6 Ways to Eat Cottage Cheese for Breakfast (#5 Is the Best!)

Once seen as old-fashioned, cottage cheese is now a popular source of protein, calcium, and other vitamins and nutrients, and is low in fat. Cottage cheese is versatile and a key ingredient in many recipes. From whipped dips to protein-packed pancakes and creamy pasta sauces, food lovers are embracing its mild tang and rich texture. With greater selection and creative recipes sweeping social media, cottage cheese is having a full-fledged moment.

Traditional cottage cheese is made by curdling milk and draining the whey, leaving behind soft, large or small, curds. You can also buy blended or whipped cottage cheese with no visible curds, offering a uniform texture. Some brands sell ultra-fine curds that resemble ricotta. If you’re looking for a breakfast cheese without curds, try Greek yogurt, labneh, a thick, creamy Middle Eastern yogurt-like cheese, or quark, a European fresh cheese with a smooth texture and mild flavor.

Here are six ways to incorporate those creamy white curds into your breakfast, the most important meal of the day.

Cottage Cheese Toast

A piece of whole wheat or sourdough toast topped with cottage cheese should keep you full until lunch, eliminating the need for a mid-morning snack. There are many options for toppings, such as avocado and greens, mixed berries, honey, and nuts, or nut butter, banana slices, mini chocolate chips, and a sprinkle of cinnamon.

Scrambled Eggs and Cottage Cheese

When we were small, my father made my sister and me cottage cheese and eggs for dinner, combining two nutrition-packed proteins. It was one of his specialties besides tuna and egg casserole with freeze-dried onions and spaghetti. The eggs turn out fluffy and smooth. You can also add halved grape tomatoes, onions, garlic, or spices.

Cottage Cheese Pancakes

There are many types of cottage cheese pancakes, one for each day of the week. Try some sweet and fruity variations such as lemon poppy seed, blueberry almond, pumpkin pie, lemon blueberry, and banana oat. The pumpkin pie pancakes combine cinnamon, nutmeg, and cloves, perfect for fall mornings. Savory additions are spinach and feta, herb and garlic, or zucchini and dill.

Cottage Cheese Egg Bakes

Baked cottage cheese and eggs form a tasty casserole dish that can be adapted depending on your taste. Adding vegetables like spinach, mushrooms, red pepper, or sun-dried tomatoes provides some veggies in the mix. For a different aroma and texture, add feta cheese. You can also use meats and different kinds of cheese. Egg bakes can be easily frozen and eaten again.

Cottage Cheese Cheesecake

Cheesecake for breakfast? For sure. The high-protein, low-carb cheesecake can be eaten for breakfast. Some recipes use cottage cheese and Greek yogurt, while others add cream cheese. The cheesecake can be sweetened with sugar, maple syrup, or artificial sweeteners. I tried making the cheesecake with Greek yogurt and found the consistency to be too spongy. I’ll try adding cream cheese instead of the yogurt next time.

Cottage Cheese Fruit Bowls

Put your favorite fruits, nuts, and granola together in a bowl with cottage cheese for a great alternative to yogurt that still has delicious flavor, sweetness, and crunch.

Tips:

• Drain excess liquid in the cottage cheese to avoid soggy results.
• Use small curds for a smoother texture for batters and spreads.
• If you like the regular texture, leave the curds intact for pancakes, scrambles, or toast.
• Cottage cheese can curdle if overheated. Fold it in at the end of cooking or use low heat.

For more recipes, check out our Recipes section.

Let’s Have a Conversation:

Do you eat cottage cheese for breakfast? If so, what recipe do you use? Do you prefer to use smooth or curdled cottage cheese? What have you tried that worked?