Cottage cheese and eggs are a match made in high-protein breakfast heaven. This creamy, protein-packed combo creates the fluffiest scrambled eggs you’ll ever taste. Whether you’re rushing out the door or enjoying a slow morning, this recipe is an easy, delicious way to power up your day.
Protein: 31 grams per serving
The protein power in this creamy scrambled eggs recipe comes from two star ingredients: eggs and cottage cheese. Eggs provide a solid boost of high-quality protein, while cottage cheese adds even more with its creamy texture and mild flavor. When I first tried this, I couldn’t believe how the cottage cheese melted right into the eggs, creating the best scrambled eggs I’ve ever had—total game-changer for my breakfast routine!
Contents
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Why you will love this recipe
- High protein goodness: Packed with protein from both eggs and cottage cheese, it’s a great way to start your day.
- Quick and easy: Ready in just minutes, perfect for busy mornings.
- Creamy and fluffy texture: Cottage cheese takes scrambled eggs to the next level.
- Versatile: Pair it with toast, fresh fruit, or breakfast burritos for endless options.
- Healthy and satisfying: A nutritious breakfast that keeps you full and energized.
Key ingredients and substitutions
- Eggs: The base of the recipe, providing protein and a fluffy texture. Use whole eggs for richness, or swap in some egg whites if you want to reduce fat and boost the protein further.
- Cottage cheese: Adds creaminess and extra protein. Any type of cottage cheese works—full-fat, low-fat, or fat-free. Choose based on your preference.
- Salt and pepper: Simple seasoning to enhance the flavors. Feel free to add a pinch of your favorite spices for a twist.
- Cooking spray: Keeps the eggs from sticking to the pan (I’ve found this to be quite a sticky recipe). Olive oil or butter can also work as substitutes.
How to make cottage cheese and scrambled eggs
- Prep the skillet: Heat a non-stick skillet over medium-high heat and spray lightly with oil to prevent sticking.
- Mix the magic: In a small mixing bowl, whisk together the eggs, cottage cheese, salt, and black pepper until combined. The cottage cheese will look lumpy, but that’s okay—it’ll melt beautifully when cooked.
- Pour and wait: Pour the egg mixture into the heated skillet and let it sit undisturbed for about a minute. This helps the eggs set slightly.
- Gentle stirring: Using a silicone spatula, stir the eggs in a circular motion every minute or so, ensuring soft, fluffy curds form.
- Watch the heat: Keep the temperature at medium to medium-low. This ensures creamy eggs without overcooking.
- Taste and season: Adjust the salt and pepper if needed, and serve your cottage cheese eggs immediately.
Pro tip:
For extra creaminess, you can fold in a tiny bit of milk. Sprinkle with fresh herbs like chives or green onions before serving for extra flavor!
Recipe notes and tips
- Don’t overcook: The key to fluffy, creamy eggs is low and slow cooking. Pull them off the heat just before they’re fully set.
- Drain excess liquid: If your cottage cheese is watery, strain it a bit before mixing to avoid overly runny eggs.
- Use a non-stick skillet: This ensures smooth cooking and easy cleanup—no one wants sticky scrambled eggs!
- Silicone spatula: Gentle stirring with a rubber or silicone spatula helps keep the eggs soft and prevents breaking the curds.
- Customize the flavor: Add your favorite mix-ins like fresh herbs, spices, shredded cheese, or a dash of hot sauce for an extra kick.
Storage instructions
- Cool it down: Let the scrambled eggs cool completely before storing to avoid condensation.
- Airtight container: Store in an airtight container in the fridge for up to 3 days.
- Reheat: Warm the eggs in a non-stick skillet over low heat or in the microwave for 20–30 seconds to keep them soft and creamy.
- Freeze: While best enjoyed fresh, you can freeze leftovers in a freezer-safe container for up to a month. Thaw in the fridge overnight before reheating.
Variations
- Veggie-packed: Toss in sautéed spinach, cherry tomatoes, or diced bell peppers for a boost of color and nutrients.
