21 High Protein Spring Brunch Ideas

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Savory Breakfast Bowl with Parmesan

Savory Breakfast Bowl with Parmesan is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT19M · Total: PT24M · Yield: [‘4’, ‘4 bowls’]

This Savory Breakfast Bowl is a high-protein breakfast recipe. You can customize this gluten-free bowl to your tastes! Easy, delicious, and full of flavor, and makes for a perfect vegetarian meal prep when you’re in need of a filling morning meal.

Ingredients

• 2 tsp olive oil
• 1/4 white onion (chopped)
• 1 clove garlic (minced)
• 2 cups baby spinach
• 6 cherry tomatoes (halved)
• 2 tbsp olive oil
• 1 medium sweet potato (thinly sliced)
• salt (to taste)
• black pepper (to taste)
• garlic powder (to taste)
• dried oregano (to taste)
• 1/2 large avocado (sliced)
• 1/2 red pepper (sliced)
• 2 boiled eggs (fried or scrambled as well)
• 3 tbsp grated parmesan
• Fresh parsley (chopped, or any other herb)

Instructions Spinach with Tomatoes

1. In a frying pan, heat up the olive oil to medium high heat. Add in chopped onion and cook until translucent. It will take around 3-4 minutes.
2. Press the garlic into the pan, cook for 30 seconds. Afterward, pop in the spinach and cherry tomatoes. Cook for 2 minutes until the spinach is wilted and the cherry tomatoes are slightly cooked.
3. Transfer to a bowl.

Sweet Potatoes

1. Add olive oil to the emptied frying pan. Place the sweet potato slices in one layer.
2. Sprinkle with salt, black pepper, garlic powder and dried oregano.
3. Slightly lower the heat and let the potatoes cook until slightly brown and soft. It will take around 4-6 minutes.
4. Flip the potato slices and sprinkle the other side with salt, black pepper, garlic and dried oregano.
5. Cook for 4-6 minutes until you can easily pierce the potatoes. Add more oil if necessary
6. Transfer into a bowl.

The Rest of the Bowl

1. Top the bowl up with avocado slices, red pepper slices, halved boiled eggs and grate the parmesan. Finally, sprinkle with chopped herbs.

2. Sausage and Spinach Breakfast Casserole

Sausage and Spinach Breakfast Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT57M · Yield: [‘6’, ‘6 slices’]

This sausage and spinach breakfast casserole is hearty, filling, nutritious and full of flavors. Keto, high protein and gluten-free.

Ingredients

• 12 oz sausage (chicken, pork or beef, sliced)
• 2 tsp olive oil
• ½ medium yellow onion (diced)
• 2 cloves garlic (minced)
• 3 cups fresh spinach
• 1 green bell pepper (diced)
• 1 red bell pepper (diced)
• 12 large eggs
• ½ cup milk
• ½ cup cheddar (grated)
• 2 tsp paprika powder
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp dried dill
• ½ tsp dried rosemary
• ½ tsp red pepper flakes
• Salt and black pepper (to taste)

Instructions

1. Spray a 9×13 baking dish with oil.
2. Heat up your pan to medium-high heat and brown the sausage just a little bit. Do that even if the sausage is already fully cooked.
3. Cover the baking dish with the sausage.
4. Add olive oil to the same pan, add in the onion, garlic, spinach, and bell peppers. Cook until the spinach is wilted and vegetables have become tender. It will take around 6-7 minutes in total. Season with salt and black pepper to taste.
5. Cover the sausage inside the baking dish with the cooked vegetables.
6. In a large bowl, crack in the eggs, add in milk, ½ cup of grated cheddar, all of the spices, and salt with black pepper. Whisk all of those ingredients together.
7. Pour the egg mixture over the vegetables inside the baking dish. Top up with the remaining ¼ cup of grated cheddar cheese.
8. Cover the baking dish with plastic wrap and keep it in the fridge for about 2 hours to let it set.
9. Preheat the oven to 375F.
10. Bake the casserole for 45 minutes until the edges are golden brown. Let it cool down before serving.
11. Store in the fridge and reheat in the microwave before eating.

