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Cottage Cheese Eggs

Cottage cheese eggs answer the question, “how can you make scrambled eggs even better?” This recipe is creamier, fluffier, packed with even more protein, and ready in just 5 minutes. Hello, new go-to breakfast!

Cottage cheese eggs garnished with chives

Cottage cheese is definitely having a moment lately (case in point: this cottage cheese cookie dough). I have to say I’m totally on board with this trend because I’ll take all the extra protein I can get in my day. These cottage cheese eggs are my new favorite—and they’re kid-approved too! 

Why You’ll Love Cottage Cheese Eggs

  • 5-minute breakfast. A lot of times I overlook breakfasts that I have to cook on busy weekdays and opt for cereal or a piece of toast instead, but this recipe is so simple, I can totally pull it off on even the busiest mornings.
  • Extra protein. Cottage cheese is a great source of protein, especially for vegetarians and flexitarians like me who may be looking to incorporate more protein into their diets.
  • Creamy texture. The addition of cottage cheese makes these scrambled eggs extra creamy and delicious.
  • Versatile. You can easily customize these eggs with your favorite seasonings and toppings. Any way you like your scrambled eggs, you can have these cottage cheese eggs!

Overhead view of ingredients for cottage cheese eggs

What You’ll Need

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

  • Eggs 
  • Cottage cheese – You can use any variety you like—2%, 4%, whole milk will all work here.
  • Salt and pepper – I like a lot of coarsely ground black pepper in my cottage cheese eggs. Freshly ground adds lots of flavor!

How to Make Cottage Cheese Eggs

  • Mix. Whip together the eggs and cottage cheese, then season with salt and pepper.
  • Cook. Pour the eggs into a skillet set over medium-low heat and cook until they’re mostly set (or reach your desired doneness).

Tips and Variations

  • Blend the cottage cheese to get rid of the curds. If you’re not a fan of the texture of cottage cheese, you can take a cue from whipped cottage cheese and blend it in a food processor or blender before adding it to the eggs. 
  • Add your favorite seasonings. Don’t be afraid to get creative with your seasonings! Add some garlic powder, onion powder, fresh or dried herbs, or dash of hot sauce for some heat.
  • Or try some toppings. These eggs are great on their own, but you can also top them with some shredded cheese, veggies, or crumbled bacon for a more filling meal.
Plate with cottage cheese eggs, fresh berries, and toast

What to Serve With Cottage Cheese Eggs

I like to round things out with some fresh fruit and whole grain toast, as seen here, but these eggs are also great with other breakfast favorites like quinoa flour pancakes, berry French toast cups, and gluten-free banana bread muffins.

How to Store and Reheat Leftovers

Refrigerate cottage cheese eggs in an airtight container for up to two days. To reheat, you can either use a microwave or a skillet over medium heat until they are warmed through. Note that reheated scrambled eggs are never quite as good as fresh; they tend to be drier. 

Forkful of fluffy cottage cheese scrambled eggs held over plate

More Satisfying Egg Recipes

Cottage Cheese Eggs

This cottage cheese eggs recipe is creamy, packed with loads of protein, and ready in just 5 minutes. You only need 2 ingredients to make it!
author: Alyssa
yield: 2 servings
Plate of cottage cheese scrambled eggs with fresh berries
Prep: 3 minutes
Cook: 2 minutes
Total: 5 minutes


  • 4 eggs
  • ½ cup cottage cheese
  • Salt and pepper to taste


  • Whip together the eggs and cottage cheese until combined. Season with salt and pepper.
  • Pour the eggs into a pan over medium-low heat and cook until you've reached your desired doneness.
  • Serve immediately and enjoy!


Calories: 177kcal | Carbohydrates: 2g | Protein: 17g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 336mg | Sodium: 290mg | Potassium: 176mg | Sugar: 2g | Vitamin A: 549IU | Calcium: 93mg | Iron: 2mg
cuisine: American
course: Breakfast, brunch

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