Why You’ll Love This Bread
- High in protein: the main reason I love it. Made with cottage cheese and eggs, it gives you 17 grams of protein per serving.
- Crunchy and tasty: add your favorite seasoning to make it even better. I like leaving mine in the oven a couple of extra minutes for crunch.
- Easy: only two ingredients.
- Versatile: use it for sandwiches, wraps, or even pizza, sweet or savory.
- Made with staples: cottage cheese and eggs are usually already in your fridge.
- Meal-prep friendly: double or triple the recipe and store the extra in the fridge or freezer.
I was intrigued the first time I saw this viral cottage cheese bread on TikTok. My first thought was that it could easily add protein to my morning, which is usually the hardest time of day to get enough.
The next morning, I made it, and it was so quick. Blend the two ingredients, spread the mixture on a baking sheet, and bake for about 40 minutes. To my surprise, the taste and texture were great. I added Everything But the Bagel seasoning, and it was delicious.
If you’re on a GLP-1 or in menopause, breakfast is often the hardest meal for protein. One serving of this bread gives you 17 grams, which already covers the 15 grams I like my patients to get in the morning.
The Ingredients
- Cottage cheese: use 2% or full-fat. I use 2% because that’s what I usually have on hand. It’s already salty, so you don’t need to add salt.
- Eggs: they bind the bread and add protein.
You can also add your favorite seasoning for extra flavor.
Seasoning Ideas
- Everything But the Bagel seasoning
- Garlic powder and dried herbs, like rosemary, thyme, or oregano
- Crushed red pepper flakes
- Cinnamon and a touch of honey
- Lemon zest and dill
- Italian seasoning blend
- Smoked paprika
- Sesame seeds
How to Make Viral Cottage Cheese Bread
2-Ingredient Cottage Cheese Bread
Equipment
- Blender
- Baking sheets
Ingredients
- 1 cup full-fat cottage cheese
- 2 eggs
- Seasoning of your choice optional
Instructions
- Set your oven to 350° F. Line a baking sheet with parchment paper.
- Combine the cottage cheese, eggs, and any optional seasoning in a blender or food processor. Blend until the mixture is smooth and creamy.
- Pour the blended mixture onto the prepared baking sheet. Spread it evenly to form a rectangle.
- Bake for 40 minutes or until the bread is golden brown.
- Top with your favorite toppings and enjoy!
- Suited for a gluten-free, and lacto-ovo
Video
Nutrition
Serving Ideas
Chocolate Almond Butter Banana Roll-Ups
Craving a high-protein sweet snack? When you make the bread, add 1 teaspoon of cocoa powder. Once it’s baked and cooled, spread almond butter over it, layer with sliced banana, roll it up tightly, and slice.
Egg Sandwich
Use cottage cheese bread instead of regular bread for your breakfast sandwich. Top it with an omelet or scrambled eggs, and add vegetables for fiber and flavor. I like mine with sliced avocado.
Turkey and Cheese Sandwich
Spread a thin layer of light mayonnaise and mustard on the bread. Layer turkey breast and your choice of cheese, like Swiss or cheddar, then add lettuce, tomato, and a few jalapeño slices. Fold it in half and enjoy.
Chicken Pesto Sandwich
Got leftover rotisserie chicken? Spread a thin layer of pesto on the bread, add sliced chicken, a slice of cheese (if you like), then baby spinach and tomato. If you have a toaster oven, warm it until the cheese melts.
Meal Prep Tips
- Store the bread in an airtight container in the fridge for a couple of days.
- Or freeze it, with a layer of parchment paper between pieces.
Like This Recipe?
Make it your own, and if you share it on Instagram, tag me @nutritionwithdrsu. I’d love to see your creations!
Looking for more protein ideas? Get my free High-Protein Foods List.
All information on this site is meant for educational purposes only and should not be used in place of advice from a medical professional.
Dr. Su-Nui Escobar, DCN, RDN, FAND, is a Miami-based weight loss dietitian specializing in women in menopause who use GLP-1 medications. She holds a doctorate in clinical nutrition from the University of North Florida and is a national speaker, writer, and author of The GLP-1 Kitchen. She is a former spokesperson for the Academy of Nutrition and Dietetics.person.