Fitness / July 20, 2023

Scrambled Eggs with Cottage Cheese (High in Protein!)

Get your day started with this protein-packed breakfast of scrambled eggs with cottage cheese — easy to make, satisfying to eat, and oh so tasty!

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Are you looking for a breakfast that will super-charge you and keep you going all day? Try my recipe for Scrambled Eggs with Cottage Cheese.

I paired these protein powers up more out of desperation than design. A chilly Sunday morning with little food in the house meant that I could either brave the heat for a grocery run or make do with what little I had. Guess which option I took? Yeah, the easier one.

But could these two really pair up? Could cottage cheese add a dash of something special to my everyday scrambled eggs? The answer is a BIG yes! The cottage cheese turns the scramble into a fluffy morning dish that has featured in my brunches and A.M. meals ever since.

If you’ve had a serious crush on my Baked Eggs or lost your heart to my Breakfast Hash Recipe, then this high-protein side is for you.

Is Scrambled Eggs with Cottage Cheese Healthy?

Absolutely. Both the eggs and the cottage cheese are bursting with protein—ideal for your muscle game and recovery time. The olive oil is a healthy choice which contributes to your heart health, while we go easy on the salt to keep it healthy yet tasty.

INGREDIENTS

4 fresh eggs
½ cup cottage cheese
salt and pepper
1 tsp olive oil

INSTRUCTIONS

Whisk

In a large bowl, crack in the eggs and add the cottage cheese with a pinch of salt and pepper. Whisk until blended.

Pour

Heat the olive oil in a nonstick pan over MEDIUM heat. Add the whisked eggs.

Fold

Use a spatula to gently push the eggs into the center of the pan. Continue until they are mostly cooked but still slightly runny in places. This should take 3-5 minutes.

Tips & Tricks

Use High-Quality Eggs: Farm-fresh or organic eggs are noticeably tastier.

Don’t Skimp on the Whisking: This is my secret to get fluffy eggs. The more you whisk, the more air will be introduced and the fluffier your eggs will be.

Gentle Heat is Key: Too much heat can make your eggs tough. Have patience and cook them slowly and gently.

Stir Constantly: I recommend to keep your eggs moving in the pan. This leads to small, soft curds that are far more delicious!

Season Last: Wait until your eggs are just about done before adding salt. Salt can draw out moisture and make your eggs runny.

FAQs

Can I replace cottage cheese with another type of cheese?

You can swap cottage cheese with a soft, creamy cheeses like ricotta or cream cheese. I also like adding goat cheese or feta, they give more zing.

Can I add vegetables or other ingredients to the recipe?

Spinach, tomatoes, or bell peppers work great and give nutrient boost. You’ll need to cook them first before adding them to the eggs. You can also add some bacon bits, smoked salmon, or diced ham if you want even more protein.

Are there any special techniques for whisking the eggs and cottage cheese?

There is no special tehcnique. Just grab a fork or a whisk and mix your eggs and cottage cheese vigorously. I usually aim for a smooth texture.

Can I use egg whites instead of whole eggs for this recipe?

Yes, a rough guide is two egg whites for one whole egg. Remember this will change up the taste and texture of your scramble, making it a bit lighter.

Serving Suggestions

These creamy scrambled eggs with cottage cheese are perfect spread on a slice of your favorite toasted wholegrain bread or my almond flour bread. Want a more well-rounded breakfast? Add a side of avocado and some sliced tomatoes. Finish off with an apple cinnamon muffin then complement it all with a cup of your favorite brew of coffee.

How to Store Scrambled Eggs with Cottage cheese

Chill your scrambled eggs and pop them into a container. Keep it in the fridge and they’re good to go for around 2 days. When you’re ready for round 2, warm them up gently in the microwave or on the stove. Just be sure you keep that temperature low; cranking up the heat will toughen your eggs.