High Protein Baked Breakfast Tacos
Start your day with these delicious High Protein Baked Breakfast Tacos! Packed with eggs, cottage cheese, and flavorful spices, this easy-to-make breakfast is both satisfying and nutritious. Perfect for busy mornings or weekend brunches, these tacos will keep you energized throughout the day.
Katie’s Tips
- Crispier Tacos: For extra crispiness, broil the tacos for an additional 1-2 minutes after baking.
- Non-Stick Cooking: Using a nonstick pan helps prevent the eggs from sticking and makes cleanup easier.
- Make Ahead: Prepare the egg mixture the night before for a quicker morning assembly.
- Spice Level: Adjust the heat by adding jalapeños or using a spicier salsa.
Ingredients
- 4 Soft Taco Tortilla Shells: Choose whole wheat or gluten-free tortillas for a healthier option.
- 4 Eggs, whisked: Provides high-quality protein and essential nutrients.
- 1/2 cup Cottage Cheese: Adds creaminess and extra protein.
- 1 tsp Salt and Pepper: Enhances the overall flavor.
- 1/2 tsp Garlic Powder: Adds a subtle garlic taste.
- 1 tbsp Butter: For cooking the eggs; can substitute with olive oil.
- 3/4 cup Shredded Cheese: Cheddar, Monterey Jack, or your favorite blend.
- 4 tbsp Chipotle Ranch (or preferred creamy sauce), optional: Adds a spicy kick; feel free to use salsa or hot sauce instead.
- 4 tbsp Sour Cream: For topping; Greek yogurt can be a healthier substitute.
- 4 tbsp Salsa: Adds freshness and flavor.
- Green Onion, minced: For garnish and added flavor.
Notes and Substitutions
- Tortilla Alternatives: Use corn tortillas or lettuce wraps for a lower-carb option.
- Cheese Options: Swap shredded cheese with feta or goat cheese for a different flavor profile.
- Butter Substitutes: Use coconut oil or avocado oil as healthier fats.
- Additional Fillings: Add veggies like spinach, bell peppers, or onions for extra nutrients.
- Sauce Variations: Try pesto, sriracha mayo, or avocado spread if chipotle ranch isn’t your preference.
Instructions
- Prepare the Egg Mixture: In a bowl, whisk together 4 eggs, 1/2 cup cottage cheese, 1 tsp salt and pepper, and 1/2 tsp garlic powder until well combined.
- Cook the Eggs: Melt 1 tbsp butter in a nonstick pan or cast-iron skillet over medium-high heat. Reduce heat to low and pour in the egg mixture. Cook until the eggs are set, stirring occasionally. Remove from the pan and set aside.
- Assemble the Tacos:
- Cheese Layer: Sprinkle 3/4 cup shredded cheese on one side of each taco shell.
- Add Eggs: Top the cheese with the cooked egg mixture.
- Add Sauce: Spread 1 tbsp chipotle ranch (optional) on the other side of the taco shell.
- Fold: Close the tortilla to form a taco shape.
- Bake: Place the assembled tacos on a baking sheet. Lightly spray or brush the outside of the tacos with oil to ensure a crispy texture. Bake in a preheated oven at 350°F (175°C) for 10 minutes, flipping halfway through, until the tortillas are slightly crispy.
- Garnish and Serve: Top each taco with 1 tbsp sour cream, 1 tbsp salsa, and a sprinkle of minced green onions. Serve immediately and enjoy!
Storage and Reheating
- Storage: Place leftover tacos in an airtight container and refrigerate for up to 2 days.
- Reheating: Reheat in the oven at 350°F (175°C) for 5-7 minutes or until warmed through and crispy. You can also use a skillet over medium heat to reheat and regain some crispiness.
- Freezing: It’s not recommended to freeze assembled tacos as the texture may change, but you can freeze the cooked egg mixture separately for up to one month.
Frequently Asked Questions
Yes, you can substitute whole eggs with egg whites or an egg substitute to reduce cholesterol and fat content.
Feel free to add avocado slices, chopped tomatoes, cilantro, or any of your favorite taco toppings.
Absolutely! Use dairy-free cheese alternatives, omit the cottage cheese or use a plant-based substitute, and replace butter with oil.
Yes, sautéed spinach, bell peppers, onions, or mushrooms can be added to the egg mixture for extra nutrients and flavor.
Yes, you can cook them in a skillet over medium heat, pressing gently until the tortillas are crispy and the cheese is melted, about 2-3 minutes per side.
Enjoy your hearty and protein-packed High Protein Baked Breakfast Tacos! Don’t forget to comment with a rating, and give me a shout out on Instagram #realfoodwithgratitude with pics of your creation <3
High Protein Baked Breakfast Tacos
Ingredients
- 4 Soft Taco Tortilla Shells
- 4 Eggs whisked
- 1/2 cup Cottage Cheese
- 1 tsp Salt and Pepper
- 1/2 tsp Garlic Powder
- 1 tbsp Butter
- 3/4 cup Shredded Cheese
- 4 tbsp Chipotle Ranch or preferred creamy sauce, optional
- 4 tbsp Sour Cream
- 4 tbsp Salsa
- Green Onion minced
Instructions
- Whisk together eggs, cottage cheese, salt, pepper and garlic powder
- Melt 1 tbsp grassfed butter in a nonstick pan or cast iron skillet on medium high heat then reduce heat to low
- Pour in egg mixture and cook until eggs are set, remove eggs from pan and set aside
- Shred your cheese and place on one side of the taco shell, top with egg mixture, spread on sauce if so on the other side of the taco and then close the tortilla to make a taco shape.
- Place on baking sheet and spray with oil to make sure the tacos get a crispy outside
- Bake in oven on 350 for 10 minutes, flipping about half way, or until the outside has crisped up a bit
- Top with salsa, sour cream and green onions
Need more High Protein recipes?
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