Cooking filet mignon can feel a little intimidating because no one wants to mess up an expensive steak. But here’s the truth: once you know how to cook filet mignon the right way, it’s actually one of the easiest, most forgiving cuts of beef you can make at home.

No grill required, no fancy chef skills needed, just a simple method that works every single time. Tender, juicy, restaurant-quality filet mignon made right in your own kitchen.

In college there were only a couple of restaurants and quickly Texas Roadhouse became my favorite. A Dallas filet, loaded baked potato, no sour cream and house salad with ranch. It was my go-to and I’ve never forgotten that Dallas filet!

Over the years, I have become such a home body though. Is that normal? Once you become “middle-aged”, hitting the town starts to lose it’s appeal? Is that thing? Well, it’s a thing for me, and going out for Valentine’s Day along with every other human just sounds blah! So I’m cooking a fancy (but so easy) dinner at home again this year. Filet mignon it is! All the fancy restaurants can eat their heart out!

What You Need to Cook Filet Mignon at Home

You only need a few simple ingredients to add flavor to the filets, a good cast iron skillet and a pair of tongs. It really is that easy! Oh, a meat thermometer is very helpful too if you have one!

Ingredients You’ll Need

• Filet Mignon: A tender, buttery cut of beef that cooks quickly and stays incredibly juicy.
  • PRO TIP: Look for evenly sized steaks so they cook at the same rate.
• Kosher Salt: Enhances the natural flavor of the steak and helps create a beautiful crust.
• Ground Black Pepper: Adds just enough warmth and bite to balance the richness of the filet without overpowering it.
• Oil: Used to get a hot, even sear. Choose a neutral oil with a higher smoke point so the steak browns beautifully without burning.
• Unsalted Butter: Melted into the pan at the end for basting, adding richness and that classic steakhouse flavor.
• Garlic: Cloves infuse the butter with savory flavor as the steak finishes cooking.
• Fresh Rosemary: Adds a subtle, woodsy flavor that makes the steak extra delicious.
• Fresh Thyme: Brings a soft, earthy note that pairs perfectly with beef and butter for a restaurant-quality finish.

How to Make Juicy Filet Mignon

1. Prep: Pull the steaks from the fridge to come to room temperature. Season each steak heavily with salt and pepper. Preheat the oven to 475°F.
2. Sear: Heat a cast iron skillet over high heat for 3-5 minutes, then carefully drizzle with oil. Using tongs, gently place the steaks salted side down and sear for 2-3 minutes.
3. Flip: Season the other side then flip the steak using the tongs and sear for another 2-3 minutes. Remove the skillet from the heat.
4. Finish in the Oven: Add the butter, garlic and herbs to the skillet and place the skillet into the oven. Cook for 4-7 minutes.
   • NOTE: Use a meat thermometer in the thickest portion of the filet and pull from the oven when the internal temperature is 5 degrees below your desired doneness (see section below).
5. Rest: Remove from the oven and tent with foil for 2-5 minutes. This step is crucial for a juicy filet mignon. Don’t skip it!
6. Baste: Baste with butter and serve.

How to Tell when Filet Mignon is Done

Everyone has their preferred level of doneness when it comes to steaks, so it’s completely up to you. Here are the internal temperatures for filet mignon:

• Rare: 125°F (red with red juices)
• Medium Rare: 130°F (deep pink with reddish juices)
• Medium: 140°F (light pink with clearer juices)
• Medium well: 150°F (gentle pink center with clear juices)
• Well done: 160°F (fully cooked through, no longer pink at all, all grey meat)

Common Mistakes to Avoid

One of the biggest mistakes when cooking filet mignon is starting with a cold steak. It needs to be pulled out of the fridge early and brought to room temperature. Cooking a cold steak leads to uneven cooking.

Filet mignon needs to be both pan seared first and then finished in the oven. A pan seared filet mignon has a delicious crust on the outside, but that isn’t enough to cook it all the way through. Finishing in the oven brings the steaks to a safe internal temperature. This is the best way to cook filet mignon.

Once a steak is done, it’s so tempting to jump in and devour it, but the resting period is crucial. The juices redistribute while it rests making it even more tender and melt-in-your-mouth.

What to Serve with Filet Mignon

For me, the perfect meal is filet mignon with some vegetables on the side, a starch and a carb…bread, yes, always bread! Here are a few of my favorites:

Vegetables: Roasted Broccoli, Grilled Asparagus, or Strawberry Spinach Salad

Starch: Mashed Potatoes, Roasted Herb Potatoes, or Baked Potatoes

Bread: Herbed Focaccia, Crusty Artisan Loaf, or Potato Rolls

Storing and Reheating

Filet mignon is best eaten fresh, but if you have leftovers, they should be stored in an airtight container in the refrigerator. They will keep for 4-5 days. I actually prefer to slice leftovers so they are easier to reheat.

When leftovers are cut into slices, then I just give each slice a quicky little sear in a skillet on the stove before serving. If the steak is still whole, I prefer to reheat it in the oven at 250 degrees F for 20-25 minutes. When I’m feeling really ambitious, I’ll reverse sear each side for about a minute to get that yummy crust back.

If you’ve ever wondered how restaurants get filet mignon so tender and flavorful, now you know! It’s not magic, and it’s definitely not complicated. With the right technique and a little confidence, you can cook filet mignon at home that’s just as impressive as anything you’d order at a restaurant.

