Cottage Cheese Scrambled Eggs
17
Last updated on Apr 04, 2025
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These cottage cheese eggs are a great way to switch up your morning breakfast! They’re super easy to make and result in fluffy, creamy eggs that are high in protein.
Why stick with plain scrambled eggs when you can easily upgrade your morning routine with cottage cheese scrambled eggs? This recipe is a game-changer—creamy, packed with protein, and so incredibly fluffy. The cottage cheese adds a bit of a twist to classic scrambled eggs that will make you rethink why you haven’t been doing this before! Pair them with avocado toast, a side of roasted sweet potatoes, or some turkey bacon and you’ve got a full breakfast!
Table of Contents
Why You’ll Love These Eggs
- Quick and Easy: In just about 10 minutes, you’ve got a gourmet-style breakfast that’s far from ordinary.
- Protein Boost: The addition of cottage cheese amps up the protein content to 23 grams!
- Flavor Depth: The cottage cheese gives the eggs a richer, creamier texture while the chives add a hint of herbaceous flavor. The pepper and sea salt make sure it’s seasoned to perfection.
- Versatile: Serve it with toast, on top of a salad, or alongside some roasted vegetables—the options are endless!
Ingredients Needed
- eggs – two large eggs take center stage here, bringing plenty of protein.
- cottage cheese – this is the secret ingredient that adds creaminess and boosts the protein content, making these scrambled eggs extra fluffy!
- black pepper & sea salt – simple seasonings that elevate the eggs without overpowering them. Just a pinch of each makes a big difference.
- olive or avocado oil – a small amount of oil for cooking the eggs. Any cooking oil will work with this recipe, or you could even use butter for a rich flavor.
- fresh chives – I love finishing with a sprinkle of fresh chives for a pop of color and a subtle oniony flavor.
Extra Add-ins
I love this recipe as is, it’s simple and so yummy! But you can easily customize it for certain things you would like. Here are a few ideas that could work:
- herbs – Adding fresh or dried herbs like basil, dill, or parsley to my bring a new dimension of flavor that really elevates the eggs. You can mix them right in or sprinkle them on top just before serving.
- spinach – For an extra nutritional boost, I like to stir in some baby spinach leaves just as the eggs begin to set. It’s an easy way to sneak in some greens.
- mushrooms – Sautéed mushrooms are one of my favorite add-ins for eggs. They add a lovely earthy flavor and a bit of chewiness.
- bell peppers – Diced bell peppers are perfect for adding a splash of color and a satisfying crunch. They’re also a great way to add a bit of sweetness.
- onions or shallots – If you’re looking for an extra zing, finely chopped onions or shallots are the way to go. I like to sauté them in the pan before adding the eggs for a subtle flavor that blends right into the eggs.
- tomatoes – Chopped cherry tomatoes or sun-dried tomatoes in eggs are always super good!
- hot sauce or salsa – If you like a bit of heat, a drizzle of hot sauce or a spoonful of salsa can take your scrambled eggs to the next level. It’s the perfect way to add some spice.
- cheese – For an extra cheesy finish, try adding some shredded cheddar or your favorite cheese right at the end. It melts into the eggs, adding richness and flavor that’s hard to resist.
How to Make
This scrambled eggs recipe is unlike any other, and the secret lies in using full-fat cottage cheese. Not only does it make for the creamiest, best scrambled eggs you’ve ever had, but it’s also a fantastic low carb breakfast option. Here’s how to make them:
Step 1: Whisk eggs and cottage cheese together in a small mixing bowl. Add a crack of pepper and a sprinkle of salt.
Step 2: Heat oil in a small nonstick skillet over medium-low heat. Once hot, carefully pour the egg mixture into the pan.
Step 3: When the edges start to set, use a rubber spatula to scramble the eggs. Move them towards the center of the pan, continually until the eggs have set and are no longer runny.
Step 4: Taste your eggs and add any seasonings if needed, top with fresh chives, and enjoy!
Brittany’s Tip
Start with just a pinch of salt and pepper, and adjust the seasoning as needed after the eggs have cooked. The saltiness from the cottage cheese will help a lot, so it’s best to taste and season gradually to avoid over-salting the eggs.
How to Serve Cottage Cheese Scrambled Eggs
You could enjoy these eggs for a quick breakfast or as a savory side for a more extensive breakfast. Here’s some options that would taste great with this recipe;
- Fresh fruit: I always love having fresh fruit for breakfast! Some fresh berries, banana slices, or a citrusy fruit salad can bring a sweet and refreshing balance.
