Creamy High Protein Cottage Cheese Scrambled Eggs
Take regular scrambled eggs to the next level with my favorite combo: cottage cheese and eggs. Ready in less than 10 minutes, this easy recipe uses a mixture of whole eggs and egg whites to up the protein and lower the fat with cottage cheese mixed in for the most deliciously rich eggs.
Cottage cheese is the easiest way to cream up almost any recipe while keeping a high protein low fat and carb profile. It helps cream up the eggs in this recipe without effecting the texture. I have a lot of practice turning into everything but the scoop of cottage cheese you likely despised as a kid. If you’re new around here be sure to check out how I use cottage cheese in and on everything in all these cottage cheese recipes.
For a balanced breakfast, serve this with fresh fruit, a side of air fryer breakfast potatoes or whole grain toast and my favorite maple chicken sausages.
Why you’ll love this recipe
- 29 grams of protein.
- Easy, low carb breakfast.
- Microwave option!
Ingredients and Substitutions:
These are the main ingredients and substitutions for these cottage cheese and scrambled eggs. See the recipe card below for the full list of ingredients and instructions for this healthy recipe.
- Eggs: we’re using a mixture of whole eggs and egg whites. If using only whole eggs, use 4 eggs total.
- Liquid Egg Whites: egg whites keep the protein up and the calories low. You can use only egg whites but it won’t give the exact same creamy texture without the egg yolk. If using only egg whites, use 10 Tbsp. of liquid egg whites.
- Low-Fat Cottage Cheese: you can use any type of cottage cheese but I prefer the brand Good Culture. Full-fat will make these a little bit richer.
Variations
- Add in veggies like cherry tomatoes, spinach, bell peppers, green onions and mushrooms or fresh herbs. If using veggies, sauté them before adding to the egg mixture and scramble them together.
- If you love cheesy eggs, add sharp cheddar cheese or feta. You can add the cheese to the egg mixture or mix in at the end to melt the cheese.
- Add hot sauce or red pepper flakes for some heat after the eggs are cooked.
Dietary Modifications
- These eggs are gluten-free, as is.
- This recipe is specifically designed to have dairy in it. For a dairy-free egg dish, try my dairy-free egg casserole.
How to make cottage cheese eggs (a visual step-by-step guide):
Step 1: whisk and cook
Add the eggs, egg whites, cottage cheese, salt, garlic powder (optional) and black pepper in a medium-sized bowl (image 1). Whisk until well combined (image 2).
In a medium non-stick skillet over medium heat, spray with cooking spray or grease with butter. Carefully pour the egg mixture into the pan (image 3). Using a silicone spatula, cook and stir, scrambling the eggs gently until cooked through but still soft and creamy (image 4). Transfer to a plate and serve.
Microwave!
If busy mornings prevent you from getting in a nutritious breakfast, you can make this easy meal even easier by cooking in the microwave. Add everything to a ramekin and add 1 Tbsp. of water. Whisk until fully combined, then whisk again. This will ensure the eggs are perfectly fluffy. Microwave for 4-5 minutes until the eggs are cooked through. Break up with a fork and stir everything together.
Recipe FAQs
I don’t suggest leftover eggs as these should be served hot.
Serve with a side of fresh fruit, blueberry sausage or maple chicken sausage, and air fryer breakfast potatoes. You can also add to breakfast quesadillas, burritos and breakfast burrito bowls.
Add everything to a ramekin and add 1 Tbsp. of water. Whisk until fully combined, then whisk again. This will ensure the eggs are perfectly fluffy. Microwave for 4-5 minutes until the eggs are cooked through. Break up with a fork and stir everything together.
Check out some of our other easy egg recipes!
If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!
Cottage Cheese and Eggs
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Ingredients
- 2 large eggs
- 6 Tbsp. liquid egg whites 92g
- 1/4 cup low-fat cottage cheese 55g
- pinch of salt
- fresh cracked pepper
- garlic powder (optional)
- olive oil cooking spray
Instructions
- Whisk eggs, egg whites, cottage cheese, salt, and black pepper in a small mixing bowl until well combined. If you prefer a smoother texture, you can blend in a blender or do the microwave method (see notes!) I also love adding a dash of garlic powder to mine.
- In a medium nonstick pan over medium heat, spray with cooking spray or grease with butter. Carefully pour the egg mixture into the pan. Using a silicone spatula, cook and stir, scrambling the eggs gently until cooked through but still soft and creamy. Transfer to a plate and serve.
Notes
- To make these eggs super smooth, add all ingredients to a high speed blender and then cook in the hot pan. This will ensure curd-free eggs.
- For an easy, take and go version, make these in the microwave. Add everything to a ramekin and add 1 Tbsp. of water. Whisk until fully combined, then whisk again. This will ensure the eggs are perfectly fluffy. Microwave for 4-5 minutes until the eggs are cooked through. Break up with a fork and stir everything together for delicious curd free cottage cheese eggs.
- Nutritional information is an estimate and will vary with substitutions.
