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Cottage Cheese Scrambled Eggs

Soft, creamy cottage cheese scrambled eggs cooked low and slow. 25 grams of protein in 5 minutes, with no milk or cream needed.

  • 25g protein
  • 296 calories
  • 6 minutes
  • 1 servings

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By The Protein First Kitchen Team. Published

Creamy cottage cheese scrambled eggs with chives
Photo by @imad8321 on Unsplash

Cottage cheese scrambled eggs are one of the simplest upgrades you can make to breakfast. A quarter cup of cottage cheese folded in at the end adds 6 grams of protein and makes the eggs taste like you used cream.

Low and slow

The best scrambled eggs are cooked over medium-low heat with gentle stirring. High heat squeezes water out of both the eggs and the cottage cheese, which is how you end up with a puddle on the plate.

Two styles

Folded: cottage cheese goes in when the eggs are two-thirds cooked. You get warm, creamy pockets of cheese.

Blended: blitz the eggs and cottage cheese together first. The result is silky, uniform and especially good for kids or picky eaters.

Make it a meal

Serve on whole-grain toast, roll into a tortilla with salsa, or pair with a side of fruit. For a lighter plate, use 2 eggs and 1/2 cup liquid egg whites; that version has about 240 calories with the same protein.

You might also like

Pile them on cottage cheese toast for a 40-gram breakfast, or roll them into freezer high protein breakfast burritos.

Cottage Cheese Scrambled Eggs

Prep 2 min. Cook 4 min. Makes 1 servings of 1 plate.

Servings

Ingredients

Instructions

  1. Whisk the eggs with the salt and pepper until no streaks of white remain.
  2. Melt the butter in a nonstick skillet over medium-low heat.
  3. Add the eggs and let them sit for 15 seconds, then slowly push them around with a spatula, forming large soft curds.
  4. When the eggs are about two-thirds set, add the cottage cheese and fold gently for 30 to 60 seconds, until just set but still glossy.
  5. Take off the heat right away and top with chives.

Notes

  • Adding the cottage cheese near the end keeps it in creamy pockets. Added at the start, it releases water.
  • For smooth eggs, blend the cottage cheese with the eggs before cooking.

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    Questions people ask

    Should I blend the cottage cheese for scrambled eggs?

    Either works. Folded in at the end you get pockets of creamy cheese; blended in, the eggs are uniformly silky and taste like they were made with cream.

    Why are my cottage cheese eggs watery?

    The heat was too high or the cottage cheese went in too early. Low heat and adding it at the end prevents weeping.

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