Whether it’s for an anniversary dinner, a Valentine’s dinner, or just because you’re craving a really good steak, this filet mignon steak recipe is one you’ll come back to again and again!

More Elegant Dinner Ideas…

• Garlic Butter Steak
• Authentic Italian Bolognese
• Oven Braised Short Ribs
• Whole Roasted Chicken

Watch How to Make Filet Mignon at Home…

If you love cheesecake but don’t love the effort (or the waiting), this one’s for you. This cheesecake yogurt is made with just two ingredients—vanilla Greek yogurt and Biscoff cookies—and somehow transforms overnight into something that tastes shockingly close to real cheesecake.

It’s creamy, lightly sweet, high in protein, and honestly feels like there’s no way it can be so easy to make.

I’ve been seeing this viral yogurt dessert all over Instagram lately, so I had to try it and I was blown away! It really does taste like cheesecake and I didn’t even feel guilty eating it because it’s so high in protein. It’s not everyday that you find a delicious high protein dessert recipe!

Why This Cheesecake Yogurt Works

The cookies soften as they sit in the yogurt, creating that classic cheesecake crust-meets-filling texture. The graham cracker crust always was my favorite part of a cheesecake! The tanginess of Greek yogurt mimics cream cheese, while the Biscoff adds sweetness and depth. You don’t need a blender or a water bath. There’s no baking, and it couldn’t be easier!

Ingredients You’ll Need

• Vanilla Greek Yogurt: Thick, creamy, and high-protein, this is the base that gives the yogurt its cheesecake-like texture and tangy sweetness.
  • PRO TIP: Our favorite yogurts for this recipe are Oikos Pro or Siggi’s. We didn’t love it as much with Chobani or Greek Gods.
• Biscoff Cookies: Softened in the yogurt, these spiced cookies create that rich, caramel-like cheesecake flavor.

How to Make Yogurt Cheesecake

There’s not much to this recipe, but it does take some patience. Here are the steps:

1. Spoon: Measure your yogurt and put it into a container that you can seal with a lid.
2. Cookies: Stick the cookies into the yogurt so that they are mostly submerged. Try to place the cookies so that they aren’t touching each other so they are covered on all sides by yogurt.
3. Refrigerate: Let the yogurt with the cookies refrigerate for 5 hours or overnight. Remove from the fridge and enjoy!

Fun Variations to Try

• Add crushed berries on top
• Drizzle with honey
• Swap Biscoff for graham crackers or Nilla Wafers
• Use chocolate Greek yogurt for all our chocolate lovers

Storing Cheesecake Yogurt

These yogurt cups are meant to be eaten in one sitting, so there shouldn’t be any leftovers, but if for some reason there are leftovers, they should be stored in an airtight container in the refrigerator. They will keep for 2-3 days but the cookies will get more and more soft.

This cheesecake yogurt is proof that simple can still be exciting. Two ingredients, a little patience, and suddenly you’ve got a creamy, cheesecake-style treat that works just as well for a high protein breakfast, dessert, or a late-night snack. Once you try it, don’t be surprised if you start keeping Biscoff cookies on hand just in case.

More Healthy Dessert Recipes

• Chocolate Berry Yogurt Bark
• Chocolate and Strawberries
• Peanut Butter Greek Yogurt Dip

Watch How This Recipe is Made…

A one-skillet dinner that’s healthy, easy AND flavorful?! That’s right, this cheesy chicken, sweet potato and kale skillet meal is nutritious and delicious, just the way a busy weeknight meal should be!

Easily one of my go-to meals lately, my savory chicken and sweet potato recipe is packed with kale, veggies and protein.

There’s a lot of talk about perimenopause lately, so I wanted to create a dish that is not only perfect for busy families, but also something to help support those feeling like they might be entering perimenopause in their 30s and 40s. Heck, it’s a great recipe for menopause too! I love how healthy and balanced this meal is!

Ingredients for Healthy Chicken and Sweet Potato Skillet

• Chicken Breasts: Main protein; provides heartiness, structure, and a mild flavor that carries the spices.
• Salt and Pepper: Core seasonings; salt enhances natural flavors, while pepper adds gentle heat and balance.
• Smoked Paprika: Adds smoky depth and warmth without spiciness, complementing the bacon and sweet potatoes.
• Red Pepper Flakes: Brings a touch of heat to brighten the dish and balance the sweetness of the potato.
• Bacon: Adds savory richness, smokiness, and a crisp texture that contrasts with tender chicken and vegetables.
• Olive Oil: Used for sautéing; carries flavors, prevents sticking, and adds a subtle fruitiness.
• Garlic: Infuses the skillet with aromatic depth, boosting the savory base of the dish.
• Sweet Potato: Adds natural sweetness, creaminess, and substance, balancing the spice and savory flavors.
• Chicken Broth: Keeps the skillet moist, helps cook the sweet potatoes, and builds a flavorful base.
• Kale: Provides a slightly bitter, earthy contrast, plus color, texture, and nutrients.
• Lemon: Adds brightness and acidity at the end, cutting through richness and making flavors pop.
• Parmesan: Adds a salty, nutty finish that melts into the skillet for extra umami and richness.