3. Flourless Protein Cottage Cheese Cloud Bread

Cottage Cheese Cloud Bread is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT40M · Yield: [‘8’, ‘8 cloud breads’]

Light, fluffy cottage cheese cloud bread with tangy blueberries. This gluten-free, low-carb treat has just under 5g net carbs, perfect for low carb breakfasts, snacking and more.

Ingredients

• 3 large eggs (separated into whites and yolks)
• ½ cup cottage cheese (blended)
• ¼ tsp cream of tartar
• 1 tsp vanilla extract
• 2 tbsp cornstarch
• ½ tsp salt
• 1 tsp honey
• ½ cup Fresh blueberries

Instructions

1. Preheat the oven to 300F. Line a baking sheet with parchment paper.
2. Separate the egg whites from egg yolks. In a large bowl, add egg whites and cream of tartar. Beat until stiff peaks of foam form.
3. In a smaller bowl, whisk together egg yolks, cottage cheese, vanilla extract, cornstarch, salt, and honey.
4. Gently fold the egg yolk mixture into the egg whites using a spatula. Be careful not to overmix to keep the batter light and airy.
5. Scoop the batter onto the baking sheet to shape bread clouds. Top them up with fresh blueberries.
6. Bake in the oven for 20-25 minutes until the bread turns golden and sets.
7. Let the bread cool down for a few minutes and transfer it to a wire rack.
8. Serve warm and feel free to spread some butter on top.

4. Brownie Baked Oats

Brownie Baked Oats is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT30M · Total: PT45M · Yield: [‘6’, ‘6 squares’]

Rich, fudgy chocolate brownie baked oats with natural sweeteners. This gluten-free, high-protein treat works perfectly as a quick breakfast or guilt-free dessert for chocolate lovers.

Ingredients

• 2 large bananas (mashed)
• ¼ cup apple sauce
• 1 cup milk of choice
• 2 tbsp maple syrup
• 2 cups rolled oats
• 1/4 cup vanilla protein powder
• 1/2 cup cocoa powder
• 1/2 tsp baking powder
• 1/4 cup walnuts
• 1/4 cup dark chocolate (chopped)
• Greek yogurt
• Raspberries

Instructions

1. Preheat the oven to 360F and spray an oven-safe glass meal prep container with oil. I used 5’’x8’’.
2. Combine all of the ingredients in a larger bowl except for dark chocolate, Greek yogurt, and raspberries.
3. Add the mixture into the glass container, level it out. Top up with chopped dark chocolate.
4. Bake in the oven for 30 minutes. Let it cool down before serving with Greek yogurt and raspberries.

5. Bacon and Potato Quiche

Bacon and Potato Quiche is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT70M · Total: PT80M · Yield: [‘6’]

Perfect for a St. Patrick’s day brunch! A creamy, cheesy filling packed with hearty potatoes, bacon and fresh herbs.

Ingredients

• 1 refrigerated 9 inch pie crust
• 1 package bacon (12oz/375g package, cut into 1/2 inch slices, uncooked)
• 1 sweet onion (chopped)
• 1 cup potatoes (peeled and chopped)
• 1 tbsp fresh thyme (or 1 teaspoon dried thyme)
• 1 ½ cups half and half
• 4 large eggs
• 1 tsp salt
• ¼ tsp pepper
• 1 cup cheddar cheese (shredded)
• 1 tbsp fresh chives (chopped)

Instructions

1. Preheat oven to 450°F. Line a 9 inch pie plate with refrigerated pie crust, pressing to fit. Prick the bottom with a fork. Bake for 8 to 10 minutes, until lightly golden.
2. Cook bacon over medium heat until crisp. Scoop bacon onto a paper towel lined plate. Drain grease, leaving about 1 tbsp in the skillet.
3. Add onions, potatoes and thyme to skillet and cook for 10 minutes on medium heat, stirring occasionally. Remove from heat and stir in bacon.
4. In a medium sized bowl, whisk half and half, eggs and salt and pepper. Set aside.
5. Spread cheddar cheese on the bottom of the pie crust. Top with bacon and veggie mixture. Pour in egg mixture and top with chives.
6. Place pie plate on a baking sheet and bake in a 375°F preheated oven for 35 to 40 minutes or until filling is set. Let stand a few minutes before serving.

6. Protein Strawberry Banana Baked Oatmeal

Protein Strawberry Banana Baked Oatmeal is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [‘8’, ‘8 slices’]

This baked oatmeal is satisfying, naturally sweet, moist and filling. Most importantly, it’s high protein despite all the oats! Gluten-free and low-calorie.

