LoginScrambled Eggs with Cottage Cheese
Scrambled eggs with cottage cheese recipe is one high protein breakfast thatTikTok and nutrition pros can’t stop talking about. The curds melt into pillowy eggs, adding 30 grams plus of complete protein in under 10 minutes. If you need a low‑carb, high protein high‑satiety breakfast that still feels indulgent, this one‑pan recipe of high protein, cottage cheese scrambled eggs is your new favourite breakfast.
Move over, plain scrambled eggs scrambled eggs with cottage cheese are the 2025 TikTok breakfast star. Curds melt into pillowy eggs, giving high protein scrambled eggs (30 g!) in five minutes. Perfect for low‑carb, muscle‑fuel mornings or budget‑friendly meal prep.
Make High Protein Scrambled Eggs With Cottage Cheese
- 30 g protein, 270 kcal: ideal for weight‑loss or muscle‑fuel meals.
- 5 minute cook, 1 pan, zero fancy tools
- Naturally gluten free & keto friendly; easy dairy free swap noted below.
- Look for small curd, 2 % milkfat; Good Culture or Daisy work well.
Ingredients
- 6 eggs – Farm fresh or pasteurised
- 200g Cottage Cheese – Look for small curd; Good Culture brand blends smoothly
- Salt to taste
- Freshly ground black pepper – Everything bagel seasoning (optional)
- 1 tbsp Olive Oil/Butter
Macros (per serving): 270 calories, 30g protein, 5g carbs, 14g fat
How to make scrambled eggs with cottage cheese
Prep egg Mixture
- Crack eggs in a bowl, crush some black pepper, add cottage cheese and salt to taste. Whisk everything well to a uniform consistency. (there maybe small lumps of cottage cheese which is fine)
Cook the eggs
- Now, heat some oil in a skillet and pour the egg mixture in it.
- After about a minute, lightly drag the partially cooked eggs to the center using a spatula. It should look like making folds in the center.
- Keep the heat low and make these folds until no liquid remains.
Don’t aggressively stir the eggs, otherwise it will make the scrambled texture rubbery. Once cooked to your liking, turn off the heat, garnish with basil leaves and serve warm!
Pro Tips
- Don’t over whisk: air pockets = fluff.
- Pull off the heat just before fully set because residual heat finishes cooking.
- For lactose free: swap in lactose free cottage cheese or soft tofu plus 1 Tbsp nutritional yeast.
Variations
- Tex‑Mex Cottage Cheese eggs: add diced jalapeños & top with salsa verde.
- Mediterranean: Stir in sun dried tomatoes & fresh oregano.
- Veggie packed: fold in sautéed spinach or bell pepper mix.
Servings Suggestions & Pairing
- Balanced macros: Half an avocado or ½ cup air-fried sweet-potato cubes adds heart-healthy fats & fibre
- Post workout boost: Whole-grain toast + microgreens adds complex carbs replenish glycogen
- Grab and go Breakfast: Wrap scramble in a high-protein tortilla Meal-prep 3 days; reheat 45 sec
- Weekend brunch: Top with roasted cherry tomatoes & feta, Finish with za’atar for a Mediterranean twist
Storage
Best hot off the pan, but you can refrigerator meal‑prep in glass containers up to 2 days. Reheat gently at 50 % power.
FAQs
Can you taste the cottage cheese?
Barely! the curds melt, giving creaminess without a “cheesy” hit.
Is this recipe keto / low‑carb?
Yes. 3 eggs + ¼ cup 2 % cottage cheese ≈ 3 g net carbs.
Can I meal‑prep and freeze?
Scrambled eggs can become rubbery when frozen; stick to fridge storage, 48 hrs max for best texture. I personally make the numbers of serving that we can eat fresh.
Can I use egg whites only?
Swap 4 egg whites + 2 Tbsp cottage cheese for similar texture.
Best cottage cheese brand for eggs?
Look for small‑curd, 2 % milkfat; Good Culture or Daisy work well.
More High‑Protein Breakfasts
- Egg Veggie Bites
- Cottage Cheese Keto Bread
- Matcha Chia Pudding Prep‑ahead, high protein
- Low Carb High Protein Egg Salad
- Low Carb Salad Wrap
- Caprese Stuffed Portobello Mushrooms
- Keto Egg Salad
- High Protein Chocolate Chia Pudding
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High Protein Cottage Cheese Scrambled Eggs
Ingredients
- 6 eggs
- Salt to taste
- Freshly ground black pepper
- 1 tbsp Olive Oil
- 200 grams Low fat cottage cheese
Instructions
Prep egg Mixture
- Crack eggs in a bowl, crush some black pepper, add cottage cheese and salt to taste. Whisk everything well to a uniform consistency. (there maybe small lumps of cottage cheese which is fine)
Cook the eggs
- Now, heat the oil in a skillet and pour the egg mixture in it.
- After about a minute, lightly drag the partially cooked eggs to the center using a spatula. It should look like making folds in the center.
- Keep the heat low and make these folds until no liquid remains.
- Don’t aggressively stir the eggs, otherwise it will make the scrambled texture rubbery.
- Once cooked to your liking, turn off the heat, garnish with basil leaves and serve warm!
