Hey y’all! If you’re craving a creamy, protein-filled breakfast that’s easy to whip up in under 10 minutes, these Scrambled Eggs with Cottage Cheese will hit the spot. The soft curds melt into the eggs, making every bite incredibly moist, fluffy, and full of satisfying flavor. Whether you need a speedy weekday breakfast or a leisurely weekend brunch, this recipe brings together taste, nutrition, and pure comfort. Let’s get cooking!
Why You’ll Love This
- Rich in protein and keeps you energized all morning.
- Super creamy texture thanks to the Cottage Cheese.
- Quick and easy—ready in under 10 minutes!
- Perfect base for endless flavor variations.
- Low-carb and gluten-free for healthy eating goals.
Ingredients
- 4 large eggs
- 1/2 cup cottage Cheese (4% milkfat recommended for creamiest texture)
- 1 tablespoon unsalted butter
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- Optional: Chopped chives or fresh herbs, to garnish
Directions
Step 1: Prep the Eggs
Crack the eggs into a medium bowl. Add salt and pepper. Whisk vigorously until the mixture is completely smooth and slightly frothy.
Step 2: Incorporate Cottage Cheese
Gently fold in the cottage cheese with a spatula so the curds are distributed but not totally broken down.
Step 3: Heat the Pan
Place a large nonstick skillet over medium-low heat. Add butter. Allow it to melt and coat the bottom of the pan (about 30 seconds).
Step 4: Cook the Eggs
Pour the egg and cottage cheese mixture into the skillet. Let sit undisturbed for about 20 seconds, then gently swirl and fold the mixture with a spatula, scraping from the edges toward the center.
Step 5: Finish and Serve
Cook, stirring every few seconds, for 2-3 minutes, until the eggs are just set, creamy, and slightly glossy. Remove from heat immediately—eggs will continue cooking from residual heat. Garnish with herbs, if desired. Serve hot!
Notes
- For extra creaminess, use full-fat cottage cheese rather than low-fat.
- Resist overcooking—scrambled eggs should be moist and soft, not dry.
- Whisk the eggs well for fluffier results.
Variations
- Spinach & Feta: Add a handful of baby spinach and swap in crumbled feta for a Mediterranean twist.
- Southwest Style: Stir in diced jalapeños, tomatoes, and top with salsa.
- Smoked Salmon: Fold in flaked smoked salmon and freshly cracked black pepper for a savory brunch upgrade.
Required Equipment
- Nonstick skillet (10-12 inch recommended)
- Heatproof spatula
- Mixing bowl
- Whisk
Storage Instructions
Store leftover scrambled eggs in an airtight container in the refrigerator for up to 2 days. Reheat gently on low in a nonstick skillet with a splash of milk or cream for best texture.
Pairings and Serving Recommendations
- Serve on toasted sourdough or whole grain bread for a hearty breakfast.
- Add a side of sliced avocado or fresh fruit for color and nutrition.
- Perfect with crispy bacon, turkey sausage, or a simple green salad.
Pro Tips
- Always cook eggs on low to medium-low heat for the creamiest texture.
- Fold the eggs gently—don’t stir vigorously—to keep them tender.
- Take the eggs off the heat just before they’re completely set to prevent overcooking.
FAQ
- Can I use egg whites instead of whole eggs?
- Yes, you can use 6 egg whites for a lighter, lower-fat option. The texture will be slightly different, but still delicious.
- Is it okay to use low-fat cottage cheese?
- Absolutely! Just note the eggs will be a little less creamy, but they’ll still be tasty and high in protein.
- How do I prevent scrambled eggs from getting rubbery?
- Cook them gently over low heat and remove them from the pan as soon as they’re just set and creamy.
Prep time: 3 minutes | Cook time: 4 minutes | Total time: 7 minutes | Yield: 2 servings
Ingredients
- 4 large eggs
- 1/2 cup cottage cheese
- 1 tablespoon unsalted butter
- 2 tablespoons milk
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 2 tablespoons fresh chives, chopped (optional)
- 1/4 cup shredded cheddar cheese (optional)
Instructions
-
1Crack the eggs into a medium bowl. Add milk, salt, and pepper, then whisk until well combined.
-
2Heat the butter in a non-stick skillet over medium-low heat until melted.
-
3Pour the egg mixture into the skillet and cook gently, stirring occasionally, until the eggs begin to set.
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4Fold in the cottage cheese and continue cooking for 1-2 minutes, until the eggs are creamy and fully cooked.
-
5Optionally, sprinkle in shredded cheddar cheese and chopped chives, then cook for 30 more seconds until cheese melts.
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6Serve immediately while hot and enjoy your scrambled eggs with cottage cheese.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
260cal
Protein:
20 gg
Fat:
19 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
5 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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