Creamy cottage cheese topped with juicy, sweet peaches, plenty of fresh mint, and a drizzle of honey is about to become your new favorite thing. Please, please, please, can peach season last just a little longer?

Peaches with Cottage Cheese

The mint and the drizzle of honey are transformative here with the cottage cheese and peaches. I’m soooo hooked on mint, friends. I’ve been making extra trips to the grocery store just to make sure I don’t run out of mint. (That’s not a joke, my friends. I have a slight mint addiction going on here.)

And can we talk for just a quick moment about the awesomeness of local, small batch honey? I met Leah Latshaw at my gym a couple of years ago. Her family produces the Latshaw Apiaries honey that I’ve bought countless times in local shops and at the farmer’s market.

I love all of their whipped honey varieties, and Latshaw’s plain honey is truly the tastiest, most flavorful honey I’ve ever bought. If you’re near the Granville Farmer’s Market or any of the local shops where the honey is sold, I can’t recommend it highly enough. We love it.

Cottage Cheese with Peaches

I know that cottage cheese is having a whole moment and I’m here for some of it. That said, cottage cheese eaten as actual cottage cheese is forever going to be my favorite – now that it’s something I truly enjoy eating!

Cottage cheese on the internet right now reminds me of a few years ago, when cauliflower was being added to just about everything and substitutions were rampant in everything from rice to pizza to cheese dips and sauces.

Cottage cheese + sweet, juicy peaches + a sprinkle of fresh mint + a drizzle of honey = an absolutely fantastic and irresistible breakfast, snack, lunch, or dinner for this girl. Depending on my mood, I might pair it with some

Summer Buttermilk Peach Biscuits

You are going to LOVE these hot, fluffy Summer Buttermilk Peach Biscuits loaded with sweet peaches and drizzled in a simple glaze. Inspired by a Southern classic, peach cobbler, these Peach Biscuits are loaded with fresh peaches we got straight from Georgia! They are perfect for breakfast or dessert!

Growing up, my grandma’s kitchen was always filled with the sweet scent of fresh peaches in the summer. While her famous peach cobbler was a beloved Sunday tradition, one day she surprised us with buttermilk peach biscuits instead. I still remember sitting at the kitchen table, biting into those flaky, buttery biscuits bursting with juicy peach pieces. It was like tasting summer and comfort all at once. Since then, these biscuits have become my way of bringing that cozy, nostalgic feeling to my family’s table, no matter the season.

Nothing says Southern comfort quite like warm, golden Buttermilk Peach Biscuits. Made with simple, classic ingredients, they blend juicy peaches, flaky butter, and tangy buttermilk for the perfect balance of sweet and savory. Plus the optional glaze adds just the right touch of sweetness to finish them off. Let’s dive in!

Ingredients for Peach Biscuits

These peach biscuits use simple ingredients to create tender biscuits that are sweet, buttery, and full of peach flavor.

• Finely diced peaches: Adds juicy sweetness and bursts of fresh flavor.
• All-purpose flour: Provides structure and a tender crumb.
• Baking powder: Helps the biscuits rise and stay fluffy.
• Salt: Enhances all the flavors and balances the sweetness.
• Powdered sugar: Adds light, subtle sweetness to the dough.
• Cold shortening: Creates tender, soft layers in the biscuits.
• Frozen unsalted butter: Adds flakiness and buttery richness.
• Cold buttermilk: Moistens the dough and activates leavening.
• Butter (for brushing): Melts into the tops for a golden finish.

Egg Wash:

• Egg: Adds color and shine to the biscuit tops.
• Milk: Thins the egg wash for easy brushing.

For Glaze:

• Powdered sugar: Sweetens and forms the glaze base.
• Butter: Adds smoothness and flavor.
• Milk: 
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Viral High Protein Eggs and Cottage Cheese Breakfast Bowl

Start your day with a viral high protein powerhouse—a creamy, savory blend of cottage cheese and perfectly hard-boiled eggs, topped with fresh avocado and vegetables. Packed with over 20 grams of protein, this trending eggs and cottage cheese breakfast bowl is quick, delicious, and totally crave-worthy.

To be honest, I eat this more often for a low-carb lunch than I do for breakfast. It also makes a pretty dang good afternoon snack. I usually do a half serving if I’m eating it as a snack. Whichever way you eat it, it’s a great option for any meal if you’re looking for a healthy, satisfying and flavorful dish. In this recipe, you’ll be eating just 15 carbohydrates along with 21 g protein, 7 g fiber and 25 g fat.

Ingredients Needed for Cottage Cheese and Egg Breakfast Bowl

I bet you never thought you could have a healthy, protein-packed breakfast with only a few ingredients and in just a few minutes. The combination of creamy and crunchy textures with all the savory flavors is so satisfying. Here is everything you need:

• Cottage Cheese: I use low fat, but you can use any variety of cottage cheese you love. It is high in protein and acts as the base for the savory bowl.
  • NOTE: If you end up with extra cottage cheese, use it to make our wild blueberry cottage cheese pancakes for breakfast tomorrow!
• Hard Boiled Eggs: Adds extra healthy protein and can be made days ahead of time making this a quick and easy recipe.
• Grape Tomatoes: Cherry tomatoes also work just fine.
• English Cucumber: Adds crunch and fresh flavor, plus no need to peel or remove the seeds.
• Avocados: Adds creaminess and healthy fat.
• Salt and Black Pepper: Adds flavor.
• Mae Ploy Sweet Chili Sauce: Adds a little sweetness and a little heat.