Ingredients

• 3 small bananas (or 2 large, mashed)
• 2 medium eggs
• 1/4 cup maple syrup
• 1 cup Greek yogurt (preferably high protein)
• 1 cup almond milk
• 1 tsp vanilla extract
• 1/2 tsp salt
• 3 1/2 cups rolled oats
• 1/2 cup vanilla protein powder
• 1 tsp baking soda
• 1 cup strawberries (chopped)
• 1 cup strawberries (sliced)

Instructions

1. Preheat the oven to 350F and spray a 7×11 baking dish with oil.
2. In a large bowl, mash bananas, crack in the eggs, maple syrup, Greek yogurt, almond milk, vanilla extract, and salt. Combine very well until one smooth texture.
3. Add in the rolled oats, vanilla protein powder, baking soda and combine well.
4. Fold in the chopped strawberries and pour the dough into the baking dish.
5. Level it out and top it with strawberry halves.
6. Bake in the oven for 25 minutes. Let it cool down before serving.

7. Greek Yogurt Monkey Bread Casserole

Greek Yogurt Monkey Bread Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT40M · Total: PT70M · Yield: [’20’, ’20 balls’]

Indulgent cinnamon-sugar monkey bread with a protein boost from tangy Greek yogurt. This healthier version delivers all the comfort you crave, perfect for brunch or your morning coffee.

Ingredients

• 2 3/4 cup all-purpose flour
• 1 tbsp baking powder
• 3/4 tsp salt
• 1 3/4 cup thick Greek yogurt (I used 5%)
• 1/4 cup brown sugar
• 1 tbsp cinnamon
• Leftover coating
• 1 tbsp maple syrup
• 1 tbsp Greek yogurt
• 1 tbsp maple syrup

Instructions

1. Preheat the oven to 350F. Line a square baking dish with parchment paper and spray with oil. I use a 9’’x9’’ baking dish.
2. In a large bowl, combine all purpose flour, baking powder and salt. Give it a good mix.
3. Add in the Greek yogurt and mix with a spatula; the dough will get too thick and you’ll want to start mixing with your hands. Oil them first, as the dough will be sticky. I used coconut oil.
4. Knead the dough until it forms a sticky ball.
5. Divide the dough into smaller balls with your oily hands. Roll them, you should have a total of 18-20 balls.
6. Then, in a small bowl, combine brown sugar and cinnamon.
7. Roll the balls in this cinnamon mixture until they’re fully covered with it.
8. Place each ball in the baking dish until you fill it up.
9. Press each ball a little so the balls touch each other.
10. Add 1 tbsp of maple syrup to the leftover mixture of cinnamon and give it a good mix. Then, drizzle the balls with the mixture.
11. Bake in the center of the oven for 35-40 minutes.
12. While the bread is baking, combine Greek yogurt with maple syrup in a small bowl to form glazing.
13. When the monkey bread is ready and has cooled down for a few minutes, cover it with the glaze and serve immediately. It tastes best warm.
14. If you want to store the bread and eat it later, use the glazing just before serving because it’s made of dairy.

8. Tater Tot Breakfast Casserole

Tater Tot Breakfast Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT50M · Total: PT60M · Yield: [‘4’]

This easy tater tot breakfast casserole, made with delicious sausage, melty cheeses, and crispy tots, is the perfect weekend brunch recipe.

Ingredients

• 35 frozen tater tots
• 1/2 cup onion, diced
• 1/2 cup red bell pepper, diced
• 1 cup cooked sausage
• 1 cup cooked spinach
• 1 cup shredded sharp cheddar cheese, divided
• 6 large eggs
• 1/2 cup milk

Instructions

1. Preheat oven to 375 degrees. Grease a 9 x 9 pan with nonstick cooking spray. Layer the tater tots in an even layer in the bottom of the pan.
2. In a large bowl combine the onion, bell pepper, sausage, spinach, 1/2 cup cheddar cheese, eggs and milk. Whisk until combined.
3. Pour the egg mixture on top of the tater tots and sprinkle with the remaining 1/2 cup of shredded cheese.
4. Bake for 45-50 minutes or until the casserole is no longer giggly and is completely set.
5. Allow the casserole to cool for 5-10 minutes in the pan before slicing and serving. My favorite way to serve this breakfast casserole is with hot sauce, everything seasoning and sliced avocado on top!

