Cottage Cheese Scrambled Eggs (Printable)

Fluffy scrambled eggs enriched with creamy cottage cheese for a protein-packed, wholesome breakfast.

# What You Need:

→ Eggs & Dairy

01 - 4 large eggs
02 - 1/3 cup cottage cheese (preferably full fat)
03 - 1 tablespoon milk or cream

→ Seasonings

04 - 1/4 teaspoon salt
05 - 1/8 teaspoon freshly ground black pepper

→ For Cooking

06 - 1 tablespoon unsalted butter

→ Optional Add-ins

07 - 1 tablespoon chopped chives or parsley (for garnish)

# Directions:

01 - In a medium bowl, whisk together eggs, cottage cheese, milk, salt, and pepper until blended and slightly frothy.
02 - Heat butter in a nonstick skillet over medium-low heat until melted and gently bubbling.
03 - Pour the egg mixture into the skillet. Let sit undisturbed for 20 seconds, then gently stir with a spatula, folding from edges to center.
04 - Continue cooking, stirring occasionally, until eggs are softly set and creamy, about 2 to 3 minutes.
05 - Remove from heat immediately and plate. Garnish with chopped chives or parsley if desired. Serve warm.

# Expert Advice:

01 -
  • The cottage cheese melts into tiny pockets of creaminess throughout the eggs
  • You get nearly 20 grams of protein per serving without trying
  • They stay soft and tender instead of turning rubbery the second they hit the plate
02 -
  • Low and slow is nonnegotiable—high heat makes cottage cheese separate and turns eggs into rubber
  • The eggs keep cooking after you pull them from the heat so always err on the side of underdone
  • Resist the urge to stir constantly—letting them rest between folds creates those fluffy curds
03 -
  • Use a nonstick skillet in good condition—sticking eggs will ruin your morning and the texture
  • Prewhisk your ingredients while the butter melts so you're ready to pour immediately
  • Dry the cottage cheese briefly on a paper towel if it seems especially watery
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