If you’re looking for a quick, balanced breakfast or a protein-packed snack to keep you going through the day, this high protein avocado “toast” really takes the cake—the rice cake, that is.
Maybe it’s the Californian in me, but I’ll never stop being avocado-obsessed. The creamy, mild flavor works with just about everything, and with a pinch of salt it can transform a simple meal from blah to crave-worthy. Bonus: avocados are loaded with fiber, healthy fats that support heart health, and the kind of staying power that balances out carbs and protein beautifully.
Avocado toast has earned its place on every trendy brunch menu for a reason—it’s delicious and satisfying. But while the fat and carbs bring comfort, the protein often goes missing. Enter my favorite secret weapon: cottage cheese. With its creamy texture and neutral flavor, cottage cheese is the perfect protein boost for avocado toast. A ¾ cup serving gives you 21 grams of protein—hello, satiety!
And let’s be real: not all cottage cheese is created equal. After many taste tests, my go-tos are Good Culture and Kalona. Both brands are thick, creamy, and never watery—exactly what you want when you’re spreading it over a crispy rice cake. If you haven’t tried it yet, this recipe is your sign.
I use Real foods corn thins and think they are fantastic! They are thick enough to hold ingredients without breaking but thin enough to keep the calories lower than traditional rice cakes. You can order them by the case on Amazon here.
Ingredients
¾ cup low-fat small curd cottage cheese (Good culture or Kalona are a must!)
- 3 thin rice cakes
- 2oz avocado, chopped
- ½ tablespoon everything bagel seasoning
Directions
1. Place rice cakes on a plate.
2. Spread cottage cheese evenly over each rice cake.
3. Top with chopped avocado and a sprinkle of bagel seasoning.
Enjoy immediately!
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