Looking for a way to sneak high protein breakfast ideas into your meal plan, without compromising flavor and texture? Look no further than these cottage cheese eggs. Fluffy, with delicious melty cheese in every bite, low in carbs, and easy to make!
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Ingredients For Cottage Cheese Eggs
Here’s what to gather for these high protein cheesy, and incredibly delicious cottage cheese scrambled eggs:
- Eggs
- Cottage cheese – I use full fat for extra creamy flavor, but any variety will work.
- Salt + pepper – I say 1/4 teaspoon, but I always add more. Start there and work your way up.
- Chives for a delicious pop of fresh flavor.
What Else Can I Add to My Scramble?
It’s easy to mix in your favorite vegetables, cheeses, herbs, and spices, just as you would with traditional scrambled eggs. Here are a few ideas:
- Sauteed vegetables like sauteed spinach, sauteed mushrooms, or even sauteed kale are all delicious additions.
- Fresh veggies on top, like diced tomatoes, sliced avocado, or green onions. Psst–take a note from my frittata muffins, if you dice your veggies small enough, you won’t have to saute them first.
- Cooked breakfast proteins like bacon, crisped pancetta, or crumbled breakfast sausage. I also love mixing pieces of lox in, similar to my salmon frittata.
- Pesto eggs are our favorite, simply drizzle a little over your eggs, or fry pesto in the pan before mixing in your eggs. Be sure to check out my broccoli pesto for even more veggies.
How to Make Scrambled Eggs With Cottage Cheese
These cottage cheese eggs come together faster than you can drink your first cup of coffee! Here’s how with step-by-step photos:
- Whisk everything together.
- Melt the butter.
- Add the eggs to the pan.
- Allow the edges to settle. Then twirl the bottom to form curds.
- Continue until the eggs have set, but are still light and fluffy.
Pro Tips for Perfect Scrambled Eggs
The trick to perfect scrambled eggs comes with a bit of patience, a gentle twirl, and butter. Here’s what not to skip, and how to get that fluffy texture every time:
- Whisk well – Whisk the eggs well to ensure the whites and yolks are fully combined, otherwise, your cottage cheese scrambled eggs will have odd patches throughout.
- Don’t get your pan too got – Medium-low heat is just right so that the eggs cook slowly to prevent hard, overcooked eggs.
- Remove before your eggs have fully set – Eggs continue to cook even after being removed from the heat, so be sure to remove them just before they reach your desired doneness.
How to Serve
These cottage cheese scrambled eggs are amazing on their own with a sprinkle of fresh herbs on top for a high protein breakfast. You can also:
- Serve with buttered toast, breakfast potatoes, or a side of grains.
- Use them to make breakfast sandwiches, YUM.
- Sliced fresh fruit or a simple salad like this arugula salad or kale salad.
- Make a fresh smoothie to serve on the side, like this kale smoothie or this anti inflammatory smoothie.
More High Protein Breakfast Ideas
- Egg White Bites
- Protein Powder Pancakes
- Egg White Frittata
- Bacon Deviled Eggs
- Crustless Spinach Quiche
Cottage Cheese Scrambled Eggs
Print Recipe Pin RecipeIngredients
- 4 large eggs
- ¼ cup cottage cheese I use full fat, but any variety will work
- 1/4 teaspoon kosher salt
- pinch black pepper
- 1 teaspoon unsalted butter
- fresh chives chopped, optional topping
Instructions
- Whisk eggs in a large bowl, just until the whites and yolks combine. Add cottage cheese, salt, and pepper and stir until combined.
- Heat a large pan over medium-low heat and add the butter. Once melted, twirl to fully coat the bottom of your pan, and add the eggs.
- Leave the eggs undisturbed until the edges start set, then run a rubber spatula along the edges to form large curds. Continue this process, pausing for a few seconds to allow the eggs to set, then swiping to form curds for a few minutes, until the eggs have nearly set.
- Sprinkle with freshly chopped chives before serving, and enjoy!
