Cottage Cheese Scrambled Eggs
These cottage cheese scrambled eggs are fluffy, creamy, and packed with 16 grams of protein per serving — a 5-minute high-protein breakfast made with simple whole-food ingredients.
Equipment
- Small non-stick skillet
Ingredients
- 3 large eggs
- ⅓ cup cottage cheese (full-fat, low-fat, or nonfat)
- ¼ cup shredded cheese (cheddar, parmesan, Colby Jack, or mozzarella)
- 1 pinch salt
- 1 teaspoon unsalted butter
- optional garnish chopped chives, cracked black pepper, extra shredded cheese
Instructions
- In a mixing bowl, whisk together the eggs, cottage cheese, shredded cheese, and a pinch of salt until fully combined.
- Heat a nonstick skillet over medium-low heat. Add the butter and let it melt completely.
- Pour in the egg mixture. Cook, stirring gently with a rubber spatula, until eggs reach your desired consistency:Soft and creamy: Keep heat on low, stir constantly for 3-5 minutes.Fluffy curds: Increase to medium heat, stir occasionally for 2-3 minutes.Well-done: Cook 3-4 minutes until firm with no liquid remaining.
- Remove from heat just before fully done — residual heat will finish cooking them. Garnish with chives, black pepper, and/or extra cheese. Serve immediately.
Notes
Cottage Cheese Ratio Guide:
- 2 eggs → ¼ cup cottage cheese
- 3 eggs → ⅓ cup cottage cheese
- 4 eggs → ½ cup cottage cheese
- Scrambled eggs are best enjoyed fresh, but leftovers can be kept in the refrigerator for up to 3-4 days. Reheat in the microwave in 30-second intervals or on the stovetop over low heat.
- Any fat level of cottage cheese works; full-fat gives the creamiest result.
- Use freshly grated or bagged shredded cheese — both work fine here.
- Avocado oil or olive oil can substitute for butter.
Nutrition
Calories: 201kcalCarbohydrates: 2gProtein: 16gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 301mgSodium: 324mgPotassium: 151mgSugar: 1gVitamin A: 611IUCalcium: 142mgIron: 1mg
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