Category Archives: Breakfast

Chocolate Cottage Cheese Protein Banana Bread – A Better-for-You Treat!

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If you love banana bread but want to level up the nutrition while keeping all the indulgent flavor, this Chocolate Cottage Cheese Protein Banana Bread is a must-try! Packed with 21g of protein per slice, naturally sweetened with ripe bananas, and free of added sugar, it’s the perfect option for breakfast, a post-workout snack, or even a healthier dessert.

Why You’ll Love This Cottage Cheese Banana Bread

  • High-Protein Banana Bread – Thanks to cottage cheese, chocolate protein powder and eggs, each slice delivers a satisfying protein boost.
  • No Added Sugar – Using very ripe bananas provides natural sweetness, so there’s no need for extra sugar. Plus, most chocolate protein powders are also alternatively sweetened.
  • Versatile & Delicious – Enjoy it warm with a spread of nut butter, plain and cold as a grab-and-go snack, or even topped with a dollop of Greek yogurt for extra creaminess.
  • Easy to Make & Store – Keeps well in the fridge for up to 5 days or freeze individual slices for 3-6 months for a quick treat anytime!

Ingredient & Pan Tips

  • Bananas – The riper, the better! Overripe bananas bring out the best natural sweetness.
  • Protein Powder – Use your favorite whey-based chocolate protein powder for the best texture and flavor.
  • Flour Options – This recipe works best with all-purpose flour or a gluten-free baking blend. Avoid using almond or coconut flour, as they will significantly alter the texture and the recipe, as written, will not turn out well.
  • Cottage Cheese – Adds richness, moisture, and an extra protein punch without making the bread heavy. I used full-fat, but 2% will work also. Avoid zero-fat cottage cheese in this recipe.
  • Toppings – Customize with chopped nuts, chocolate chips, or even a sprinkle of sea salt for extra flavor.
  • Pan – use a standard 9.5″ x 5″ loaf pan coated with cooking spray for best results. I have not tested yet, but I *think* that would could also make into muffins (fill cups 2/3 high) and reduce baking time to about 25 minutes.

Storage Tips

  • Refrigerate: Wrap the chocolate protein loaf tightly and store in the fridge for up to 5 days.
  • Freeze for Later: Slice, wrap individual pieces, and store in a zip-top freezer bag for 3-6 months. Just thaw overnight or pop in the microwave for a warm, healthy banana bread snack!

Baking up a loaf of this Chocolate Cottage Cheese Protein Banana Bread is the perfect way to enjoy a treat that’s both delicious and nutritious. Try it out and let me know how it goes!

Note: This post contains affiliate links . . . I may earn a small commission for purchase made through links. Proceeds help me offset operating costs for The Fit Fork. Thank you!

Chocolate Cottage Cheese Protein Banana Bread levels up the nutrition and flavor of everyone’s favorite quick bread! Not “just like grandma’s” but instead packed with 21g of protein per slice, naturally sweetened with ripe bananas, and free of added sugar, it’s the perfect option for breakfast, a post-workout snack, or even a healthier dessert.
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Chocolate Cottage Cheese Protein Banana Bread
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 

This Chocolate Cottage CheeseProtein Banana Bread is next level, I actually outdid myself! Key ingredientsinclude very ripe bananas, chocolate protein powder and cottage cheese. Sprinkledwith some yummy toppings and baked, makes a big ole loaf, that’s great forbreakfast dessert or snack. Smells sooo good, such a treat, No added sugar and21g protein per slice!

Course: Breakfast, Dessert, Snack
Keyword: banana, chocolate, cottage cheese, protein powder
Servings: 8 slices
Calories: 285 kcal
Ingredients
  • 0.25 cup Low Fat Milk
  • 1.00 cup Cottage Cheese
  • 2 large eggs
  • 0.25 cup Olive Oil
  • 1 Mashed Banana (very ripe) about 2 medium (or 10 oz peeled)
  • 116 grams Whey Chocolate Brownie Protein Powder (about 4 scoops OR 1 1/3 cup)
  • 1 cup All-purpose flour or cup-for-cup equivalent gluten-free baking blend
  • 2 Tbsp Cocoa powder
  • 0.50 tsp salt Salt
  • 1 tsp Baking powder
  • Cooking spray
  • Toppings:
  • 2 Tbsp 14 g, Sugar Free Chocolate Chips
  • 2 Tbsp Sliced Almonds
Instructions
  1. In blender, pulse together milk, cottage cheese, eggs, olive oil, and mashed banana until smooth.
  2. In large bowl, toss whisk together dry ingredients including protein powder, flour, cocoa powder, salt and baking powder.
  3. Mix went ingredients into dry and use spatula to combine.
  4. Spray standard loaf pan with cooking spray.
  5. Pour in batter and top with mini chocolate chips and sliced almonds.
  6. Bake for about 40 – 50 minutes or until toothpick pulls mostly clean from center.
  7. Let cool in pan on cooling rack for 10-15 minutes before slicing into 8 pieces. Store leftovers in fridge for up to 5 days, or freeze.
Recipe Notes

