Are cottage cheese and eggs good?

Absolutely. Eggs and cottage cheese are both nutrient-dense, high-protein foods. Together, they offer a complete profile of essential amino acids, vitamins like B12 and D, and minerals such as calcium and selenium. Whether you're aiming to build muscle, lose weight, or simply stay full longer, this duo is a smart, healthy choice.

How do you make cottage cheese and eggs for breakfast?

There are several easy and delicious ways to make eggs and cottage cheese for breakfast. One of the most popular is mixing cottage cheese into scrambled eggs for a creamy texture and extra protein. You can also use them in omelets, baked egg muffins, breakfast bowls, or even protein pancakes. For a no-cook option, pair hard-boiled eggs with a side of cottage cheese and fresh fruit or avocado.

How much protein is in 2 scrambled eggs and cottage cheese?

Two large scrambled eggs typically contain around 12–14 grams of protein. Add ½ cup of low-fat cottage cheese, and you’ll get another 12–15 grams. That brings the total to about 24–29 grams of protein —an excellent amount for a single meal under 300 calories.

What pairs well with cottage cheese?

Cottage cheese is extremely versatile. It pairs well with: Sweet items like berries, peaches, and honey Savory foods like eggs, avocado, tomatoes, and fresh herbs Whole grains, such as quinoa, oats, or sprouted toast Seasonings like paprika, garlic powder, or everything bagel mix

Eggs and Cottage Cheese – The Best 29g Protein Pair Today

Name: Scrambled Eggs with Cottage Cheese
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: American
Ingredients: 4 large eggs; ½ cup cottage cheese (low-fat or full-fat); 1 tablespoon olive oil or butter; ¼ teaspoon sea salt; ⅛ teaspoon black pepper; 1 tablespoon chopped fresh chives or parsley (optional); Pinch of garlic powder (optional)

Description

This fluffy, protein-rich scrambled eggs with cottage cheese recipe is a quick and healthy way to fuel your morning. With a creamy texture and a mild, savory flavor, it’s perfect for low-carb, high-protein, or diabetic-friendly diets. Ideal for breakfast or even a light lunch, this dish is ready in just 10 minutes and requires minimal ingredients.

Ingredients

Scale

4 large eggs
½ cup cottage cheese (low-fat or full-fat)
1 tablespoon olive oil or butter
¼ teaspoon sea salt
⅛ teaspoon black pepper
1 tablespoon chopped fresh chives or parsley (optional)
Pinch of garlic powder (optional)

Instructions

Crack the eggs into a medium mixing bowl. Whisk them thoroughly with the salt, pepper, and optional garlic powder.
Stir in the cottage cheese gently until evenly combined. Do not overmix, or the texture may break down.
Heat a non-stick skillet over medium-low heat. Add olive oil or butter and allow it to warm.
Pour in the egg mixture and let it sit undisturbed for 20–30 seconds until the edges begin to set.
Gently stir with a silicone spatula, pushing the eggs from the edges toward the center. Continue cooking slowly for 2–3 minutes, stirring occasionally, until the eggs are softly scrambled.
Remove from heat just before they’re fully set, as residual heat will finish cooking.
Garnish with chopped herbs and serve immediately.

Notes

For extra creaminess, use whipped cottage cheese.

If you prefer drier eggs, cook an additional 30 seconds.

This recipe pairs beautifully with avocado, sliced tomatoes, or a piece of sprouted grain toast.

Add baby spinach or kale for a veggie boost.

If you’re dairy-sensitive, opt for lactose-free cottage cheese.

Prep Time: 5 minutes
Cook Time: 5 minutes
Category: Breakfast
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 portion (half the recipe)
Calories: 210
Sugar: 1g
Sodium: 320mg
Fat: 14g
Saturated Fat: 4g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 0g
Protein: 21g
Cholesterol: 370mg

Keywords: scrambled eggs with cottage cheese, high-protein breakfast, low-carb eggs, diabetic-friendly breakfast, fluffy eggs, easy protein meal, keto egg recipe, low calorie egg dish