How to Make Chicken Kale Skillet

1. Prep the Chicken: Cut the chicken into bite sized pieces and season with all the seasonings.
2. Cook the Bacon: Cook the chopped bacon in a cast iron skillet over medium heat. Remove to a plate.
3. Cook the Chicken: Add the chicken to the skillet and cook through. Remove to a plate.
4. Sauté: Add the garlic and sweet potatoes to the same skillet with some olive oil and sauté for about 5 minutes. Then add the chicken broth. Add a lid to the skillet and let it cook until the sweet potatoes are tender.
5. Finish the Dish: Add the kale and stir until wilted and then season with salt, pepper and red pepper flakes. Return the chicken and bacon to the skillet and stir everything to combine.
6. Garnish: Squeeze some fresh lemon juice over the top and sprinkle with parmesan cheese. Serve immediately!

Storing and Reheating

• To store: Store leftover sweet potato chicken skillet in an airtight container the fridge for up to 4 days. It makes a great lunch!
• To reheat: Reheat the leftovers in the microwave or a skillet over medium heat until warmed through.
• To freeze: Freeze leftovers in a freezer-safe bag or container for up to 3 months.

This healthy and filling chicken and sweet potato one skillet wonder is perfect for when you need dinner on the table in less than 30 minutes using just one pan. It’s perfect for a busy weeknight!

More One Skillet Meals to Try…

• Ground Beef Enchilada Casserole
• Taco Ground Beef Sweet Potato Skillet
• Chicken Fajitas
• Honey Mustard Bacon Chicken Skillet
• Cheesy French Onion Chicken Skillet

Watch How to Make This One Skillet Recipe…

This healthy cottage cheese egg bake is a high protein breakfast recipe from both eggs and cottage cheese! Our fluffy and flavorful breakfast casserole is so easy to make with just a handful of ingredients (eggs, cottage cheese, tomatoes, basil cheese, and roasted red bell pepper) in less than 50 minutes!

I eat eggs multiple times a week in many different forms. While I’m not opposed to making scrambled eggs or a fried egg on a daily basis, I love prepping a batch of spinach, sausage and egg casserole or a cheesy monterey jack souffle  (one of our most popular breakfast casserole recipes) to have on hand during the week.

My favorite egg casserole with cottage cheese is the perfect meal prep recipe for the weekend! I love making a healthy breakfast casserole on the weekend that I can enjoy throughout the week. It’s such a great way to have easy breakfasts on hand for those busy weekday mornings and lunches when I need something quick, easy and good for me.

Cottage Cheese is a Great Source of Protein!

Um, cottage cheese is totally having a moment right now and I am here for it! I have vivid memories of my parents eating a bowl of peaches or pears with cottage cheese and now I see why.

It’s loaded with protein! I’ve been experimenting with ways to add more protein to meals, and cottage cheese is a major winner. Using low-fat cottage cheese is a great way to increase protein without feeling too full. Try my 7 Minute Savory Oatmeal, VIRAL High-Protein Cottage Cheese Beef & Sweet Potato Bowl, or these fluffy cottage cheese pancakes!

Ingredients for the Best Cottage Cheese Egg Bake

• Whole Eggs: The star of the casserole. Eggs provide structure, richness, and that fluffy, custard-like texture when baked. They also add protein to keep the dish filling.
• Cottage Cheese: Adds creaminess, moisture, and a protein boost without making the casserole heavy. Use low fat or full-fat cottage cheese.
• Shredded Mozzarella Cheese: Brings a mild, melty cheesiness to balance the tang of the cottage cheese. It adds richness and helps the top brown beautifully. You can use cheddar cheese or parmesan cheese or even omit the cheese altogether if you want.
• Cherry Tomatoes: Juicy, slightly tangy bursts of flavor that cut through the richness of the eggs and cheese. They also add brightness and bursts of fresh flavor.
• Roasted Red Bell Peppers: Adds a sweet, smoky flavor and a pop of color. Peppers also bring extra moisture and natural sweetness to balance the eggs. Can be omitted if desired.
• Fresh Basil Leaves: Brings fresh, aromatic flavor and a touch of sweetness. Basil pairs especially well with tomatoes and mozzarella, and obviously I had to include basil!
• Garlic Powder: Adds depth and a savory background flavor without overpowering the fresh ingredients.
• Salt: Enhances all the flavors in the casserole. Eggs especially need salt to avoid tasting bland.
• White Pepper (or Black Pepper): Adds a gentle heat and balances the creaminess. White pepper keeps the look of the casserole clean, while black pepper adds a little more bite.

How to Make a Protein-Packed Breakfast Casserole

Here are the simple ingredients you need for this egg bake recipe:

1. Prep: Preheat the oven to 375 degrees F and spread a 9×13 baking dish with cooking spray.
2. First Layer: Place the tomatoes and fresh basil at the bottom of the prepared baking dish. They will float up throughout the eggs.
3. Whisk: Mix together the remaining egg casserole ingredients. Pour the egg mixture over the tomatoes and basil.
4. Bake: Bake until puffy and eggs are set, no liquid remaining.

Variations and Add-Ins for Egg Casserole

We love that this egg casserole is customizable! You can add in your own veggies like sauteed asparagus, onions, broccoli, zucchini or mushrooms. Up the protein with some sausage, bacon, or ham. It’s really open whatever flavor combination you love!

