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Cottage cheese eggs are a simple dish that’s so packed with good-for-you ingredients and protein that it’ll keep you going well into the lunch hour. They’re truly a powerhouse breakfast and easy way to energize your morning!
Cottage Cheese Eggs
They’re so jammed with good stuff, in fact, that my boys used to (and technically still do) call them “Power Eggs.” The original title of the post here was “Cheesy Scrambled Eggs with Spinach a.k.a. Power Eggs.”
However, that title was a mouthful, albeit a delicious one, and the most important thing here is that these are just as tasty as can be, fluffy, cheesy, cottage cheese eggs. This is something we’ve been eating for well over ten years now, and the spinach in the recipe is optional. So, it was time to update this post. If you add spinach, though, Popeye will approve!
Spinach Eggs
Many years ago, after watching Popeye eat his spinach and then grow stronger, my boys decided this breakfast should be called “Power Eggs.” Pretty much any time that we have spinach in the house, my boys request that I prepare their eggs this way. And now that they can cook for themselves, they often add in spinach too.
Yes, you read that right. My children are actually requesting that I add more spinach to their breakfast. If you give it a try, I suspect that you’re going to love these eggs just as much as we do.
Scrambled Eggs with Cottage Cheese
Adding cheese to scrambled eggs is nothing revolutionary, I know. But have you ever added cottage cheese to your scrambled eggs?
In this recipe, you melt cottage cheese in a skillet before adding eggs. The cottage cheese flavors the eggs splendidly and gives the whole dish a light and creamy texture.
With more shredded cheese on top, these scrambled eggs qualify as mega cheesy and ultra protein packed! If your kids love cheese of any kind, they’re going to love their eggs cooked this way.
To make these cheesy power eggs, you’ll need the following ingredients:
- cottage cheese
- eggs
- Monterey jack or cheddar cheese
- salt
- pepper
- Optional: flat leaf spinach
Eggs with Cottage Cheese
To make the eggs, you start by scooping cottage cheese into the middle of a non-stick skillet. Then, (if you’re including it) toss frozen spinach on top and cover with a lid. Cook until the cheese starts to melt and the spinach is thawed. For me, this takes 6 – 8 minutes.
Add the eggs and stir to combine them with other ingredients, scrambling them as you go. Cook on medium-low heat and stir often until the eggs are done.
Season with salt and pepper to taste, or grab your shaker of Jane’s Krazy Mixed-Up Salt (or make your own Crazy Salt!) because this is truly the best ever seasoning mix for eggs. Sprinkle Monterey jack or cheddar cheese on top. Cover the pan to allow the shredded cheese to melt. Serve warm and enjoy!
My family enjoys these cottage cheese eggs with a side of toasted Whole Wheat Bread or English Muffin Bread. They’re also tasty stuffed into a tortilla with salsa for an easy breakfast taco.
Scrambled Egg Recipes
We eat a lot of scrambled eggs in this house–partly because they’re easy and filling, partly because they’re a protein packed breakfast I know my kids will love. Need a few more ideas for making everyday scrambled eggs more exciting?
Along with power eggs with spinach, you’ll want to add Green Chile and Sausage Scrambled Eggs and Smoked Salmon Scrambled Eggs to an upcoming breakfast menu. I can’t forget about Scrambled Eggs with Oyster Mushrooms and Garlic Scapes either!
Made with scrambled eggs and sausage, Breakfast Enchiladas and Breakfast Grilled Cheese are other fun ways to make ordinary breakfast foods more exciting.
Looking for more cottage cheese recipes? Creamy Cottage Cheese topped with juicy, sweet peaches, plenty of fresh mint, and a drizzle of honey is about to become your new favorite thing. Please, please, please, can peach season last just a little longer?
Cottage Cheese Eggs
Ingredients
- 8 eggs
- ½ cup cottage cheese
- ½ cup frozen cut leaf spinach OPTIONAL
- kosher salt and black pepper to taste
- ¼-½ cup monterey jack or cheddar cheese shredded
Instructions
- Scoop the cottage cheese into the middle of a non-stick skillet. Toss the frozen spinach on top of it and cover with a lid. Cook on medium heat until the cottage cheese starts to melt and the spinach is thawed, approximately 6-8 minutes. Stir occasionally.