9. Baked Feta Eggs

Baked Feta Eggs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT45M · Yield: [‘4’, ‘4 ramekins’]

This baked feta eggs recipe is packed with cheesy, Mediterranean flavors! Creamy feta, savory tomatoes, and perfectly baked eggs come together for a high protein, gluten-free breakfast.

Ingredients

• 2 cups cherry tomatoes (halved)
• 1 red bell pepper (diced)
• ½ small red onion (finely chopped)
• 4 cloves garlic (minced)
• 8 oz feta cheese
• 4 tbsp olive oil
• 1 tsp dried oregano
• ½ tsp dried thyme
• ½ tsp red pepper flakes
• 1 tsp sea salt
• ½ tsp black pepper
• 1 cup baby spinach (chopped)
• 4 large eggs
• Green onion (chopped)

Instructions

1. Preheat the oven to 400F. Prepare 4 ramekins.
2. Divide cherry tomatoes, red bell peppers, red onion, garlic and feta cheese across the 4 ramekins.
3. Drizzle the vegetables and feta with 1 tbsp of olive oil per ramekin.
4. In a small bowl, combine dried oregano, thyme, red pepper flakes, salt and black pepper.
5. Sprinkle the mixture of spices all over the ramekins.
6. Place your ramekins in a baking dish and pop into the oven. Bake for 25 minutes.
7. Take the baking dish out of the oven and without removing the ramekins, give each pot a stir. You want the feta to fully cover all the veggies.
8. Add in the spinach into each pot and stir to combine.
9. Create an indent in each ramekin with a spatula or spoon. Crack 1 egg in each indent.
10. Bring the baking dish back into the oven and bake for another 10 minutes.
11. Garnish with chopped green onion before serving.

10. 3-Ingredient Breakfast Skillet

3-Ingredient Breakfast Skillet is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT2M · Cook: PT17M · Total: PT19M · Yield: [‘6’, ‘6 small plates’]

This extra easy breakfast skillet requires only 3 ingredients. It’s yummy, nutritious, full of flavors and, on top of it all, keto, Whole30, gluten-free and dairy-free.

Ingredients

• 1 tsp olive oil
• 1 lb ground beef
• 1 cup salsa sauce
• 6 medium eggs

Instructions

1. Take out a large skillet, add olive oil, and heat it to medium-high heat.
2. Add in the beef and cook occasionally, stirring until it’s no longer pink.
3. Add in salsa sauce and let it cook for another 2-3 minutes.
4. Break in the eggs, cover the skillet, and let them cook for around 6-7 minutes until the eggs have cooked through.
5. Garnish with chopped green onion if you fancy.

11. Vegetable Egg Bake for Breakfast

Vegetable Egg Bake for Breakfast is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT26M · Cook: PT35M · Total: PT61M · Yield: [‘6’, ‘6 slices’]

This vegetable egg bake is a great breakfast meal. It’s low calorie, light, vegetarian, high in protein, Whole30, Paleo and dairy-free.

Ingredients

• 1 large red onion (sliced)
• 1 large red bell pepper (de-seeded and cut into chunks)
• 1 1/2 cup mushrooms (sliced)
• 1 zucchini (sliced)
• a pinch of salt & black pepper
• 1 tbsp olive oil
• 6 large eggs
• 3 tbsp fresh parsley (chopped)

Instructions

1. Preheat the oven to 400F.
2. Add all the vegetables to a baking dish. Add a pinch of salt with black pepper and drizzle over the olive oil. Toss to mix and roast in the oven for 20-25 mins until the veggies are tender. Give it a mix midway.
3. In a separate bowl, beat the eggs and mix in the parsley.
4. Pour the egg mixture over the veggies in the baking dish. Return to the oven and bake for another 10 minutes until the egg is fully set.
5. Let it cool down for 5 minutes or so before serving.

