Scrambled Eggs with Cottage Cheese
Updated Apr 28, 2025
This scrambled eggs with cottage cheese recipe has 17g of protein per serving (2 eggs) and is really like making regular scrambled eggs with just an add-in.
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Make Scrambled Eggs with Cottage Cheese!
When I want a quick breakfast that’s high in protein but still really satisfying, I usually make scrambled eggs with cottage cheese. They only take a few minutes, and the cottage cheese makes the eggs extra creamy without drying them out.
I like using full-fat cottage cheese because it bumps up the protein even more about 6 grams from the cottage cheese and 12 grams from the eggs.
Happy Cooking!
– Yumna
Scrambled Eggs with Cottage Cheese Ingredients
- Eggs: To make 2 servings, you’ll want to use 4 large eggs. Egg whites can be used instead of whole eggs but note the nutrition information will change.
- Cottage Cheese: Whole milk cottage cheese will have the best flavor, but you can use low-fat. Feel free to add in additional melty cheese like cheddar or mozzarella.
- Butter: I prefer the flavor of butter, but you could use olive oil instead.
- Seasoning: Salt and Pepper are all that is needed, but feel free to spice things by adding crushed red pepper or a little smoked paprika.
Popular Scrambled Eggs with Cottage Cheese Additions
- Diced Veggies: Chopped mushrooms, bell peppers, onions, baby spinach, or baby kale are all great in these scrambled eggs. If the veggie of choice cooks quickly (like baby spinach) just toss in 1 cup right when the eggs start to set. If using onions or mushrooms, cook them in your pan with the butter for a few minutes before adding the egg mixture.
- Fresh Herbs: I like adding minced chives or chopped parsley.
- Aromatics: A little grated garlic or minced shallot can add a ton of flavor with very little effort. If you like heat, try grated fresh jalapeño instead.
How to Make Scrambled Eggs with Cottage Cheese
Recipe Tips
- Rely more on the look than the time. Because cottage cheese brands have different levels of moisture, the time range in the directions below is a suggestion. (I use Good Culture) I recommend swirling the pan around to make sure there’s no more leftover liquid because it’s hard to tell if the liquid is from the cottage cheese or the eggs.
- Choose the right pan. A good nonstick skillet is a must when making eggs. The butter will help keep the eggs from sticking, but it’s still important to use a pan that is nonstick for best results.
- Don’t overcook. To keep the eggs fluffy and creamy, you’ll want to pull them off the heat when they are still soft and slightly wet looking. The residual heat will cook the eggs through.
- Stir Gently. Using a gentle hand when moving the eggs around in the pan makes fluffier eggs. Stirring too vigorously can cause the eggs to seize up and get rubbery.
More Egg Recipes:
- Hard-Boiled Eggs in the Air Fryer
- Veggie Omelet
- Egg Strata
- Sweet Potatoe Huevos Rancheros
- Easy Scrambled Eggs
If you try this Scrambled Eggs with Cottage Cheese recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. I would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
Scrambled Eggs with Cottage Cheese Recipe
Video
Ingredients
- 4 eggs
- ½ cup cottage cheese
- 1 tablespoon butter
- Salt and pepper to taste
Instructions
- In a medium bowl, whisk together eggs, salt and pepper. Stir in the cottage cheese.
- Heat the butter over medium heat in a medium skillet.
- Carefully pour the whisked eggs and cottage cheese mixture into the center of the pan and allow them to cook without stirring.
- When the edges start to set, use a spatula to push the cooked eggs on the outer edges toward the center of the pan. Continue cooking over medium heat, gently pushing the cooked eggs towards the center every few seconds until the eggs are almost cooked through, with a little liquid egg remaining. Total cook time will be about 3-5 minutes.
- Serve with chives, tomatoes and toast if desired.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Comments
Another recipe I have saved and waited to do. Me and my 12-year-old made these this morning. SOOOOO Good! He said he wasn’t too keen (I think I added too much cottage cheese) but I loved them. I’m trying to get more protein into my pescatarian diet so will definitely be ding these again.
Aww, so happy you liked them!! Thanks, Natasha!
These were fabulous! Cooked them low and slow, topped with roasted grape tomatoes in olive oil to and they turned out amazing. Great, simple recipe!
Love the idea of topping with roasted tomatoes, yum!! So happy you liked it, Nikki! Thanks!
Super easy and fast to make, and was so good and filling. Great way to add a twist to my daily omelette that doesn’t throw me off the (diet) wagon.
Yay! So glad you liked it, Sam!
How is it that the protein is 17g? 4 eggs alone have 24 g, and with a half cup of cottage cheese that’s another 13g. Shouldn’t that be 37g? Or am I calculating this wrong 😅
Hi Reem, your math is right! The nutrition facts are for 1 serving and the recipe makes 2 servings.
I just finished reading about your sheet pan eggs. Is there a way to combo sheet pan eggs with the cottage cheese egg recipe? If so, not sure what the substitutions should be.
Yes! Love that idea, I would just swap the milk for cottage cheese and I bet it will be perfect!
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