Cottage Cheese and Eggs Scrambled with High Protein
Scrambled eggs with cottage cheese are my go-to high-protein breakfast with 17 grams of protein! These fluffy, creamy eggs combine eggs, cottage cheese, butter, salt, and pepper for a simple, satisfying meal. The cottage cheese blends smoothly, while paprika and garlic powder add extra flavor.
Scrambled Eggs with Cottage Cheese are my go-to easy breakfast—seriously, I make them all the time! They’re the perfect way to enjoy a high-protein breakfast with 17 grams of protein per serving. This cottage cheese recipe makes fluffy eggs packed with extra protein, ideal for busy mornings when you need an easy recipe that’s both filling and delicious. Not a fan of cottage cheese texture? Blending it with the eggs creates a smooth consistency while keeping the benefits.
What sets this recipe apart is adding simple seasonings like paprika and garlic powder to kick up the flavor. Serve these cheesy eggs on whole grain toast with your favorite breakfast sides like fresh berries, turkey bacon, or avocado toast. If you love regular scrambled eggs but want a boost, these cottage cheese eggs are a must-try! I’m obsessed with adding the health benefits of cottage cheese to my recipes and my family loves them, too.
Why add cottage cheese to scrambled eggs?
Cottage cheese makes scrambled eggs extra creamy and soft while giving them a protein boost to keep you full longer. If you’re not a fan of the cottage cheese texture, just blend the cottage cheese with the eggs for a super smooth result. The curdles get mostly melted and blended with the scrambling of the eggs.
Why You’ll Love Easy Scrambled Eggs with Cottage Cheese
- Quick and Easy: You’ll have breakfast ready in just 5 minutes with minimal cleanup.
- Fluffy and Creamy: The cottage cheese melts right into the eggs, giving them that dreamy texture.
- Simple Ingredients: Just a few pantry staples you already have on hand.
- Great for Meal Prep: Make a batch and enjoy easy breakfasts all week.
Ingredients & Substitutions
Here is everything you need to make the best scrambled cottage cheese eggs:
Whole Eggs: Eggs give the dish its body and richness. If you’re out, you can use egg whites or even a plant-based egg substitute.
Cottage Cheese: This is what makes the eggs extra creamy and adds a bit of protein. You can use large curd, small curd, low-fat or full-fat creamy cottage cheese.
Butter: Butter adds flavor and keeps the eggs from sticking. If you’re out, ghee, olive oil, or even a plant-based butter will work just fine.
Salt and Pepper: These basic seasonings bring out all the flavors. If you want to mix it up, try garlic powder, smoked paprika, or a dash of hot sauce for extra flair.
How to Make My Cottage Cheese and Eggs Recipe
Here are easy, detailed, step-by-step instructions for making the best scrambled eggs. The instructions are also repeated in the recipe card at the bottom of this blog post.
Step 1: Crack and Mix
Crack 2 large eggs into a bowl. Add 1/4 cup cottage cheese, 2 pinches of salt, a dash of garlic powder and paprika, and a dash of black pepper. Whisk until combined.
Step 2: Scramble the Eggs
Heat a non-stick skillet over medium heat and melt 1 teaspoon butter. Pour the egg cottage cheese mixture into the skillet. Gently stir with a rubber spatula, letting large curds form. Cook for 3-4 minutes, stirring occasionally, until the eggs are just set but still creamy.
Expert Recipe Tips
Avoid Excess Liquid: Be sure to drain off any excess liquid in the cottage cheese before measuring it into the bowl.
Low Heat is Key: Keep the heat low to medium and continually move the eggs in a circular motion with your silicone spatula to maintain a fluffy texture.
Whisk Thoroughly: The better you whisk, the fluffier the eggs.
Don’t Overcook: Pull the eggs off the heat while they’re still soft—they’ll keep cooking on the plate.
Delicious Serving Suggestions
- On Toast: Try them over whole grain or sourdough toast.
- With Fresh Fruit: Add some berries or melon slices for a sweet balance.
- Paired with Avocado: A few avocado slices go so well with these eggs.
- Breakfast Wrap: Wrap them in a whole wheat tortilla with greens.
- With Veggies: Sauté spinach or mushrooms alongside for extra flavor.
- Protein Boost: Pair with turkey sausage, chicken sausage, or smoked salmon.
- On a Bagel: Perfect layered on a gluten-free bagel for a breakfast sandwich.
- Avocado Toast: Top your avocado toast with these cheesy eggs for a perfect breakfast.
- Breakfast Burritos: Stuff scrambled eggs with cottage cheese into a tortilla with fresh veggies.
- With Fresh Berries: Serve with a side of fresh berries for a refreshing contrast.
- With Sun-Dried Tomatoes and Green Onions: Toss in sun-dried tomatoes and green onions for extra flavor.
- With Sharp Cheddar Cheese: Mix in sharp cheddar cheese for even cheesier eggs.
- Side of Turkey Bacon: Serve with a side of turkey bacon for a complete breakfast.
- Cottage Cheese Egg Bake: Use this recipe as a base for a cottage cheese egg bake.
Do you love eggs for breakfast? Check out more of my easy and nutritious savory breakfast eggs recipes:
Cottage Cheese and Eggs Scrambled with High Protein
Ingredients
- 2 eggs
- 1/4 cup cottage cheese
- 1 teaspoon butter
- 2 pinches salt
- dash garlic powder
- dash paprika
- dash pepper
Instructions
- Crack 2 large eggs into a bowl. Add 1/4 cup cottage cheese, 2 pinches of salt, a dash of garlic powder and paprika, and a dash of black pepper. Whisk until combined.
- Heat a non-stick skillet over medium heat and melt 1 teaspoon butter. Pour the egg cottage cheese mixture into the skillet. Gently stir with a rubber spatula, continually scraping the cooked egg off the bottom of the pan. Cook for 3-4 minutes, until the eggs are just set but still creamy.
Video
My system doesn’t digest meat protein well so this is a great and flavorful option.
These were really easy to make. The cottage cheese just kinda dissolved into the eggs so we couldn’t even taste it. The extra protein is great!
Thank you for the review, Amanda!
These eggs are a yummy and easy way to increase your protein! I hope you enjoy making them 🙂