Crispy-edged, molten-centered, and ready in 15 minutes — these hot cheese and cottage cheese sandwiches are the breakfast upgrade you didn’t know you needed. Creamy cottage cheese, grated cheese, egg, and a handful of fresh herbs bake into a golden, savory topping on toasted bread. If quick breakfasts are your thing, you’ll also love our Classic Egg Salad Sandwich.
Ingredients
- 80 g (2.8 oz) cottage cheese
- 1 egg
- 20–30 g (0.7–1 oz) cheese, grated
- Green onion, dill, and parsley, chopped
- Salt and spices, to taste
- 2 slices bread
Instructions
- Mix all ingredients and spread over the bread.
- Bake in the oven for 10–15 minutes at 190C (375F). In an air fryer: 10 minutes at 180C (350F).
Tips
- Use sturdy bread — sourdough or a rustic white holds up best under the cheesy topping without going soggy.
- Don’t skip the egg: it binds the cottage cheese mixture so it sets into a sliceable, golden topping instead of sliding off. For guidance on safe handling of dairy and eggs, see the food safety resources at the USDA.
- For another quick morning win, try our Hot Omelet Sandwich — ready in about the same time.
Nutrition: per 100 g: 105.6 kcal, protein 7.2 g, fat 6.3 g, carbs 4.3 g.