12. High Protein Cinnamon Rolls with Cottage Cheese

High Protein Cinnamon Rolls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘8’, ‘8 small cinnamon rolls’]

Fluffy cinnamon rolls packed with 8 grams of protein each, made with Greek yogurt and cottage cheese. A healthy, sweet treat perfect for high-protein breakfast or snack

Ingredients

• 1 ¼ cups all-purpose flour
• 1.5 tsp baking powder
• 3/4 cup cottage cheese (blended)
• ¼ cup Greek yogurt
• 2 tbsp maple syrup
• ¼ cup light brown sugar
• 1 tbsp ground cinnamon
• 1 tbsp protein powder
• 2 tbsp cream cheese
• ¼ cup Greek yogurt
• 1 tbsp maple syrup

Instructions

1. Preheat the oven to 350F. Line a meal prep container that’s oven safe with parchment paper.
2. In a medium or large bowl, mix flour and baking powder together. Then add in cottage cheese, Greek yogurt and maple syrup. Mix with a spoon to combine and once the dough is thick enough, use your hands to form a bowl. The dough will still be slightly sticky.
3. Sprinkle flour all over the surface and place your dough on it. Sprinkle some flour on top and start rolling to create a rectangular shape, about 7’’x12’’ in size.

Filling

1. In a small bowl, combine brown sugar, ground cinnamon, and protein powder.
2. Cover the rolled-out dough with the filling mixture and tightly roll up the dough into a log.
3. Using a floss or a thread, cut the log into 8 rolls that are around 1.5 inches thick.
4. Now dip your fingers in water and trace along the sides of the rolls, pinching where needed to make sure the rolls don’t open up when being baked. Make sure the sides are sealed well.
5. Place them in the meal prep container and bake in the oven for 20-22 minutes.

Frosting

1. While cinnamon rolls are baking, make the frosting by mixing cream cheese, Greek yogurt, and maple syrup.
2. Once the rolls are baked, remove them from the oven, let them cool down a little bit, and cover with the frosting. Serve immediately.

13. Broccoli Egg Bake

Easy Broccoli Egg Bake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT40M · Total: PT55M · Yield: [‘6’, ‘6 servings’]

This Broccoli Egg Bake recipe is a easy make-ahead breakfast and a high-protein and grain free Meal Prep recipe. It can be served as a crustless quiche or breakfast casserole for brunch too.

Ingredients

• 1 small crown broccoli, chopped into small florets and pieces
• 12 large eggs
• 2 cloves garlic, minced or grated on a rasp-style grater
• ¼ cup half and half
• 2 teaspoons Dijon mustard
• 1 teaspoon smoked paprika, optional
• ¾ teaspoon salt
• ¼ teaspoon ground black or white pepper
• 4 ounces cheddar cheese, 1 cup

Instructions

1. Preheat oven to 350 degrees F. Coat a 9 by 9 baking dish with cooking spray.
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14. Parmesan Cottage Cheese Scones

Parmesan Cottage Cheese Scones is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT22M · Total: PT52M · Yield: [‘8’, ‘8 scones’]

These savory parmesan cottage cheese scones are perfect for your breakfast or an afternoon treat. They give you 10 grams of protein per serving and are so buttery you’ll keep saying “just one more.”

Ingredients

• 2 cups all-purpose flour
• 2 tsp baking powder
• ⅔ cup Parmesan cheese (finely grated)
• 2 tbsp fresh rosemary (finely chopped)
• 1 tsp lemon zest (grated)
• ½ tsp sea salt
• ¼ tsp black pepper
• ½ cup unsalted butter (very cold)
• ¾ cup cottage cheese (blended smooth)
• 2 tbsp liquid honey
• 2-4 tbsp of whole milk

Instructions

1. Heat the oven to 400F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, Parmesan, rosemary, lemon zest, salt, and pepper until evenly combined.
3. Grate the cold butter directly into the dry ingredients. Gently toss with your fingers until the butter is evenly dispersed and the dough is crumbly.
4. Combine blended cottage cheese and honey, then stir this mixture into the dry ingredients just until a rough dough forms. If the dough feels dry, add 1-2 tbsp of milk.
5. Turn the dough out onto a lightly floured surface. Gently press it together, then fold it over itself once or twice, rotating the dough between folds. Stop as soon as it holds together.
6. Pat the dough into a circle that’s 6-7 inches wide. Cut into 8 wedges and transfer them to the prepared baking sheet. Make sure to space them out.
7. Brush the tops with a little bit of milk.
8. Bake for 20–22 minutes, or until the scones are golden on top. Transfer to a wire rack and let them cool down for 5-10 minutes.