- Green smoothie: A green smoothie pairs excellently with these scrambled eggs for a healthy kickstart to your day.
- Bacon & sausage: Crispy bacon or turkey sausage for a savory option to go alongside these scrambled eggs sounds like a great idea! Try my turkey bacon or tempeh bacon for a vegetarian option.
- Something sweet: If you’re hosting a larger breakfast you may want to add something sweet like these almond flour pancakes or my blueberry yogurt muffins.
- Yummy beverages: Whether it’s a cup of hot coffee, tea, or even a mimosa, the right beverage can make this dish part of a perfect breakfast or brunch setup.
How to Store Leftovers
These cottage cheese scrambled eggs are best enjoyed fresh, but if you have leftovers, place them in an airtight container and store in the refrigerator for up to 1-2 days. Reheating in the microwave is the quickest way to enjoy them again, or on the stove over medium heat but be careful not to overcook them.
Frequently Asked Questions
Yes, you can definitely use low-fat or fat-free cottage cheese in this recipe. I’ve tried it with both, and while full-fat cottage cheese adds a bit more richness and creaminess, the lower-fat versions work just fine. The texture will be slightly different, but it’s still a delicious and protein-packed option.
If cottage cheese isn’t your thing, you can swap it out for ricotta or even cream cheese. Ricotta will keep the eggs light and fluffy, while cream cheese will add a richer, tangier flavor. Both options will give you that creamy texture we love in scrambled eggs.
More Egg Recipes
- Kale and Feta Crustless Quiche
- Baked Egg Muffins
- Egg White Quiche
- Cottage Cheese Wrap
- Egg in the Hole
- Cottage Cheese Egg Salad
Be sure to check out all of my full collection of healthy breakfast recipes.
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Cottage Cheese Scrambled Eggs
Ingredients
- 2 large eggs
- ¼ cup cottage cheese
- Crack of pepper, to taste
- Sprinkle of sea salt, to taste
- 1 teaspoon olive oil or avocado oil
- Fresh chives, for serving
Instructions
- Whisk eggs and cottage cheese together in a small mixing bowl. Add crack of pepper and sprinkle of salt.
- Heat oil in a small nonstick skillet over medium-low heat. Once hot, carefully pour the egg mixture into the pan.
- When the edges start to set, use a rubber spatula to move the eggs towards the center of the pan, continually until the eggs have set and are no longer runny. This should take about 3-5 minutes, depending on your pan and how cooked you like your eggs.
- Remove from heat and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
quick, easy and tasty. never imagined combining cottage cheese with eggs but it works!
Oh yay! So glad you enjoyed this recipe, Kathy. Thanks for making it and for coming back to leave a review. I so appreciate it!
This was a delicious and easy way to add protein and flavour without having to use a third egg. I find that two eggs is about my maximum limit in one sitting but not quite enough to keep me full until my next meal, so this is perfect. Plus, I like the additional calcium that the cottage cheese provides. I will be making this frequently.
YAY! I am so glad you loved this recipe and it is a hit for you. Thank you so much for sharing your review + star rating, I really appreciate it!
So easy & tasty!!
YAY! I am so excited to hear you are loving these eggs, Kelly! Thank you for sharing your review + star rating, I appreciate it.
Just ended a 3-day water fast with this savory meal. Thank you for the idea! It was delish.
Amazing! Glad you loved this recipe and it turned out great for you. Thank you for sharing your review + star rating, it means so much to me!
made this. easy and yum. did it in the microwave in a mug for 2 minutes.
Amazing! So glad you enjoyed this recipe and it turned out great for you, even in the microwave! Thanks so much for coming back and sharing your review & star rating, I really appreciate it!
Could I make this ahead of time and freeze?
Does it matter if the cottage cheese is small or large curd?
Nope! Either will work. Enjoy!
This sounds great! Could this be microwaved with liquid egg whites?
Hi Cris – I haven’t tested it in the microwave, but I would recommend trying my Egg White Oatmeal, it is made on the stove, but is SO delicious and easy to make!
Brittany has made the impossible… delicious cottage cheese. Yum! 😋
Ahh this is so great to hear! I am glad you gave this recipe a try and are loving it. Thank you for sharing your review + star rating, it means so much to me!