Cottage Cheese Recipes and Tips to Help You Hit Your Protein Goals

Cottage Cheese & Feta Egg Cups

Yield: 12 egg cups
Prep Time: 10 minutes
Cook Time: 15–22 minutes

Ingredients

• 1½ cups cottage cheese
• 3 egg whites
• 2 whole eggs
• ¼ cup chopped red onion
• ½ cup feta cheese
• 3 tomatoes, chopped
• 1 cup spinach
• ½ cup chopped red pepper
• Pinch of salt and pepper

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a muffin tin with oil.
2. Pan fry the red onion until slightly browned. Add the chopped red pepper, then the spinach, and cook until the spinach wilts. Drain any excess water.
3. Blend the cottage cheese until smooth and creamy. Pour it into a large bowl and whisk together with the eggs and feta.
4. Once the cooked vegetables have cooled slightly, add them to the bowl and mix well.
5. Spoon the mixture evenly into the muffin tin and add chopped tomato on top of each egg cup.
6. Bake for 15–22 minutes, or until the egg cups are set in the center.

BBQ Cottage Cheese Chicken Crust Pizza

Yield: 1 pizza
Prep Time: 10 minutes
Cook Time: 15–20 minutes

Ingredients

• 7 ounces cooked or canned chicken
• 1 cup 4% cottage cheese
• 1 egg
• ½ cup thinly sliced red onion
• ¼ cup grated Parmesan cheese
• ¼ cup shredded mozzarella cheese
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning

Toppings

• BBQ sauce
• Mozzarella cheese
• Feta cheese
• Banana peppers
• Any additional toppings you love

Instructions

1. Preheat your oven to 400°F (204°C). Line a baking sheet with parchment paper and lightly coat it with cooking spray.
2. Blend the cottage cheese until smooth and creamy. Add it to a bowl with the chicken and egg. Use a fork to break the chicken into small pieces.
3. Stir in the Parmesan, mozzarella, garlic powder, and Italian seasoning until well combined.
4. Spread the sliced red onion evenly on the parchment-lined baking sheet.
5. Scoop the chicken mixture onto the pan and spread it into a thin, even layer over the onions, forming a circle or square.
6. Bake for 15–20 minutes, or until the edges begin to lightly brown. Remove from the oven and let rest for 5 minutes to allow the crust to firm up.
7. Carefully lift the edges to ensure the crust releases easily from the parchment. If not, return to the oven for a few more minutes.
8. Carefully flip the crust over (it will be hot) and add your toppings: BBQ sauce, mozzarella, feta, banana peppers, and more red onion if desired.

Cottage Cheese Cookie Dough with Protein Powder

Yield: 3 servings
Prep Time: 10 minutes
Cook Time: 0 minutes

Ingredients

• 1 cup cottage cheese
• 1 cup oat flour
• 1/2 scoop protein powder (vanilla or chocolate)
• Dash of almond extract
• Dash of vanilla extract
  
• 2 tbsp dark chocolate chips
• 1 tbsp almond slivers

Instructions

1. Blend your cottage cheese until smooth, then mix it in a bowl with the oat flour, protein powder, and add-ins like almond slivers and chocolate chips.
2. Add just a dash of almond extract and vanilla extract and mix well.
3. Give it a taste! If it's too dry for your liking, add a tiny splash of milk.

Tip: Chill the dough for 10 minutes if you want a firmer texture before scooping!

Cottage Cheese Frittata with Sweet Potato & Veggies

Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 15–20 minutes

Ingredients

• 6 eggs
• 2 egg whites
• 1 cup 4% cottage cheese
• ½ cup shredded mozzarella cheese
• ½ cup feta cheese
• 1 teaspoon garlic powder
• ½ cup diced onion
• ½ cup cooked sweet potatoes
• 1 cup spinach
• 1 cup diced red bell pepper
• 2 tablespoons olive oil
• 8 cherry tomatoes, halved
• Pinch of salt and pepper

Instructions

1. Preheat your oven to 400°F (204°C).
2. Blend the cottage cheese until smooth and creamy. Mix it into a large bowl with your eggs and garlic powder, gently whisking to combine yolks and whites.
3. Heat a cast-iron pan (or any oven-safe skillet) over medium heat, then coat it with olive oil. Heating the pan before adding oil helps prevent sticking.
4. Sauté the onion, sweet potatoes, and red bell pepper until tender. Add the spinach at the end to wilt.
5. Pour the cottage cheese and egg mixture over the vegetables, tilting the pan to distribute evenly.
6. Sprinkle the top with feta and mozzarella cheeses, then add halved cherry tomatoes.
7. Transfer the skillet to the oven and bake for 15–20 minutes, or until the top is golden and edges are lightly toasted.

Cottage Cheese Cinnamon Roll Protein Bites 

Yield: ~8–10 bites
Prep Time: 10 minutes
Cook Time: 8 minutes

Ingredients

• ½ cup 4% cottage cheese
• 1 scoop vanilla protein powder (half for dough, half for frosting)
• 1 egg
• ½ cup oat flour
• 2 tablespoons monk fruit or erythritol (half for dough, half for sugar mix)
• 1 teaspoon baking powder
• Pinch of salt
• 1 tablespoon cinnamon (half for dough, half for sugar mix)
• ½ cup Greek yogurt (for frosting)
• 1 tablespoon sugar-free vanilla pudding mix (for frosting)

Instructions

1. Blend the cottage cheese until smooth and add it to a bowl with the egg, oat flour, protein powder, baking powder, ½ tbsp cinnamon, and 1 tbsp monk fruit or erythritol. Mix until well combined.
2. Form into small balls — the dough will be sticky, so a small chunk will do — and layer them on your air fryer pan. Use perforated parchment paper or lightly grease the basket, depending on your air fryer type.
3. Air fry at 350°F (175°C) for 8 minutes, or until golden on the outside.
4. For the cinnamon sugar mix, combine ½ tbsp cinnamon with 1 tbsp monk fruit or erythritol.
5. For the frosting, mix the Greek yogurt with the sugar-free vanilla pudding mix.
6. Once baked, coat the bites in frosting, using the heat from the bites to help spread it evenly. Then sprinkle or dab the bottoms with the cinnamon sugar mix.