These Savory High Protein Waffles with Cottage Cheese make busy mornings easier. I keep them in the freezer, reheat in the toaster, and top with two fried eggs—for a quick breakfast with 37 grams of protein. It's simple, filling, and doable even on hectic mornings with my toddlers. Great for a protein-packed lunch or snack too!
If you enjoy easy high-protein recipes, try my Cottage Cheese Pancakes, Chopped Dill Pickle Salad, or High Protein Asian Crunch Salad. They're meal prep friendly too.
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Why you'll love this recipe
- High Protein: 24 grams of protein (361 calories) per serving. Add a couple eggs on top for a full meal with 37 grams of protein (~500 calories).
- Delicious: These savory waffles get crispy, cheese edges thanks to shredded cheddar and cottage cheese. Scallions (green onions) and spinach add a pop of greens.
- Easy prep: The cottage cheese mixes right in—no blending, no food processor, and fewer dishes to wash.
- Meal prep friendly: Freeze extras for quick, high-protein breakfasts all week.
- Customizable: Enjoy on their own or load them up with any toppings you have on hand.
Ingredients (and substitutes)
Here's what you need to make these delicious Savory High Protein Waffles:
- Cottage Cheese: Makes these waffles moist and high in protein. The cottage cheese melds right into the batter without needing to be blended first. I've tested this recipe with both 2% and 4% cottage cheese, and both work well.
- Egg: Helps bind everything together and adds richness and structure. If you have extra eggs, fry or poach them and use them as a high-protein topping.
- Scallions (Green Onion): Adds fresh, mild onion flavor. You can use chives instead.
- Spinach: A handful of finely chopped baby spinach is an easy way to add greens. You can use finely chopped kale instead—or leave it out.
- Cheddar Cheese: Sharp cheddar gives the best flavor and crispy edges. In a pinch, swap a mild cheddar or another melting cheese like Mozzarella, Gouda, or Monterey Jack.
- All-Purpose Flour: Keeps the waffles tender with just enough structure. You can substitute whole wheat pastry flour. I don't recommend oat flour, as it makes waffles (and pancakes) a bit gummy.
Find the recipe card below for the complete recipe, including all ingredients and instructions.
Want more cottage cheese recipes? Check out my Cottage Cheese Pancakes and Blueberry Cottage Cheese Muffins.
How to make Savory Cottage Cheese Waffles
These satisfying, high-protein savory waffles take just 15 minutes to make. Here's how to make this recipe:
1. Combine cottage cheese, egg, cheddar cheese, and scallions in a bowl.
2. Mix your dry ingredients, then add to the bowl of wet ingredients.
3. Spray a pre-heated waffle iron with oil. Add batter then cook until deeply golden.
4. Add toppings of choice (if desired). Enjoy!
Find the recipe card below for the complete recipe, including all ingredients and instructions.
Tips
- Chop spinach small: Finely chop so it blends into the batter and cooks evenly—no big leafy pieces.
- Don't overmix: Stir just until combined. Overmixing can make waffles dense.
- Batter is thick: The batter isn't runny or pourable. Use a spoon or cookie scoop to transfer it to the waffle iron.
- Grease well: Even nonstick waffle irons need a generous oil spray to prevent sticking. Re-spray between batches.
- Don't overfill: Add just enough batter to cover the surface. It puffs up as it cooks, so too much can spill over. This recipe makes the perfect amount for my Belgian waffle maker. But waffle makers vary in size—so adjust as needed.
- Cook until crispy: Cook until deeply golden. A high setting helps create crispy edges and ensures the center cooks through.
- Scaling up: Mix up to x2 batches at a time so the batter doesn't sit too long. This helps the waffles stay light and fluffy.
- Storage: Let the waffles cool on a wire rack, then freeze in a single layer in a freezer bag. Reheat in the toaster.
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Recipe FAQ's
No. Don't bother with this extra step. The cottage cheese melts right into the batter as it cooks—no blending required.
Likely the waffle iron wasn't greased enough or fully preheated. As well, make sure to cook until deeply golden—this helps the waffles firm up enough to life out of the waffle iron without breaking.
Toast them straight from frozen until hot and crispy. This gives the best texture. Avoid the microwave if you can—it makes waffles very soft.
I love my Double Belgian Waffle Maker. I've been using it for over 5 years. Cooking two waffles at once makes it great for families—or anyone who loves crispy, perfect waffles.
During recipe testing, I also used a Mini Waffle Maker to ensure this recipe works well across different models and sizes. So whether you have a basic or high-end model, you're good to go.
More easy high protein recipes:
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📖 Recipe
Savory High Protein Waffles with Cottage Cheese
Ingredients
- ¼ cup cottage cheese
- ¼ cup shredded sharp cheddar cheese (see note 1)
- 1 large egg
- 2 tablespoon minced scallions (green onion, see note 2)
- ¼ cup all purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ⅛ teaspoon each fine sea salt and black pepper
- ¼ teaspoon garlic powder
- ¼ cup finely chopped baby spinach (see note 3)
- oil spray (for cooking, see note 4)
Instructions
- Preheat & Wet ingredients: Preheat a nonstick waffle iron. In a medium bowl, mix ¼ cup cottage cheese, ¼ cup shredded sharp cheddar cheese, 1 large egg, and 2 tablespoon minced scallions.
- Dry ingredients: In a small bowl, whisk ¼ cup all purpose flour, ½ teaspoon baking powder, ¼ teaspoon baking soda, ⅛ teaspoon each fine sea salt and black pepper, and ¼ teaspoon garlic powder.
- Combine: Add dry ingredients to wet, stirring until faint flour streaks remain. Add ¼ cup finely chopped baby spinach and stir just until combined. (Don't overmix; batter is supposed to be quite thick)
- Cook: Use oil spray on both sides of pre-heated waffle iron, then fill with batter. Cook until crisp on the outside and cooked through. Repeat if needed (see note 2). Add toppings, if desired (see note 3).
Notes
- Cheddar: Sharp cheddar gives the most flavor and crispiest edges. I recommend using it if you can. You can substitute medium or mild cheddar, or another melting cheese (mozzarella, Gouda, Monterey Jack) but they have milder flavor and more moisture.
- Scallions: Mince (chop very finely) rather than slices so they meld evenly throughout the batter. You can substitute thinly sliced chives instead.
- Spinach: Baby spinach is ideal. Otherwise substitute chopped fresh spinach (from a bunch). Don't use frozen spinach.
- Oil Spray: Even with a nonstick waffle iron, generously spray both sides to prevent sticking.
- Yield: Waffle makers vary. This recipe makes 1 large Belgian waffle (about 8-inch round) or 4–5 mini waffles.
- Toppings: Optional but delicious! I like adding 2 fried eggs—bringing the total to 37g of protein and ~500 calories per serving. Other topping ideas: quick pickled red onions, sliced avocado, guacamole, cilantro yogurt sauce, or hot sauce.
- Scaling up: This recipe makes 1 serving (to make it easier if you're tracking macros). Simply select the "2x" button to double. For the best texture, don't mix more than 2x batch at once—so the batter isn't sitting out too long before cooking.
- Freezing: Let waffles cool completely on a wire rack, then freeze in an airtight bag. Reheat straight from frozen in a toaster.
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