Cottage Cheese Breakfast Rounds: My Cozy Morning Fix
So, I Have This Thing with Cottage Cheese Rounds…
Alright, so let me just say: if you told me five years ago I’d be eating cottage cheese for breakfast willingly (not just when out of eggs), I wouldn’t have believed you. But here we are! These Cottage Cheese Breakfast Rounds are my secret weapon on those not-quite-morning-yet mornings. You know the kind—when the snooze button gets a workout and you might be wearing your slippers well past noon. Anyway, back when my youngest insisted that pancakes were the only edible breakfast, I fiddled with this recipe, and—ta-da—suddenly everyone was stealing them fresh off the cooling rack. Actually, last time I made a batch, my neighbour Bonnie could smell them through the open window and just happened to ‘drop by’ for coffee. Coincidence? Hmm.
Why You’ll Love This Little Breakfast Win
I make these when I need breakfast to do, like, four jobs at once. Fast (well, fast-ish), sort of healthy, and—bonus—easy to grab on the way out the door. Yes, my family is weirdly enthusiastic about these, especially when I use the ‘mini chocolate chips’ trick (I save those for Fridays… or just any day I’m feeling generous). My grumpy pre-coffee self likes that most of this is bung-it-in-and-mix territory. Plus, if you’ve ever had one of those mornings where toast turns out burnt and your eggs end up rubbery, these rounds sort of feel like redemption.
What Goes In: Ingredients (Give or Take)
- 1 cup cottage cheese (full-fat is creamier but I’ve used low-fat when that’s all I had; it’s fine. Actually… full-fat’s better, but don’t sweat it)
- 2 eggs (Sometimes I’ve stretched it to 3 for extra protein—it just changes the texture a smidge)
- 1/4 cup rolled oats (My grandma always used Scottish oats; honestly, plain Quaker is fine)
- 2 tbsp flour, any kind (Whole wheat for the win, but all-purpose is what I usually grab. Gluten-free works, too, though it’s a tad crumbly)
- 1 tbsp honey or maple syrup (Skip it if you like savory. Once I accidentally used golden syrup and it was… meh)
- Pinch of salt
- 1/2 tsp baking powder
- Optional: handful of blueberries, chocolate chips, or, I dunno, chopped apples? (Go wild; I usually just rummage the fruit bowl)
How I Actually Make These (With Real Life Interruptions)
- Preheat your oven to 180°C (or 350°F, if you speak Fahrenheit).
- Grab a bowl—mixing bowl, cereal bowl, whatever’s clean. Bung in the cottage cheese, eggs, oats, flour, honey, salt, and baking powder. Stir with a fork or a whisk (whisk is fancier but a fork is always within arm’s reach on my kitchen table).
- This is where I usually sneak a taste. If it’s too tangy or not sweet enough, just add a smidge more honey. Or don’t—totally up to you.
- Gently fold in your optional extras—blueberries make them kind of squishy but lovely. Chocolate chips are… well, obvious winners.
- Now, spoon dollops onto a parchment-lined or greased baking tray (about two inches apart, but I mostly eyeball it).
- Smush them into little rounds. Don’t worry if they’re all a bit differently-shaped—mine always look like islands at low tide.
- Bake for about 20 minutes, or until the edges are golden and the tops are just starting to get that toasty look.
- Let them cool for a few minutes before moving to a wire rack, unless you like burnt fingers. (I always grab one while it’s still hot—can’t help it!)
Notes Form My Not-So-Perfect Experiences
- They sometimes stick if I skip the parchment—one time I nearly lost half a batch. Don’t do that.
- I thought using just egg whites would make these fluffier. Nope, just more like spackle.
- If your cottage cheese is really soupy, drain it a bit; otherwise, the batter gets weird and watery.
Things I’ve Tried – Variations You Might Like
- Chopped walnuts tossed in—great, unless you’ve got a tooth filling situation.
- Added lemon zest for a zingy kick, which actually surprised me! Orange zest? Not as wow.
- One time I replaced flour with almond meal. Tasted nice, but they fell apart like a badly-built sandcastle.
What You Might Need (But Maybe Not)
I use a baking tray lined with parchment, but if you’re in a pinch, a pizza tray or even a cast iron skillet kind of works; just keep an eye out for sticking. I’ve even baked these in a muffin tin (which makes them look fancy but a bit fiddlier to clean!).
Keeping ‘Em Fresh (If They Last That Long)
Okay, technically you can keep these in an airtight container on the counter for a day or two, or in the fridge for 3-4 days. But honestly? In my house it never lasts more than a day—my partner somehow finds them at midnight and, poof, gone. If you’re saving some, try reheating in the toaster oven and they’ll taste almost-fresh-baked again.
How I Like to Serve ‘Em
I love them with a smear of peanut butter and banana slices (my kids always declare this the ‘monkey platter’). Bonnie says they’re best dunked in coffee—not my thing, but hey, different strokes! Sometimes I drizzle a little honey and sprinkle flaky salt for an upgrade. We’ve done a brunch board with these, scrambled eggs, and fruit—looked fancier than it was. If your family does jam on everything, go for it.
My Top Tips (Learned the Hard Way)
- I once tried rushing the baking and pulled them out after 15 minutes—nope, sticky centers. Wait for the golden edges; patience, grasshopper.
- Don’t skip the salt, even if it seems weird. I forgot once and they tasted oddly flat. Tiny pinch, big difference!
Your “Wait, What?” Questions Answered
- Can I make these with Greek yogurt instead of cottage cheese? I get this one a lot! Technically yes, but the texture’s denser and less squeaky. I prefer cottage cheese—Greek yogurt makes things a bit stodgy, in my humble opinion.
- They’re turning out a bit dry—what gives? Ah, been there! Try adding an extra spoonful of cottage cheese or a glug of milk. Also, don’t go overboard on the oats.
- Can you freeze ’em? Absolutely, but wrap them well or the texture can get weird (I learned that the hard way after they came out like ice cubes). Thaw in the toaster oven for best results.
- Do they taste ‘cheesy’? Kind of? More like rich and creamy than, say, cheddar-y. The honey/maple really mellows it out.
- Is there a vegan option? Not one that I’ve nailed yet. I tried flax eggs once; they just sort of… slumped. Maybe try one of the vegan cottage cheese options—if that exists where you live? (Let me know if you crack the code!)
Randomly, if you find yourself with unexpected leftovers, I found a brilliant use for them in these muffins. Oh, and for better parchment paper, Serious Eats has a handy guide—I learned a lot (who knew there were so many types?).
So, if you give these a try, drop me a note—always up for a chat, or a swap of breakfast hacks. Anyway, enjoy a cozy, wonky breakfast round on me, slippers optional but recommended.
Ingredients
- 1 cup cottage cheese
- 2 large eggs
- 1 cup rolled oats
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup chopped chives or green onions
- 1/3 cup shredded cheddar cheese
- 1 tablespoon olive oil
Instructions
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1Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and lightly grease with olive oil.
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2In a large bowl, combine the cottage cheese, eggs, and olive oil. Mix until smooth.
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3Stir in the rolled oats, baking powder, salt, chives or green onions, and shredded cheddar cheese. Mix until well combined and let sit for 5 minutes.
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4Scoop the mixture onto the prepared baking sheet, forming 8 equal rounds. Flatten each round gently with the back of a spoon.
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5Bake for 16–18 minutes or until the rounds are golden on the edges and set in the center.
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6Let cool slightly before serving. Enjoy warm for breakfast or as a healthy snack.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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