Cottage Cheese Scrambled Eggs (Printable Version)

Creamy, protein-rich eggs with cottage cheese for a fluffy breakfast or brunch.

# What You Need:

→ Eggs & Dairy

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

→ Seasonings

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

→ Cooking Fat

06 - 1 tablespoon unsalted butter

→ Optional Add-ins

07 - 1 tablespoon chopped chives or parsley

# How to Make It:

01 - Whisk eggs, cottage cheese, milk, salt, and pepper in a medium bowl until well blended and slightly frothy.
02 - Heat butter in a nonstick skillet over medium-low heat until melted and lightly bubbling.
03 - Pour egg mixture into the skillet and let rest undisturbed for 20 seconds. Stir gently with a spatula, moving from edges to center.
04 - Continue cooking, stirring occasionally, until eggs are softly set but still creamy, about 2 to 3 minutes.
05 - Remove from heat and transfer to plates. Garnish with chopped chives or parsley if desired. Serve immediately.

# Expert Advice:

01 -
  • The cottage cheese makes these eggs impossibly fluffy and cloud-like without any of the rubbery texture that overcooked eggs get.
  • You're getting nearly 20 grams of protein in under 10 minutes, so breakfast actually keeps you full until lunch.
02 -
  • Lower heat and patience are your friends here—if you cook these on medium or medium-high, they'll go from creamy to rubbery in seconds because cottage cheese can break down quickly under high heat.
  • The cottage cheese curds become softer and blend in as the eggs cook, so don't panic if you see them in the raw mixture; they integrate beautifully by the time you plate it.
03 -
  • Room-temperature eggs whisk more smoothly and cook more evenly than cold eggs straight from the fridge, so pull them out a few minutes early if you remember.
  • A nonstick skillet is genuinely essential here because you're not using high heat and constant motion, and anything else will cause sticking that ruins the texture.
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