Make-Ahead and Storage Instructions

Meal Prep

This egg casserole can be served all week long or it makes a fantastic base for egg sandwiches on an English muffin or focaccia. You can mix everything together and store it unbaked and covered in the fridge overnight and bake it fresh in the morning.

You can also bake it, let it cool and then reheat in the oven (350 degrees F for about 15 min) the next morning. It keeps and reheats beautifully!

Storage

Wrap the dish well in plastic wrap or place in an airtight container. It will last around 5 days in the fridge.

This recipe is also perfect to freeze after baking! I like to cut in slabs and freeze in freezer bags!

Our viral breakfast cottage cheese bowl is a great one if I have time to chop and assemble, but this healthy egg and cottage cheese recipe is made one day and enjoyed all week long. Fuel your mornings with this protein-packed breakfast egg casserole with cottage cheese—easy, make-ahead, and full of wholesome ingredients.

Watch How This Healthy Egg Casserole is Made…

More Healthy Breakfast Options…

• Eggs and Cottage Cheese Breakfast Bowl
• Protein Chocolate Chip Baked Oatmeal in a Mug
• Protein Green Smoothie
• Sausage Monterey Jack Souffle

These delicious Greek Chicken Meatballs are full of so much flavor, and more importantly, they are so moist! They are so easy to make with ground chicken, feta and a secret to moisture, zucchini! No dry meatballs here!

These are perfect for a quick weeknight dinner. Serve the meatballs with a generous scoop of homemade tzatziki , pearl couscous and fresh tomatoes!

Why You’ll Love This Greek Chicken Meatball Recipe

Family-friendly Mediterranean recipe

Quick and easy for weeknights – less than 30 minutes!

Light but still flavorful

High in protein, low in carbs

Makes a great main dish or a fun appetizer

Ingredients for Greek Chicken Meatballs

• Milk: Adds moisture and helps soften the breadcrumbs so the meatballs stay tender instead of dense.
• Italian Breadcrumbs: Bind the mixture together and give the meatballs structure while soaking up flavor from the seasonings.
• Ground Chicken: The base protein—lean, mild, and perfect for carrying all those fresh Greek flavors.
• Feta: Adds creamy, salty pops of flavor and helps keep the meatballs moist.
• Zucchini: Grated zucchini sneaks in extra moisture (so the chicken doesn’t dry out) plus a little hidden veggie goodness.
• Lemon: Both juice and zest brighten the flavors, balancing the richness of the chicken and feta with fresh, citrusy notes.
• Egg: Acts as the “glue” to bind everything together so the meatballs hold their shape.
• Garlic: Adds savory depth and that classic Mediterranean flavor.
• Salt: Enhances all the other flavors so the meatballs don’t taste bland.
• Fresh Mixed Herbs (dill, mint, parsley): Bring freshness and authentic Greek flavor—each herb layers in something unique.
• Black Pepper: Adds gentle heat and balance to the savory flavors.
• Olive Oil: Helps the meatballs get golden brown on the outside.

How to Make Greek Chicken Meatballs

1. Soak the Breadcrumbs: Combine the milk and breadcrumbs in a bowl and let them sit for a few minutes.
2. Combine: Add all the rest of the ingredients and stir to combine thoroughly.
3. Form: Use a cookie scoop to form meatballs that are similar in size. Coat your hands in a little olive oil and then roll the meatballs in your hands.
4. Bake: Cook in the air fryer preheated to 400℉ for 11 minutes or in the oven on a baking sheet (also at 400℉) for 12-15 minutes.

What to Serve with Greek Chicken Meatballs

We love to eat these meatballs with halved grape tomatoes, tzatziki and lemon parmesan orzo (or pearl couscous). It would also be great with some warm unleavened bread, pitas or homemade naan. For these photos, I made a simple pickled cucumber and red onion salad which was a delicious pairing!

Storing and Freezing Greek Chicken Meatballs

Store leftovers in an airtight container in the refrigerator. They will keep for 4-5 days. They are best reheated in the oven so they keep that golden exterior. Reheat at 350 degrees F for 10-15 minutes until heated through.

These meatballs also freeze extremely well. Bake as directed and let them cool completely. Store them in a freezer safe container or ziploc bag. They will keep for up to 3 months.

These Mediterranean chicken meatballs are full of Greek-inspired flavor—garlic, lemon, dill, and mint! Serve with cucumber salad and tzatziki for a simple, wholesome dinner the whole family will devour.

Watch How These Chicken Meatballs are Made…

More Healthy Mediterranean Recipes You’ll Love…

• Greek Chicken Tostadas
• Unleavened Bread
• Citrus Greek Chicken
• Chicken Gyros
• Fresh Tabbouleh
• Homemade Hummus

Craving something quick, healthy, and packed with flavor? This High-Protein Korean Beef with Cottage Cheese is your new go-to! Juicy, savory ground beef cooked in mouthwatering Korean-style pairs perfectly with creamy cottage cheese for a surprising twist. Ready in under 30 minutes, this nutrient-packed dish is perfect for fitness lovers and flavor seekers alike—comfort food meets clean eating!

I HATED cottage cheese as a kid, 100% because of texture. I mean, it is kinda weird, right? Now I love it though I will say all cottage cheese is not created equally. I love the fat free Good Culture brand in case you were wondering.

