Cottage Cheese Blender Pancakes
Recipe by Arielle McCracken
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Cottage cheese is taking over the internet, so today we're making some protein-packed cottage cheese pancakes.
ONE LIST
Five simple dinners. One grocery list.
No recipe hunting, no messy shopping notes, no complicated chef projects. Just family dinners that fit real weeks.
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High-Protein Egg-in-a-Hole Breakfast
Recipe and video by Sydney W.
This is the easiest high-protein breakfast you'll make all week.
Classic Oatmeal Warm Breakfast Bowl
Ingredients
Method
- Bring milk or water and salt to a gentle boil in a medium saucepan over medium-high.
- Stir in oats; reduce heat to medium-low and cook 5-7 minutes, stirring occasionally, until tender and most liquid absorbed.
- Off heat, stir in brown sugar and vanilla; stand 2 minutes to thicken.
- Divide among four bowls; let everyone add favorite toppings and serve immediately while hot.
Scrambled Eggs Warm Breakfast Plate
Ingredients
Method
- In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined and slightly frothy.
- Melt the butter in a large non-stick skillet over medium-low heat. Make sure the butter coats the entire bottom of the pan.
- Pour in the egg mixture and let it sit undisturbed for about 20 seconds. Using a rubber spatula, gently push the eggs from the edges toward the center, allowing the uncooked eggs to flow to the edges.
- Continue this process for 3-4 minutes until the eggs are mostly set but still slightly wet. If using cheese, sprinkle it on now.
- Remove from heat immediately (the eggs will continue cooking from residual heat). Garnish with fresh chives if desired and serve alongside buttered toast for the perfect warm breakfast plate.
Cinnamon Rolls Warm Breakfast Pastry
Ingredients
Method
- Combine warm milk and yeast in a large bowl; stand 5 minutes until foamy. Whisk in melted butter, eggs, sugar, and salt.
- Gradually mix in flour into soft dough; knead on a floured surface 5-7 minutes until smooth and elastic. Place in a greased bowl; cover and rise in a warm spot 1 hour until doubled.
- Punch down; roll into an 18x12-inch rectangle on a floured surface. Spread softened butter evenly; sprinkle with mixed brown sugar and cinnamon.
- Roll tightly from long side; cut into 12 equal pieces in a greased 9x13-inch dish. Cover; rise 30 minutes.
- Preheat oven to 350°F; bake 22-25 minutes until golden brown and puffed.
- Meanwhile, beat cream cheese and butter until fluffy; beat in powdered sugar, vanilla, and milk until smooth and spreadable.
- Cool rolls 5 minutes; frost generously while warm and serve immediately.
French Toast Warm Breakfast Favorite
Ingredients
Method
- Whisk eggs, milk, sugar, vanilla, cinnamon, and salt in a shallow bowl or pie dish.
- Heat a large skillet or griddle over medium; add 1 tablespoon butter.
- Soak each bread slice about 10 seconds per side in eggs to coat without becoming soggy.
- Cook on hot griddle 2-3 minutes per side until golden brown with slightly crispy edges.
- Add butter as needed for remaining slices.
- Serve immediately with maple syrup, powdered sugar, and optional fresh berries.
Warm Breakfast Burrito with Eggs
Ingredients
Method
- Whisk eggs, milk, salt, and pepper in a bowl.
- Melt butter in a large skillet over medium; add eggs and scramble gently about 5 minutes until just set.
- Warm tortillas in microwave 20-30 seconds or in a dry skillet until pliable.
- Divide eggs evenly among four tortilla centers.
- Top with sausage, crispy hash browns, cheese, salsa, and optional sour cream.
- Fold sides in; roll tightly from bottom to enclose filling.
- Optional: toast burritos seam-side down in a hot skillet 1-2 minutes to seal.
- Serve immediately with extra salsa.
Cream of Wheat Warm Breakfast
Ingredients
Method
- Bring milk or milk-water mixture to a gentle boil in a medium saucepan over medium-high, stirring occasionally to prevent scorching.
- Reduce heat to low; slowly whisk cereal in a steady stream, stirring constantly to prevent lumps.
- Cook 2-3 minutes, stirring frequently, to desired thickness.
- Off heat, stir in sugar, cinnamon, vanilla, salt, and butter until combined and butter melts.
- Stand 1-2 minutes to thicken slightly; it thickens further as it cools.
