High-Protein Scrambled Eggs with Cottage Cheese
This recipe for scrambled eggs is an easy way to infuse more protein and nutrition into your breakfast meal— or, if your family is anything like mine, it’s a terrific “breakfast for dinner” meal, too!
Eggs are a great source of high-quality protein already, but with the addition of cottage cheese, this creation becomes extra creamy and boasts even more protein. If you prefer, you can swap in ricotta cheese for the cottage cheese—I recommend using part-skim ricotta cheese to lower saturated fat in your scramble. To drop the saturated fat and cholesterol to zero, use 4 egg whites instead of 2 whole eggs (or you can do a combo: 1 whole egg + 2 whites).
Reasons you’ll love this breakfast
- Protein-packed power: Between the eggs and cottage cheese, you’ll get a BIG dose of protein to keep you energized all morning.
- Creamy and fluffy texture: The cottage cheese melts into the eggs, creating rich, silky curds that taste like something from a fancy brunch spot.
- Fast and fuss-free: Whisk, pour, and scramble—breakfast in under 10 minutes!
- Veggie boost: The spinach adds color and nutrients.
I love adding spinach, which provides extra vitamins, minerals, fiber, and antioxidants…so much so that I refer to it as nature’s multivitamin because, really, it’s all that. While spinach is my MVP, and I included it in the formal recipe write-up below, feel free to use any veggies you prefer, such as diced bell peppers, onions, mushrooms, or even leftovers from a previous dinner (I’ve been known to toss in roasted broccoli, cauliflower florets, Brussels sprouts, butternut squash cubes and green beans). If your veggies are raw, I recommend sautéing them first (as I do with the spinach in this recipe) so they blend seamlessly with the protein-rich eggs.
Altogether, this recipe delivers a satisfying combo that will keep you energized for hours. You can enjoy it with whole-grain toast, fresh fruit, or roll it up in a tortilla for a delicious wrap. Plus, it’s quick to whip up, making it perfect for busy mornings or lazy evenings! This recipe is also featured on TODAY.com.
If you love this recipe, there are plenty of other high-protein breakfasts on my site to keep you running on all cylinders. Try my High-Protein Bagels for a grab-and-go morning option—they taste like the real thing, they’re lower in carbs, and they’re made with the same simple Greek yogurt dough you’ll find in many of my fan-favorite recipes. Or whip up a batch of my Lemon Ricotta Pancakes (OMG— coming soon!!), they are SO SCRUMPTIOUS.
If you’re in the mood for something more savory, try my Cheddar Protein Biscuits or Cabbage and Egg Skillet!
High Protein Scrambled Eggs with Cottage Cheese
Ingredients
- 2 cups baby spinach leaves
- 2 large eggs, or 4 egg whites
- ¼ cup low-fat cottage cheese
- Pinch salt and pepper
- Olive oil spray
Instructions
- In a small mixing bowl, crack the eggs and add the cottage cheese. Season with a pinch of salt and pepper, then whisk until fully combined. Set aside.
- Heat a medium skillet over medium-high heat and generously mist it with olive oil spray. Add the spinach leaves and using a rubber spatula, sauté for about 1-2 minutes until wilted down.
- Reduce the heat to medium-low, then pour the egg-cottage cheese mixture into the pan with the spinach. Using the rubber spatula, gently push sections of the eggs towards the center of the pan as they begin to set. Continue doing this for about 2 to 2.5 minutes, until the eggs are creamy, softly scrambled and just set.
- Remove from heat, garnish with optional ground black pepper, fresh herbs like parsley or chives, and enjoy!
Notes
• For added nutrients and flavor, toss in some diced bell peppers, onions, chopped tomatoes or mushrooms when sautéing the spinach. • If you prefer, you can swap in ricotta cheese for the cottage cheese—I recommend using part-skim ricotta cheese to lower saturated fat in your scramble. You can also use crumbled feta for a different flavor and texture. • Fresh herbs like basil, dill, or cilantro make a delicious garnish to enhance flavor. • Want even more protein? Add a couple of slices of lean turkey or smoked salmon. • If you opt for 4 egg whites instead of 2 whole eggs, the dish contains 140 calories, 24g protein, 1g fat (0g saturated fat), and 0mg cholesterol. Serving suggestion
• Serve your scrambled eggs with a slice of whole-grain toast or a side of fresh fruit for a complete and balanced breakfast.
This recipe was so delicious it felt like a protein packed parenting hack! Everyone was waiting for seconds!