So, when all of this viral high protein bowl stuff started I was pretty skeptical of eating meat and cottage cheese together unless it was an Americanized lasagna or our Ravioli Lasagna, but just like my kid self, I was totally wrong!  I love making all sorts of high protein with cottage cheese recipes, but none have hit the spot quite like this Quick Asian recipe!

We have taken our favorite Korean ground beef and made it into a cottage cheese bowl! If you are suffering from dinner decision fatigue and you’re looking for something quick and easy but still full of flavor, then try this healthy ground beef recipe!

Ingredient Breakdown

It sounds weird, I know. Meat and cottage cheese? But trust me—this combo hits every craving: creamy, savory, sweet, spicy, and fresh. It’s kind of like Korean bibimbap meets a protein bowl. You’ll need a few ingredients to make the sauce and then a few more components to make the bowl. Here is everything you’ll need:

For the Ground Beef

• Canola or Vegetable Oil: Helps cook and crisp the ground beef.
• Ground Beef: I like to use 80/20 or 85/15 for maximum flavor but if you want to go more lean, 90/10 will work great too.
• Garlic: Use fresh, minced garlic cloves.
• Soy Sauce: Adds rich, umami flavor to the sauce.
• Orange Juice: Adds bright, citrus flavor and freshly squeezed orange juice is preferred.
• Brown Sugar: Adds sweetness and rich flavor.
• Sweet Chili Sauce: Adds a little heat and bold flavor.
• Toasted Sesame Oil: Adds that signature Asian flavor.
• Cornstarch: Helps thicken the sauce.

For the Bowl

• Cottage Cheese: I prefer the fat free small curd cottage cheese, but you can use any type of cottage cheese you want. I mentioned above that Good Culture brand is my favorite, especially for savory dishes.
  • PRO TIP: If you can stand the texture of cottage cheese, give it a quick pulse in the blender to make it creamy.
• Edamame: I like to buy the shelled frozen edamame beans in the freezer section. You can warm them up really quickly in the microwave and then toss them with a little salt.
• Cucumber: You can use marinated cucumber slices using the recipe in our Asian cucumber salad or just plain cucumber slices work great as well.
• Pickled Red Onions: Adds acidity and flavor.
• Green Onion: Adds a pop of freshness and flavor.
• Toasted Sesame Seeds: Used for garnish and adds a light nutty flavor.

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

How to Make a Korean Ground Beef and Cottage Cheese Bowl

This is an easy dinner recipe that can be on the table in less than 30 minutes! Here is a step-by-step guide:

1. Brown the Ground Beef: Heat the oil in a cast iron skillet over medium-high heat then add the ground beef and garlic. Cook the meat until browned completely and then drain the grease.
2. Make the Sauce: Whisk all the ingredients for the sauce together in a glass measuring cup. Pour the sauce over the ground beef and let it simmer until thickened.
3. Assemble the Bowl: Add some ground beef, a scoop of cottage cheese, the edamame beans, cucumber and picked onions and then sprinkle green onions and sesame seeds over the top. Serve warm!

The complete recipe can be found by scrolling down to the recipe card below. You can also print or save the recipe there.

Swap It Your Way:

• Ground beef → Ground turkey, chicken, or even crumbled tofu
• Cottage cheese → Greek yogurt or whipped ricotta for a smoother texture
• Sweet chili sauce → Gochujang for more traditional Korean flavor
• Edamame → Steamed broccoli or snap peas

FAQs

Have you tried our sweet potato cottage cheese bowl yet? It is our latest high protein obsession, and now this Korean inspired bowl is overtaking the top spot!

Looking for a protein-packed and flavorful meal? Try this easy and delicious Korean beef recipe made with cottage cheese for an extra protein boost. Perfect for meal prep and busy weeknights!

More High Protein Dinner Ideas:

• Smashed Feta Chicken
• Cottage Cheese Beef and Sweet Potato Bowl
• Greek Turkey or Chicken Tostadas
• Teriyaki Salmon Rice Bowl
• Pesto Tilapia

Watch the Video for High Protein Korean Beef Bowl With Cottage Cheese

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 drizzle of olive oil and salt and pepper.
3. Drizzle: Add a drizzle of sweet chili sauce over the top for a little extra flavor and a little heat.

That’s all there is to it! As with most bowls, you can totally customize, omit, add, swap…make it totally your own! The complete recipe can be found in the recipe card at the end of the post.

Substitutions or Variations

If you feel like this savory cottage cheese breakfast bowl is missing something, here are a few ideas for other things you can add to it:

• Everything Bagel Seasoning
• Bacon Crumbles
• Green Onions or Chives
• Smoked Salmon
• Red Bell Pepper
• Pickled Red Onions
• Spinach or Arugula
• Red Pepper Flakes

Of course, you can also omit anything you don’t like in the bowl or swap them for one of the options listed above. If you like more heat, substitute the sweet chili sauce for sriracha. If you are a cottage cheese hater, try plain Greek yogurt instead.

Storage Tips

This recipe is best assembled one bowl at a time because once they are assembled, it don’t store very well. The avocado turns brown the natural juices from the tomatoes and cucumber release into the cottage cheese and it ain’t pretty!

