Put a little twist on morning eggs with this cottage cheese scrambled eggs recipe.
Cottage cheese in scrambled eggs comes out rich, creamy, and flavorful. Just add cottage cheese to some eggs, and then cook in a skillet.
This high-protein breakfast is a perfect start to the day.
We Love Cottage Cheese Scrambled Eggs Because…
- They are incredibly light and fluffy.
- Cottage cheese scrambled eggs are packed with protein for a great low-carb breakfast.
- The cheese adds a creamy richness to the eggs.
- The eggs have a moist and soft texture, thanks to the addition of cottage cheese.
4 Simple Ingredients
Eggs: Use fresh eggs, a carton of eggs, or a carton of egg whites only for the ultimate pop of protein.
Cottage Cheese: Small curd cottage cheese blends better into the eggs, but any form will do. Full-fat cottage cheese or low-fat cottage cheese varieties are okay as well. For an extra creamy version, stir in a little heavy whipping cream in Step 1 if desired.
Variations
Add leftover veggies from other low-carb meals, shredded cheese, or a seasoning blend like garlic and herb. Experiment with leftover taco meat, chicken, or even steak.
These scrambled eggs would taste great with sauteed mushrooms, spinach, or bell peppers, tomatoes, and avocado salsa. Try adding fresh herbs like basil, dill, or parsley. Turn them into breakfast burritos by wrapping them in a low-carb wrap.
How To Make Cottage Cheese Scrambled Eggs
- Crack and whisk the eggs (recipe below).
- Add cottage cheese. Season.
- Heat skillet with butter. Add the eggs and cook.
Recipe Tips
Fresh eggs will have the best flavor! Check for freshness by dropping each egg into a jar of water. If they float, use them for hard-boiled eggs, if they sink and lay to the side, they are good to go.
For the lightest, fluffiest scrambled eggs, whisk the eggs well and add a little bit of water to thin them out a bit more if desired.
Start the day off right and serve cottage cheese scrambled eggs hot with a side of breakfast sausage or bacon and some refreshing detox water.
Leftovers
Keep leftover cottage cheese scrambled eggs in a covered container in the refrigerator for up to 3 days. Reheat in a bowl covered in plastic in the microwave by steaming them in 30-second intervals so they don’t get rubbery. Add them to a wrap for breakfast on the go.
More Breakfast Ideas
Did you enjoy this Cottage Cheese Scrambled Eggs Recipe? Be sure to leave a comment and rating below.
Cottage Cheese Scrambled Eggs
Equipment
Ingredients
- 4 eggs
- ½ cup cottage cheese
- ⅛ teaspoon each salt & pepper or to taste
- 1 tablespoon butter
- fresh chives for serving optional
Instructions
- Crack eggs into a medium bowl. Whisk well. Stir in cottage cheese and season with salt and pepper.
- Melt butter in a 10" non-stick skillet over medium-low heat.
- Pour in eggs and allow to set for 1 minute without stirring.
- Gently stir eggs with a spatula until they are set but still shiny, about 2-3 minutes more.
- Immediately remove from pan to avoid overcooking. Serve with fresh chives.
Notes
- Refrigerate leftovers in an airtight container for up to 3 days.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
©Easy Low Carb. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
REPIN this Cottage Cheese Scrambled Eggs Recipe