- Divide among four bowls; add favorite toppings such as berries, bananas, nuts, extra cinnamon, or maple syrup.
- Serve immediately while warm and creamy.
Warm Breakfast Grits with Cheese
There’s nothing quite like a steaming bowl of creamy, cheesy grits to warm you up on a chilly morning! This Southern comfort food classic is so simple to make, yet it feels like a real treat. Plus, the kids love the smooth, buttery texture—it’s like mac and cheese’s breakfast cousin!
Ingredients
Method
- Bring water and salt to a boil in a medium saucepan over high heat.
- Slowly whisk in grits while reducing heat to low to prevent lumps.
- Cover; cook 15-20 minutes, stirring occasionally, until thick and creamy.
- Off heat, stir in butter, cheese, milk, and pepper until melted and combined.
- Stand 2-3 minutes to thicken slightly; serve hot with favorite toppings.
Breakfast Casserole Warm Morning Dish
Ingredients
Method
- Grease a 9x13-inch baking dish and preheat oven to 350°F.
- Brown sausage in a large skillet over medium, crumbling; drain excess fat and set aside.
- Layer bread in dish; top with sausage and 1½ cups cheese.
- Whisk eggs, milk, mustard, salt, pepper, and paprika in a large bowl.
- Pour eggs evenly over bread and sausage; press gently with a spatula to help bread absorb liquid.
- Cover and refrigerate overnight, or stand at least 30 minutes if baking immediately.
- Bake covered with foil 30 minutes; uncover, top with remaining ½ cup cheese, and bake 15 minutes more until golden and set.
- Rest 5 minutes; cut into squares and serve warm.
Warm Breakfast Quinoa Bowl
Ingredients
Method
- Combine quinoa, milk, water, maple syrup, vanilla, cinnamon, and salt in a medium saucepan.
- Boil over medium-high; reduce heat to low and cover.
- Simmer 15-20 minutes, stirring occasionally, until quinoa is tender and most liquid absorbed; it should be creamy, not dry.
- Off heat, stand covered 5 minutes to thicken.
- Divide into bowls; add favorite toppings such as extra maple syrup and fresh blueberries.
Belgian Waffles Warm Breakfast Treat
Ingredients
Method
- Preheat your Belgian waffle maker according to manufacturer's instructions.
- Whisk flour, sugar, baking powder, and salt in a large bowl.
- Beat egg whites to stiff peaks in a separate bowl; set aside.
- Whisk yolks, milk, melted butter, and vanilla in another bowl.
- Stir wet into dry just until combined; batter will be slightly lumpy.
- Gently fold in beaten whites until incorporated.
- Pour batter onto hot waffle iron; cook according to manufacturer until golden and crispy, about 4-5 minutes per waffle.
- Serve immediately with butter, maple syrup, fresh berries, or whipped cream.
Warm Breakfast Porridge with Honey
Ingredients
Method
- Bring milk and water to a gentle boil in a large saucepan over medium-high.
- Add oats and salt; reduce heat to low.
- Simmer uncovered 25 to 30 minutes, stirring frequently, until oats are tender and porridge creamy. Add a splash of water or milk if thick before tender.
- Off heat, stir in cinnamon, honey, and butter.
- Stand 2-3 minutes to thicken slightly.
- Divide among bowls; add favorite toppings and extra honey.
Biscuits and Gravy Warm Breakfast
Ingredients
Method
- Preheat oven to 450°F; line a baking sheet with parchment.
- Whisk flour, baking powder, sugar, and salt in a large bowl for biscuits.
- Cut in cold butter with a pastry cutter or fork until coarse crumbs form.
- Make a well; add buttermilk and stir just until dough comes together without overmixing.
- Gently pat dough on a floured surface to 3/4-inch thick; cut with a 3-inch cutter.
- Place biscuits on sheet; bake 12-15 minutes until golden brown.
- Meanwhile, brown sausage in a large skillet over medium-high, crumbling, for gravy.
- When cooked through, sprinkle flour over sausage; stir and cook 1-2 minutes.
- Gradually add milk, stirring constantly to prevent lumps.
- Simmer 5-7 minutes, stirring frequently, until thickened.
- Season with salt and pepper to taste.
- Split warm biscuits; cover generously with hot gravy and serve immediately.
Warm Breakfast Rice Pudding
Ingredients
Method
- Combine rice, milk, sugar, cinnamon, and salt in a medium saucepan over medium.