The good news is that all the different components of the bowl can be stored separately in airtight containers in the refrigerator for several days. Hard boiled eggs can be kept in the fridge for up to a week. I like to make a big batch of hard boiled eggs at the begging of the week and then use them as needed throughout the week. We have post for hard boiled eggs made on the stove top and instant pot hard boiled eggs.

Start your morning off with a healthy and delicious breakfast bowl filled with high protein eggs and cottage cheese! This viral recipe is perfect for fueling your day and keeping you full until lunchtime.

More High Protein Breakfast Ideas:

• Protein Green Smoothie
• Sausage Monterey Jack Souffle
• Healthy Pumpkin Oatmeal Mug Cake
• Strawberries and Cream High Protein Oats
• Almond Joy Protein Shake
• Protein Waffles
• Peanut Butter Chocolate Chip Protein Oatmeal Mug Cake
• Protein Chocolate Chip Baked Oatmeal in a Mug

How to Make High Protein Cottage Cheese Breakfast Bowl

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 salt and continue stirring.
2. Cook the Oats: Remove the pan from the heat then pour in the water. Put a lid on the saucepan and let it sit for 7 minutes.
   • NOTE: To speed things up, leave the saucepan on the heat and turn it down to medium low. Let the oats simmer for 3 minutes.
3. Chop the Kale: While the oats are cooking, roughly chop the kale.
4. Sauté the Kale: Drizzle some olive oil in a small skillet and sauté the kale with a pinch of salt.
   • PRO TIP: I am a total texture girl so at this point, I remove the kale to a plate, add a little more oil to the pan and give the cooked oats a quick sauté. This is totally optional and not necessary, but I love it!
5. Assemble the Oatmeal: Place a large scoop of oats into a bowl followed by a scoop of cottage cheese. Sprinkle some tomatoes, the kale, a drizzle of olive oil and a little flaked sea salt and aleppo pepper.
   • OPTIONAL: Add a squeeze of fresh lemon juice for an extra pop of acidity and flavor.

Keep scrolling down to the recipe card for all the instructions in full detail.

How Much Protein Per Serving?

You’re going to love this! There are 22 grams of protein per serving in this breakfast recipe! Such a strong way to jump into your day!

Can I Use Steel-Cut Oats?

This is a great question and I’ve actually never tried it. I would assume, yes, but the water and cooking time would change so I can’t give you exact directions for doing it. It’s important for all the water to be evaporated before you crisp up the rice the second time and I’m not sure how that would work with steel cut oats. So long story short…I don’t know!

Variations and Substitutions

Like most breakfast bowls, this savory oatmeal bowl is easily customizable! We love to start with this base recipe as written and then add other toppings like…

• Poached Egg or Fried Egg
• Sauteed Vegetables like mushrooms, broccoli, peppers or spinach,
• Roasted Butternut Squash
• Pepitas or Sunflower Seeds
• Bacon Bits
• Sliced Avocado

If you aren’t a cottage cheese lover, you can swap the cottage cheese for plain Greek yogurt! Another option…if the problem with the cottage cheese is the texture, just pulse it in a blender a few times!

Breakfast for Dinner!

One of our family’s favorite things is having breakfast for dinner! We love to make our buttermilk pancakes or french toast for dinner occasionally! Those are pretty dang carb-heavy, so making this savory oatmeal bowl is the perfect way to get another good serving of protein for dinner (or lunch is a perfect time too!)!

If I’m making it for dinner, I might add a little garlic and/or onions in when I sauté the kale, and I sometimes use chicken broth instead of water to cook the oats. They both add another dimension of flavor to the oats! Highly recommend it!!

Storing and Reheating

Leftovers that have already been assembled in a bowl should be stored in an airtight container in the fridge. They will keep for up to 3-4 days. I wouldn’t recommend reheating these leftovers because warm cottage cheese…eww!

For best results, store the cooked oatmeal and all other components of the dish separately and then warm up the oats either on the stovetop (get them all toasty again!) or in the microwave and then assemble the bowls before serving.

Switch up your breakfast routine with this delicious high-protein savory oatmeal recipe. Made with cottage cheese, it’s a nutrient-dense and satisfying way to start your day. The buttery, crispy oats are my absolutely favorite thing!

More High-Protein Breakfast Recipes:

• Eggs and Cottage Cheese Breakfast Bowl
• Protein Chocolate Chip Baked Oatmeal in a Mug
• Protein Green Smoothie
• Sausage Monterey Jack Souffle
• Healthy Pumpkin Oatmeal Mug Cake
• Strawberries and Cream High Protein Oats
• Skinny Strawberry Shortcake GF Pancakes
• Peanut Butter Chocolate Chip Protein Oatmeal Mug Cake

Watch the Video How to Make High Protein Savory Oatmeal

Get ready to fuel up with this High-Protein Cottage Cheese Beef & Sweet Potato Bowl! Packed with lean ground beef, creamy cottage cheese, and roasted sweet potatoes, this protein bowl delivers a perfect balance of savory and sweet in every bite.

With 40 grams of protein per serving, it’s the ultimate comfort food meets clean eating — perfect for meal prep, post-workout refuels, or a quick weeknight dinner that actually keeps you full. Topped with avocado and pickled red onions is my favorite way to eat it!

