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Boost your breakfast protein with Cottage Cheese Eggs! These cottage cheese scrambled eggs are fluffy, creamy and slightly cheesy. Make this easy recipe to jump-start your day with over 17 g of protein and energy.
Table of Contents
Why you should add cottage cheese to eggs
If you are looking for ways to eat more protein for breakfast, try cottage cheese scrambled eggs. Both cottage cheese and eggs are excellent sources of high quality protein that contain all essential amino acids. Further, they are easy to find, budget-friendly and so nutritious. Nothing like shakes or protein bars loaded to brick with artificial sweeteners and sugars.
Cooking eggs with cottage cheese is a game changer. Besides adding more protein, the cheese makes scrambled eggs creamy, flavorful and slightly cheesy. You will love them also if you’re not a fan of the taste or texture of cottage cheese. It perfectly combines with the eggs, you won’t even taste it.
Believe me, you will love this recipe. It will quickly become part of your breakfast menu, because it is:
- Packed with 17 grams of protein from high quality, complete protein sources.
- Healthy, gluten-free, low carb, keto, low calorie and perfect for weight loss.
- Quick and easy to make in just 10 minutes.
- Fluffy, creamy, flavorful and so satisfying that you will stay full until lunchtime.
- Customizable and versatile, it tastes delicious with veggies, sourdough bread and all your favorite sides.
Recipe ingredients
- Eggs. You will need 4 large eggs, preferably from free range chickens. As an alternative you can also swap out 1 or 2 of the eggs for egg whites only. Your scramble will have fewer calories and fats, but it won’t taste as rich.
- Cottage cheese. The best cottage cheese eggs are made with whole milk cottage cheese, or cottage cheese with at least 2% fat. It gives the scramble a much richer taste than low fat cheese. My to-go choice is Good Cultures 4% small curd cottage cheese.
- Butter. Butter gives a much richer flavor, but you can also use olive oil, avocado oil, or any neutral oil of your choice.
- Seasonings. I like my eggs with kosher salt and ground black pepper, but you can add other seasonings and herbs.
How to make cottage cheese scrambled eggs
- Beat the eggs. In a medium bowl, combine eggs with cottage cheese, salt and pepper. Using a whisk or a fork, beat eggs with cottage cheese until they are completely combined and the mixture is slightly frothy.
- Heat a skillet. Place a cast iron skillet or a non-stick pan over medium heat. Once it is hot, add butter or olive oil and heat for some seconds. Reduce the heat to low-medium.
- Scramble eggs. Pour the cottage cheese egg mixture into the center of the skillet. Let cook without stirring for a few seconds to allow the eggs to set. Once the edges start to set, gently stir the eggs with a spatula. Use a slow and gentle folding motion, pushing the eggs from the edges toward the center.
- Serve and enjoy. When the scrambled eggs are almost done, remove the pan from the heat to avoid overcooking. They will finish cooking with the heat of the pan. Carefully slide out on a plate. Season with more salt and pepper if necessary and serve.
Tips for fluffy scrambled eggs with cottage cheese
- Season to taste. I find that the cottage cheese is already quite savory and high in sodium, so I only add a pinch of kosher salt and ground black pepper. Adjust with salt, pepper and seasonings to taste.
- Use a nonstick skillet. Avoid non stainless steel pans to keep cottage cheese and eggs from sticking to the bottom and burning. I like using a cast-iron skillet.
- Low and slow. Once the skillet is hot and nicely greased, add the cottage cheese egg mixture and cooks on low-medium heat until it is done. Cooking over low heat prevents the eggs from becoming rubbery or dry.
- Stir regularly. Use a rubber spatula to gently stir the eggs while they are cooking. This simple step adds fluffiness and prevent large curds from forming.
- Don’t overcook. Remove the scrambled eggs from the heat while they are still slightly runny, as they will continue to cook with residual heat. As we have seen before, overcooking makes them dry and rubbery.
