Cottage Cheese Eggs {20g protein}

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. 

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. 

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

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