I saw this recipe idea on a reel and made it my own based on what I had in the house. It matched what I was looking for in a breakfast: easy to make, filling, and high-protein. And while I am not an expert on keto, I would classify it as keto-friendly.
If anything, I almost couldn’t finish the breakfast; it was that filling. It fueled me well until noon, and I didn’t feel hungry, even though we walked for miles. I’d call that a winner.
I used guacamole, a simpler choice. A fresh avocado sliced up on top is a good substitute. However, I was out of avocados. The brand of guacamole I had on hand has a simple ingredient list. I would have preferred fresh avocado, but I wouldn’t be picky, as well…I was all out of that. It would remove 140 mg of sodium, though.
As always, read the ingredients because not every brand is a good choice. I usually buy Daisy brand cottage cheese. It has three ingredients—milk, cream, and salt. You don’t want anything more added! There are no stabilizers, gums, or thickeners.
High Protein Egg Breakfast Dish
Ingredients:
- ½ cup 4% cottage cheese
- 2 large eggs
- 1 Tbsp unsalted butter
- Pinch of fine sea salt, if desired
- 2 Tbsp guacamole
Directions:
Spread the cottage cheese on a serving plate.
Whisk the eggs together and add to a small fry pan. Dice up the butter and fold in.
If you like, add a tiny pinch of salt (I did not, as the cottage cheese for me provides enough sodium).
Heat the pan over medium-low, and gently scramble the eggs until set.
Spread the eggs and guacamole on top.
Serves 1.
Nutritional Stats:
420 Calories / 32 Grams Fat / 25 Grams Protein / 530 Grams sodium / 4 Grams Sugar (from cottage cheese) / 2 grams Carbs (from avocado)
~Sarah