Scrambled eggs with cottage cheese

Add some extra protein in the morning with this Scrambled Eggs with Cottage Cheese recipe! Light and fluffy eggs with cottage cheese make these ultra creamy and incredibly cheesy! Serve with freshly ground black pepper and garnish with chopped chives or thinly sliced ​​spring onions. Enough for 1 but can be doubled to serve more.

Scrambled eggs with cottage cheese

Looking for a way to add protein to your breakfast? I have you.

Cottage cheese scrambled eggs is not a new concept. In fact, I first saw it on Tik Tok last fall. So I started playing with this recipe because I love cheesy eggs and any way I can increase the protein in my diet.

When testing this recipe, I first tried to beat the cottage cheese into the beaten eggs before adding it to the pan. The results were extremely wet and curdled, and not in a good way. Then I tried whisking it towards the end of beating the eggs and it was still too wet for my liking. The last thing I tried was to fully scramble the eggs, remove them from the heat, and then mix in the cottage cheese. The result was less watery and yet so fluffy and creamy!

Scrambled eggs with cottage cheese

I eat these at least 3 to 4 days a week because they’re so easy, delicious, and filling. I serve mine over a hash brown, season with lots of freshly ground black pepper and garnish with either chopped chives or thinly sliced ​​spring onions.

Scrambled eggs with cottage cheese ingredients

To make this cottage cheese scramble you will need:

  • non-stick sprayPrevents the eggs from sticking to the pan. I like ghee spray, but extra light olive oil works too.
  • Big EggsBecause without them it wouldn’t be scrambled eggs 😉.
  • kosher saltImproves the taste of the eggs.
  • cottage cheeseAdds protein and creamy cheese flavor.
  • freshly ground black pepperGives the eggs delicious taste and bite.
  • sliced ​​chives (or thinly sliced ​​spring onion) – Adds a subtle fresh onion flavor to these eggs. Used for garnish.
What is the best cottage cheese for scrambled eggs?

Until recently, I wasn’t a huge cottage cheese fan. In fact, I still can’t eat it with just one spoon. I do however love eggs and whipped with jam for cheesecake shells. And my favorite brand is Good Culture (not sponsored, just my opinion). You can use either whole milk or low-fat (which is what I use) cottage cheese in this recipe.

Lightly spray a nonstick pan

Start by spraying a small non-stick skillet with either extra light olive oil or ghee spray.

Crack 2 eggs into a bowl

Crack eggs into a liquid measuring cup.

Beat until bubbly

Beat with a whisk until the yolks and whites are thoroughly combined.

Add to the pan and stir gently until it stirs

Once the pan is preheated, add the eggs. Use a spatula to scrape the edges and bottom of the pan often, until the eggs are set with no visible moisture.

scrambled eggs

Take the eggs off the heat.

season with salt and add cottage cheese

Add cottage cheese and a small pinch of salt.

mix in the eggs

Stir and mix the cottage cheese into the eggs.

Scrambled eggs with cottage cheese

Transfer to a plate and garnish with freshly ground black pepper and chopped chives or thinly sliced ​​spring onions.

Scrambled eggs with cottage cheese

Enjoy! And if you try this Scrambled Eggs With Cottage Cheese recipe, let me know! Take a picture and tag me chirp or instagram!

Scrambled eggs with cottage cheese

Yield: 1 portion

Scrambled Eggs with Cottage Cheese (high in protein!)

Add some extra protein in the morning with this Scrambled Eggs with Cottage Cheese recipe! Light and fluffy eggs with cottage cheese make these ultra creamy and incredibly cheesy! Serve with freshly ground black pepper and garnish with chopped chives or thinly sliced ​​spring onions.Enough for 1 but can be doubled to serve more.
  • non-stick spray, extra light olive oil or ghee
  • 2 big eggs, beaten
  • 1 prize kosher salt
  • 1/4 Cup cottage cheese, I use low-fat (Good Culture brand is my favorite)
  • freshly ground black pepper
  • sliced ​​spring onions, or chives
  • Spray a nonstick skillet with extra light olive oil or ghee.

  • Crack eggs into a liquid measuring cup and beat with a whisk until the yolks and whites are thoroughly combined.

  • Once the pan is preheated, add the eggs. Use a spatula to scrape the edges and bottom of the pan often until the eggs are set with no visible moisture.

  • Add cottage cheese and a small pinch of salt, stir and mix into the eggs.

  • Transfer to a plate and garnish with freshly ground black pepper and chopped chives or thinly sliced ​​spring onions.

  • Personally, I like to serve these eggs on a crispy hash brown.

Portion: 1portion, Calories: 184kcal, Carbohydrates: 4G, Protein: 18G, Fat: 10G, Saturated Fatty Acids: 3G, Polyunsaturated fat: 2G, Monounsaturated fatty acids: 4G, Trans fats: 0.04G, Cholesterol: 376mg, Sodium: 391mg, Potassium: 215mg, Sugar: 1G, Vitamin A: 545ie, Calcium: 105mg, Iron: 2mg

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