Recipe variations
- Add seasonings. Beat the eggs with salt, pepper, and a selection of your favorite seasonings or herbs. Some tasty ideas are garlic powder, onion powder, smoked paprika, chili powder and cayenne pepper.
- Add extra cheese. Looking for ways to make cottage cheese scrambled eggs extra cheesy? Mix in a couple tablespoons of shredded mozzarella, shredded cheddar, crumbled feta cheese or Parmesan cheese.
- Include some veggies. Mix cottage cheese with eggs and your favorite chopped vegetables. My recommendations are mushrooms, baby spinach, onion, red bell peppers and tomatoes.
- Blend the cottage cheese. If you don’t like the texture of cottage cheese, pass it on a blender before mixing with eggs. It will add protein, flavor and cheesiness.
- Make egg white cottage cheese scramble. Replace 2 eggs with 2 eggs whites, if you want to cut calories and fats. Or include 2 additional egg whites on top of the 4 eggs to boost the protein.
Serving ideas
This cottage cheese egg breakfast recipe goes well with sourdough bread, creamy avocado, sautéed vegetables, fruit and all your favorite sides. Here are some tasty serving ideas.
- On top of freshly baked protein bagels or sourdough bread, with mashed avocado and tomato slices.
- Over a soft slice of homemade oat bread, with some butter or olive oil and a sprinkle of kosher salt.
- In English breakfast plates, with bacon, fire roasted tomatoes and homemade baked beans.
- For breakfast or dinner, in nourishing bowls, with a microwave sweet potato or tasty potato fritters.
- In a sandwich or in a tortilla wrap, for on-the-go lunches or for protein packed breakfast tacos.
- On top of savory oatmeal, with avocado and sautéed mushrooms.
FAQ – Frequently asked questions
If the scramble is runny and watery, it may need to cook more cooking time. Continue stirring cottage cheese and eggs until the water evaporates, but without overcooking. Another tip is to choose a less creamy cottage cheese. The creamier it is, the more water it will form. As this recipe uses cottage cheese, you should not add any milk or cream.
To store, let the eggs cool completely, then transfer them to an airtight container. Refrigerate within two hours of cooking, and consume them within 3-4 days for the best quality. Reheat them over low heat in a nonstick warm skillet to prevent overcooking.
More healthy cottage cheese recipes
- Whipped cottage cheese
- Cottage cheese Alfredo pasta
- Spinach dip recipe
- Cottage cheese cookie dough
- Cottage cheese brownies
- Cottage cheese banana bread
- Cottage cheese muffins
- Chocolate cottage cheese ice cream
- Cottage cheese pancakes
Scrambled Cottage Cheese Eggs
Ingredients
- 4 eggs
- ½ cup (100 g) cottage cheese, I recommend 4% cottage cheese
- salt and pepper, to taste
- ½ tbsp butter, or olive oil, for cooking
Instructions
- In a medium bowl, combine eggs with cottage cheese, salt and pepper. Using a whisk or a fork, beat eggs with cottage cheese until they are completely combined and the mixture is slightly frothy.
- Place a cast iron skillet or non-stick pan over medium heat. Once it is hot, add butter or olive oil and heat for some seconds.
- Reduce the heat to low-medium.
- Pour the cottage cheese egg mixture into the center of the skillet. Let cook without stirring for a few seconds to allow the eggs to set.Once the edges start to set, gently stir the eggs with a spatula. Use a slow and gentle folding motion, pushing the eggs from the edges toward the center.
- When the scrambled eggs are almost done, remove the pan from the heat to avoid overcooking. They will finish cooking with the heat of the pan.
- Carefully slide out on a plate. Season with more salt and pepper if necessary and serve.
Cottage cheese & eggs a healthy start for my breakfast. Thanks.
Hey dear Constantino,
thanks a lot for your comment. I agree! The combo cottage cheese + eggs is winner 😉
Have a great day,
Matteo