Easy Scrambled Eggs with Cottage Cheese
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If you’re looking to add some extra protein to your morning meal, you need to try these Cottage Cheese Scrambled Eggs. They’re easy to make, ready in under 10 minutes, and proof that breakfast doesn’t have to sacrifice flavor. Made with just a handful of simple ingredients, these creamy scrambled eggs are delicious on their own or can easily be customized with your favorite seasonings and toppings. Once you try scrambled eggs with cottage cheese, you may never make them another way!
You might think that adding cottage cheese to scrambled eggs is an odd thing to do. Well I’m here to tell you that its quite the opposite, it’s actually delicious! I promise that you cannot taste the cottage cheese at all, and it actually adds a bit of creaminess to the eggs.
I’m always trying to find ways to spice up my breakfast rotation, and after making my cottage cheese egg bake, I knew I had to add some cottage cheese to my regular scrambled eggs. I didn’t add any milk, cheese, or add-ins to this basic recipe, but feel free to customize them to your liking!
Only Two Ingredients
All you need for this recipe is eggs and cottage cheese! My favorite cottage cheese is Good Culture brand because they are small, soft curds that blend nicely into scrambled eggs. Plus they are thick and creamy, rather than watery, which makes a big difference when cooking the eggs.
My Favorite Ways To Make Scrambled Eggs More Interesting
- Cheese: cheddar, pepper jack, feta, Gruyère
- Meat: bacon, sausage, ham
- Veggies: spinach, mushrooms, peppers, tomatoes (I suggest sautéing the veggies before adding to the scrambled eggs)
- Fresh Toppings: chives, green onions, parsley, dill, pesto, avocado slices, caramelized onions
- Spicy: hot sauce, jalapeños, salsa, chili crisp
- Seasonings: everything bagel seasoning, garlic powder, smoked paprika
5 Minutes To Make
Making scrambled eggs is easy, and adding cottage cheese to the mixture isn’t any different! In my cheesy scrambled egg recipe, I talk a lot about cooking eggs “low and slow”, which is the key to making scrambled eggs soft & fluffy, versus dry and tough.
This recipe is as simple as whisking together the eggs and cottage cheese (plus salt & pepper/seasonings), adding them to a saute pan, and slowly scrambling by pulling the sides into the middle with a rubber spatula. I like to use butter in my pan because it adds great flavor, but you can use whatever you prefer to make it non-stick!
If you want to add cheese or any other add-ins to the eggs, do so after they are almost fully done cooking.
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Easy Scrambled Eggs with Cottage Cheese
Ingredients
- 4 (4) large eggs
- ½ cup (105 g) cottage cheese
- salt to taste
- pepper to taste
- olive oil spray or butter
Instructions
- In a bowl, whisk together the eggs, cottage cheese, salt, and pepper until well combined.4 large eggs, ½ cup cottage cheese, salt to taste, pepper to taste
- Heat a non-stick skillet over medium-low heat. Add the oil spray or butter to the pan. When it’s warm, add in the eggs.olive oil spray or butter
- Use a rubber spatula to slowly scrape the edges of the eggs to the center as it starts to set. Repeat for about 2 minutes until just set.
- Remove from heat and serve.
Notes
- After eggs have cooled completely, store in an airtight container in the fridge for 2-3 days.
- Reheat in the microwave or on the stovetop until warm.
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