These Cottage Cheese Eggs turn three everyday eggs into an extra-creamy breakfast using just four simple ingredients! A little cottage cheese works some real breakfast magic here, giving each bite a soft texture and mild flavor that I can’t get enough of. These cottage cheese eggs are ready in about 15 minutes, contain about 11 grams of protein per serving, and might just be the most delicious upgraded scrambled eggs you’ve ever had. 😉
Pin this recipe for later!
All recipes are rigorously tested in our Nashville Test Kitchen to ensure they are easy, affordable and delicious.
Contents
Scrambled eggs with creamy cottage cheese
I have chickens at home, so every time we crack an egg into a pan, I do a little happy dance. Raising chickens is a lot of work, so I never lost sight of what an incredible nutrient-rich source of protein each little egg provides! Now, I know most of us don’t raise chickens at home (and I can tell you it’s definitely more economical). not has. Ha!). And I’m sure we all remember the time when egg prices skyrocketed and crashed our grocery budgets, but the good news is that egg prices have stabilized, making them a wonderfully affordable, high-quality protein staple once again. Pair this money-saving win with this cottage cheese eggs recipe, and you really can’t lose!
Adding protein-rich cottage cheese is enough to make your classic scrambled eggs even creamier and delicious. It’s protein added to protein! Which also means it will fill you up and won’t cost a ton either! I add just a few spoonfuls, which is enough to make the eggs soft and tender without adding too much moisture to the pan. I also like to gently mix the cottage cheese so that there are some soft curds left for a super creamy bite. Even if you don’t plan on going to the gym, this easy breakfast will make you very happy!
- Whisk the eggs very well! Beat the eggs and salt until the mixture is an even yellow and slightly fluffy. This helps the eggs cook into softer, more uniform curds instead of leaving stiff streaks of egg white.
- Adjust the heat on your stove. During testing, I found that my pan needed to be on medium heat in our test kitchen, but medium-low was sufficient on my stovetop at home. If you feel like your cottage cheese scrambled eggs are taking too long to cook and the texture is breaking down a bit, turn the heat up a bit and stop moving them around the pan for a minute. Flip or stir once you see the eggs cooking to produce a more solid curd.
- Stir gently, then let the eggs cook. Use slow and quick movements to move the cooked egg aside and bring the liquid egg into contact with the pan. Try not to stir constantly, as the eggs need a few short breaks against the hot surface to form proper curds and allow excess moisture to cook.
- Don’t confuse cottage cheese with raw egg white! Because I add it after the eggs are completely whipped, some small curds will be visible in the finished eggs. This texture is completely intentional and adds a creamy mouthfeel. If you prefer a completely creamy result, you can mix the egg mixture before baking, but it will likely have a different texture than the version I’m sharing here.
Eggs with cottage cheese
Cost Recipe at $0.58 / serving at $0.29
These easy cottage cheese eggs are soft, high in protein, and made with just 4 ingredients. A quick 15 minute breakfast, perfect for busy mornings!
-
Gather your ingredients.
-
Beat the eggs well, then beat them again! Using a fork or whisk, beat the eggs and salt together until the entire mixture is a consistent sunny yellow color, with no defined streaks of egg whites visible.
-
Add the cottage cheese.
-
Gently fold the cottage cheese into the eggs, taking care to leave some of their natural texture intact. I think leaving a little curd adds to a nice mouthfeel!
-
Add butter to a skillet over medium-low heat. Once melted and a little foamy, add the egg-cottage cheese mixture.
-
Be patient, let the eggs come to temperature and start stirring them in the pan once you see the color of your eggs change from yellow to a creamier bright yellow. Stir gently to move the uncooked liquid portion of the egg to expose it to the pan. Don’t stir constantly or you’ll end up with a sloppy mess. But it doesn’t take long, so don’t walk away!
-
Once the eggs are cooked, set but not hard or browned, remove them from the heat and enjoy!**
Learn how we calculate revenue costs here.
**The eggs will continue to cook once you remove the pan from the heat.. For a softer, looser curd, remove it while it is set but still slightly shiny.
Portion: 1portionCalories: 172kilocalories (9%)Carbohydrates: 1gProtein: 11g (22%)Fat: 13g (20%)Sodium: 344mg (15%)
how to make eggs with cottage cheese step by step photos
Gather all your ingredients.
Beat the eggs: Crack 3 large eggs into a medium bowl and add â…› teaspoon salt. Whisk carefully until the mixture is a uniform, sunny yellow, with no visible streaks of egg white. Whisking well helps create softer, more evenly cooked eggs.
Add the fromage blanc: Add 2 tablespoons of cottage cheese to the eggs (I use 4% cottage cheese).
Whisk gently until distributed throughout the mixture. Leave some of the cottage cheese curds intact to give the finished eggs a soft, creamy texture.
Cook the eggs: Add 1 tablespoon of butter to a non-stick pan and place over medium-low heat. Let the butter melt and become slightly foamy, but don’t let it brown. Pour the cottage cheese and egg mixture into the pan. Let it sit for several seconds, or until the eggs on the edges and bottom begin to change from bright yellow to a creamy, opaque yellow.
Gently scramble the eggs: Use a wooden spatula (or chopsticks!) to slowly push the cooked egg from the edges toward the center of the pan. Tilt the pan slightly if necessary so the uncooked egg can flow into the empty spaces and contact the hot surface. Stir only occasionally rather than continuously, which helps the eggs form soft, tender curds instead of becoming loose or mushy.
Continue to gently fold and push the eggs around the pan until they are mostly set but still look slightly shiny and moist. This should only take a few minutes, so stay close to the stoves!
Serve: Remove the pan from the heat before the eggs look completely dry, as they will continue to cook slightly from the residual heat. Serve your scrambled eggs with cottage cheese immediately, while they are hot and delicious! Appreciate.
Presentation suggestions
I like to finish these cottage cheese scrambled eggs with a sprinkling of fresh chopped chives for a little extra flavor and color, but it’s totally optional. Sliced ​​green onions, a little black pepper, or a few shakes of hot sauce are also great choices.
For a more complete breakfast, serve them with air fryer bacon, which cooks in about the same time, alongside fresh fruit or buttered toast (I love mine with tomato butter, personally!). A few pancakes reheated on a baking sheet are another fun option if you keep a batch in the freezer. Then add a glass of cold brew coffee and breakfast is officially taken care of.
Storage and reheating
These cottage cheese eggs are best when made fresh. If you have leftovers, let them cool, then transfer them to an airtight container and refrigerate for 3 to 4 days. I recommend making them fresh as much as possible, as scrambled eggs can become firmer once cooled and reheated.
Reheating
Reheat the eggs in the microwave every 20 to 30 seconds, stirring between each, until heated through. Watch them closely, as reheating for too long can make the eggs overcooked and rubbery. Leftover cottage cheese eggs would be delicious mixed with vegetarian fried rice for an easy dinner later in the day!
Do you like cottage cheese? Then try these recipes:
- These Egg Muffins transform fridge junk into a delicious on-the-go breakfast.
- I would fill them easily Cottage cheese wraps with hummus, roasted vegetables and feta for an easy lunch!
- OUR Cottage Cheese Breakfast Bowls give you six simple ways to keep breakfast from getting boring (and there’s something for everyone!)
