11 High-Protein Savory Breakfast Recipes Featuring Eggs and Cottage Cheese

Serves 4 people.

Ingredients

• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups cherry tomatoes, halved
• 8 large eggs
• 2 cups cottage cheese
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh chives
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3 minutes until it softens.
2. Stir in the minced garlic and cook for 1 minute. Add the halved cherry tomatoes and cook for 4 minutes until they begin to soften.
3. Crack the eggs into the skillet. Stir gently to scramble them with the vegetables.
4. Once the eggs start to set, fold in the cottage cheese, parsley, chives, salt, and black pepper. Cook for 3 to 4 minutes, stirring occasionally, until the eggs are fully cooked and the mixture is heated through.

Extra Tips

Stir the cottage cheese in at the end to keep some creamy pockets rather than letting it fully melt. Leftovers reheat well in a skillet over low heat with a splash of water to loosen the texture. Swap chives for dill if you prefer a slightly sharper herb note. Course: Breakfast Cuisine: American Equipment: Large Skillet, Spatula

Serves 4 people.

Ingredients

• 8 large eggs
• 1 cup cottage cheese
• 1 can (15 oz) black beans, drained and rinsed
• 4 large whole wheat tortillas
• 1 small onion, diced
• 1 red bell pepper, diced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup salsa
• 2 tablespoons chopped fresh cilantro
• 1 avocado, sliced

Instructions

1. Crack the eggs into a mixing bowl and whisk them with the cottage cheese, salt, and black pepper until combined.
2. Heat a large skillet over medium heat and add the diced onion and red bell pepper. Cook for 3 to 4 minutes until they soften.
3. Pour the egg and cottage cheese mixture into the skillet. Stir in the cumin and chili powder. Scramble the eggs for 4 to 5 minutes until they are just set.
4. Add the black beans and salsa to the skillet. Stir gently and cook for another 2 minutes until everything is heated through.
5. Warm the tortillas in a dry pan or microwave for 20 seconds each.
6. Divide the egg mixture evenly among the four tortillas. Top each with chopped cilantro and avocado slices, then roll them into burritos.

Extra Tips

Mix the cottage cheese directly into the eggs before cooking so it melts into a creamy scramble that holds up well inside the tortilla. If making these ahead, wrap them tightly in foil and reheat in a skillet over low heat to keep the outside crisp without drying out the filling. Course: Breakfast Cuisine: Mexican Equipment: Large Skillet, Mixing Bowl

Serves 4 people.

Instructions

1. Preheat the oven to 375 degrees and lightly grease a 12-cup muffin tin with olive oil.
2. Cook the sausage in a skillet over medium heat until browned and crumbled, then drain any excess fat.
3. Steam or microwave the broccoli florets for 2 minutes until just tender, then pat them dry to remove extra moisture.
4. Whisk the eggs in a mixing bowl until smooth, then stir in the cottage cheese, salt, and black pepper.
5. Fold the cooked sausage and broccoli into the egg mixture until evenly combined.
6. Divide the mixture evenly among the muffin cups, filling each about three-quarters full.
7. Bake for 20 to 25 minutes until the centers are set and the tops are lightly golden.
8. Let the cups cool in the tin for 5 minutes before removing them to serve.

Extra Tips

Steam the broccoli briefly and dry it well so the cups do not turn watery. These reheat best in a 350-degree oven for 8 minutes to keep the edges crisp. Leftovers store in the fridge for up to four days in an airtight container. Use mild or spicy sausage depending on your flavor preference. Course: Breakfast Cuisine: American Equipment: Muffin Tin, Mixing Bowl, Skillet, Oven

Serves 4 people.

Ingredients

• 4 bagels, halved
• 1 cup cottage cheese
• 8 large eggs
• 8 ounces smoked salmon
• 2 tablespoons chopped fresh dill
• 1 tablespoon butter
• Salt and pepper to taste

Instructions

1. Toast the bagel halves until golden and crisp.
2. In a bowl, whisk the eggs with the cottage cheese, salt, and pepper until well combined.
3. Melt the butter in a skillet over medium heat. Pour in the egg mixture and cook, stirring gently, until the eggs are set but still creamy.
4. Place the toasted bagel bottoms on plates. Divide the scrambled egg mixture evenly among them.
5. Top each with slices of smoked salmon and a sprinkle of fresh dill. Add the bagel tops and serve right away.

Extra Tips

Blend the cottage cheese smooth before mixing with the eggs if you prefer a more uniform scramble. Leftovers reheat gently in a covered skillet over low heat with a splash of water to keep the eggs from drying out. Use everything bagels for added flavor or swap dill for chives if that is what you have on hand. Course: Breakfast Cuisine: American Equipment: Skillet, Mixing bowl, Toaster

Serves 4 people.

