Cottage Cheese Scrambled Eggs

A plate of scrambled eggs with cottage cheese, crispy bacon, and a bunch of cherry tomatoes. A pink napkin and cutlery are beside the plate.

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.

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Prep Time 5

Cook Time 5

Total Time 10

Course Breakfast

Servings Serving

Calories 270

Protein 31

Ingredients

US Customary - Metric

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.