Scrambled Eggs with Cottage Cheese is a high protein (13g per serving) and low carb breakfast recipe that will keep you full until lunch! Cottage cheese is such a simple way to add extra protein to eggs, and this breakfast is ready in just 3 minutes. Creamy and fluffy scrambled eggs and cottage cheese is our go-to for a hearty breakfast that is low in calories.
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If you love cottage cheese, or you are looking for more ways to include it in your diet, then these high protein scrambled eggs are the way to go. The cottage cheese not only adds some extra texture, but it makes them so creamy.
This post has all my tips for making the perfect scrambled eggs with cottage cheese.
This is a recipe for people that think they don't like cottage cheese. Mixed in with the scrambled eggs, you can't even taste it, but it adds so much creaminess, not to mention extra protein.
Looking for more high protein breakfast ideas? Why not try our one pan Breakfast Bake, creamy Kefir Oats, versatile Cottage Cheese Frittata or our freezer friendly Breakfast Burritos?
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Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Eggs - To make 2 servings or scrambled eggs with cottage cheese, you will need 4 eggs. We used medium sized eggs and we recommend leaving them out of the fridge for 10 minutes before whisking them.
- Cottage Cheese - This is the star of the dish. We used reduced fat to keep it lower in calories, but you could use full fat which would make it creamier.
- Butter - This is what we cook our eggs in to stop them sticking to the pan. It makes them extra creamy. You could use olive oil if you prefer.
- Seasoning - Generously season.
Variations
The simplicity of this cottage cheese and eggs recipe is what we love about it, so there isn't too many ways to change it. However, we have a few suggestions.
Cheese - If you wanted to add some more cheese, to make it even creamier, then add in some grated mature cheddar.
Herbs - We are BIG fans of adding some fresh herbs to our protein scrambled eggs. Chives are always our go-to, but chopped fresh basil and parsley work well too.
Vegetables - Cottage cheese with scrambled eggs has such a short cooking time, that there is not much you can add to it. But you could cook some spinach into it, or some chopped cherry tomatoes or sun-dried tomatoes.
We like to mix in leftover Air Fryer Vegetables into them too.
Pesto - If you want to give a real flavour boost to eggs and cottage cheese, then stir in some pesto right before serving. You could use traditional Herb Pesto, or sun-dried tomato pesto.
How to Make Scrambled Eggs with Cottage Cheese
- Step one: In a medium sized bowl, whisk the eggs together until light and fluffy.
- Step two: Melt the butter in a frying pan over the lowest heat.
- Step three: Pour in the scrambled eggs and allow them to cook for 20 seconds without stirring.
- Step four: When the edges start to set, use a spatula to push the eggs from the outside towards the centre of the frying pan. Keep the heat on low to do this. After about 90 seconds, the eggs should be nearly set, but still a little runny. Turn the heat off.
- Step five: Add the cottage cheese.
- Step six: Stir it in and leave for about 30 seconds. The heat that is left in the pan will continue to cook the eggs until they set. But you don't want them to be dry.
Serving Suggestions
Basically, anything you would normally serve scrambled eggs with you can serve cottage cheese scrambled eggs with. We kept it simple and served it on top of some sourdough toast and then some avocado and cherry tomatoes on the side.
However, you could swap the sourdough for a Homemade Bagel or even stuff it into a pita bread or serve on top of a flatbread.
If you wanted to cook the tomatoes, then try our Roast Cherry Tomatoes. For some meat on the side, try our Oven Cooked Sausages or Air Fried Bacon. Smoked salmon is delicious with this too.
When it comes to seasoning on cottage cheese scrambled eggs, our go-to is some kind of everything bagel seasoning. You also can't go wrong with a splash of chilli sauce on top before serving.
Storage
Store: These are best eaten straight away, and luckily they only take 3 minutes so they are easy to cook from scratch. You can store leftover scrambled eggs with cottage cheese in an air tight container in the fridge for up to 3 days.
Freeze: We wouldn't recommend freezing eggs with cottage cheese, as it totally changes the texture.
Reheat: You can reheat these in a pan with butter on a very low heat until warmed through. Be careful not to overcook them though, otherwise they will be dry. The moisture from the cottage cheese does help to keep them moist though.
