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Learn how to make my cottage cheese eggs, and you’ll never want scrambled eggs any other way! They’re light, fluffy, and packed with 20 grams of protein!
Need more egg recipes? Try my air fryer soft boiled eggs, Turkish eggs, egg white omelette, and sous vide egg bites next.
Looking for a fast way to get extra protein in your breakfast? Add cottage cheese.
With a heaping spoonful of cottage cheese added to your scrambled eggs, you not only increase the macros, but you get lighter, fluffier eggs. According to my family, the flavor is far superior, too.
Table of Contents
Why I love this recipe
- Simple ingredients. Cottage cheese, eggs, a little oil, and salt and pepper for good measure.
- A healthy breakfast. They’re low carb, low in calories, and high in protein. You even get antioxidants from the egg yolks and calcium from the cottage cheese!
- It’s quick and easy. It’s as easy as making regular scrambled eggs. There’s just one extra ingredient.
- The BEST texture. The cottage cheese fluffs up the eggs, giving them a bouncy and airy texture that’s restaurant-worthy.
Ingredients needed
- Whole eggs. I strongly suggest using room temperature eggs so they cook evenly. If your eggs aren’t at room temperature, gently place them in a bowl of lukewarm water for 5 minutes.
- Cottage cheese. I tested full-fat, fat-free, and low-fat cottage cheese, and they all turned out good, though the full-fat had the creamiest texture. I do recommend using small curd cottage cheese, so it blends into the eggs. Not a fan of dairy? Try using my dairy-free cottage cheese.
- Salt and black pepper. To taste.
- Butter or olive oil. To cook the eggs. Use unsalted butter, or omit the added salt.
How to make cottage cheese eggs
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Combine ingredients. Whisk the eggs, cottage cheese, and black pepper in a bowl.
Step 2- Scramble. Add butter or oil to a nonstick skillet over medium heat. Once melted, pour the egg mixture into the pan. When the edges start to set, carefully push the sides into the center of the pan using a rubber spatula, stirring until the eggs are set.
Arman’s recipe tips
- Use a non-stick skillet! This may seem like a no-brainer, but it bears repeating. A non-stick skillet guarantees the eggs turn out silky smooth.
- Cut the calories. Use 4 egg whites and save the yolks to make low carb mayonnaise!
- Add veggies, like fresh spinach, tomatoes, mushrooms, or bell peppers.
- Garnish. Top the eggs with fresh herbs like fresh basil, chives, green onions, or parsley.
- Add some heat. If everyone agrees, add a little hot sauce to the eggs. Personally, I just put a bottle of hot sauce on the table so everyone can add their own.
What to serve with this recipe
These eggs make the perfect addition to just about any breakfast. Here are some ideas to get you started:
- Serve them on avocado toast with a side of air fryer turkey bacon, turkey sausage, or chicken sausage
- Add them to a breakfast bowl with air fryer smashed potatoes and salsa
- Wrapped in tortillas to make breakfast tacos or breakfast burritos
- Paired with fresh fruit or my protein bagels
Storage instructions
To store: Scrambled eggs are best enjoyed fresh, but they can be stored in an airtight container in the refrigerator for up to one day if desired.
To reheat: Reheat on the stovetop over medium-low heat, stirring often so they don’t dry out.
Frequently asked questions
Your eggs may turn out watery if the cottage cheese is liquidy or if they’re not cooked long enough. To avoid this, place the cottage cheese in a strainer to remove some excess liquid and continue cooking on low heat until most moisture evaporates.
More high-protein breakfast recipes to try
Cottage Cheese Eggs
Ingredients
Instructions
- Whisk the eggs, cottage cheese, and black pepper in a bowl.
- Add butter or oil to a non-stick skillet and place over medium heat. Once melted, add the egg and cottage cheese mixture to it. When the edges start to set, carefully push the sides into the center of the pan using a rubber spatula, stirring gently until the eggs are fully set.
- Remove from the pan, add salt, and serve immediately.
Thanks for this recipe- Just made it and it is delicious. So creamy and packed with protein.
Thanks, Arlene!
Thank you for this recipe, it is delicious!
So welcome, Karinya!
Genius!
THANK you for sharing your foolproof method for cottage cheese eggs. I’ve tried others and it was a watery mess. These were super creamy and fluffy.
No worries, Diane!
Can I use oil instead of butter for frying?
We’ve always been a fan of cheesy eggs. This is exactly how I have made them for years, except I’ve switched to a spoonful of my wife’s homemade Greek yogurt or buttermilk in two eggs and whip them up. I also add a dash of Old Bay to the salt and pepper.
For family get-togethers, my children and grandchildren always request at least one Breakfast of Cheesy Eggs. For these I usually prepare 18+ eggs to feed the whole crew! These get the same ingredients as above along with a healthy dose of grated cheeses.
I’m enjoying your website. I’ve made your Turkey Sausage and it worked out very nicely.
Thanks
Thank you, Tom- I appreciate it!
Friends, I’ve been making cottage cheese for YEARS, as it’s been a delicious way to add extra protein and creaminess first thing in the morning. Enjoy! 🙂