Wonderfully creamy Cottage Cheese scrambled Eggs are easy to make, nutritious, and filled with protein. Serve them with your favorite breakfast sides for a delicious morning meal that will keep you fueled for hours!
Have you ever had scrambled eggs and cottage cheese? Eggs and cottage cheese might sound a bit strange but they’re so good! You can’t even taste the cottage cheese and it creates light, fluffy scrambled eggs that deliver over 20 grams of protein per serving in just minutes. Quick, easy and so tasty!
If you want to increase the protein in your diet, try adding cottage cheese to your scrambled eggs! Cottage cheese has a mild flavor and a creamy texture. It’s high in protein and low in fat.
Be sure to try our herbed cottage cheese dip and berries cottage cheese ice cream too!
Recipe Summary
- Quick and easy: This cottage cheese egg recipe is easy to make and can be whipped up in a matter of minutes for a nutritious, satisfying breakfast!
- So delicious: The addition of cottage cheese to your scrambled eggs will make them super creamy, fluffy, and incredibly delicious!
- Good for you: Not only is this a high-protein meal, but both eggs and cottage cheese are packed with many other nutrients that are good for you.
- Versatile: You can add different seasonings and ingredients to your cottage cheese eggs and serve them with pretty much any breakfast side. We love them with fresh veggies but they’re great with bacon and toast too!
Ingredients
One of the best things about the cottage cheese eggs recipe is that you only 2 essential ingredients, plus salt, pepper, and oil!
- Eggs: Five large eggs are the base of this recipe. We recommend high-quality, pasture raised organic eggs.
- Cottage cheese: Adds creaminess and extra protein to the scrambled eggs. Feel free to use low-fat, fat-free or full-fat cottage cheese.
- Salt and pepper: To bring out delicious flavor!
- Olive oil: For cooking the eggs.
How to make eggs with cottage cheese
- Mix ingredients: Place the eggs and cottage cheese into a bowl and sprinkle with salt and pepper. Whisk the eggs until well combined.
- Heat the pan: Heat the oil in a large non-stick pan over medium-low heat.
- Cook: Pour the egg-cheese mixture into the pan and start cooking; scramble to your liking using a rubber spatula. Top the eggs with some fresh herbs and serve warm with fresh veggies, if desired.
tips and Notes
- Egg whites: For a lower fat, lower calorie meal, you can replace some or all of the eggs with egg whites from an egg or carton. One whole egg is the same as two egg whites, or you can use ¼ cup of egg whites from the carton.
- Low and slow: For scrambled eggs with the best creamy texture, cook them low and slow.
- Drain cottage cheese: Depending on the brand and amount of fat in the cottage cheese that you use, there may be excess liquid. It’s best to drain this from the cottage cheese before mixing with the eggs, so your eggs don’t become too watery.
Frequently asked questions
Some cottage cheese brands contain more moisture than others which can cause your eggs to have too much liquid. If the cottage cheese seems to have excess water, drain it before adding it to the eggs.
When fully cooked, the scrambled eggs will be soft, and depending on your preference they may look just a bit moist with no clear egg whites remaining.
Scrambled eggs can become dry and rubbery if you cook them too long or at too high of a temperature. Cook on medium-low heat and remove the eggs from the pan before they are completely set.
Variations
- More cheese: Make these extra cheesy by mixing in some shredded cheddar cheese or another shredded cheese variety.
- Add vegetables: You can mix in any cooked vegetables, like sautéed mushrooms, red peppers, tomatoes, or red onions.
- Fresh herbs: Kick up the flavor with a sprinkle of herbs like parsley, dill, basil or rosemary.
- Seasonings: Feel free to add individual seasonings or a seasoning blend that you love.
Serving suggestions
To make this dish a complete breakfast, add some of your favorite sides! Here are some tasty options:
Storage recommendations
Just like any scrambled eggs, cottage cheese scrambled eggs are best served hot off the pan, however, you can store leftovers and reheat them later. Here’s how:
- Storing leftovers: Place any extra eggs in an airtight container in the refrigerator for up to 3 days.
- Reheating: To rewarm, heat the eggs in a covered skillet over medium-low heat until warmed through. Watch them closely to avoid overcooking them.
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Place the eggs and cottage cheese into a bowl and sprinkle with salt and pepper. Whisk until well combined.
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Heat the oil in a large non-stick pan over medium-low heat.
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Pour the egg-cheese mixture into the pan and start cooking; scramble to your liking. Serve warm with fresh veggies, if desired.
Just like any scrambled eggs, cottage cheese scrambled eggs are best served hot off the pan, however, you can store leftovers and reheat them later. Here’s how:
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- Storing leftovers: Place any extra eggs in an airtight container in the refrigerator for up to 3 days.
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- Reheating: To rewarm, heat the eggs in a covered skillet over medium-low heat until warmed through. Watch them closely to avoid overcooking them.
Serving: 1servingCalories: 292kcalCarbohydrates: 3gProtein: 22gFat: 21gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.04gCholesterol: 474mgSodium: 1506mgPotassium: 227mgSugar: 2gVitamin A: 749IUCalcium: 114mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