Thank you as always Joy! Xxxo
We’re so happy the recipe was a hit and that it felt like a little parenting win, too—music to our ears! Thank you so much for sharing, Susan! ❤️
— Team Joy
Saw Joy on the Today Show and knew I had to make this recipe!! Who knew cottage cheese scrambled eggs could change my mornings forever? Coming from the heartland of Ohio, I grew up on hearty, protein-packed breakfasts, but this dish brings a whole new level… It’s like my favorite comfort food got a healthy makeover. My hubby, Richard, can’t get enough of them either! He keeps saying he’ll never leave me now LOL
This is amazing—thank you for sharing, Alyssa! We’re so glad this recipe has become a game-changer for you (and Richard sounds like a keeper—LOL!). Wishing you both endless mornings of deliciousness and happily ever after… fueled by scrambled eggs with cottage cheese! ❤️
— Team Joy
Joy can I substitute frozen spinach
I have some in my freezer I’d like to use up
I love your recipes
I’m a faithful follower of yours!!
I’m on a weight loss journey for 2025 and your delicious recipes are amazing for that too !!
Happy Healthy New Year to you and your whole family and your whole staff!! 2025
Thank you so much for your kind words and for being such a wonderful part of this community, Pat—your message truly warms our hearts! ❤️ Yes, you can absolutely use frozen spinach—just be sure to thaw it completely and squeeze out any excess water before adding it to the skillet. We’re cheering you on as you embark on your weight loss journey in 2025—you’ve got this! Wishing you and your loved ones a happy, healthy, and fantastic New Year from all of us at Team Joy!
— Olivia
Aren’t there some health benefits from Egg yolks ?
Hi Carolyn – thank you for your question. Absolutely! Egg yolks are rich in iron, vitamin D, and choline. Some people were asking about lowering the calories in this recipe by using egg whites, so Joy decided to offer the option to make it both ways!
-Alison
Fantastic!♥️ Added red and yellow peppers, onions, garlic and some bacon bits!
Hi Flora, we’re so happy you enjoyed the recipe—and love that you found a way to make it your own! Thanks for sharing your thoughts with us!
—Donna
Is there a substitute for cottage cheese (other than any kind of yogurt) to up the protein?I have trouble with cheese and yogurt but every way to boost protein, especially for breakfast, seems to include one of these. I love Joy’s recipes!! Thanks!!
Hi Kathy, I’m so glad you’re enjoying my recipes! And yes, you can try other protein options in place of the cottage cheese. I haven’t tested these yet, but I think they should work well: You can mash ~3 tablespoons of soft or silken tofu into the eggs before cooking. You can mix ~3 tablespoons of cooked lentils in with the beaten eggs (they’ll provide extra protein, along with texture and fiber). You can also just chop up a cooked poultry sausage and add to your eggs once they’re on the skillet. One last idea: Simply add 2 extra egg whites in with your whole eggs—each white will give you 4 grams of extra protein. Hope this is helpful!
This is a great way to get in your protein at breakfast. It tasted delicious. Thanks Joy for posting recipes that we can enjoy.
Hi Bobbie Jo, thank you for sharing your feedback! We love hearing from folks about what worked (and even what didn’t)! Glad you’ve found a new breakfast to enjoy!
—Donna
The cottage cheese made them so creamy and it was perfect. I made exactly as is & look forward to adding more vegetables next time.
Yay! Jill, I’m so glad you loved the creamy texture…and I love that you’re already dreaming up veggie add-ins for next time. Sounds like breakfast perfection in the making!
I’ve been doing this for about a year as I get tired of just eggs. I have not been adding the cottage cheese though to my egg. That will give it a different touch. I’ve been trying to eat very healthy now for several years due to age mainly. I’ve watched you on the Morning Show and always enjoy your segment and happy smile. Thanks.
Hi Bev! Love hearing this! Adding a little cottage cheese is such a simple way to switch things up…it makes the eggs extra creamy and adds a nice boost of protein. And kudos to you for prioritizing healthy habits… that’s something Joy always celebrates! Thank you for watching and for the kind words about her TODAY Show segments!— Eliza (Team Joy)
Something went wrong. Very watery, not creamy but I’m willing to try again for the nutritional value
Linda, I feel awful you had a watery experience…and thankful you’re willing to give it another go! The most common reason this can turn out watery is the cottage cheese: some brands/tubs are simply “wetter” (more whey), and that liquid can release as it heats.
These quick tweaks can make a big difference:
-2%, 1%, or nonfat all work, but the key is to choose a thicker-looking cottage cheese (avoid tubs that look soupy).
-If yours looks watery, you can either drain it for 30–60 seconds in a fine mesh strainer or maybe try blotting with a paper towel to remove some of the extra liquid.
-If you added veggies (like I add spinach), definitely sauté them first to cook off their water, then add the eggs.
-Cook on medium heat in a “roomy” skillet, and pull the eggs when just set.
Also, here’s a few thicker cottage cheese brands to consider:
-Good Culture (2% classic / organic 2%) 
-Daisy 2% 
-Friendship Dairies 1% (small curd) 
-Breakstones 2% (small curd)
I’m hoping round two is creamy and delish!! xx