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Cottage Cheese Scrambled Eggs are an easy breakfast to help you meet your protein goals. They turn out perfectly fluffy and creamy every time!
This high-protein breakfast is the perfect way to enjoy cheesy eggs without using a higher-fat cheese like cheddar.
A quarter cup of cottage cheese has as much protein as one egg (6 grams of protein per serving), so this is an easy, low-carb breakfast idea without relying on too many eggs or egg whites.
And unlike my cottage cheese egg bites, you won’t need a blender to make them!
Ingredients You’ll Need
This recipe is more of a suggestion than a hard and fast rule. All you’ll need are eggs and full-fat cottage cheese, plus a pinch of salt and any add-ins you love.
You can top them with chopped chives, parsley, or any other fresh herbs you like. You can also scramble them with onions, spinach, bell peppers, mushrooms, or other veggies you keep on hand.
The variations and flavors are endless!
How to Make Cottage Cheese Scrambled Eggs
Preheat a nonstick skillet over medium heat. Heating the pan first will help prevent the eggs from sticking to the surface later.
In a small bowl, combine two whole eggs, a quarter cup of cottage cheese, and a generous pinch of salt. Whisk well until the egg mixture looks creamy.
Lightly grease the preheated pan with cooking spray or butter, then pour the whisked eggs into the pan. Let it cook undisturbed for about 1 minute or until the edges look like they are cooking.
If it appears the eggs are cooking too quickly, lower the heat slightly.
Drag a rubber spatula through the eggs, gently flipping and stirring. Let the eggs cook for about 30 seconds, then move them again with the spatula until no runny or uncooked egg is visible. This should take 2 to 3 minutes total.
The scrambled eggs should look creamy but not slimy. Just like regular eggs, you can cook them as soft or firm as you like. Cottage cheese will give them a naturally softer texture, but if you continue cooking them even longer, they will firm up.
As soon as the eggs are cooked to your liking, transfer them to a serving plate and garnish with fresh herbs. Serve with fresh berries, whole grain toast, roasted sweet potatoes, or any other sides you love.
These cottage cheese eggs also make an excellent filling for breakfast burritos or tacos, or you can pile them onto a slice of avocado toast.
storage Tip
If you make a big batch and have leftovers, they can be stored in an airtight container in the fridge for up to four days.
Looking for more high-protein recipes? Try Cottage Cheese Ice Cream, Cottage Cheese Waffles, Cottage Cheese Dip, or Banana Protein Muffins.
Ingredients
- 2 large eggs
- ¼ cup cottage cheese
- pinch of salt
Instructions
- Preheat a non-stick skillet over medium heat for about 2 minutes as you prepare the egg mixture. Starting with a warm skillet will make the eggs less likely to stick to your pan.
- Crack the eggs into a small bowl, then add in the cottage cheese and a generous pinch of salt. Use a fork to whisk until the mixture looks creamy.
- Grease the pan with spray oil or butter, then pour the mixture into the hot pan. Let the eggs cook for about 1 minute, undisturbed. As soon as the edges start to look like they are cooking, drag a rubber spatula through the eggs, gently stirring them around the pan.
- Continue stirring, as needed, until the eggs are cooked through. Just like traditional scrambled eggs, you can cook these as soft or firm as you like. Serve the eggs warm right away with fresh herbs on top, if desired.
Notes
Nutrition
If you try these cottage cheese scrambled eggs, please leave a comment and star rating below, letting me know how you like it.