Ingredients

• 8 large eggs
• 1 cup cottage cheese
• 4 cups fresh spinach, chopped
• 1 tablespoon oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric
• 1 teaspoon chili powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh cilantro

Instructions

1. Heat the oil in a large skillet over medium heat. Add the cumin seeds and let them sizzle for 30 seconds.
2. Stir in the diced onion and cook for 3 minutes until it softens. Add the minced garlic and cook for 1 more minute.
3. Add the chopped spinach and stir until it wilts, about 2 minutes. Sprinkle in the turmeric, chili powder, garam masala, salt, and black pepper.
4. In a mixing bowl, whisk the eggs. Pour them into the skillet and stir gently to combine with the vegetables and spices.
5. Cook the eggs, stirring occasionally, until they begin to set. Add the cottage cheese and continue stirring until the eggs are fully cooked but still soft.
6. Remove from heat and sprinkle with the chopped cilantro before serving.

Extra Tips

Stir the cottage cheese in at the end so it stays in small curds rather than melting completely. If the scramble seems dry, a splash of milk with the eggs can loosen the texture. Leftovers reheat gently in a covered pan with a teaspoon of water to keep the eggs from drying out. Course: Breakfast Cuisine: Indian Equipment: Large Skillet, Mixing Bowl, Whisk

Serves 4 people.

Ingredients

• 6 large eggs
• 1 cup cottage cheese
• 2 medium zucchinis, thinly sliced
• 1/2 cup pitted Kalamata olives, sliced
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley

Instructions

1. Preheat the oven to 375 degrees F. Crack the eggs into a mixing bowl, add the cottage cheese, oregano, salt, and black pepper, then whisk until mostly smooth with a few small curds remaining.
2. Heat the olive oil in a large oven-safe skillet over medium heat. Add the diced onion and minced garlic and cook for 2 minutes until the onion softens.
3. Add the sliced zucchini to the skillet and cook for 4 minutes, stirring occasionally, until it begins to soften but still holds its shape.
4. Scatter the sliced olives over the zucchini. Pour the egg and cottage cheese mixture evenly over the vegetables in the skillet.
5. Cook on the stovetop for 3 minutes without stirring so the edges set. Transfer the skillet to the oven and bake for 12 to 15 minutes until the center is firm and the top is lightly golden.
6. Remove from the oven, let it rest for 5 minutes, then sprinkle with chopped fresh parsley before slicing.

Extra Tips

Stir the cottage cheese in gently rather than blending it fully if you prefer visible creamy pockets in the finished frittata. Leftovers keep in the fridge for three days and reheat well in a covered skillet over low heat to avoid drying out the zucchini. Course: Breakfast Cuisine: Mediterranean Equipment: Large oven-safe skillet, Mixing bowl, Whisk

Serves 4 people.

Ingredients

• 4 large bell peppers
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cups fresh spinach, chopped
• 6 large eggs
• 1 cup cottage cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup shredded mozzarella cheese

Instructions

1. Preheat the oven to 375 degrees and lightly grease a baking dish. Cut the tops off the bell peppers and remove the seeds and membranes.
2. Heat the olive oil in a skillet over medium heat. Add the diced onion and cook for 3 minutes until softened.
3. Stir in the chopped spinach and cook for 2 more minutes until wilted. Remove the skillet from the heat.
4. In a mixing bowl, whisk the eggs with the cottage cheese, salt, and black pepper until well combined.
5. Add the cooked onion and spinach to the egg mixture and stir to distribute evenly.
6. Spoon the filling into the prepared bell peppers and top each one with shredded mozzarella cheese.
7. Place the stuffed peppers in the baking dish and bake for 30 minutes until the peppers are tender and the filling is set.

Extra Tips

Let the peppers rest for 5 minutes after baking so the filling firms up slightly before serving. For a make-ahead option, assemble everything the night before and bake in the morning. If you prefer a firmer texture, drain the cottage cheese in a fine mesh strainer for 10 minutes before mixing. Course: Breakfast Cuisine: American Equipment: Baking dish, Skillet, Mixing bowl

Serves 4 people.

Ingredients

• 2 cups cottage cheese
• 4 large eggs
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped chives
• 4 large eggs
• 2 ripe avocados, sliced
• 2 tablespoons olive oil

Instructions

1. Place the cottage cheese and 4 eggs in a blender and blend until mostly smooth.
2. In a mixing bowl, stir together the flour, baking powder, salt, and black pepper.
3. Pour the blended cottage cheese mixture into the dry ingredients and stir gently until just combined. Fold in the chives.
4. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Scoop 1/4-cup portions of batter into the skillet and cook until bubbles form on top, about 3 minutes. Flip and cook another 2 minutes until golden. Repeat with remaining batter, adding the second tablespoon of oil as needed.
5. In the same skillet, fry the remaining 4 eggs to your preferred doneness.
6. Divide the pancakes among four plates, top each serving with a fried egg, and add sliced avocado on the side.

