Cottage cheese scrambled eggs are a game-changer for your breakfast routine! Creamy, fluffy and packed with protein (17g per serving!), this quick and easy recipe is a nutritious way to start your day at only 200 calories. Plus, they’re perfect for customizing with your favorite veggies, herbs or toppings!
Cottage cheese scrambled eggs take your normal scrambled eggs breakfast to the next level! Ready in just about 5 minutes, this simple recipe combines eggs and cottage cheese in one pan for a major protein boost. The addition of cottage cheese not only increases the protein but makes the scrambled eggs irresistibly rich and creamy.
Cottage cheese is incredibly versatile and makes a delicious high-protein, low-calorie addition to any meal! While it shines in savory recipes like this one, it’s equally delicious in sweet dishes. Try mixing it into waffle batter for high-protein waffles or enjoying it on toast with fresh fruit and a drizzle of honey or nut butter. The possibilities are endless!
What you’ll need to make scrambled eggs with cottage cheese
One of my favorite things about this cottage cheese scrambled eggs recipe is that it comes together with just 2 key ingredients and is ready in only 5 minutes.
- Eggs: The base of the recipe, providing a rich source of protein and a fluffy, satisfying texture. You could also use a combination of egg whites and eggs. I would recommend 2 large eggs with 6 tablespoons of liquid egg whites.
- Cottage cheese: You can use any variety of cottage cheese that you like best. I really like the brand Good Culture and prefer 4% milk fat for richer, creamier eggs.
Variations and add-ins
Customize your cottage cheese scrambled with these delicious additions!
- Vegetables: Add sautéed spinach, diced bell peppers, onions, mushrooms or cherry tomatoes for added nutrients and color.
- Herbs: Mix in fresh herbs like chives, parsley, dill or cilantro for extra flavor.
- Cheese: Sprinkle in some shredded cheddar, mozzarella or Parmesan for cheesiness.
- Meat: Add cooked and crumbled bacon, sausage, turkey bacon or diced ham for extra protein.
- Spices: Sprinkle paprika, garlic powder or chili flakes for a flavor kick.
- Avocado: Top your eggs with diced or sliced avocado for creaminess and healthy fats.
How to make this recipe
- Mix the ingredients: Whisk the eggs, cottage cheese, and a pinch of salt and pepper in a medium bowl.
- Cook the eggs: Heat butter in a large heavy-duty skillet over medium heat. Add the egg mixture and allow to cook for a few seconds without mixing. Once the eggs have begun to set in the edges, gently stir the eggs with a rubber spatula, folding the edges to the center.
- Remove from heat and serve: When the scrambled eggs are almost set, transfer them to a serving plate as they will continue cooking from the residual heat. Enjoy them on their own or with your favorite breakfast sides like toast and fresh berries. For a low-carb breakfast, pair it with avocado and a side of breakfast sausage or turkey bacon.
Recipe tips
- Whisk thoroughly: Beat the eggs well before cooking to ensure the scrambled eggs are light and fluffy.
- Drain excess liquid: If your cottage cheese is watery, strain it slightly to avoid adding too much moisture to the eggs.
- Low and slow: Cook the eggs over medium heat to prevent them from overcooking and becoming rubbery. Stir gently for creamy results.
Frequently asked questions
Can I use low-fat or fat-free cottage cheese?
Yes, you can use low-fat or fat-free cottage cheese. However, full-fat cottage cheese will add more creaminess to your scrambled eggs.
Can I use only egg whites?
Absolutely! You can substitute all or some of the eggs with egg whites for a lower-calorie, lower-fat option. However, using whole eggs will give the eggs a richer texture.
How do I make the eggs fluffier?
Whisking the eggs thoroughly and cooking on medium-low heat to medium heat while stirring gently will help achieve fluffy scrambled eggs.
Cottage Cheese Scrambled Egg
Ingredients
- 4 eggs
- ½ cup cottage cheese, 4% milk fat
- salt and pepper, to taste
- ½ tbsp butter or olive oil, for pan
Instructions
- Whisk the eggs, cottage cheese, and a pinch of salt and pepper in a medium bowl.
- Heat butter in a large heavy-duty skillet over medium heat. Add the egg mixture and allow to cook for a few seconds without mixing. Once the eggs have begun to set in the edges, gently stir the eggs with a rubber spatula, folding the edges to the center.
- When the scrambled eggs are almost set, transfer them to a serving plate as they will continue cooking from the residual heat.
Equipment
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Storage recommendations
Cottage cheese scrambled eggs are best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently over low heat on the stove to avoid overcooking.
If you enjoyed these high-protein cottage cheese eggs, check out my high-protein omelet, high-protein pancakes, or my meal prep high-protein waffles next!