Beef Breakfast Burrito Muffins

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Who says burritos are just for lunch or dinner? These Beef Breakfast Burrito Muffins are one of those viral recipes that stand up to the showiness—so easy, so delicious, and perfect for any meal of the day! These high-protein breakfast muffins are made with low-carb tortillas, leftover taco meat, and fluffy scrambled eggs, delivering a healthy breakfast meal prep option that’s satisfying and nutritious. 🌯✨

Why You’ll Love These Burrito Muffins

  • Make-Ahead Convenience – These easy meal prep breakfast muffins can be baked in advance and stored in the fridge or freezer for a quick, protein-packed bite anytime.
  • High-Protein, Low-Carb – Each muffin is loaded with 20g of protein and only 3g net carbs, making it an excellent low-carb breakfast idea for busy mornings.
  • Customizable & Fun to Make – Swap in your favorite cheese, go all-veggie, or use bacon instead of beef to create keto-friendly breakfast muffins tailored to your taste.

Simple Wholesome Ingredients & Big Flavor: The base of these muffins starts with low-carb tortillas (you can actually use any type of tortilla), forming a pinwheel-like layer inside the muffin tin with crispy edges. The filling is a satisfying mix of eggs, salsa, cheese, and leftover taco meat—though you can use any type of salsa, cheese, protein (or veggie substitute). These gluten-free breakfast muffins are easy to adapt with the ingredients that you prefer.

Fun to Make: Assembling these pinwheel tortilla egg muffins is fun! You simply roll up the tortillas and snip them with kitchen shears to create pinwheel-like spirals, which you nestle into the 6-count jumbo muffin tin* before pouring in the filling. It’s a simple hack that makes this breakfast idea look amazing while ensuring every bite has the perfect balance of texture and flavor. These tortilla egg muffins are super yummy and super clever!

* I’m recommending this silicone muffin pan because I think the muffins will pop out easier!

Perfect for Meal Prep: These burrito muffins aren’t just for breakfast—they make a great snack, lunch, or post-workout meal too. Pair with avocado, hot sauce, or a dollop of Greek yogurt for even more flavor. If you love high-protein meal prep, these are a must-try and a fabulous keto breakfast idea.

Trust me, once you try them, you’ll want to keep a batch on hand at all times! Have fun customizing and enjoy these tasty, protein-packed breakfast muffins. 😋

Beef Breakfast Burrito Muffins: a protein-backed breakfast idea that is so good, so easy, and perfect for any meal of the day! Low-carb tortillas form the base, filled with eggs, salsa, cheese, and leftover taco meat. Bake and enjoy! Each big ole muffin has 216 cal, 3g net carb, 14g fat, 20g protein.
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Beef Breakfast Burrito Muffins
Prep Time
10 mins
Cook Time
25 mins
Total Time
36 mins
 

This protein-backed breakfast idea is so good, so easy, and perfect for any meal of the day! Low-carb tortillas form the base, filled with eggs, salsa, cheese, and leftover taco meat. Bake and enjoy! Each big ole muffin has 216 cal, 3g net carb, 14g fat, 20g protein.

