Breakfast taco cottage cheese egg cups - your new favorite prepable high protein breakfast. 3 egg cups has 24 grams of protein and less than 500 calories. These taco cups are so insanely good and perfect for breakfast or lunch. The taco shells get nice and crisp and pair well with the fluffy egg filling. Yum.
I love cottage cheese. For more yummy cottage cheese recipes try my cottage cheese bagel bites or my butternut squash cottage cheese pasta.
This recipe is inspired by my fellow food blogger Nicole's protein breakfast biscuit recipe.
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Why you'll love this recipe
They're easy to make and ready in less than 35 minutes.
Thanks to the cottage cheese and eggs these taco cups are high in protein.
They are vegetarian and gluten free.
Because of all the veggies it is high in fiber.
No more skipping breakfast - these are the perfect prepable grab and go breakfast.
Ingredients
- cottage cheese
- eggs
- salt
- garlic
- cumin
- chili powder
- cilantro
- kale
- zucchini or veg of choice
- cheese
- taco shells
See the recipe card for full information on ingredients and quantities.
Substitutions
- cilantro - any herb works here.
- zucchini - bell pepper, carrots, broccoli etc would all work as a sub.
- kale - spinach, swiss chard or any leafy green works as a sub.
Step-by-Step Instructions
Step 1
Mix together egg cup ingredients.
Step 2
Add taco shells to a muffin tin and then add egg filling. Bake until set.
Step 3
Serve and enjoy.
Storage instructions for high protein breakfast tacos
You can store the extra biscuits in your fridge in a sealed container for up to 5 days or in your freezer for months.
Recipe Pro-Tips
Use a good quality cottage cheese for the best tasting biscuits. I suggest Good Culture or Kalona foods.
Recipe FAQS
Both the eggs and cottage cheese add protein to this recipe.
Cottage cheese is rich in protein and probiotics along with vitamins such as calcium.
If you use corn tortillas like I recommend then yes!
Other snacks and sides to try
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Breakfast taco cottage cheese egg cups
Equipment
Ingredients
- 6 eggs
- ¾ cup cottage cheese I used full fat but lower fat should also work
- 1 cup diced veggies of choice (I used zucchini)
- 1 clove garlic - minced
- ½ cup shredded cheddar cheese or sub your favorite cheese
- ¼ cup chopped cilantro or parsley
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon cumin
- ¼ teaspoon chili powder
- 1 cup chopped kale, spinach or green of choice
- 9* corn taco shells
Optional toppings
- diced avocado
- salsa or hot sauce
- sliced red onion
Instructions
- Preheat oven to 375.
- Add all ingredients except for taco shells to a bowl and mix together until combined.
- Warm taco shells in the microwave until they are soft and pliable. Add taco shells to an oiled or silicone muffin tin. I added each shell to the center of the divet in the muffin tin. I then pushed down in the middle to create a divet.
- Add about ¼-1/3 cup of egg mixture to each taco shell. Bake for 25-30 minutes, until the taco shells are crisp and the egg is set.
- Let taco cups cool for 5-10 minutes and add your favorite toppings. I went with avocado, sliced red onion and hot sauce.
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