon granola to my chocolate peanut butter cottage cheese bowl, but you could do any flavor granola, or even plain rolled oats. Sliced banana would also go awesome with this one!
Chocolate Peanut Butter Cottage Cheese Breakfast Bowls
Servings 1Ingredients
- 1/2 cup cottage cheese ($0.27)
- 1 tsp unsweetened cocoa powder ($0.02)
- 1 tsp brown sugar ($0.02)
- 1/8 tsp vanilla extract ($0.03)
- 1 Tbsp peanut butter ($0.08)
- 1/4 cup granola ($0.18)
Instructions
- Add the cocoa powder, brown sugar, and vanilla to the cottage cheese and stir to combine. The cocoa may not blend in completely immediately, but it will after it sits a few moments and the powder hydrates.
- Add the flavored cottage cheese to a bowl and top with granola and a drizzle of peanut butter. Enjoy immediately or refrigerate in an air-tight container for up to four days.
See how we calculate recipe costs here.
Nutrition
So how about you? Do you like this slightly unpopular ingredient? If so, share your favorite way to eat cottage cheese in the comments below!
Want more breakfast meal prep? Check out our Breakfast Meal Prep Category!
Doesn’t pineapple have an enzyme that breaks down dairy and makes it bitter? Only a concern if you’re mean prepping, of course
Yes, it has bromelain in it. I suggest using canned pineapple for prepping ahead as the heat from the canning process breaks the enzyme down. Fresh or frozen pineapple will make it bitter!
I left a long comment explaining this, but I don’t see it posted.
Thanks Claire!
Yes you are right! We’ll update.
I love these ideas and I love cottage cheese! One of my go-to snacks is cottage cheese with some fresh dill (I buy a large bag and freeze it), a sprinkle of garlic salt, and some cracked black pepper. Smash it together with a fork and it’s a great dip for cucumber slices, celery, tomato wedges, or whatever is on hand. It also goes great with plain tuna and crackers for a quick lunch, and of course it’s fabulous with some wavy chips, but we won’t talk about that. Thanks, Beth and team, for all of the cost-cutting and recipe ideas. You’re my go-to when planning meals!
Well thank YOU Chelle!
For those with texture issues, or if you just want to try something different, I read an article on The Kitchn about whipping cottage cheese in a food processor or blender. The author spreads it on toast and adds toppings.
What? I’m going to try this ASAP!
I love cottage cheese and have it for breakfast frequently. Can’t wait to try these variations. I also just added overnight oats to my breakfast routine…using the leftover container from my Christmas cookies. Planning to check out your glass containers, my water glasses don’t work that well. LOL Happy New Year!
Oh perfect! Yes time to get their own containers ;)
I’m a huge fan of cottage cheese and love these ideas!
I love to use cottage cheese as both the cheese and dressing on my salads as well. It’s quite a versatile ingredient!
That’s an awesome idea!
Although I usually reserve cottage cheese (and yogurt) for warm weather breakfasts, I’m going to try some of these ideas for cold weather too. I LOVE cottage cheese – always have. I add 1/2 cup to my tuna salad made with one 6 or 7 oz. can of tuna in water – makes it creamy with only a little added mayo.
Instead of honey, I sometimes top my cottage cheese and fruit with a sprinkle of cinnamon sugar. I sometimes add a spoonful of cottage cheese to my beaten large egg when making a scrambled egg breakfast.
I make a baked potato topper with cottage cheese, fresh herbs, green onions, spices, and lemon juice all whizzed in the blender or by an immersion blender which passes for sour cream. You can add some diced jalapeño pepper and salsa for a light lunch or side dish for fish, chicken or other protein.
For a light lunch, mix 1/2 cup cottage cheese with HB 3 or 4 chopped hard boiled eggs, sliced ripe grape tomatoes, chopped green onions, s&p, and serve with crackers, Melba toast or Wasa Crispbread.
Love the potato topper and salsa sidekick ideas, Teresa! Thanks for sharing!
Great suggestions Teresa!
Just one comment about the pineapple: you may want to add this right before you eat it. Pineapple (and some other tropical fruits like kiwi and papaya) have enzymes (bromelain in pineapple) in them that react with dairy. If they sit together for long they create icky, bitter compounds that will ruin the taste of your food. I know that frozen pineapple will do this for sure; I ruined a couple prepped batches of frozen pineapple and greek yogurt this way before I realized what was happening. I don’t think this happens with canned pineapple because of the heat involved in the canning process. The heat breaks down the enzyme and inactivates it.
So, long story short, I suggest using canned pineapple instead of fresh or frozen if you’re making these in advance and keeping them for a few days. If you’re eating it right away you should be fine as it takes a few minutes for the enzymes to create enough bitterness for you to notice.
https://cooking.stackexchange.com/questions/56542/mysterious-bitter-taste-from-tropical-fruits-and-coconut
Oh yes! Great tip, thank you Claire.
These bowls look amazing! My husband would love this!
Paige
http://thehappyflammily.com
First, thanks so much for adding the nutritional information; even as an estimate, it’s very helpful! As for this set of recipes, I adore it! I do like cottage cheese and often eat it straight as a snack, but these mix-ins are marvelous and make for a more balanced breakfast. Or light lunch. Or evening snack. I plan to send a link to family and friends who might appreciate the simple-but-tasty combinations!
Thank you!
Thank you, thank you for adding nutritional information! And for the ideas…I like cottage cheese but don’t really eat it with anything other than peaches. I’ll definitely give these variations a try.
Thank you for these ideas! I love all of the yogurt recipes but I struggle with the tang of yogurt so this will be a perfect substitution to try!
Yes it’s a great alternative to yogurt.
With grapes!
Yes so delicious!
Thank you Beth for sharing all these great healthy breakfast recipes. It’s Jan 1st and of course, I’m making my New Years resolution to eat healthier this year. I was searching for some good food to eat for breakfast. instead of pastries and donuts. I think this will help curb my sweet cravings =)
You’ve got this Lynn!
I love this post! I love cottage cheese and I agree it is highly under utilized!
Thanks April!
Another great savory option is salsa with cottage cheese! It makes a great dip for veggies or chips.
Oh yes that’s a go to!