Cottage Cheese and Eggs

A breakfast plate featuring scrambled eggs garnished with green onions, alongside sausage patties, crispy toast, and mixed berries like strawberries, raspberries, and blueberries. Nearby are whole eggs, a small bowl of seasoning, sliced green onions, and a dollop of creamy cottage cheese.

5 from 1 vote

This Cottage Cheese and Eggs recipe is all you need for creamy and fluffy eggs. High-protein, easy to make and totally delicious, serve these eggs with your favorite breakfast sides for a complete and hearty meal.

Prep Time5

Cook Time5

Course: Breakfast

Cuisine: American

Diet: Gluten Free

Servings: serving

Calories: 233kcal

Author: Danielle Lima

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.

Nutrition