Drool-worthy nutritious breakfasts made with cottage cheese
Tell me are you a SAVOURY OR SWEET breakfast person? I honestly find this so hard to pick but just at the moment I think I’m team sweet!
These are two hot favourite brekkies in our house… introducing our savoury friend – Herby Cottage Cheese Stuffed Mushrooms and our sweet mate Blueberry Banana Cottage Cheese Hotcakes – BOTH equally delicious so it’s really hard to choose… both have a great balance of flavours, are super quick to whip together and have a fab combo of ingredients including @bullafamilydairy cottage cheese which is a great source of protein, yet low in saturated fats keeping hunger at bay, supporting growth development and repair in the boy not to mention fuelling your energy for all throughout the day.
If you’re struggling to decide if you’re TEAM SWEET OR SAVOURY then I suggest you grab the recipes below and make them both!
+This is a partnered post with Bulla Family Dairy, all thoughts and opinions expressed are the authors own.
PROTEIN RICH COTTAGE CHEESE BANANA BLUEBERRY HOTCAKES
Gluten free : Vegetarian
1 medium sized banana
1/4 cup (70g) Bulla Cottage Cheese
2 free range eggs
1/2 cup (66g) hazelnut meal*
1/2 teaspoons baking powder
1 teaspoon vanilla extract
1 tablespoon (12g) chia seeds
Butter, olive or coconut oil for frying
200g fresh or frozen and defrosted blueberries to serve
Optional : maple syrup
In a mixing bowl mash banana, then whisk in cottage cheese and eggs.
Add hazelnut meal, baking powder, vanilla and chia and mix.
Heat a large frypan on medium heat, add enough butter or oil to coat the pan well.
Spoon 2 tablespoon measures of pancake batter into the pan for each hotcake and cook 3 minutes each side.
Place cooked hotcakes on a plate, cover with a tea towel and repeat with remaining batter
Serve with blueberries and enjoy!
*If you don’t have hazelnut meal, almond meal works well too or for nut free use 1/4 cup spelt flour.
Gluten free : Vegetarian
6 medium or 400g portobello mushrooms
1 small pot or 200g Bulla Cottage Cheese
2 tablespoons finely sliced fresh basil leaves
2 teaspoons finely chopped fresh thyme
200g cherry tomatoes, halved
1-2 teaspoons nigella seeds (optional but epic)
2 lemon wedges
Rocket leaves or other leafy greens to serve
extra virgin olive oil
Sea salt and black pepper
Preheat oven to 200C and line a large baking tray with greaseproof paper.
Drizzle or brush the top of each mushroom with some extra virgin olive oil, then place on tray so the cavity and stem is facing upward.
In a bowl mix together cottage cheese, basil, thyme and season with sea salt and black pepper.
Spoon cottage cheese mix into mushrooms, scatter cherry tomatoes around the mushrooms then drizzle with a little extra virgin olive oil.
Place in oven to bake for 12-14 minutes.
Serve with fresh rocket leaves.