Cottage Cheese Scrambled Eggs

5 from 1 vote

Scrambled eggs with cottage cheese are the perfect way to start your day with a high-protein, creamy breakfast that’s simple to make and full of flavor. These cheesy eggs combine the fluffiness of scrambled eggs with the creamy texture of cottage cheese, creating a delicious meal that’s nutritious, satisfying, and perfectly easy for busy mornings.

Prep Time5

Cook Time5

Total Time10

Course: Breakfast

Cuisine: American

Keyword: scrambled eggs with cottage cheese

Servings: Serving

Calories: 270kcal

Author: Bethany Galloway

Ingredients

3 large eggs
1/2 cup cottage cheese I used non-fat but full-fat or half works too
salt and pepper to taste
spray oil

Instructions

Heat a non-stick skillet over medium-high heat and spray it with a little oil.
spray oil
Add the eggs, cottage cheese, and salt and pepper to a small bowl and whisk well with a fork.
3 large eggs, 1/2 cup cottage cheese, salt and pepper
Pour the egg mixture into the pan and let it sit for a minute or two.
Gently stir the eggs with a silicone spatula one per minute or so, until they are cooked. This took me 5 minutes in total.
Taste, adjust seasoning if needed, and enjoy!

Notes

Cottage cheese texture: Drain any excess liquid before adding to the eggs for the best consistency.

Best skillet choice: Use a small non-stick pan or skillet for even cooking and easy cleanup.

Low and slow: Medium or medium-low heat is key for soft, fluffy curds.

Storage instructions:

Airtight container: Store the eggs in an airtight container in the refrigerator for up to 3 days.
Reheat gently: Warm in a non-stick skillet over low heat or in the microwave for short intervals to avoid overcooking.
Avoid freezing: The texture may change when frozen, so enjoy fresh for the best result.
Meal prep tip: Make extra and pair with whole-grain toast or fresh fruit for an easy grab-and-go breakfast.

Nutrition