Looking for a delicious and protein-packed breakfast recipe? Try this high protein Cottage Cheese Scrambled Eggs dish for a nutritious and satisfying start to your day. Make restaurant-quality eggs with minimal effort that keep you satisfied for hours
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Looking for a breakfast that'll keep you full until lunch without tasting like cardboard? Meet your new morning BFF: High-Protein Cottage Cheese Scrambled Eggs! I stumbled upon this recipe while trying to use up leftovers after making my cottage cheese bagels, and let me tell you—it was a happy accident!
These eggs are fluffy, creamy, and loaded with 25 grams of protein that'll fuel your morning without leaving you in a mid-morning slump. Unlike the sad, dry scrambled eggs we've all suffered through, these eggs are moist and flavorful, with the cottage cheese melting in beautifully.
Whether you're hitting the gym, rushing to get the kids off to school, or just tired of feeling hungry an hour after breakfast, these cottage cheese scrambled eggs might just change your life—or at least your mornings!
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Ingredients & Substitutions
It takes only a few simple ingredients to make simply delicious eggs, so there aren't many places to hide. Let's go over the ingredients to see where you can make changes – and where you should stick to the list.
- Eggs - Since breakfast is usually the only meal I get to share with my husband, I try to use the best eggs I can. I splurge a bit here and use only organic pasture raised eggs, but you should use the best eggs that you can afford, especially if you're living in our version of the timeline where eggs are hard to find and cost a pretty penny.
- Cottage cheese - I use full fat cottage cheese because I like the flavor and texture and I feel that it melts into the eggs more, but if you prefer a lower fat do that, but then I wouldn't skimp on the cream.
- Cream - The fat content in cream is like a little shield that keeps the egg proteins from getting too cozy with each other and turning tough, helping you to achieve a perfectly soft, custardy texture instead of ending up with dry, rubbery eggs. You can use milk if you like, but I wouldn't go non-fat or it defeats the purpose. I would rather you skip the cream than to use something without fat.
- Butter and oil - I use butter for flavor and oil to keep it from burning. You can use one or the other or do you like I do and use both. I use a neutral vegetable oil, but a light olive oil would work too.
- Seasonings and herbs - A pinch of salt when you are whisking your eggs is usually all that you need to bring out the natural creamy flavor of the eggs. Some people like to add black pepper, some people don't. I usually don't, but it's here as an option. As for herbs, I love chives on my eggs but you can do whatever soft herbs you like, use green onions, or skip them altogether.
See recipe card below for a full list of ingredients and measurements.
Keeping it creamy Buy extra heavy cream so that you can make some delicious two ingredient cream biscuits to go alongside your cottage cheese eggs. You'll thank me later!
Equipment: Picking the right pan
In this age of expensive eggs, a nonstick pan is your best friend. Sure, some culinary snobs might tell you cast iron or stainless steel is better, but for easy eggs? Nonstick all the way.
These pans don't forever though—they get scratched up and wear out after about 3-5 years. The good news? You don't need to spend big bucks on one since it won't last forever anyway. A cheap but decent nonstick pan works just as well for eggs, French toast, and pancakes without the headache.
Quick Recipe Video
Step-by-Step Instructions
If possible, allow your eggs, cream, and cottage cheese to sit at room temperature for 15 to 30 minutes. It helps to cook your eggs more evenly and give you with a more creamy, custard result. If you don't have 30 minutes, place your eggs into a bowl of warm water for five minutes to bring them to room temperature.
Step 1: Place eggs, cream, cottage cheese, and a pinch of salt together in a medium bowl.
Step 2: Whisk until there are no more loose white visible. There will be visible cottage cheese curds. If you have picky eaters, you can blend the cottage cheese completely with a small blender or with an immersion blender.
Step 3: Heat a nonstick skillet over medium low heat and add a teaspoon of oil and a teaspoon of butter.
Step 4: When the butter is almost completely melted and it's beginning to foam, add in your egg mixture and leave it alone for about 30 seconds to set on the bottom of the pan.