- Simmer gently, stirring frequently to prevent sticking; reduce heat to low.
- Cook 20-25 minutes, stirring occasionally, until thick and creamy, rice is soft, and pudding coats a spoon back.
- Off heat, stir in butter and vanilla until butter completely melts.
- Rest 5 minutes to thicken slightly; it continues thickening as it cools.
- Serve warm topped with berries, raisins, honey, or almonds and extra cinnamon if desired.
Shakshuka Warm Breakfast Skillet
Ingredients
Method
- Heat oil in a large lidded skillet over medium; sauté onion and pepper 5-7 minutes until softened.
- Add garlic, cumin, paprika, and optional cayenne; cook 1 minute, stirring constantly, until fragrant.
- Add tomatoes and salt; stir and simmer. Reduce heat to medium-low; cook 10 minutes, stirring occasionally, until slightly thickened.
- Make 6 small wells with a spoon back; carefully crack an egg into each.
- Cover; cook 5-8 minutes until whites set but yolks remain runny, or longer for firmer yolks.
- Off heat, sprinkle with feta and fresh herbs; serve immediately with crusty bread for dipping.
Warm Breakfast Polenta Bowl
Ingredients
Method
- Boil water or milk and salt in a medium saucepan over medium-high.
- Gradually whisk polenta in a slow, steady stream, whisking constantly to prevent lumps.
- Reduce heat to low; cook 15-20 minutes, stirring frequently with a wooden spoon, until thick, creamy, and pulling from pan sides.
- Off heat, stir in butter, maple syrup, vanilla, and cinnamon until combined and butter melts.
- Thin with a splash of milk or water if needed; polenta thickens as it cools.
- Divide warm polenta among four bowls; add favorite toppings such as berries and honey.
Breakfast Hash Warm Morning Skillet
Ingredients
Method
- Heat 2 tablespoons oil in a large cast-iron skillet over medium-high; cook potatoes in an even layer 12-15 minutes, stirring occasionally, until golden brown and crispy.
- Push potatoes to sides; cook sausage in center 5-6 minutes, breaking up with a spoon, until browned and cooked through.
- Add remaining 1 tablespoon oil; cook onion and pepper 4-5 minutes until softened, then garlic, paprika, salt, and pepper 1 more minute until fragrant.
- Make four wells; crack an egg into each, cover, and cook 4-6 minutes until whites set but yolks remain runny, or longer for hard yolks.
- Off heat, sprinkle with cheddar and fresh parsley; serve immediately from skillet.
Warm Breakfast Congee Rice Porridge
Ingredients
Method
- Combine rinsed rice, broth, ginger, and salt in a large pot; boil over high, reduce to low, and simmer partially covered.
- Cook 40-45 minutes, stirring occasionally to prevent sticking, until rice breaks down into creamy porridge. Add water if too thick.
- Meanwhile, soft-boil eggs 6-7 minutes; transfer to an ice bath, peel, and set aside.
- Remove ginger; stir in sesame oil and adjust salt to taste.
- Ladle into bowls; top each with a halved egg, green onions, crispy shallots, and soy sauce. Let everyone add favorite toppings.
Warm Breakfast Frittata with Vegetables
Ingredients
Method
- Preheat oven to 375°F; whisk eggs, milk, salt, and pepper in a large bowl and set aside.
- Heat oil in a 10-inch oven-safe skillet over medium; cook onion and pepper about 5 minutes until softened.
- Add spinach and tomatoes; cook another 2-3 minutes until spinach wilts.
- Pour eggs evenly over vegetables; sprinkle with cheese and stir gently to distribute.
- Cook on stovetop 3-4 minutes without stirring until edges begin setting.
- Bake skillet 15-18 minutes until center sets and top is lightly golden; cool 5 minutes before cutting into wedges.
Steel Cut Oats Warm Breakfast
Ingredients
Method
- In a medium saucepan, bring water and salt to a boil over high heat.
- Stir in oats; reduce heat to low and simmer uncovered 25-30 minutes, stirring occasionally, until tender and most liquid absorbed.
- Off heat, stir in butter, sugar or maple syrup, vanilla, and cinnamon.
- Rest 2-3 minutes to thicken slightly.
- Divide into bowls; add a splash of milk and favorite toppings such as berries, bananas, or nuts. Serve immediately while warm.
