Cottage Cheese and Eggs

Cottage Cheese and Eggs

Cacio e Pepe style… sounds fancy but it’s crazy easy!

Cottage Cheese and Eggs. Sound boring? Not the way I make them. Creamy scrambled eggs dressed up with cottage cheese, a little parmesan and a lot of black pepper. 10 minutes to make and insanely delish.

Cottage Cheese is having a moment like we’re back in the 70s along with flare jeans, crochet dresses and upside down bikinis (don’t ask). For me cottage cheese has always been right here. It never even left. I like to think it’s because I’m ahead of the trend but the truth is that I’m just super lame and never let anything go… yes, those are flare jeans in my closet.

Cottage Cheese and Eggs

Cottage cheese has come back because it’s a good source of protein, it’s gluten free and it’s a great low carb option, but for me? I’ve been eating it since the dawn of time because it’s good. It tastes so good. It’s a bonus that it’s super creamy AND healthy. My old school fave is a big bowl of it topped with chopped tomatoes, salt and pepper… but this new fangled version of creamy Cottage Cheese and Eggs is my new fave.

It’s rich, creamy, cheesy and so flavourful with a hit of Parmesan and big hit of freshly ground black pepper. It’s elevated, it’s tasty, it sounds super fancy but it takes all of 10 minutes to make. It’s brunch guest worthy as much as it is Monday morning and I can barely open my eyes until I have my coffee and my protein worthy.

If you’re into meal plans and meal prep and all that stuff this is a great option too. I think scrambled eggs are a great make-ahead option so go ahead and make a big batch and portion it out for the next few days. Just gently microwave until hot to eat the leftovers. Are they as perfect as they are fresh? No, but they are still really, really good.

Cottage Cheese and Eggs

Cottage Cheese and Eggs

Cottage Cheese and Eggs

Creamy scrambled eggs loaded with cottage cheese and spiked with Parmesan and black pepper for a Cacio e Pepe vibe. Elevated, crazy easy and super delicious.
5 from 1 vote
Prep Time 5 minutes
Cook Time 5 minutes
Course Breakfast
Cuisine American
Servings 1


  • 1 Tbsp butter or olive oil*
  • 2 eggs
  • 1/3 cup cottage cheese
  • 1 Tbsp parmesan cheese finely grated
  • S&P


  • Combine the eggs, cottage cheese and parmesan in a bowl. Season with a pinch of salt and several grinds of freshly cracked black pepper. Whisk well.
  • Add the butter (or oil) to a medium nonstick skillet over medium heat and when it’s melted add in the egg mixture.
  • Leave it took cook, undisturbed for a couple of minutes and then stir gently. Repeat until the eggs are cooked to your liking.
  • Remove to a plate and season with more pepper.


*You can also use a nonstick skillet sprayed with nonstick spray or oil
Keyword Cottage Cheese and Eggs
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Cottage Cheese and Eggs with Parmesan

cottage cheese and eggs Recipe ingredients, tips, substitutions:

Eggs – large eggs are what I always have on hand.

Cottage Cheese – I buy 2% cottage cheese and it works beautifully.

Butter – I use salted butter because butter is my life. You can use olive oil or any other oil you like. You can even simply spray your nonstick skillet with oil or cooking spray.

Parmesan – this is an optional add-in, but hoo-boy is it good. Finely grated, real parmesan cheese takes this to an entirely new level.

Pepper – freshly ground black pepper is so good in this, but use whatever pepper you have.

Nutrition – while I’m not a counter of calories or macros or nutritional content myself, I absolutely recognize that you might be. There are lots of online nutrition calculators that can help and all you have to do it just plug in the recipe to get all the info you need.

Cottage Cheese and Eggs Recipe Variations:

Spicy Version – add a good pinch of cayenne to the egg mixture before mixing. Serve with hot sauce.

Egg White Version – replace the eggs with an equal amount of egg whites.

Guests for Breakfast Version – this recipe scales up easily so you can make a big batch for others. Serve them up with some sausage, ham or bacon and a big bowl of fresh fruit and you have a pretty impressive brunch spread.

Cottage Cheese and Eggs with Parmesan

cottage cheese and eggs recipe, how to make it…

I’m going to highly recommend using a nonstick skillet for this recipe. I have a set of cast iron pans are very well seasoned and I still don’t fully trust them to cook my scrambled eggs.

Mix up the eggs, cottage cheese, parmesan cheese, salt and pepper and whisk very well. You will see lumps of cottage cheese, obviously, but they will melt right in once they’re cooked.

Add some butter to the pan and let it melt and get hot. Once that happens pour in the egg mixture and let it sit for a few minutes until the bottom starts to firm up.

Give it a stir with a spatula and let it sit again. Repeat until the eggs are cooked to your liking, whether that’s soft and custardy or more dry and firm.

Remove to a plate and serve with a little more pepper and whatever sides you like… I’m partial to fresh tomatoes and sliced avocado.

Cottage Cheese and Eggs

looking for more easy and super delicious breakfast recipes? try these…

Let me know what you think in the comments below!

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