Extra Tips

Blend the cottage cheese just until smooth but not completely liquid to keep some texture in the pancakes. Cook the eggs last so they stay hot when served, and add a light sprinkle of salt and pepper to the avocado slices for extra flavor. Course: Breakfast Cuisine: American Equipment: Blender, Mixing bowl, Large skillet, Spatula

Serves 4 people.

Ingredients

• 2 cups cottage cheese
• 4 large eggs
• 1 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded mozzarella cheese
• 6 ounces ham, chopped
• 2 cups fresh arugula
• 1 tablespoon olive oil

Instructions

1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. Add the cottage cheese, eggs, garlic powder, oregano, salt, and black pepper to a blender. Blend until smooth.
3. Pour the mixture onto the prepared baking sheet and spread it into a thin, even round or rectangle about 1/2 inch thick.
4. Bake for 15 minutes until the base is set and the edges begin to brown.
5. Remove the pan from the oven. Sprinkle the mozzarella evenly over the surface, then scatter the chopped ham on top.
6. Return the pan to the oven and bake for another 8 to 10 minutes until the cheese melts and starts to bubble.
7. Drizzle the olive oil over the arugula in a small bowl and toss to coat. Scatter the arugula over the hot pizza just before slicing and serving.

Extra Tips

For best texture, blend the cottage cheese base until completely smooth so the crust sets evenly without lumps. If you want extra crisp edges, bake the base an extra two minutes before adding toppings. Leftovers reheat well in a 350°F oven for five minutes to keep the base from turning soggy. Course: Breakfast Cuisine: American Equipment: Blender, Baking Sheet, Oven

Serves 4 people.

Ingredients

• 1 cup stone-ground grits
• 4 cups water
• 2 cups cottage cheese, divided
• 1 lb cremini mushrooms, quartered
• 3 tablespoons olive oil
• 1 teaspoon salt, divided
• ½ teaspoon black pepper, divided
• 8 large eggs

Instructions

1. Preheat the oven to 425°F. Toss the quartered mushrooms with 2 tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper on a baking sheet. Roast for 20 minutes until the edges brown.
2. While the mushrooms roast, bring 4 cups water and the remaining ½ teaspoon salt to a boil in a saucepan. Stir in the grits, reduce heat to low, and cook for 15 to 20 minutes, stirring often until thick.
3. Blend 1 cup cottage cheese until smooth. Stir the blended cottage cheese into the cooked grits along with the remaining ¼ teaspoon black pepper. Keep warm.
4. Fill a large pot with 3 inches of water and bring to a gentle simmer. Crack each egg into a small cup and slide it into the water. Poach for 3 to 4 minutes until the whites set but yolks remain soft. Remove with a slotted spoon.
5. Divide the grits among four bowls. Top each with roasted mushrooms, two poached eggs, and a spoonful of the remaining cottage cheese.

Extra Tips

Use low-fat cottage cheese if you want to keep the grits lighter while still adding plenty of protein. The mushrooms can be roasted ahead and reheated in the same pan as the grits finish cooking. Skip extra salt at the table since the cottage cheese already seasons the grits. Course: Breakfast Cuisine: American Equipment: Baking Sheet, Saucepan, Blender, Large Pot, Slotted Spoon

Serves 4 people.

Ingredients

• 8 large eggs
• 2 cups cottage cheese
• 2 tablespoons sesame oil
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 2 carrots, thinly sliced
• 1 cup snow peas
• 3 tablespoons low-sodium soy sauce
• 3 green onions, sliced
• 1 tablespoon sesame seeds

Instructions

1. Crack the eggs into a bowl and whisk them until smooth. Set aside.
2. Heat the sesame oil in a large skillet over medium heat. Add the minced garlic and grated ginger and cook for 30 seconds until fragrant.
3. Add the broccoli florets, red bell pepper slices, carrot slices, and snow peas to the skillet. Stir-fry for 4 to 5 minutes until the vegetables are crisp-tender.
4. Push the vegetables to one side of the skillet. Pour the whisked eggs into the empty space and scramble them until just set.
5. Stir the eggs and vegetables together. Add the soy sauce and mix well to coat everything.
6. Remove the skillet from the heat. Gently fold in the cottage cheese so it stays in soft curds. Divide the mixture among four bowls.
7. Top each bowl with sliced green onions and a sprinkle of sesame seeds before serving.

Extra Tips

Stir the cottage cheese in off the heat so it warms slightly but keeps its texture. If you prefer a milder flavor, use low-fat cottage cheese. Leftovers reheat gently in a skillet with a splash of water to loosen the mixture. You can swap snow peas for sugar snap peas or add a pinch of red pepper flakes if you like more heat. Course: Breakfast Cuisine: Asian Equipment: Large Skillet, Mixing Bowl, Whisk