Cottage Cheese Eggs
Scrambled eggs are a good source of protein, but Cottage Cheese Eggs are even better! This is THE recipe if you’re looking for an easy, high protein breakfast to power you through your morning.
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Why You’ll Love Scrambled Eggs with Cottage Cheese
- A Cottage Cheese Recipe for Skeptics. If all the cottage cheese recipes floating around the internet these days have you raising a very skeptical eyebrow, I get it. But cottage cheese eggs? They’re for everyone! Cottage cheese makes for a natural addition to scrambled eggs, yielding creamy, fluffy results without being too in-your-face with the cottage cheese factor.
- Protein Powered. It’s not always easy to get the amount of protein you need each day, especially if you’re vegetarian, flexitarian, or working on building muscle. Cottage cheese scrambled eggs are an easy way to get some extra protein in your diet with 15 grams in a 160 calorie serving.
- Budget-Friendly. Protein shakes and bars are expensive! I love using real food protein sources, and these cottage cheese eggs are excellent (egg-cellent?) for that. This is a nutrient-rich breakfast that won’t break your grocery budget!
How to Make Cottage Cheese Scrambled Eggs
The Ingredients
- Eggs. Naturally!
- Low-Fat Cottage Cheese. I like to use low-fat cottage cheese to keep it light, but if you’re on a keto diet, you can absolutely substitute full-fat cream cheese to make keto cottage cheese eggs.
- Unsalted Butter. You could use oil if you’d like, but I love the rich flavor of butter when making scrambled eggs. A little goes a long way.
- Finishing Touches. Chopped chives and ground black pepper.
The Directions
- Combine. Add the cottage cheese and eggs to a mixing bowl.
- Whisk. Whisk-whisk-whisk—break up all the yolk and white.
- Melt the Butter. Add it to a nonstick skillet set over medium heat; once it melts, swirl to coat and reduce the heat to low.
- Add the Eggs. Pour ‘em in.
- Start Scrambling. Once the edges are starting to set, push them into the middle of the pan.
- Keep Scrambling. When the edges set again, push them to the middle again.
- Finish. Continue pushing the edges and breaking up big clumps until the eggs are just barely set, but still appear wet. Turn off the heat and keep moving the eggs until they’re cooked but soft. Serve the cottage cheese eggs with chives and black pepper and ENJOY!
Recipe Variations
- Bacon-ify Them. Cook chopped pieces of bacon in the skillet before you start the recipe. Drain off all but a touch of the grease and then cook the recipe as directed. Or add diced Oven Bacon at the end.
- Add Veggies. You can cook any vegetables you like in the skillet before adding the egg mixture. Mushrooms, onions, and bell peppers are especially good!
- Whisk in Some Basil Pesto. Green eggs are delicious when they’re made by whisking Basil Pesto into the egg and cottage cheese mixture.
- Wilt in Spinach. Add a handful or two of baby spinach at the end of the cooking time and it will wilt right into the eggs.
- Season Them. Try adding za’atar, everything bagel seasoning, paprika, garlic powder, cumin, hot sauce, or your favorite fresh or dried herbs.
What to Serve with Cottage Cheese Eggs
- More Protein. Air Fryer Bacon, Smoked Salmon, or your favorite breakfast sausage will add extra protein to your breakfast.
- Something Sweet. If you like pairing your savory breakfasts with a sweet dish, try these Healthy Blueberry Muffins.
- Bread. Serve your scrambled eggs on toast (a la this Scrambled Egg Toast with Roasted Asparagus), English muffins, or pitas.
- Tortillas. Make Breakfast Tacos or a Breakfast Quesadilla with this recipe.
Recipe Tips and Tricks
- Use a Nonstick Pan. Key to any scrambled egg recipe, including these cottage cheese eggs! I suspect that a very well-seasoned cast iron skillet would work too, but if you want something absolutely fail-proof, I highly recommend nonstick.
- But Don’t Use a Metal Spatula. You’ll scrape the coating off your pan! I love this silicone spatula, which is heat-proof, safe for using with nonstick pans, and affordable.
- Avoid Over-Cooking. As with traditional scrambled eggs, it’s important not to over-cook this recipe. It’s absolutely fine—and desirable, even—for them to still be soft when you plate them.
- Blend If You’re Skeptical. I don’t really think the curds are all that noticeable in cottage cheese eggs, but if they’re a hard no for you, blend the cottage cheese and eggs in your blender rather than whisking.
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Cottage Cheese Eggs
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Cottage cheese eggs are the best way to work some extra protein into your breakfast! Easy to make, with the perfect fluffy, creamy texture.
Servings 2 servings
Calories 160kcal
Ingredients
- 3 large eggs
- ½ cup low fat cottage cheese
- ½ tablespoon unsalted butter
- Chopped chives, ground black pepper optional for serving
Instructions
-
Whisk together the eggs and cottage cheese until very well combined.
-
Heat a medium nonstick skillet over medium heat. Add the butter. As soon as it is melted, swirl to coat the pan, reduce the heat to low, and add the eggs.
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As soon as the edges are barely beginning to set (this will happen fairly immediately), use a rubber spatula to gently push the edges toward the center of the pan. Let cook, using the spatula to gently and continually move the set eggs toward the center and to break up big clumps, until the eggs look almost done but still be too wet to eat.
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Turn off the heat and continue moving the eggs using the residual heat the in pan, until they are cooked but still soft. This entire process will take 3 to 5 minutes. Enjoy warm with a sprinkle of chives and black pepper to taste.
Notes
- I did not add salt to the recipe because cottage cheese is somewhat salty, but you can certainly season to taste afterwards.
- TO STORE: Refrigerate leftovers in an airtight container for up to 3 days.
- TO REHEAT: Gently warm leftovers in a nonstick skillet set over medium heat.
Nutrition
Serving: 1(of 2) | Calories: 160kcal | Carbohydrates: 2g | Protein: 15g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 255mg | Potassium: 141mg | Sugar: 2g | Vitamin A: 467IU | Calcium: 72mg | Iron: 1mg
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