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Adding cottage cheese to your scrambled eggs yields fluffy, creamy, and protein-packed eggs that are perfect for a hearty breakfast any day of the week! Adding a slice of toast, fresh berries or a sliced tomato makes it a complete meal. I was surprised how you can’t taste the cottage cheese that much in these eggs, it just adds a great texture to them.
Scrambled Egg with Cottage Cheese
Depending on the type of cottage cheese you use, most have between 10-15 grams of protein for a 1/2 cup, while one egg has about 5-7 grams of protein. So, by adding cottage cheese to scrambled eggs, it is a very high-protein breakfast! And unlike a lot of protein “hacks” to recipes, this actually improves the scrambled eggs texture and flavor – a win-win.
Cottage Cheese Tips
I used low fat cottage cheese which is my least favorite to eat plain, so it was perfect for these eggs. You can use any type of cottage cheese that you prefer, exept for the dry curd. If you do have only dry curd cottage cheese add a bit of milk to the eggs for moisture.
Moist Scrambled Eggs
A lot of basic plain scrambled eggs are dry unless you add something to them. This recipe adds cottage cheese that has a little bit of liquid that fluffs up the eggs and keeps them tender and soft making for a great breakfast.
How to Make Scrambled Eggs with Cottage Cheese
It’s only an extra step or two to make these great scrambled eggs! For detailed instructions see the recipe card below.
- Beat the eggs, cottage cheese, and salt until well combined.
- Melt the butter in a medium-sized skillet over medium heat.
- Pour the egg mixture into the skillet.
- Cook the eggs without stirring until the bottom of the eggs starts to firm up, around 2 minutes.
- Scrape the cooked eggs off the bottom of the pan, letting the raw eggs through to the bottom to cook. Continue to cook until the eggs are almost done.
- Add in the chives, then cook for the last minute or two, folding the chives into the eggs while cooking.
- Serve with additional salt and pepper.
Eating these scrambled eggs with cottage cheese was a wonderful surprise of soft, tender scrambled eggs. Adding in the extra protein from the cottage cheese makes this a great breakfast if you have a busy morning ahead of you! Adding a little more green onion to this recipe will make it more onion-forward flavor for those of us who love onion!
Happy Cooking
Love,
Karlynn
More Great Breakfasts!
Scrambled Eggs with Cottage Cheese
- Prep Time
- 2 minutes
- Cook Time
- 5 minutes
- Course
- Breakfast
- Cuisine
- American
- Servings
- 2
- Calories
- 367
- Author
- Karlynn Johnston
Ingredients
- 1 tablespoon butter
- 6 large eggs beaten
- 1/2 cup cottage cheese
- 1/4 teaspoon salt
- 2 tablespoons fresh chives chopped
- ground black pepper to taste
Instructions
- In a medium bowl, beat the eggs, cottage cheese and salt until well combined.
- Melt the butter in a medium sized skillet over medium heat.
- Pour the egg mixture into the skillet.
- Cook the eggs without stirring until the bottom of the eggs starts to firm up, around 2 minutes.
- Using a spatula scrape the cooked eggs off the bottom of the pan, letting the raw eggs through to the bottom to cook. Continue to cook until the eggs are almost done.
- Add in the chives, then cook for the last minute or two, folding the chives into the eggs while cooking.
- Serve with additional salt and pepper.
Recipe Notes
- Eggs will turn rubbery if you scramble them too much, try to just turn and flip the eggs over to cook
Nutrition Information
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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