15. Cinnamon Roll Protein Scones

Cinnamon Roll Protein Scones is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT80M · Cook: PT16M · Yield: [‘8’, ‘8 scones’]

Cozy cinnamon roll flavors in a warm, protein-packed scone. Easy recipe perfect for a healthy and satisfying breakfast or snack!

Ingredients

• 1 egg
• 1/2 cup cottage cheese (blended)
• 2 tsp vanilla extract
• 1 1/2 cup all-purpose flour
• 1/2 cup protein powder
• 1/2 tsp salt
• 1 tbsp baking powder
• 3 tbsp light brown sugar
• 1/2 cup unsalted butter (cubed)
• 1 tbsp milk
• 2 tbsp unsalted butter
• 3 tbsp light brown sugar
• 1 tbsp ground cinnamon

Instructions

1. In a small bowl, whisk together egg, cottage cheese, and vanilla extract.
2. In a larger bowl, combine all-purpose flour, protein powder, baking powder, and light brown sugar.
3. Then, cube the butter and add it to the dry ingredients. Start working it with your fingers to make sure as much of the butter is covered with the flour mixture as possible.
4. Then, pour in the wet ingredients and combine the dough with your fingers. Roll it into a ball, it will be quite sticky.
5. Cover the counter with flour and place the dough on it. Roll with a floured rolling pin until the rectangle is 10’’ x 8’’. The dough might be quite sticky, just add a bit more of flour.
6. Add the butter to the small bowl and microwave for a few seconds until it melts. Mix it with brown sugar and cinnamon.
7. Cover the dough with the cinnamon filling, and spread it around as much as possible. Then, take the dough by the corners and roll it up into a tight cylinder.
8. Wrap the dough tightly with plastic wrap and place it in the freezer for 1 hour or in the fridge overnight.
9. Preheat the oven to 400F and place parchment paper on a baking sheet.
10. Take the dough out of the freezer or fridge, cut off the edges and cut it into 4 equal rectangles. Then cut each rectangle diagonally to form scones.
11. Place them on the baking sheet spacing them apart, brush them with milk and bake in the oven for 16-18 minutes.
12. Serve them warm.

16. Cottage Cheese Mini Pancakes

Cottage Cheese Mini Pancakes (Gluten Free) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT23M · Yield: [’12’, ’12 pancakes’]

Fluffy, high-protein mini pancakes made with cottage cheese and bursting with tangy blueberries. These gluten-free pancakes are perfect for a healthy Sunday breakfast the whole family will love!

Ingredients

• ½ cup cottage cheese (blended)
• 2 large eggs
• 1 tbsp butter (melted)
• 1 tsp vanilla extract
• ¾ cup almond flour
• 1 tsp baking powder
• 1/2 cup blueberries
• A few blueberries
• A drizzle of honey

Instructions

1. Preheat the oven to 425F. Prepare a 12-cup muffin pan by spraying it with oil.
2. Combine all of the ingredients except for blueberries to create the batter.
3. Finally, fold in the blueberries.
4. Fill each muffin tin with the batter and bake in the oven for 8-10 minutes.
5. Remove the muffin tin from the oven, let the pancakes cool for a couple of minutes, then remove the mini pancakes from each muffin tin and flatten them using a spatula.
6. Serve with blueberries and a drizzle of honey.

17. Shakshuka Eggs with Lentils

Shakshuka Eggs with Lentils is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup (200 g) dried brown or green lentils, rinsed
• 2 1/2 cups (600 ml) vegetable broth or water, divided
• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, finely chopped (about 1 cup)
• 1 red bell pepper, seeded and diced (about 1 cup)
• 4 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/4 to 1/2 teaspoon crushed red pepper flakes (adjust to taste)
• 1 teaspoon kosher salt (adjust to taste)
• 1/2 teaspoon freshly ground black pepper
• 1 (28-ounce / 800 g) can crushed tomatoes
• 1 tablespoon tomato paste (optional, for deeper flavor)
• 8 large eggs
• 1 tablespoon lemon juice
• 2 tablespoons chopped fresh parsley or cilantro, for garnish
• 1/3 cup (about 50 g) crumbled feta or goat cheese (optional)
• Crusty bread or cooked grain, for serving (optional)

