Keto Cottage Cheese Eggs

keto cottage cheese egg creamy scrambled eggs with soft texture on plate

A quick, creamy, and protein-rich keto breakfast made by combining eggs with cottage cheese. This easy recipe delivers soft, fluffy eggs with extra nutrition, perfect for busy mornings or meal prep.

Print Pin

Course: Casserole

Cuisine: American

Keyword: keto cottage cheese egg

Prep Time: 5

Cook Time: 5

Total Time: 10

Servings: servings

Calories: 320kcal

Author: Eva Stoner

Cost: 2

Equipment

mixing bowl
whisk
non-stick pan
spatula

Ingredients

4 eggs
1/2 cup full-fat cottage cheese
1 tbsp butter or olive oil
salt to taste
black pepper to taste
1/4 cup shredded cheese (optional)

Instructions

Crack the eggs into a bowl and add the cottage cheese. Whisk gently until just combined, keeping some texture.
Heat a non-stick pan over low to medium heat and melt the butter slowly.
Pour the egg mixture into the pan. Let it sit briefly, then gently stir using a spatula, folding instead of aggressively scrambling.
Cook until the eggs are soft and slightly glossy. Remove from heat early to prevent overcooking.
Season with salt and pepper, add optional shredded cheese, and serve immediately.

Notes

Use full-fat cottage cheese for best texture and keto balance. Cook on low heat to avoid dry eggs. You can add shredded cheese, bacon, or vegetables like spinach or mushrooms for variation. For baked version, cook at 375°F for 25–30 minutes until set.

Nutrition