- Cheesy eggs: Mix in a handful of shredded cheddar or Parmesan for an even cheesier flavor.
- Spicy: Add a pinch of red pepper flakes or a drizzle of your favorite hot sauce for a fiery kick.
- Herby: Stir in fresh chopped herbs like parsley, dill, or chives for a bright, fresh flavor.
- Breakfast burrito: Wrap your cottage cheese and eggs in a whole-grain tortilla with avocado and salsa for a portable meal.
- Low-carb option: Skip the toast and pair it with a side of turkey bacon or fresh berries for a low-carb breakfast.
What to serve with cottage cheese eggs
- Savory sides: Whole-grain toast with avocado, a side of turkey bacon, roasted cherry tomatoes, or sautéed spinach.
- Sweet pairings: Fresh berries, Greek yogurt with a drizzle of honey, or almond flour pancakes.
- Extras for variety: Peanut butter on toast, a breakfast burrito filled with eggs and veggies, or creamy avocado slices sprinkled with sea salt.
Frequently asked questions
Can I use flavored cottage cheese in this recipe?
It’s best to stick with plain cottage cheese for this recipe, as flavored varieties might clash with the eggs.
What’s the best type of pan to use?
A non-stick skillet works best for achieving fluffy eggs without sticking.
Why are my eggs watery?
This can happen if your cottage cheese has too much liquid. Strain it before mixing to avoid this issue.
Can I double the recipe?
Absolutely! Just make sure you use a larger skillet to avoid overcrowding the pan.
More cottage cheese recipes you will love
- Chicken Spinach Lasagna
- Cottage Cheese Banana Pudding
- Chicken Bacon Ranch Cottage Cheese Bowl
- High Protein Curry Chicken Salad
- Strawberry Cottage Cheese Ice Cream
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Cottage Cheese Scrambled Eggs
Cottage cheese and eggs are a match made in high-protein breakfast heaven. This creamy, protein-packed combo creates the fluffiest scrambled eggs you'll ever taste. Whether you're rushing out the door or enjoying a slow morning, this recipe is an easy, delicious way to power up your day.
Ingredients
- 3 large eggs
- 1/2 cup cottage cheese - I used non-fat but full-fat or half works too
- salt and pepper - to taste
- spray oil
Instructions
- Heat a non-stick skillet over medium-high heat and spray it with a little oil.spray oil
- Add the eggs, cottage cheese, and salt and pepper to a small bowl and whisk well with a fork.3 large eggs, 1/2 cup cottage cheese, salt and pepper
- Pour the egg mixture into the pan and let it sit for a minute or two.
- Gently stir the eggs with a silicone spatula one per minute or so, until they are cooked. This took me 5 minutes in total.
- Taste, adjust seasoning if needed, and enjoy!
Notes
- Don’t overcook: The key to fluffy, creamy eggs is low and slow cooking. Pull them off the heat just before they’re fully set.
- Drain excess liquid: If your cottage cheese is watery, strain it a bit before mixing to avoid overly runny eggs.
- Use a non-stick skillet: This ensures smooth cooking and easy cleanup—no one wants sticky scrambled eggs!
- Silicone spatula: Gentle stirring with a rubber or silicone spatula helps keep the eggs soft and prevents breaking the curds.
- Customize the flavor: Add your favorite mix-ins like fresh herbs, spices, shredded cheese, or a dash of hot sauce for an extra kick.
Storage instructions
- Cool it down: Let the scrambled eggs cool completely before storing to avoid condensation.
- Airtight container: Store in an airtight container in the fridge for up to 3 days.
- Reheat: Warm the eggs in a non-stick skillet over low heat or in the microwave for 20–30 seconds to keep them soft and creamy.
- Freeze: While best enjoyed fresh, you can freeze leftovers in a freezer-safe container for up to a month. Thaw in the fridge overnight before reheating.
Nutritional Information
Calories: 270kcal | Carbohydrates: 4g | Protein: 31g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 496mg | Sodium: 646mg | Potassium: 279mg | Sugar: 4g | Vitamin A: 759IU | Calcium: 143mg | Iron: 2mg
