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Scrambled eggs with cottage cheese are creamy and delicious. This easy high protein breakfast recipe takes minutes to make and is a healthy way to start your day!
Table of Contents
Easy Cottage Cheese Scrambled Eggs
Did you know you can add a little cottage cheese to scrambled eggs for a little extra protein? Not only is this a healthy addition to plain eggs, but it also makes them extra creamy and flavorful. Each serving has roughly 18 grams of protein!
I absolutely love cottage cheese, but if you’re not a fan, don’t worry. The eggs don’t really taste like cottage cheese — it just brightens the flavor and adds a creaminess to the texture of the eggs. Even my picky kids like these cottage cheese eggs and eat them right up!
Looking for heartier breakfast options? Try my sausage egg breakfast scramble — it’s low carb — or check out more breakfast recipes your family will love.
Ingredients
You only need a few very simple ingredients for this easy recipe. Full amounts are in the printable recipe card below.
- Eggs — Large eggs work best
- Cottage cheese — I use small curd cottage cheese as I think it blends better than large curd.
- Seasonings — a pinch of sea salt, black pepper and dried parsley. I also love using herbes de Provence instead of parsley on occasion.
- Fresh chives — This is optional, but fresh herbs really do add flavor. I don’t always have them on hand, so fresh parsley, thyme or basil will also work.
- Butter — or cooking spray, avocado oil or olive oil add flavor and prevent the eggs from sticking to the skillet.
How to Make Eggs with Cottage Cheese
Whisk the eggs in a large mixing bowl. Then, stir in the cottage cheese and seasonings until blended. Heat a little butter in a medium pan, and pour in the eggs. Let them sit for a minute, then gently push the outer edges of the eggs toward the center until the eggs are set and fully cooked.
Top with chopped chives, and serve immediately. I like to serve these cheesy scrambled eggs with toast, breakfast sausage or bacon and fresh fruit. Sometimes, I’ll make scrambled eggs for a quick lunch and add sliced avocado or fresh tomatoes, salsa or hot sauce and raw veggies on the side.
Storage
Store any leftover eggs in an airtight container in your fridge for 3-4 days. You can use them for a breakfast burrito or breakfast sandwiches. They also will freeze well for up to 3 months.
Recipe Tip
To avoid rubbery, overcooked eggs, cook eggs on low to medium-low heat until just set. Any remaining liquid will absorb as the eggs cool down.
Use a non-stick skillet for best results.
Scrambled Eggs with Cottage Cheese
Ingredients
- 4 large eggs
- ½ cup cottage cheese
- pinch sea salt
- pinch black pepper
- pinch dried parsley
- 1 tbsp butter or non stick spray
- fresh chives optional
Instructions
- Crack eggs into a large mixing bowl, and whisk slightly
- Add the cottage cheese, salt, pepper and parsley, and whisk until well blended
- Melt butter in a medium skillet over medium-low heat
- Add egg mixture, and allow to sit for a few seconds. Gently push the outer edges of the eggs towards the center of the skillet using a spatula until eggs are set and liquid is mostly absorbed — 3 to 4 minutes.
- Remove from heat, garnish with chopped chives, if desired, and serve
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I’ve been having these eggs for breakfast every day for the past week. They’re so good! Definitely the best scrambled eggs I’ve ever had!!
So tasty and very light! Great for the extra protein! The kids loved this one too! This will be our new way to have scrambled eggs!
So glad you liked the eggs, Anne. Thanks!