Warm Breakfast Bread Pudding
Ingredients
Method
- Butter a 9x13-inch dish; spread bread evenly in it.
- Whisk eggs, milk, cream, sugar, vanilla, cinnamon, nutmeg, and salt in a large bowl until smooth and combined.
- Pour evenly over bread; press gently to soak all pieces and top with optional blueberries.
- Drizzle butter over entire dish; cover with plastic wrap and refrigerate at least 30 minutes, preferably overnight.
- Preheat oven to 350°F; remove plastic wrap and stand dish at room temperature while oven heats.
- Bake uncovered 45-50 minutes until top is golden brown and center sets with a slight jiggle when shaken.
- Cool 10 minutes; dust with powdered sugar and drizzle with warm maple syrup. Serve with whipped cream or vanilla yogurt if desired.
Breakfast Strata Warm Casserole
This make-ahead breakfast strata is basically a fancy bread pudding that’ll make you look like a brunch superstar! Assemble it the night before, pop it in the oven in the morning, and you’ve got a warm, comforting breakfast that feeds the whole crew. Perfect for those chilly mornings when you want something hearty but don’t want to spend all morning in the kitchen.
Ingredients
Method
- Grease a 9x13-inch dish with butter or cooking spray; set aside.
- Cook sausage in a large skillet over medium 8-10 minutes until browned and crumbly; drain grease and cool slightly.
- Layer half the bread, half the sausage, and half the cheese in dish; repeat with remaining ingredients.
- Whisk eggs, milk, Dijon, salt, pepper, and garlic powder in a large bowl.
- Pour evenly over bread; press gently with a spatula to absorb liquid. Cover with plastic wrap; refrigerate at least 4 hours or overnight.
- Preheat oven to 350°F; remove strata from refrigerator and stand at room temperature while oven heats.
- Bake uncovered 45-50 minutes until golden brown and center sets; a knife inserted in middle should come out clean.
- Cool 5-10 minutes before slicing; garnish with optional green onions and serve warm.
Warm Breakfast Crepes with Filling
Ingredients
Method
- Blend flour, eggs, milk, water, melted butter, sugar, vanilla, and salt until smooth; rest batter 10 minutes.
- Meanwhile, beat cream cheese, powdered sugar, and zest until smooth and fluffy; set aside.
- Heat an 8-inch nonstick skillet over medium and lightly butter; pour about ¼ cup batter in center and immediately swirl into a thin, even circle.
- Cook 1-2 minutes until edges lift and bottom is lightly golden; carefully flip and cook another 30 seconds. Transfer to a plate.
- Repeat, stacking on plate, to make about 8-10 crepes.
- Spread 2-3 tablespoons filling down each center; top with berries.
- Fold sides over filling or roll like a burrito; place seam-side down on plates.
- Drizzle with warm maple syrup or dust with powdered sugar; serve immediately while warm.
Hot Chocolate Oatmeal Warm Breakfast
Ingredients
Method
- Combine milk and water in a medium saucepan; bring to a gentle simmer over medium.
- Stir in oats; reduce heat to medium-low and cook 5 minutes, stirring occasionally.
- Add cocoa, sugar, maple syrup, and salt; whisk to combine without cocoa lumps.
- Cook another 3-5 minutes, stirring frequently, to desired thickness.
- Off heat, stir in vanilla and chips, which melt slightly for extra creaminess.
- Rest 2 minutes to thicken.
- Divide into bowls; top each generously with marshmallows and optional whipped cream and chocolate shavings.
- Serve immediately while hot; thin with a splash of warm milk if too thick.
Warm Breakfast Muffins Fresh Baked
Ingredients
Method
- Preheat oven to 375°F; line a 12-cup muffin tin with paper liners or grease well.
- Whisk 2 cups flour, sugar, baking powder, and salt in a large bowl.
- Mix oil, eggs, milk, and vanilla in a separate bowl.
- Gently stir wet into dry just until combined; do not overmix and leave a few lumps.
- Gently fold in blueberries without crushing.
- Mix brown sugar and 1/3 cup flour in a small bowl; cut in cold butter with a fork until crumbly for streusel.
- Divide batter evenly among cups, filling about 2/3 full.
- Top muffins generously with streusel.
- Bake 20-22 minutes until a toothpick inserted in center comes out clean and tops are golden brown.
- Cool in pan 5 minutes; transfer to a wire rack and serve warm with a pat of butter.