Instructions

1. 1) Prepare: Rinse the lentils and set them aside. Finely chop the onion, dice the bell pepper, and mince the garlic. Open the can of crushed tomatoes and measure spices so everything is ready before you start cooking.
2. 2) Cook the lentils: In a medium saucepan combine the rinsed lentils and 2 cups of the vegetable broth or water. Bring to a simmer over medium heat, then reduce heat to low and cook, uncovered, until the lentils are just tender, about 20–25 minutes. If the liquid is absorbed before the lentils are tender, add a little more broth. Drain any excess liquid and set the lentils aside.
3. 3) Start the shakshuka base: Heat the olive oil in a large, wide skillet (10–12 inches) over medium heat. Add the chopped onion and diced bell pepper. Sauté, stirring occasionally, until the vegetables are softened and the onion is translucent, about 6–8 minutes.
4. 4) Build flavor: Add the minced garlic, ground cumin, smoked paprika, and crushed red pepper flakes to the pan. Cook, stirring constantly, for 30–60 seconds until fragrant. If using tomato paste, stir it in now and cook 1 minute.
5. 5) Add tomatoes and simmer: Pour the crushed tomatoes into the skillet, add 1/2 cup of the reserved broth (save the rest), and stir to combine. Bring the mixture to a gentle simmer and let it cook, uncovered, until it thickens slightly, about 8–10 minutes. Stir occasionally and use the remaining broth if the sauce becomes too thick.
6. 6) Combine lentils with the sauce: Stir the cooked lentils into the tomato sauce, mixing thoroughly. Taste and adjust seasoning with salt and pepper. Simmer together for 3–4 minutes so flavors meld.
7. 7) Add the eggs: Use a spoon to make 8 shallow wells in the sauce. Crack one egg into each well, spacing them evenly. Reduce heat to low, cover the skillet, and cook until the egg whites are set and yolks reach your desired doneness — about 6–9 minutes for slightly runny yolks, longer if you prefer fully set yolks. Check occasionally to avoid overcooking.
8. 8) Finish and garnish: Once the eggs are cooked to your liking, remove the skillet from heat. Stir the lemon juice into the sauce around the edges, then sprinkle the parsley or cilantro and crumbled feta over the top.
9. 9) Taste and adjust: Taste the sauce and eggs; add more salt, pepper, or a pinch of chili flakes if needed.
10. 10) Serve: Serve the shakshuka eggs with lentils straight from the skillet, with crusty bread or cooked grains on the side for scooping. Each serving is roughly two eggs with a good portion of lentil-tomato sauce.

18. Egg Muffin Cups

Egg Muffin Cups with Veggies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘6’, ‘6 muffins’]

These savory egg muffin cups are flavorful, delicious, and nutritious. It’s a perfect quick breakfast that’s high in protein, low calorie, gluten-free and vegetarian!

Ingredients

• 1/2 tbsp olive oil
• 1 red bell pepper (chopped)
• 1 green bell pepper (chopped)
• 1 white onion (chopped)
• 1/2 cup baby spinach (chopped)
• 1/2 cup broccoli (chopped)
• 1 clove garlic (minced)
• salt and black pepper to taste
• 3 large eggs
• 3 egg whites

Instructions

1. Preheat the oven to 350F (180C). Grease the standard muffin pan with cooking spray.
2. Heat up a skillet and add olive oil. Now, add red bell pepper, green bell pepper, and white onion. Cook for 7 minutes until peppers are soft.
3. Add baby spinach, broccoli, and cook for another 2 minutes or so. Finally, add garlic and cook for another 30 seconds or so. Finally, season with salt and pepper.
4. Whisk the eggs and egg whites, and stir in the vegetables. Then pour it into a muffin pan.
5. Finally, bake for 15-20 minutes until muffins are firm to touch.

19. Cottage Cheese Egg Bake

Cottage Cheese Egg Bake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT35M · Total: PT55M · Yield: [‘9’, ‘9 slices’]

This egg bake is warm, cheesy, and packed with savory flavor. Hearty and aromatic, it’s a high-protein, low-carb, gluten-free, and low-calorie.