I kept hearing about these viral sweet potato bowls all over TikTok and other social media channels, and you know I had to jump on the train and create one my family would love. The components all seemed so odd to eat together, but let me tell you, it works! The flavors and textures all together in one bowl are like a party in your mouth.

Here’s the nutritional breakdown on the Oh Sweet Basil version of the viral Cottage Cheese Sweet Potato Beef Bowl: 36g carbohydrates, 40g protein, 32g fat, and 11g fiber.

Ingredients for a Sweet Potato Bowl

Keep in mind that this protein bowl is highly customizable, but this version is my absolute favorite. I’ll include a section below with ideas for creating your own customized bowl. Here are all the ingredients you’ll need for this high protein meal:

• Sweet Potatoes: Peeled and cut into similar sized cubes.
• Olive Oil: Helps roast and caramelize the sweet potatoes to give them crispy texture.
• Smoked Paprika: Adds bold smoky flavor.
• Kosher Salt: Adds flavor.
• Lean Ground Beef: I recommend going with 93/7 or 90/10 if you can find it.
• Kinder’s Carne Asada Seasoning: We are huge fans of Kinder’s seasonings, but if you don’t have it on hand, taco seasoning will work just great. We have found Kinder’s seasonings at Walmart, Kroger stores, Costco and on Amazon.
• Water: Used to keep the meat juicy and flavorful.
• Cottage Cheese: I use low fat cottage cheese and it tastes great!
  • PRO TIP: If the texture of cottage cheese is a hang up for you, give it a pulse in the blender before adding it to the bowl! Then you get all the protein and creaminess without the curds.
• Avocados: Adds creaminess and healthy fat.
• Cilantro: Adds fresh herbaceous flavor.
• Black Pepper: Adds flavor and a little heat.
• Cherry Tomatoes: Grape tomatoes will also work great.
• Pickled Red Onions: This is totally optional but I love the acidity and tang it adds to the bowl.
• Lime: Can be used for garnish and a little extra acidity squeezed on top.

The details and measurements for all the ingredients can be found in the recipe card at the end of the post.

How to Make a Ground Beef and Sweet Potato Bowl

Quick and easy, healthy and fulfilling, this ground beef sweet potato cottage cheese bowl is ready in less than 30 minutes. Here are the steps:

1. Roast the Sweet Potatoes: This can be done in either the oven or in an air fryer. Toss the peeled and cubed sweet potatoes with olive oil and smoked paprika in a mixing bowl.
   • Air Fryer: Preheat the air fryer to 400℉ and cook in a single layer for 12-16 minutes flipping halfway through.
   • Oven: Preheat the oven to 425℉ and place on a sheet pan lined with parchment paper in a single large and roast for 25-35 minutes.
2. Cook the Ground Beef: While the potatoes are roasting, cook the ground beef in a skillet on the stovetop over medium heat. Use a meat chopping to break it up and cook until almost browned.
3. Season the Ground Beef: Add the carne asada seasoning and water and finishing cooking the ground beef until it’s cooked through.
4. Assemble the Bowls: Once the sweet potatoes and ground beef are ready, add a scoop of cottage cheese to a bowl along with a scoop of ground beef, a serving of sweet potatoes, some avocado, tomatoes, and salt and pepper.
5. Garnish: Sprinkle with chopped cilantro, pickled red onions and a wedge of lime.

Keep scrolling to the end of the post for the complete recipe card where you can also print or save the recipe.

Substitutions and Variations

I realize that cottage cheese is a divisive food. You either love it or you hate it. I used to be a hater, so I totally get it! If cottage cheese is an absolute no-go for you, swap it with plain Greek yogurt instead.

You can substitute the sweet potatoes with regular potatoes, but keep in mind you’ll be reducing the fiber in the recipe.

If you want to go even more lean, ground chicken or turkey can be used instead of ground beef. Be sure to season the meat well as chicken and turkey tend to have much less flavor.

For a vegetarian version of the bowl, swap the ground beef for black beans!

Looking for low carb too? No problem! Switch out the sweet potatoes for roasted zucchini or cauliflower.

Now for all the possible additions…greens such as spinach or arugula would be so tasty. Top the bowl with a drizzle of hot honey, a fried egg, roasted chickpeas, pepitas or pickled jalapeños. Let us know what your creation includes!

Storing a Reheating

Leftovers should be stored in the fridge in an airtight container. They will keep for up to 4 days. Once all the components have been added together in one bowl, I wouldn’t recommend reheating it. Warm cottage cheese and avocado are a no thank you from me! To be honest, I love eating the leftovers cold!

If you know you’re going to have leftovers, I suggest storing all the components separately. This is where meal prep comes in! You can roast the sweet potatoes and cook the meat ahead of time and store everything separately. Then you reheat just the potatoes and meat in the microwave or on the stovetop and assemble your bowl just the way you like it.

The sweet potatoes and ground beef also both freeze very well. They will keep in the freezer for up to 3 months. Thaw, reheat and add the fresh ingredients right before serving.

Why You’ll Love This Recipe

• Healthy and Filling: These protein bowls are loaded with clean and fresh ingredients. It is loaded with protein, healthy fats, fiber and other nutrients. As long as your taco seasoning doesn’t contain gluten, this recipe is also gluten-free.
• Flavorful and Comforting:
• Quick and Easy: From start to finish, you’ll have this recipe on the table in about 30 minutes and it’s so easy my kids help me with all the steps.
• Meal Prep: You can prep the potatoes and ground beef ahead of time and simply reheat when you’re ready to assemble the bowls. This makes it great for a busy weeknight or for taking to work.