- Once the cottage cheese is melted and the spinach is soft, add the eggs and stir to break them and combine with the other ingredients. Cook on medium-low heat, stirring every so often, until the eggs are done. Add salt and pepper as this is finishing on the stove.
- Remove from the heat, sprinkle with cheese and place the lid back on top for a few moments to allow the cheese to melt before serving. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 5/25/2011 – recipe notes and photos updated 1/29/2025}
recipe gently adapted from and with thanks to Kitchen Stewardship
haha that's so cute, power eggs. I love popeye as a kid too. i wanted to be strong but that green gunk in a can looked very unappetising to me haha. anyway i finally found that spinach puree tastes good, in the form of curry! (: now if i ever have children i'll pretty much just show them popeye vids and then make them spinach soup/curry-greatest way to make children eat veg dont you think? 😉
I would never thought of using cottage cheese in scrambled eggs. Great Idea!!
Made this twice now!!! My husband absolutely loves it!!! It’s the perfect breakfast for just after a morning workout. This will be a weekly breakfast for sure. Thank you!
I’m so glad that you’re enjoying the eggs, Nicole.
Can fresh baby leaf spinach be used in place of frozen? How whould you adjust ingredient amounts for one serving?
Same amounts, Phyllis, the cook time will be a little shorter as you won’t need to cook off the water released from the frozen spinach.
I cant rate because I have not made the recipe. (IMO) that is unfair to to publisher.
At the same time, I have a question that was not covered in the reviews.
I work full time. Breakfast is my absolute favorite meal of the day. For health reasons, I need a high protein diet. At the same time, I need to watch calories and I also despise anything that is not savory in the morning. I realize that non-fat Greek Yogurt is low fat and high in protein, but mixing it with fruit (although healthy) just does not satisfy.
Can this be made a day or two ahead to be reheated? Or, can it Be frozen? I usually try to pre-cook breakfast sandwiches and reheat them in the toaster oven at the office.
Hi Pamela, these eggs should reheat nicely.
Do you need to squeeze the water out of the frozen spinach before putting it in the pan?
I do not, Linda. I simply cook it with the cottage cheese long enough to evaporate the water.
Loved it. Added some of my own spices to rock it my way, and then burrito’d it 🤣. Great though. Tried first without my additions like all recipes to give an adequate response. Thanks so much for sharing
I’m so glad you enjoyed the eggs!
I have been trying scrambled egg recipes for the past week and this is by far my favorite! I would have never thought to add cottage cheese, that’s absolutely genius!
I’m so happy to hear you’re enjoying the eggs!
Very Good. As others said, I would have never thought to use cottage cheese!
Sandy – It is a “secret” ingredient that adds nicely to the texture and extra protein to these eggs.
I make cottage cheese eggs all the time; I don’t know why I hadn’t thought to add spinach! I use fresh spinach instead of frozen. Great recipe!
I’m glad the eggs were a hit!
When I’m in a hurry, I add the cottage cheese and eggs in a bowl and whisk them all together, put that in the pan and then add fresh spinach and cook, stirring until set. Then I add feta cheese, cover and cook at low heat until slightly melted. Love cottage cheese and eggs!
Sounds delicious, Ronnie! I’m glad you’re loving the eggs. Happy cooking!
Just had this for breakfast. Added more spinach , I really need the vitamins. It reminded me of spinach quiche without the bottom crust. Really good! Love following you, especially on weekends when you share a lot. I have noticed other chefs/bakers share nice things about you on their cooking sites. That’s a real compliment to you and your site.
I’m so glad you liked the eggs, Jennie!
If I can’t have cheese, would it be ok to leave it out
How would that affect the taste
You want to leave out the cottage cheese? or the shredded cheese? You can leave out the shredded cheese without any issues at all. However, if you don’t want to use the cottage cheese, I’d just stick with regular scrambled eggs.
I made these with just eggs and cottage cheese. They were so yummy! I love getting your emails daily! I look forward to what recipes will be shared each day!
I’m so happy to hear that you’re enjoying the recipes!