The measurements for each ingredient can be found in the recipe card down below. Keep scrolling for all the details!

How to Make a Cottage Cheese and Egg Breakfast

I almost shouldn’t even call this a recipe because there’s not much to it. Making a savory cottage cheese breakfast bowl is just a matter of assembling the different ingredients and then digging in.

1. Start with the Cottage Cheese Base: Add about 1/2 cup of cottage cheese to a bowl.
2. Add the Components: Slice the egg in half and place on top of the cottage cheese, add the avocado, cucumber and tomatoes followed by a

7 Minute High Protein Savory Oatmeal with Cottage Cheese

Kickstart your day with this 7 minute High-Protein Savory Oatmeal with Cottage Cheese! This is the breakfast taking the internet by storm! A warm, satisfying bowl packed with crispy oats, cottage cheese, and leafy greens. Loaded with protein, healthy fats, and fiber, our savory oats recipe is the perfect post-workout refuel or a filling and healthy breakfast that keeps you energized for hours.

I’ve always been about getting good protein for breakfast especially now that I’ve hit my 40s (gasp!). I love a good breakfast smoothie or a bowl of oatmeal with protein powder added to start my day. Having a savory option now with this high protein oatmeal is totally changing my mornings!

If you’ve never tried savory oats before, then you are missing out! Oats are just like any other grain…farro, barley, brown rice…and they are so healthy! Jump on the viral savory oatmeal train with us! You’ll LOVE it!

Ingredients for High Protein Savory Oatmeal

If you haven’t ever tried a savory high protein oat recipe, then let this be your first! Here is everything you will need for this tasty oatmeal recipe:

• Butter: Adds richness and flavor and helps toast the oats.
• Old Fashioned Rolled Oats: Do not use quick oats for this recipe! They will get mushy and almost pasty. Stick with the rolled oats!
• Kosher Salt: Adds flavor.
• Water: Helps cook the oats.
• Baby Kale: If you aren’t a kale fan, go with baby spinach instead.
• Olive Oil: Helps sauté the kale.
• Low Fat Cottage Cheese: Adds creaminess and great protein.
• Cherry Tomatoes: Grape tomatoes also work great.
• Flaked Sea Salt: Adds flavor and a little texture.
• Aleppo Pepper: Adds flavor and tiny bit of heat.
• Lemon Juice: This is totally optional but I love the bright freshness it adds.

The measurements for each ingredient can be found in the recipe card at the end of the post.

How to Make High Protein Savory Oatmeal

The key to making this breakfast grain bowl totally spectacular is to toast the oats before cooking them. It adds a depth of flavor you don’t want to miss! So let’s start there and then rest is just making oatmeal and adding a few healthy toppings! Here are the steps:

1. Toast the Oats: Melt the butter in a large saucepan over medium heat, add the oats and let them toast for a few minutes. Stir often. Add a dash of s

Cream of Wheat Raspberry Muffins [+Video]

These Cream of Wheat Raspberry Muffins are soft, fluffy, and bursting with juicy raspberries. With the hearty texture of Cream of Wheat blended into the batter, each bite offers a perfect balance of warmth and sweetness.

The texture of a cream of wheat muffin is so satisfying. They are still so soft and delicious, but that little touch of texture will create the most wonderful crumb in a muffin that you’ve ever had.

Perfect for breakfast or a snack, these muffins are light yet satisfying, and the fresh raspberry touch adds a burst of flavor in every bite. They’re easy to make, irresistibly delicious, and a must-try for any muffin lover!

Ingredients for Cream of Wheat Raspberry Muffins

I’m going to let you know right up front what you will need to make this muffins recipe! For all the details and measurements needed, keep scrolling down to the recipe card at the end of the post.

• Dry Ingredients: All-Purpose Flour, Cream of Wheat Cereal, Baking Powder, Baking Soda and Salt
• Wet Ingredients: Sugar, Milk, Eggs, Vegetable Oil, Vanilla and Almond Extract
• Fresh Raspberries
• Turbinado Sugar

Besides the Cream of Wheat and possibly the almond extract, you likely have everything on hand already! Let’s make some muffins!

How to Make Cream of Wheat Muffins with Raspberries

Sometimes I like to slip into the kitchen a little early and make this easy raspberry muffin recipe for my family for breakfast. Is there anything better than waking up to the smell of something baking for breakfast?! I think not! The good news is, you don’t have to wake up too early! They are ready in under 30 minutes!

1. Prep: Grease two standard sized muffin pans (or use paper liners) and preheat the oven to 375 degrees F.
2. Dry Ingredients: In a large mixing bowl, whisk together all the dry ingredients.
3. Wet Ingredients: In a separate large mixing bowl, whisk together all the wet ingredients.
4. Combine: Carefully stir the wet ingredients into the dry ingredients until just combined.
5. Fold: Add the fresh raspberries and gently fold them into the batter.
6. Sprinkle: Spoon the muffin batter into the prepared muffin tin filling the muffin cups about 2/3 full. Sprinkle the tops with turbinado sugar.
7. Bake: Bake for 18-20 minutes or until they are golden brown and the tops spring back when you gently press them.

For the full recipe, head down to the recipe card below where you can also save or print the recipe.

Video on How to Make Raspberry Cream of Wheat M