Enjoy a delicious and nutritious meal with this high-protein viral cottage cheese beef and sweet potato bowl recipe. Packed with protein, vitamins, and flavor, it’s a perfect option for a satisfying dinner.

More High-Protein Dinner Ideas:

• Smashed Feta Chicken
• Greek Turkey or Chicken Tostadas
• Teriyaki Salmon Rice Bowl
• Homemade Chicken Gyros
• Air Fryer BBQ Salmon
• Pesto Tilapia
• Citrus Oven Baked Salmon
• Sweet and Spicy Orange Salmon
• Healthy Maple Glazed Salmon

Watch How to Make High Protein Cottage Cheese and Ground Beef Bowl Video

Looking for a quick and simple way to satisfy your sweet tooth and get a boost of protein? These easy no bake birthday cake protein balls are the perfect healthy snack option! Whip up a batch in minutes and enjoy the delicious and energizing benefits.

I am always looking for fun new snacks for my kiddos that are healthy and delicious. I love to have these cake batter energy balls ready for them when they get home from school or as a fun surprise in their lunch box. They taste just like a bite of birthday cake!

Ingredients for Cake Batter Protein Balls

I always like to see a quick overview of the ingredients in a recipe before I get into the details, so here is a quick glance of what you’ll need for this protein balls recipe. We love all the wholesome ingredients…

• Cashew Butter: can be store bought or made at home from whole cashews
• Honey: acts as a natural sweetener
• Vanilla or Cake Batter Protein Powder: grab any brand that is your favorite
• Oat Flour: you can buy it at the store or make your own from old fashioned oats (see section below)
• Almond Extract: adds that signature birthday cake flavor
• Vanilla Extract: adds flavor
• Sprinkles: Makes the protein bites so fun for the kiddos and the crunchy texture they add are so dang satisfying!

The measurements for all the ingredients can be found in the recipe card at the end of the post. The recipe is easily scalable to make more protein energy balls if desired.

How to Make No Bake Protein Balls

1. Mix: Add all the ingredients into a large mixing bowl and stir with a wooden spoon until thoroughly combined.
2. Form: Use a cookie scoop to form balls out of the mixture and roll the balls in more sprinkles if desired.

The complete recipe can be found in the recipe card down below.

How to Make Cashew Butter

Whole cashews can be made into cashew butter by pulsing them in a food processor or by blending in a blender. If you want to make 1 cup of cashew butter, you will need 2 cups of whole cashews. Cashew butter has a more neutral flavor that really lets the cake batter flavored protein powder shine.

How to Make Oat Flour

It is super easy to make oat flour at home using old fashioned rolled oats. You can use a 1:1 ratio, meaning if you need 1 cup of oat flour, you need to use 1 cup of old fashioned oats. Use a food processor or blender to pulse the oats until they are powder.

My Favorite Protein Powder

If you go with vanilla protein powder, any brand will do. If you want more of that cake batter flavor, Just Ingredients and Clean Simple Eats both have cake batter flavored protein powder that are both really tasty.

Allergy Friendly

Double check all your ingredients, especially the oats (or oat flour) and the sprinkles, to make sure they are gluten-free and you should be all set. They are also naturally dairy-free and you can use different nut butters if there are cashew allergies. Almond butter or sunflower seed butter would also work well. I would avoid using peanut butter because it has such a strong flavor it sort of drowns out the cake batter flavor.

Are Protein Bites Healthy?

Healthy snacks that are high in protein are hard to find, but they do come with some trade offs. Each protein bite has 6g protein and just 14g carbs, but they are high in fat at 11g. So they are definitely better than typical after-school snacks like goldfish or fruit snacks that are high in carbs and refined sugar. Protein bites should still be eaten in moderation. That high protein is sure to keep the kiddos full until dinner though!

Why are My Protein Bites so Crumbly?

You shouldn’t have a problem with this recipe if all the ingredients are measured properly, but if they do see a little crumbly, add a little more cashew butter. You can also add milk to help bind batter that is too dry. If they seem too wet, add more oat flour.

Storing No Bake Protein Balls

Protein balls should be stored in an airtight container in the refrigerator. They will keep for up to 2 weeks.

These protein bites also freeze very well. Place them in a single layer on a baking sheet and stick them in the freezer for about an hour until frozen solid. Then move all the balls to a freezer-safe container or ziploc bag. They will keep in the freezer for up to 3 months. They can be eaten when frozen or just set them on the counter for 30 minutes until they thaw.

These no-bake birthday cake protein balls are packed with protein and healthy fats to keep you energized throughout the day or during that afternoon lull. Plus, they require minimal prep time and are perfect for on-the-go snacking!

More Healthy Snack Ideas:

• No Bake Chocolate Energy Bites
• Monster Cookie Peanut Butter Protein Balls
• Frozen Yogurt Banana Pops
• Almond Joy Protein Shake
• Greek Yogurt Herb Dip
• Yogurt Bark
• Homemade Granola
• Chocolate and Strawberries
• Vegan Energy Bites
• Homemade Hummus