Dannii's Top Tips
- The most important tip when it comes to cottage cheese eggs is not to overcook them. There is nothing worse that dry scrambled eggs. When you turn them off, they will still look wet and runny, but that's what you want. The heat of the pan will continue cooking them until they are more set.
- Always cook scrambled eggs on a low heat.
- Make sure you are using a good Non Stick Frying Pan, because although the butter will help the eggs not to stick, a good pan is important too.
- You want to go more on how the eggs look, rather than the time. I have given the timing as a guide, but it depends on the pan you use, how cold your eggs are and the heat you cook at. So go by the way the eggs look when cooking.
- Don't stir your eggs too much whilst cooking. You want to push them in from the sides. Stirring will cause them to break up, and you will have lots of little bits which you don't want.
- If you aren't a fan of cottage cheese, then you could swap it for Greek yogurt or ricotta in this recipe.
- You can easily double with recipe to serve 4 or half it to serve one.
Frequently Asked Questions
If you wanted to make this even more simple, then you could mix the cottage cheese into the eggs and add it to the pan at the same time. However, we find that you don't get the same creamy results, which is why we stir it in at the end.
No, there is no need to add milk to scrambled eggs. The cottage cheese adds more than enough moisture to the eggs.
Yes, you can. The texture will be different, and more set and less creamy, but it will still work.
You will know they are cooked when they are almost set, but still a bit wet looking. They will continue cooking from the residual heat of the pan, even when the heat has been turned off.
More Egg Recipes
If you've tried this scrambled egg recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
High Protein Scrambled Eggs with Cottage Cheese
Ingredients
- 4 Eggs
- 1 teaspoon of Butter
- 3 tablespoon of Fat free cottage cheese
- Seasoning - optional
Instructions
- In a medium sized bowl, whisk 4 Eggs together until light and fluffy.
- Melt 1 tsp of Butter in a frying pan over the lowest heat.
- Pour in the scrambled eggs and allow them to cook for 20 seconds without stirring.
- When the edges start to set, use a spatula to push the eggs from the outside towards the centre of the frying pan. Keep the heat on low to do this. After about 90 seconds, the eggs should be nearly set, but still a little runny. Turn the heat off.
- Add 3 tbsp of Fat free cottage cheese.
- Stir it in and leave for about 30 seconds. The heat that is left in the pan will continue to cook the eggs until they set. But you don't want them to be dry.
Recipe Tips
- The most important tip when it comes to cottage cheese eggs is not to overcook them. There is nothing worse that dry scrambled eggs. When you turn them off, they will still look wet and runny, but that's what you want. The heat of the pan will continue cooking them until they are more set.
- Always cook scrambled eggs on a low heat.
- Make sure you are using a good Non Stick Frying Pan, because although the butter will help the eggs not to stick, a good pan is important too.
- You want to go more on how the eggs look, rather than the time. I have given the timing as a guide, but it depends on the pan you use, how cold your eggs are and the heat you cook at. So go by the way the eggs look when cooking.
- Don't stir your eggs too much whilst cooking. You want to push them in from the sides. Stirring will cause them to break up, and you will have lots of little bits which you don't want.
- If you aren't a fan of cottage cheese, then you could swap it for Greek yogurt or ricotta in this recipe.
- You can easily double with recipe to serve 4 or half it to serve one.
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Heather North says
Really lovely breakfast that’s quick to make! Thank you.
Yvonne says
From someone who always viewed cottage cheese as the devil's food, I can honestly say I'm converted. Had this for lunch, together with some roasted cherry tomatoes on a Warburton's protein muffin and a bowl of rocket and it was delicious!!! Like someone else said, you don't even notice the cottage cheese. Definitely going to be a go-to now.
Larissa says
This makes the best scrambled eggs! You don't even notice the cottage cheese texture when mixed with the eggs.
My favourite herb to have with eggs is fresh coriander/cilantro. Soooo good.
Tracey L says
I made this for my breakfast today, and with the inclusion of the cottage cheese made the dish just so creamy and delicious. Definitely the best scrambled eggs I have ever made. I showed the plate to my husband to compare it against your picture on this website and his only comments to me were: your toast is a different shape and your tomatoes aren't on a vine. Otherwise, even he was impressed how similar the 2 dishes looked. I will definitely recommend this recipe to all my friends.