Ever heard of breakfast for dinner? What about dinner for breakfast? 

For those of us who are up and at em’ early, a protein-packed breakfast is crucial. From the crispy, thin crust to the flavorful cottage cheese shmear, to the savory, mouth-watering hash on top, this breakfast packs a delicious punch.

Let’s get after it. 🧑‍🍳

Ingredients

For the flatbread:

• 1 cup Organic Cottage Cheese
• Handful of Spinach
• 2 Eggs
• 2 Garlic Cloves
• 1 tsp Olive Oil
• Salt & Pepper to taste

For the cottage cheese sauce:

• ½ cup Organic Cottage Cheese
• Handful of Cilantro
• 1 tsp Olive Oil
• Squeeze of Lime Juice
• 2 tbsp Sriracha
• Salt & Pepper to taste

For the hash:

• 2 Bell Peppers
• 1 Onion
• 1 Jalapeño
• 1-2 Sweet Potatoes
• ½ cup Red Cabbage
• 2 Garlic Cloves (minced)
• Squeeze of Lime Juice
• Salt & Pepper to taste
• 6-8 Organic Chicken Sausages
• ½ cup Organic Cheese
• 2 Eggs (Sunny Side Up)

Instructions

1. Combine in a food processor: 1 cup cottage cheese, a handful of spinach, salt to taste, one egg, and a splash of olive oil
2. Spread your cottage cheese mixture on parchment paper and bake for about 40 minutes at 350°F
3. Finely dice bell peppers, cabbage, onion, jalapeños, garlic, and sweet potatoes. Set aside while heating your pan to medium heat.
4. Add olive oil and lime juice to the pan to taste. Add diced vegetables and stir occasionally until softened and cooked. Add salt to taste!
5. For the sauce, blend in a food processor: ½ cup cottage cheese, handful of cilantro, olive oil, 2 tbsp sriracha, lime juice, and salt & pepper to taste
6. Halfway through cooking the hash, add sliced chicken sausage and shredded cheese
7. Cook two eggs over low-medium heat to sunny side up perfection
8. To assemble, cut your cottage cheese flatbread into squares. Lay down a spoonful of sauce, a layer of cheesy hash, and top with a sunny side up egg and cilantro to taste

Last step: ENJOY! 😋

Did you make this recipe?

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