Ingredients

• 1 tbsp olive oil
• 1/2 white onion (finely chopped)
• 1 red bell pepper (deseeded and finely chopped)
• 1 cup spinach (chopped)
• 8 chicken sausages (without the casings)
• 8 large eggs
• 1 cup cottage cheese
• 1 tbsp oat flour
• 1 tbsp garlic powder
• 1/4 tsp sea salt
• 1/4 tsp black pepper
• 1/2 cup cheddar cheese (grated)

Instructions

1. Heat the oven to 350F and line a 9×9 baking dish with parchment paper.
2. Heat up a skillet over medium-high heat. Add in olive oil, white onion, then red bell pepper and spinach. Cook for 4-5 minutes until the veggies soften.
3. Add the cooked veggies to the baking dish and spread them evenly.
4. Add the chicken sausages without the casings into the skillet and break it apart. Cook for 3-4 minutes until it browns up. Remove from the skillet and set aside.
5. Now, add eggs, cottage cheese, oat flour, garlic powder, sea salt, black pepper and cheddar cheese to the blender. Pulse to blend all of the ingredients together.
6. Transfer the blended egg to the baking dish and top evenly with cooked sausage.
7. Stir around a little bit with a spoon to mix the eggs with veggies and sausage.
8. Bake in the oven for 35-40 minutes until the center is completely cooked.
9. Let it cool down before serving.

20. Cottage Cheese Apple Zucchini Cake

Cottage Cheese Apple Zucchini Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT50M · Total: PT85M · Yield: [’10’, ’10 slices’]

A moist, protein-packed cake featuring cottage cheese, apples, and zucchini with warm cinnamon spices. Gluten-free and low-carb, it’s the perfect guilt-free afternoon treat with your coffee.

Ingredients

• 1 cup grated zucchini (all juices squeezed out)
• 1 cup cottage cheese (blended)
• 3 large eggs
• 1/3 cup maple syrup
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 3 cups almond flour
• ½ large apple (diced)

Instructions

1. Preheat the oven to 350F and line a loaf pan with parchment paper.
2. Grate the zucchini, squeeze out the liquids as well as you can in smaller batches, and pack a cup with it. Now, you have your measurement for zucchini ready.
3. In a large bowl, mix together grated zucchini, cottage cheese, eggs, maple syrup, vanilla extract, cinnamon, baking powder, and baking soda.
4. Add in the almond flour slowly and mix gently to combine.
5. Pour the batter into the loaf pan, level it out, and top up with diced apple.
6. Bake in the oven for 50 minutes. Check with a toothpick, if it doesn’t come out clean, bake it for another 5-10 minutes.
7. Let it cool down inside the loaf pan and serve sliced.

21. Ham and Cheese Scones

Ham and Cheese Scones is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT20M · Total: PT45M · Yield: [‘8’, ‘8 scones’]

These ham and cheese scones are high in protein, packing over 15 grams of protein per serving, making them a satisfying and hearty treat!

Ingredients

• 2 1/2 cups all-purpose flour
• 1/3 cup light brown sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1 large egg
• 1/2 cup plain Greek yogurt (full fat)
• 2 tbsp milk
• 1 stick (4 oz unsalted butter, very cold)
• 1 cup shredded cheddar cheese
• 1/2 cup diced ham
• 1/3 cup chopped green onion

Instructions

1. Preheat the oven to 400F. Line a large baking sheet with parchment paper. Place the stick of butter in the freezer for 10 minutes.
2. In a large bowl, combine all-purpose flour, brown sugar, salt, black pepper, baking powder, and baking soda.
3. In a small bowl, whisk the egg. Add in Greek yogurt and milk, whisk to combine.
4. Pour the wet ingredients into the large bowl with the dry ingredients, and mix to combine with a rubber spatula.
5. Now, remove the butter from the freezer and grate it into the dough, and knead it to spread it around.
6. Finally, fold in cheddar cheese, ham, and green onion gently into the shaggy dough. Use a rubber spatula.
7. Place your shaggy dough on a floured surface. Cover both sides of the dough with flour and form an 8-inch circle with your hands. Cut the dough into 8 triangles and carefully transfer them onto the baking sheet.
8. Bake for 18-20 minutes until the scones turn light golden.
9. Let them cool down for 5 minutes on the baking sheet and serve warm.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.