Make Ahead High Protein Eggs with Cottage Cheese

There are so many ways to use this high protein eggs recipe to create delicious breakfasts! Made with cottage cheese you can serve the eggs as a simple bake topped with cheese, in a wrap with avocado and salsa, or as a breakfast sandwich with cheese. Perfect for meal prep – you can fridge or freeze them for easy, healthy breakfasts anytime! Plus, there are so many options and variations for this basic recipe that gives you 14 grams of protein per serving!

Looking for more protein rich breakfast ideas? Try Mediterranean Egg Scramble with Spinach & Bacon, Roasted Root Vegetables Hash with Eggs and Bacon, or Easy Maple Mustard Bacon.

I’ve been working for awhile to find ways to increase the amount of protein at our meals without using a lot of protein powder.

Protein powder has a time and place and I do use it sometimes to boost the protein of some baked goods and in smoothies, but real foods hold the most nutrients and getting our protein from a variety of sources will always be the best.

When I started to actually keep track of my daily protein (this is my favorite free app for counting macros), I was surprised to discover that an egg is only 6 grams of protein. So the one egg and toast breakfast I thought was a good protein meal had only 9.5 grams protein (the whole wheat bread has 3.5 grams- who knew it was like half an egg?!).

That’s not even close to the 30-35 grams needed at each meal to reach the 100-110 grams of protein recommended daily for most women.

While you can just add a different high protein food like chicken sausage, another option is to find ways to increase the protein of the eggs themselves – in this case by adding cottage cheese!

What’s so good about cottage cheese?

Cottage cheese is a great way to increase protein in our diets without adding a lot of fat or calories. It also is full of B vitamins, calcium, phosphorus, and selenium.

In addition, the protein in cottage cheese is casein protein, which is slowly absorbed, promotes muscle gain, and helps prevent muscle breakdown. (source)

The other thing that makes cottage cheese a good addition to foods is that it’s flavor is mild, so it doesn’t take away from the flavor of what you’re adding it to.

What’s great about this recipe?

• Adding cottage cheese to eggs increases the protein per serving – specifically for this recipe a serving goes up to 14 grams.
• These high protein eggs are PERFECT for meal prep! You can make them and keep them in the fridge for a couple days OR keep them in the freezer as is or in breakfast wraps or sandwiches.
• You can make this with only 2 ingredients or add spices, herbs, or mix-ins to vary it up.
• Got 5 minutes? That’s all it takes to blend the ingredients and pour into a pan.
• There are almost endless ways to use this high protein egg recipe by adding different flavors, mix-ins, and how you serve them.

Recipe Ingredients

You’ll need the following ingredients to make this high protein egg recipe:

Ingredient Notes

• Eggs: You’ll need nine eggs to make 6 servings.
• Cottage cheese: Lower fat versions have slightly more protein than whole fat (4%). I prefer Daisy Brand because there are no thickeners or stabilizers and they use cultured milk, which is more gut-friendly – both their 2% and 4% cottage cheeses contain the same amount of protein – 26 grams in one cup.
• Seasoning: You will definitely want to season the eggs with salt, but the black pepper and cayenne pepper are optional though very good additions.

Be sure to check out all the variations to the basic recipe below!

How to Make High Protein Eggs: STEP BY STEP

Here are a few visual instructions – the full instructions with exact ingredients can be found in the printable recipe card below. The key here? Simple, simple!

Storage and Reheating

• Storage: Store this in an airtight container in the fridge for 3-4 days.
• Freezing: These eggs freeze beautifully! After cooling, store the individual portions in an airtight freezer container or baggie for up to 6 months. TIP: Place pieces of wax or parchment paper between the pieces to easily remove for reheating.
• Reheating: If frozen, thaw overnight in the fridge. Warm in a microwave for 10-15 seconds first and then reheat fully in a toaster oven, air fryer, or skillet/panini maker. I use the air fryer at 400 degrees for 2-4 minutes or until slightly crisp around the edges and warm in the middles.

Ways to Serve & Variations

Basic Serving Suggestion:

Heat up one portion and eat as is (or with melted cheese) or make it into a breakfast wrap with cheese, sliced avocado, and salsa.

Serving Variations:

• Heat a portion with shredded cheese and serve with salsa verde and turkey breakfast patties.
• Make egg sandwiches with an english muffin, cheese, and bacon or sausage. TIP: Wrap the sandwiches individually and freeze for breakfasts on the go, camping or road trips.
• Add to a croissant cut in half with ham and cheese to make a rich breakfast sandwich.

Baking Variations:

• Add sautéed kale, onion, and garlic to baking pan and pour egg mixture evenly over, baking as usual.
• Sauté onion and sweet red pepper with fresh spinach leaves until wilted, add to prepared pan and pour egg mixture over top. Bake as usual.
• Add 1/4 teaspoon each garlic powder, onion powder, and Italian seasoning before blending and then mix in 1 small zucchini, grated and drained after blending right before pouring into pan. Bake as usual.
• Add any type of chopped or leftover meat to the pan before pouring – bacon, sausage, ground turkey or beef, rotisserie chicken, etc.
• Add any type of grated cheese to the top of the egg mixture after pouring into the pan.

There are so many options for this basic simple recipe!

More Egg Recipes To Try

• Best No-Fail Hollandaise Sauce (for Eggs Benedict and More)
• Asparagus and Ham Egg Cups with Easy Hollandaise Sauce
• Easy Make Ahead Baked Scrambled Eggs

I hope you love these high protein eggs! If you make it, be sure to leave a rating so I know how you liked it!