Cottage Cheese Tacos

A quick and satisfying breakfast featuring creamy cottage cheese and fluffy eggs in warm tortillas, perfect for busy mornings or weekend gatherings.

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Prep Time 10

Cook Time 22

Total Time 32

Servings: 4 servings

Course: Breakfast, Brunch

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

Casserole Filling

6 large Eggs
1 cup Cottage cheese (full fat or low fat)
1/2 cup Shredded cheese (cheddar or mozzarella)
to taste Salt and pepper
1 teaspoon Garlic powder (optional)
1 cup Diced veggies (bell pepper, spinach, onion, or mushrooms) About 1 cup total
optional Protein add-in (cooked turkey sausage, ham, or black beans)

For the Tacos

4 small Tortillas (flour or corn)
to taste Toppings (salsa, avocado, hot sauce, or chopped cilantro)

Method

Preparation

Preheat your oven to 375°F (190°C). Lightly oil a small baking dish, about 8x8 inches.
In a bowl, whisk the eggs. Stir in cottage cheese, shredded cheese, salt, pepper, and any additional seasonings you like.
Fold in the diced veggies and any cooked protein add-ins.

Baking

Pour the mixture into the baking dish and bake for 18 to 22 minutes until set in the middle.
Let it rest for 5 minutes to slice and scoop cleanly.

Assembly

Warm the tortillas in a dry skillet for about 20 seconds per side.
Scoop the egg casserole into tortillas and top with your desired toppings.

Notes

This breakfast is meal prep friendly; the filling can be stored in the fridge for up to 4 days. You can freeze portions of the filling as well. Reheat in the microwave or skillet for freshness.