Cottage Cheese Scrambled Eggs are creamy, fluffy, and deliver 21 grams of protein in under 10 minutes. Perfect healthy breakfast for busy mornings!

We also love cottage cheese egg bites and cottage cheese egg bake.

Cottage cheese scrambled eggs served on a plate with raspberries, blueberries and toasted bagel.

Scrambled eggs need water or milk, but we are taking a different route by using cottage cheese instead for that perfect fluffy texture.

I always have yogurt and cottage cheese in my fridge as an easy source of protein. I decided to try cottage cheese scrambled eggs, and they turned out so delicious! Almost too simple to call it a recipe but worth sharing!

Why You’ll Love This Recipe

  • Double the protein: Cottage cheese recipes are popular for their simple way of boosting protein, and adding eggs doubles the protein punch.
  • Something new: Spruce up your everyday breakfast, it’s just so different and new.
  • Easy to make: Whisk together eggs with cottage cheese, scramble, and enjoy a low carb, high protein breakfast in 5 minutes.
  • You can’t taste cottage cheese: Great for those who want to incorporate it but don’t like the taste of it.

Ingredients for Cottage Cheese Scrambled Eggs

You’ll only need 5 simple ingredients to make this recipe. Further down, you’ll find a list of add-ins we recommend.

Eggs, cottage cheese, oil, salt and pepper.
  • Eggs: I count 2 large eggs as 1 serving.
  • Cottage cheese: I typically use 2% or 4% fat cottage cheese. Full fat cottage cheese has higher protein content and adds a creamier texture, but you can use any.
  • Seasoning: Salt and black pepper add just the perfect touch of flavor. I like to add freshly ground pink salt as a garnish because cottage cheese is already quite salty.
  • Oil: Use olive oil or avocado oil to stop the eggs from sticking and make them lighter and healthier.

How to Make Scrambled Eggs with Cottage Cheese

Here’s a quick overview to making cottage cheese scrambled eggs. There is a full recipe card below.

Step by step process how to make scrambled eggs with cottage cheese.
  • Prep: Heat a small non-stick skillet over medium heat and add oil.
  • Whisk eggs and cottage cheese: Combine eggs, cottage cheese, and pepper in a small bowl and whisk with a fork.
  • Scramble eggs: Pour the egg mixture into the pan. Let the edges set slightly, then use a silicone spatula to push the eggs towards the center. Keep folding and breaking up the eggs for a few more minutes, or until they reach your desired level of doneness.
  • Serve: Remove from heat and serve with a sprinkle of salt.

Tips for Best Results

Here are some easy tips for mastering the fluffiest and tastiest cottage cheese eggs ever!

  • Use non-stick pan: The oil helps prevent sticking but you’ll need a good non-stick skillet for perfect eggs. Don’t use cast iron skillet.
  • Don’t overcook: Eggs will get rubbery, cottage cheese will start to curdle and release whey. Make sure to remove from heat while they’re still soft.
  • Go by the look: Cooking time can differ because the moisture content of cottage cheese varies between brands. Eggs should appear slightly wet, without any clear egg whites or liquid in the pan.
  • Double the recipe: This recipe is great for meal prep, so grabbing a large skillet and doubling up ensures convenient meals for up to 3 days.
Cottage cheese scrambled eggs in a skillet with spatula.

Variations and Additions

Eggs and cottage cheese pack in the protein and flavor, but you can jazz them up with additional ingredients whenever inspiration strikes. Here are a few ideas to get you started:

  • Chopped vegetables: Add some finely chopped onions, bell peppers, or tomatoes for a burst of freshness. Try sauteed mushrooms for an earthy touch, or stir in baby spinach just as the eggs begin to set.
  • Herbs: I love using fresh herbs, but you can also sprinkle in some dried herbs. Basil, dill, parsley, chives, or thyme can be added to the egg mixture or dusted on top.
  • More cheese: If you like cheesy eggs feel free to toss in some shredded mozzarella or cheddar cheese, or sprinkle on some grated Parmesan.
  • Use butter: You can swap the oil for butter if you favor it with your eggs.

What to Serve with Cottage Cheese Eggs?

These eggs are perfect for a quick breakfast or as an addition to your morning spread, the options are endless!

  • On toast: Spread it over your favorite toasty bread either on its own or as a layer in avocado toast.
  • A savory breakfast: Serve next to crispy baked bacon or sausage for a heartier dish.
  • Fresh fruit: For a sweet touch, pair them with a fruit salad, or keep it simple with a handful of fresh berries, sliced banana, mango, or orange.
  • Something fluffy: Pancakes, waffles, or muffins make a wonderful addition to a leisurely weekend breakfast or brunch. Reader favorites include almond flour pancakes, healthy waffles, and almond flour banana muffins.
  • Spicy kick: Add a bit of heat with a drizzle of hot sauce or a dollop of salsa.
  • Healthy drinks: Enjoy with your favorite hot or cold beverage, whether it’s coffee, tea, a refreshing green smoothie, or a bubbly kombucha.

How to Store and Reheat

Store: Keep your eggs in an airtight container in the refrigerator for up to 3 days.

Reheat: When you’re ready to enjoy them again, heat them in the microwave for 1-1.5 minutes. I don’t recommend to reheat scrambled eggs on the stove because they will dry out and become rubbery.

Don’t freeze because the cottage cheese will separate and become watery.


Why are my eggs watery?

Eggs will become watery when overcooked due to the whey separating from the cottage cheese.

Can I use egg whites?

Yes, 1 large egg equals 1/4 cup egg whites.

More Cottage Cheese Recipes to Try

More Egg Recipes You’ll Love

Side view of scrambled eggs garnished with chives and served on a plate with berries and toast. Napkin and berries in a container on a counter.
Cottage cheese scrambled eggs served on a plate with raspberries, blueberries and toasted bagel.

Cottage Cheese Scrambled Eggs

Cottage Cheese Scrambled Eggs are creamy, fluffy, and deliver 21 grams of protein in under 10 minutes. Perfect breakfast for busy mornings!
5 from 2 votes
Servings 1 serving
Calories 254
Diet Gluten Free
Prep Time 2 minutes
Cook Time 5 minutes
Total Time 7 minutes



  • Preheat small non-stick skillet on medium heat and add oil.
  • In a small bowl, add eggs, cottage cheese and pepper. Whisk with a fork.
  • Pour egg mixture into a pan. Allow edges to set a bit, then using a silicone spatula push eggs towards the center. Continue to fold and break the eggs for a few more minutes or until desired doneness. Don't overcook.
  • Remove from heat and serve with a sprinkle of salt.


Store: Refrigerate in an airtight container for up to 3 days. Reheat in the microwave for 1 – 1.5 minutes. Don’t freeze.


Calories: 254kcal | Carbohydrates: 3g | Protein: 21g | Fat: 17g | Saturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 384mg | Sodium: 366mg | Fiber: 0.1g | Sugar: 2g
Course: Breakfast
Cuisine: North American
Author: Olena Osipov
Did you make this recipe?Mention @ifoodreal or tag #ifoodreal!

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About Olena

Welcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 11 years making it my mission to help you cook quick and easy meals for your family!

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  1. 5 stars
    Yessss! I’ve been trying to get more protein in my diet and it turns out scrambled eggs taste even BETTER with cottage cheese added! The recipe is so simple and the eggs are firm and dense, yet melt in your mouth soft (it’s a weird description, I know) but they are magic. Must try! They’re delicious. Thank you for another brilliant but easy recipe!

    1. You’re so welcome, Shelly! Glad this is getting added to the repeat list! I appreciate your review.

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