Cottage Cheese Breakfast Pizza Recipes

COTTAGE CHEESE BREAKFAST BOWL

Steps:

• Cook bacon in a small nonstick skillet over medium heat until browned, 4 to 5 minutes. Transfer bacon to a paper towel-lined bowl, reserving bacon grease in a small bowl.
• Return skillet to medium-high heat and add 1 teaspoon reserved bacon grease. Cook mushrooms and green onions until lightly browned, 3 to 4 minutes. Season with salt and pepper. Transfer to a small bowl and keep warm.
• Return skillet to medium-high heat and add 1 teaspoon reserved bacon grease. Add eggs and scramble until cooked through, 2 to 3 minutes. Season with salt and pepper. Remove from heat and keep warm.
• Place cottage cheese into a microwave-safe bowl. Heat on 50% power for 60 to 90 seconds, or until warm, stirring halfway through. Drain any liquid that has been released and transfer cottage cheese into one side of a single-serving bowl. Place scrambled eggs into the other side of the bowl. Top with mushroom mixture and bacon. Serve immediately.

COTTAGE CHEESE BREAKFAST PIZZA

Steps:

• Preheat oven to 500 degrees F (260 degrees C). Grease a sheet pan with 1 tablespoon oil.
• Cook and crumble bacon.
• Combine mozzarella and Parmesan in a bowl; set aside.
• Combine Shamrock Farms Cottage Cheese, oregano, black pepper, and cayenne pepper, and 1 tablespoon oil in a bowl; set aside.
• Press and roll dough into a 15x11-inch rectangle on a floured counter. Transfer to the sheet pan and press dough to the edges. Brush edges with remaining 1 tablespoon oil.
• Parbake dough for 5 minutes; remove from oven.
• Spread cottage mixture evenly over the crust, leaving a 1-inch border around the edges. Sprinkle bacon over cottage cheese mixture. Sprinkle mozzarella mixture over the top. Make 2 rows of 3 small wells in the cheese, each about 3 inches across. Crack 1 egg into each well. Season with salt and pepper.
• Return to the oven and bake 9 to 10 minutes for slightly runny yolks, longer if you want them firmer. Cool slightly and sprinkle with scallions and chives.

BREAKFAST PIZZA RECIPE - (4.4/5)

Steps:

• 1. Adjust oven rack to lowest position and heat oven to 500 degrees. Grease rimmed baking sheet with 1 tablespoon oil. 2. Cook bacon in 12-inch skillet over medium heat until crisp, 7 to 9 minutes. Transfer to paper towel-lined plate; when cool enough to handle, crumble bacon. Combine mozzarella and Parmesan in bowl; set aside. Combine cottage cheese, oregano, 1/4 teaspoon pepper, cayenne, and 1 tablespoon oil in separate bowl; set aside. 3. Press and roll dough into 15 by 11-inch rectangle on lightly floured counter, pulling on corners to help make distinct rectangle. Transfer dough to prepared sheet and press to edges of sheet. Brush edges of dough with remaining 1 tablespoon oil. Bake dough until top appears dry and bottom is just beginning to brown, about 5 minutes. 4. Remove crust from oven and, using spatula, press down on any air bubbles. Spread cottage cheese mixture evenly over top, leaving 1-inch border around edges. Sprinkle bacon evenly over cottage cheese mixture. 5. Sprinkle mozzarella mixture evenly over pizza, leaving 1/2-inch border. Create 2 rows of 3 evenly spaced small wells in cheese, each about 3 inches in diameter (6 wells total). Crack 1 egg into each well, then season each with salt and pepper. 6. Return pizza to oven and bake until crust is light golden around edges and eggs are just set, 9 to 10 minutes for slightly runny yolks or 11 to 12 minutes for soft-cooked yolks, rotating sheet halfway through baking. 7. Transfer pizza to wire rack and let cool for 5 minutes. Transfer pizza to cutting board. Sprinkle with scallions and chives and drizzle with extra oil. Slice and serve.

30+ COTTAGE CHEESE RECIPES (+WHIPPED COTTAGE CHEESE DIP)

Steps:

• Chop the garlic.
• Add all of the ingredients to a food processor and blend until smooth.

COTTAGE CHEESE FRITTATA WITH CUCUMBER AND RADISH DIP

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Bring a large pot of salted water to a boil. Blanch potatoes, zucchini, and bell pepper separately in the boiling water for about 1 minute each. Remove and rinse under cold water, then drain on paper towels.
• Whisk eggs, cream, Parmesan cheese, and rosemary together in a bowl until well combined. Season with salt and pepper.
• Transfer cooled, blanched vegetables into a round, fluted tart pan. Spread egg mixture evenly over the vegetables. Spoon cottage cheese evenly over the egg mixture.
• Bake in the center of the preheated oven until the center is no longer jiggly and the edges are golden brown, about 40 minutes. Remove from the oven.
• Mix Greek yogurt, cucumber, radishes, garlic, lemon juice, salt, and pepper for dip together until well combined.
• Serve frittata over arugula with dip on the side.