Step 5: Use a soft silicone or rubber spatula with a sharp edge to push or scrape the eggs off of the bottom of the pan, allowing the uncooked eggs to fall into the space.
Step 6: Continue doing this for 3 to 4 minutes, or until no more liquid egg is visible but the top is still shiny and moist. Add in more cottage cheese if you like and any soft herbs, like chives.
Step 7: The eggs will continue to cook for another minute or two and they will be soft and creamy. Portion onto plates immediately to stop the cooking. If you like yours cooked more, keep in the pan for another minute or two before adding in any fresh herbs and then serving. Season to taste and enjoy!
Let them eat cake Make sure to buy extra cottage cheese so you can make my high protein banana breakfast cake. With bananas, oats, and maple syrup it's like your favourite pancake with streusel on top!
Helpful tips
Making really good scrambled eggs seems simple, but it's something that a lot of people struggle with. Here are some helpful tips to help you make the best cottage cheese scrambled eggs.
- Drain excess liquid - Drain excess liquid from the cottage cheese before adding it to your eggs to prevent watery scrambled eggs.
- Low and slow - Cook on medium-low heat—too high and your eggs will dry out before the cottage cheese can melt in.
- Room temperature is best - Just setting your eggs out, as well as your cream and cottage cheese, for 15-30 minutes before cooking helps everything incorporate better and lets the proteins in the eggs relax and unwind more gently during cooking then fridge cold eggs, giving you restaurant-quality creamy texture.
- Don't overcooked the eggs - They should still look slightly wet when you remove them from heat as they'll continue cooking. I know a lot of us are accustomed to seeing scrambled eggs that are dry lumpy curds, but I promise if you try them this way once, you'll eat them this way forever.
- Warm plates - Warm your plates in a 175°F oven for 5 to 10 minutes before plating to keep the eggs from cooling too quickly.
Recipe FAQs
About 1-2 tablespoons of cottage cheese per egg works well. You can adjust according to how much protein you want and your texture preference. More cottage cheese will result in creamier, higher-protein eggs.
Not really! The cottage cheese mostly contributes a creamy texture rather than flavor, especially if you're using well-seasoned eggs, making it perfect for picky eaters.
Absolutely! Cottage cheese works wonderfully with egg whites, adding creaminess and protein that might otherwise be missing without the yolks.
Cool completely and store in an airtight container in the refrigerator for 2 to 3 days. Reheat them gently in the microwave at 50% power in 30-second intervals, stirring between each interval. Avoid high heat which can make them tough and rubbery.
Serving Suggestion
Serve these up as part of a high-protein breakfast, including your favorite breakfast sides like crispy oven bacon, and some potatoes o'brien, add them to a breakfast burrito, or use them in any one of my delicious breakfast sandwiches!
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Leave a comment with a ⭐️ rating below to tell me all about it, and don't forget to tag me on Instagram!
I appreciate you!
-Cynthia
📖 Recipe
Creamy Cottage Cheese Scrambled Eggs
Equipment
Ingredients
- 4 large eggs
- 2 tablespoons (30 g) heavy cream
- ¼ cup (55 g) cottage cheese
- Salt and pepper to taste
- 1 teaspoon vegetable oil
- 1 teaspoon unsalted butter
- Fresh chives chopped (for garnish)
Instructions
- Crack eggs into a medium bowl, add heavy cream, and cottage cheese and whisk until well combined. Season with a pinch of salt.
- Heat a non-stick pan over medium-low heat. Add oil and butter, swirling to coat the pan evenly.
- Once butter is melted but not browned, pour in the egg mixture.
- Let sit undisturbed for about 30 seconds, then use a silicone spatula to gently pull the eggs from the edges toward the center.
- Continue cooking, stirring occasionally with a folding motion, until eggs are mostly set but still look slightly wet, about 2-3 minutes.
- Remove from heat (they'll continue cooking a bit more from residual heat).
- Transfer to warm plates and garnish with freshly chopped chives.
Save This Recipe! 💌
I'll email this recipe to you, so you can come back to it later, plus you'll get great new recipes from me every week!
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