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

Easy BLT Pasta Salad

This easy BLT pasta salad recipe is unique with it’s creamy basil dressing and fun shaped pasta. Load it up with salty, crispy bacon, juicy tomatoes and don’t forget the smokey cheddar cheese! BBQ side dishes are jealous when our best pasta salad shows up!

STOP cooking your pasta al dente for pasta salads! This might go against everything you’ve ever heard, but pasta that is slightly overcooked will hold the flavor of the dressing better making a more flavorful pasta salad.

BLTs are Claire’s obsession and she’s always encouraging me to make it into another recipe, so here we are with another pasta salad recipe. We like this served at room temp or slightly warm though cold works as well, but tbh an accidental warm pasta was used once and we’ve really never gone back as it turned out the best.

We also used to make a mayo-based dressing for this pasta salad, but we tried it with this healthier basil dressing and we’ve only used it since. So that’s the dressing we are including in the recipe with a shortcut for using a store-bought ranch if you’re short on time.

If you aren’t familiar with a BLT sandwich, BLT stands for bacon, lettuce and tomato. For a sandwich, we layer those between two pieces of toast that have been slathered with mayo and then devour. We are keeping those same delicious flavors in this tasty pasta salad and adding a fabulous basil dressing, pasta, smoky cheese and creamy avocado.

Ingredients for BLT Pasta Salad

You’ll need a few ingredients for making the homemade dressing, but the pasta salad itself is only needs 6 simple ingredients. Here is everything you will need:

For the Dressing

• Plain Greek Yogurt: lightens up the dressing a little while adding good protein
• Mayonnaise: adds creaminess and tang to the dressing
• Buttermilk: added to thin out the dressing a little while keep the tangy flavor
• Fresh Herbs: Basil, Parsley, Dill and Chives
• Worcestershire: adds depth of flavor
• Seasonings: Garlic Powder, Onion Powder, Kosher Salt and Black Pepper

For the Salad

• Radiatore or Cavatappi Pasta
• Smoked Cheddar Cheese: sharp cheddar cheese
• Romaine Lettuce: chopped into bite-sized pieces
• Cherry Tomatoes: halved
• Bacon: cooked ahead of time and chopped
• Avocado: adds creaminess and healthy fats

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

How to Make Easy BLT Pasta Salad

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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

Homemade BYU Graham Canyon Ice Cream Copycat (Graham Central Station Ice Cream) [+Video]

Graham Canyon ice cream is a creamy graham cracker flavored ice cream with ribbons of graham cracker swirl and chunks of chocolate covered honeycomb bits. It is the best ice cream you’ll ever have!

Graham Canyon ice cream copycat is probably the greatest recipe copycat I’ve ever made and it works with both homemade and store-bought ice cream, though I will now, just as always, use Tillamook since it’s so easy.

Cade is insanely ice cream obsessed and since discovering Graham Canyon from the BYU Creamery or as Handel’s calls it, Graham Central Station, it has quickly risen to one of his most favorite flavors. Literally the most delicious ice cream ever and I think I’ve made every neighbor and friend in Davis County try it.

I decided I had to finally figure out a copycat version for Cade’s birthday this year. We used to be able to find graham canyon in a couple of different spots up here in Davis County, but I haven’t been able to find it in months. Since BYU is a little too far away for an ice cream run, I brought the BYU creamery into my kitchen! Best birthday ever for Cade this year!

Ingredients for Graham Canyon Ice Cream

I’m going to give you two different options for making this ice cream recipe – one completely from scratch and one that simplifies things by using store-bought ice cream that you transform into graham cracker ice cream. You can choose what you have time for. Here is everything you’ll need…

For the Homemade Ice Cream

• Heavy Cream: use heavy whipping cream for the creamiest texture
• Half and Half: combines with the cream for a smooth and creamy ice cream
• Sugar: adds sweetness
• Vanilla Extract: adds flavor
• Egg Yolks: adds richness and creaminess to the ice cream
• Graham Crackers: crushed into a fine powder

OR

• Tillamook French Vanilla Ice Cream: Tillamook has the best fat content and creaminess.

For the Graham Cracker Swirl

• Graham Crackers: crushed into fine powder
• Cinnamon: adds flavor
• Water: helps the swirl be ribbony and delicious
• Butter: adds rich flavor to the swirl and helps bind the swirl together
• Honey: adds natural sweetness
• Violet Crumble o