Course: Breakfast, brunch
Keyword: eggs, high protein, keto
Servings: 6 servings
Calories: 216 kcal
Ingredients
  • 4 low-carb tortilla wraps 7”-8” diameter
  • 12 eggs
  • ½ can Rotel drained (or ½ cup salsa)
  • ¼ tsp salt
  • ½ tsp ground black pepper
  • 2/3 cup shredded cheddar cheese divided
  • 1/3 cup leftover taco meat ground beef or shredded
  • Cooking spray
Instructions
  1. Preheat oven to 375.
  2. Spray 6-ct jumbo muffin pan with baking spray.
  3. Stack two tortillas together and roll them up. Use kitchen shears to cut in thirds, divide among 3 of the muffin tins and allow to unfurl a bit.
  4. Repeat process with remaining two tortillas. In large jar or bowl, whisk/shake together 12 eggs, Rotel tomatoes (or salsa), salt, pepper and ½ of the cheese.
  5. Distribute this mixture evenly among the six cups. S
  6. prinkle with taco meat and remaining cheese.
  7. Bake for about 25 minutes, or until set.
  8. Let cool a few minutes in pan before removing and adding any taco toppings as desired (like avocado, sour cream, more salsa, etc).
Recipe Notes

Beef Breakfast Burrito Muffins: a protein-backed breakfast idea that is so good, so easy, and perfect for any meal of the day! Low-carb tortillas form the base, filled with eggs, salsa, cheese, and leftover taco meat. Bake and enjoy! Each big ole muffin has 216 cal, 3g net carb, 14g fat, 20g protein.

Cottage Cheese Protein Banana Bread – 19g Protein per slice!

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They say necessity is the mother of invention, and that’s exactly how banana bread came to be. Our grandmothers (or great-grandmothers) started baking it back in the 1930s as a way to use up overripe bananas instead of letting them go to waste during the Depression era. Fast forward to today, and while I’m still mindful of minimizing food waste, I also want a banana bread that does more than just taste good—I want it to fuel me with protein and keep me satisfied.

That’s where this Cottage Cheese Protein Banana Bread comes in. When friends at the gym ask me how to make banana bread with more protein, I always give them this healthy banana bread with cottage cheese idea.

It has all the classic banana bread flavors —moist, sweet, and comforting—but with a powerhouse boost of protein to make it a smart choice for breakfast or a pre-/post-workout snack. Cottage cheese adds creaminess and protein without overpowering the banana flavor, and there’s no added sugar since ripe bananas naturally provide plenty of sweetness.

I also use vanilla protein powder in this cottage cheese banana bread recipe to make it even more protein rich. Choose a flavor like vanilla or even cake batter – the light sweetness (usually sugar-free) in these protein powders is also a way to avoid having to add sugar or a sweetener to the banana bread batter. However, if you use an unflavored protein powder or your bananas were not to that super-sweet ripe point yet (or you just like a sweeter bread/cake), you can add about 10 drops or so of a liquid stevia or liquid monk fruit to increase sweetness.

Each slice of this easy protein banana bread packs 19g of protein and just 253 calories, making it a great option whether you need a grab-and-go breakfast, a mid-afternoon pick-me-up, or a post-gym recovery snack. It’s proof that a little creativity in the kitchen can go a long way in making healthy, high-protein choices delicious and easy.

Give this easy high-protein banana bread a try! It’s also easy to customize by sprinkling your favorite chopped nuts, seeds or shredded coconut on the top before baking – or even sugar-free chocolate chips.   

Cottage Cheese Protein Banana Bread makes an easy breakfast, lunchbox treat, or great workout snack with 19g protein and 253 calories, no added sugar and can be made gluten-free.
Cottage Cheese Protein Banana Bread makes an easy breakfast, lunchbox treat, or great workout snack with 19g protein and 253 calories, no added sugar and can be made gluten-free.
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Cottage Cheese Protein Banana Bread
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 
Course: Breakfast, Snack
Cuisine: high protein, sugar free
Keyword: banana, high protein
Servings: 8 thick slices
Calories: 253 kcal
Ingredients
  • 1 cup 2% cottage cheese
  • 1 ¼ cup mashed ripe banana about 2 medium
  • 2 large eggs
  • 1 teaspoon vanilla
  • ¼ cup extra virgin olive oil
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 1/3 cup protein powder vanilla
  • 1 cup all purpose flour or gluten-free baking blend
  • *10-20 stevia or monk fruit drops optional
  • Cooking spray
  • 1-2 tablespoons optional topping like chopped nuts, sugar-free chocolate chips, coconut, etc. optional
Instructions
  1. Pre-heat oven to 350F.
  2. Add cottage cheese, mashed banana (or just the hunks), eggs and oil to blender and blend for about 60 seconds until smooth and well combined.
  3. Add salt, baking soda, cinnamon, and protein powder to blender, blending for about 30 seconds until incorporated. Next add pulsing in and scraping down sides of blender with spatula, as needed. Do not over blend mixture.
  4. Depending on your sweetness preference and/or ripeness of bananas or sweetness of protein powder you may want to add 10-20 drops of liquid stevia or monk fruit. I did NOT however, and it was still nicely, lightly sweet.
  5. Pour mixture into a standard loaf pan that has been liberally sprayed with cooking spray. If desired, sprinkle and desired topping on before baking.
  6. Bake for 30 to 40 minutes until center set and toothpick pulls clean. Let cool in pan for 15 minutes; cut in 8 thick slices.
  7. Store leftovers in fridge for up to 5 days. Reheat in microwave for 10 seconds.
Recipe Notes

