Cottage Cheese Scrambled Eggs are our new favorite breakfast. The creamy, slightly tangy texture of cottage cheese can transform your classic scrambled eggs into a dish that’s not only packed with extra protein but also incredibly moist and fluffy.
If you’re like me, always on the lookout for ways to enhance the everyday scramble, you’re in for a treat. Cottage cheese, often relegated to the sidelines of the dairy world, is about to take center stage in your morning routine.
Why You’ll Love It
- Quick and Easy Preparation: This recipe is perfect for busy mornings when you want a delicious and satisfying breakfast without spending too much time in the kitchen.
- Protein-Packed Start: With the protein from both the eggs and cottage cheese, this dish provides a hearty and filling beginning to your day, keeping you energized until your next meal.
- Versatility at Its Best: Can be enjoyed on their own or as part of a larger breakfast spread. Serve with your favorite breakfast sides for a complete meal.
» You might also like this Cottage Cheese Toast.
Ingredients You’ll Need
- Cottage Cheese – There are many different types and textures of cottage cheese. Use the one that you enjoy most. I go for 2% small curd.
- Butter – Butter adds richness to the scrambled eggs.
- Large Eggs – Eggs form the base of this dish, providing a protein-packed and creamy texture.
- Salt – Adjust the quantity based on personal preference.
Equipment Needed
- Frying pan
- Silicone spatula
Helpful Tips
- Cooking your eggs on a low heat setting is crucial. High heat can cause eggs to become rubbery and dry.
- The heat will make the cottage cheese creamier and more fluid, enhancing the overall texture of the dish.
- Keep a close eye on your eggs as they cook. Scrambled eggs with cottage cheese can go from perfectly moist to overdone in a matter of seconds. As soon as the eggs begin to set but still have a slightly runny and moist appearance, take them off the heat.
How to Make Cottage Cheese Scrambled Eggs
Step 1: Cook the Eggs
In a pan over medium-low heat, melt the butter. Crack eggs into a bowl and whisk until blended.
When the butter is melted, pour the eggs into the pan and use a silicone spatula to swirl it in small circles around the pan, without stopping, until the eggs look slightly thickened and small curds begin to form, about 30 seconds.
Season with salt. Begin to make long swipes across the pan until you see larger curds form, about 20 seconds.
Step 2: Add the cottage cheese
When the eggs are softly set and slightly runny in places, add the cottage cheese and stir. Remove the pan from the heat and let sit for 30 seconds to finish cooking.
Step 3: Serve
Stir and serve immediately. Serve with more salt and a grind of black pepper, if desired. You can also add other toppings like chopped tomatoes or pico de gallo, or some ham.
How to Store & Reheat
Allow any leftover eggs to cool to room temperature before refrigerating. Consume refrigerated leftovers within 2-3 days for the best flavor and safety.
For the best results, reheat on the stovetop over low to medium heat. Use a non-stick skillet and stir frequently to maintain the creamy texture.
To revive moisture, add a splash of milk or cream while reheating. This helps prevent the eggs from becoming dry.
Questions About the Recipe
How do I know when the eggs are cooked perfectly?
The eggs are done when they are just set but still slightly moist. Avoid overcooking, as the residual heat will continue to cook the eggs even after they are removed from the heat.
Can I make a larger batch for a crowd?
Yes! Simply multiply the ingredients accordingly. Consider using a larger skillet to ensure even cooking and stir frequently to maintain the creamy texture.
How can I make this dish more kid-friendly?
To make it kid-friendly, you can add a bit of shredded mild cheese, and serve with a side of ketchup or a mild salsa.
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Cottage Cheese Scrambled Eggs
Equipment
- Frying pan
- Silicone spatula
Ingredients
- 1 tablespoon (14 g) butter
- 8 large eggs
- 1/2 teaspoon (3 g) salt or more to taste
- 1/4 cup (53 g) cottage cheese
Instructions
- In a pan over medium-low heat, melt the butter.
- Crack eggs into a bowl and whisk until blended.
- When the butter is melted, pour the eggs into the pan and use a silicone spatula to swirl it in small circles around the pan, without stopping, until the eggs look slightly thickened and small curds begin to form, about 30 seconds.
- Season with salt.
- Begin to make long swipes across the pan until you see larger curds form, about 20 seconds.
- When the eggs are softly set and slightly runny in places, add the cottage cheese and stir. Remove the pan from the heat and let sit for 30 seconds to finish cooking. Stir and serve immediately. Serve with more salt and a grind of black pepper, if desired.
Notes
- Cooking your eggs on a low heat setting is crucial. High heat can cause eggs to become rubbery and dry.
- The heat will make the cottage cheese creamier and more fluid, enhancing the overall texture of the dish.
- Keep a close eye on your eggs as they cook. Scrambled eggs with cottage cheese can go from perfectly moist to overdone in a matter of seconds. As soon as the eggs begin to set but still have a slightly runny and moist appearance, take them off the heat.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Laura is dedicated to a low-carb lifestyle after losing 52 pounds on the keto diet. As many of us do, she struggles with her weight and has found that one of the only diet lifestyles that allows her to maintain a healthy weight is a low-carb diet. She shares her favorite low-carb recipes here that are both easy to make and full of flavor, so you don’t even miss the carbs.