Hassle-Free Sheet Pan Pancake Recipes to Simplify Breakfast Chaos

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Why stand over a hot skillet flipping pancakes when you can bake up a big batch all at once? February is Pancake Month, and it’s the perfect time to embrace the ease of sheet pan pancakes. These easy pancake recipes feed a crowd with minimal effort—simply bake, slice, and serve! Plus, they freeze beautifully in individual portions, making pancake meal prep for busy mornings a breeze.

Sheet Pan Pancake Ideas -- lower carb, high protein, gluten free for quick breakfasts and meal prep

The Benefits of Sheet Pan Pancakes:

  • No flipping required – just pour, bake, and enjoy.
  • Feeds a crowd – great for meal prep or serving family and friends. Baked pancakes are ideal for entertaining.
  • Freezer-friendly pancakes – store individual squares for easy breakfasts, just freeze, defrost and reheat!
  • Better-for-you ingredients – lower sugar, higher protein options to keep you fueled. I am al about high protein pancakes and gluten-free pancakes.

My Favorite Sheet Pan Pancakes

Almond Joy Sheet Pan Pancakes (Gluten-free, Vegan, No Added Sugar) – A delicious chocolate-coconut-almond twist on pancakes. Read more

Fall in love with these Red Velvet Sheet Pan Protein Pancakes made with pancake mix, chocolate protein powder, and beet root powder for that classic red velvet vibe . . . but with better-for-you ingredients. No flipping, no fuss—just bake and enjoy! Each pancake has 15g protein and 235calories to fuel your day.  

Red Velvet Sheet Pan Protein Pancakes – A festive and protein-packed take on a classic flavor. Read more

Embrace pumpkin season while minimizing morning stress with this easy sheet pan pancake recipe! Cottage cheese blended into the batter adds extra richness and protein while the ground up oats create a gluten-free, fiber-packed flour. Plus, that cinnamon, nutty streusel topping adds a pleasing sweetness and crunch to this convenient and yummy fall breakfast. Feed a crowd, or meal prep and store in single-portion servings in the freezer for busy mornings.

Pumpkin Streusel Sheet Pan Pancakes (Gluten-free) – Warm pumpkin flavors with a delicious streusel topping. Read more

Cranberry Orange Pecan Sheet Pan Pancakes cranberry pecan pancake Christmas morning breakfast ideas Easy pancake recipes using mix Low-carb sheet pan pancakes Stress free holiday brunch idea

Cranberry Orange Pecan Sheet Pan Pancakes (Low-carb, Paleo, Gluten-free) – A bright, nutty, and tangy combination perfect for winter mornings. Read more

Paleo Peach Blueberry Crumble Sheet Pan Pancakes

Peach Blueberry Crumble Sheet Pan Pancakes (Paleo) – Bursting with juicy fruit and a delightful crumble topping. Read more

Paleo Protein Baking and Pancake Mix using Clean Lean Protein from Nuzest

DIY Paleo Protein Baking & Pancake Mix – A versatile mix for high-protein, gluten-free pancakes. Read more

    Bonus Tip: My favorite plant-based protein, Clean Lean Protein by Nuzest, is a great addition to pancakes for an extra protein boost. Save 15% with my code FITFORK15!

    Celebrate Pancake Month the easy way—ditch the skillet, grab a sheet pan, and enjoy delicious, nutritious pancakes that fit your lifestyle!

    Sheet Pan Pancake Ideas -- lower carb, high protein, gluten free for quick breakfasts and meal prep

    Red Velvet Sheet Pan Protein Pancakes: A No-Fuss Breakfast to Love

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     Looking for a fun, festive, and fueling breakfast? These Red Velvet Sheet Pan Protein Pancakes check all the boxes! Whether you’re celebrating Valentine’s Day or just craving a little extra indulgence in your morning routine, this easy-to-make recipe brings all the nostalgic flavors of red velvet cake—without the sugar crash.

    Why You’ll Love Red Velvet Protein Sheet Pan Pancakes

    • Starts with a Mix: Just use 2 cups of your favorite pancake mix, traditional or gluten free.
    • Baked All at Once – No standing over the stove flipping pancakes one by one! Just blend, pour, bake, and slice. 
    • High-Protein & Satisfying – Each pancake packs 15g of protein and 235 calories, making them a great way to fuel your day. Thanks to protein powder, eggs, and cottage cheese.
    • Naturally Vibrant – Beet root powder gives these pancakes that signature red velvet hue without artificial coloring. Plus, you get extra beetroot benefits for heart health and energy.
    • Customizable Toppings – I went with Greek yogurt (with extra beet powder for a pop of pink!) and sugar free chocolate chips, but you can get creative with your favorite toppings. Try nut butter, berries, or even a drizzle of maple syrup!  

     Perfect for Meal Prep & Busy Mornings

    If you’re someone who loves pancakes but doesn’t have time to make them fresh every morning, this sheet pan method is a game-changer. Bake a batch, slice them up, and store leftovers in the fridge or freezer. Just reheat and enjoy—no skillet required just a standard size rimmed baking sheet.

    Fall in love with these Red Velvet Sheet Pan Protein Pancakes made with pancake mix, chocolate protein powder, and beet root powder for that classic red velvet vibe . . . but with better-for-you ingredients. No flipping, no fuss—just bake and enjoy! Each pancake has 15g protein and 235 calories to fuel your day.

    Red Velvet Pancakes for Special Breakfast or Brunch

    Whether you’re planning a Valentine’s Day breakfast, a weekend brunch, or meal prepping for a busy week, these Red Velvet Sheet Pan Protein Pancakes make a delicious and nutritious choice that can be made ahead. Everyone loves pin pancakes for Valentine’s Day breakfast and brunch food!

    Note: This post contains affiliate links. I may earn a small commission for purchases made through links. Process help to offset operating expenses for The Fit Fork. Thank you!

    Fall in love with these Red Velvet Sheet Pan Protein Pancakes made with pancake mix, chocolate protein powder, and beet root powder for that classic red velvet vibe . . . but with better-for-you ingredients. No flipping, no fuss—just bake and enjoy! Each pancake has 15g protein and 235calories to fuel your day.  
    Print
    Red Velvet Sheet Pan Protein Pancakes
    Prep Time
    5 mins
    Cook Time
    15 mins
    Total Time
    20 mins
     

    Fall in love with these Red Velvet Sheet Pan Protein Pancakes made with pancake mix, chocolate protein powder, and beet root powder for that classic red velvet vibe . . . but with better-for-you ingredients. No flipping, no fuss—just bake and enjoy! Each pancake has 15g protein and 235calories to fuel your day.  

    Course: Breakfast, brunch
    Keyword: beet powder, cottage cheese, pancakes, protein powder, sheetpan
    Servings: 8
    Calories: 235 kcal
    Ingredients
    • 3 eggs
    • 1 1/12 cups water
    • 1 cup 2% cottage cheese
    • 2 Tablespoons melted coconut oil or melted butter
    • ¾ cups chocolate protein powder of choice
    • 2 Tablespoons beet root powder
    • 2 cups gluten free pancake mix of choice
    • Optional toppings
    Instructions
    1. Preheat oven to 400F degrees.
    2. In blender, add eggs, cottage cheese, water melted butter or oil. Blend for 20-30 seconds to combine until smooth.
    3. Next blend in protein powder and beet powder.
    4. Finally, blend in pancake mix, 1 cup at a time, scraping down sides as needed. If mixture seems too thick (can vary based on pancake mix used) then add up to ¼ cup water.
    5. Spray standard rimmed baking sheet with cooking spray and pour in batter. Bake for 12-15 minutes or until set and lightly browning on top.
    6. Remove and let cool in pan a couple minutes, cut into 8 rectangles and enjoy with the toppings of your choice.
    Recipe Notes