Cottage Cheese Scrambled Eggs
This post may contain affiliate links. See my disclosure policy.
Learn how to make my cottage cheese eggs that are creamy, fluffy, and packed with 20 grams of protein. You won’t taste the cottage cheese at all.
Looking for a fast way to get extra protein in your breakfast? Add cottage cheese to your eggs! With a heaping spoonful of cottage cheese added to your scrambled eggs, you not only increase the protein, but you also get lighter, fluffier eggs.
I’ve tested this trick with different cottage cheese brands and fat levels, and it’s become my favorite way to boost protein without changing the classic scrambled egg texture. According to my family, the flavor is far superior- you wouldn’t even know there’s cottage cheese in them.
Table of Contents
Arman’s tips before starting
Use a non-stick skillet. This is my #1 tip for creamy scrambled eggs. A good non-stick pan lets you gently move the eggs around without them sticking or breaking.
Cook the eggs over low heat. The biggest mistake people make with scrambled eggs is rushing them. Low heat gives you soft, creamy curds instead of dry, rubbery eggs.
Don’t overcook them. I always take the eggs off the heat while they still look slightly glossy. They’ll continue cooking from the residual heat and stay perfectly fluffy.
Blend the cottage cheese first if you prefer a smoother texture. I don’t mind the small curds, but if you want restaurant-style scrambled eggs, a quick blitz in the blender makes the cottage cheese disappear completely.
What readers are saying
★★★★★ – “Arman, these cottage cheese scrambled eggs are sensational!!! I love how creamy they become. We were worried they’d be overly salty, but that is not the case at all. The extra protein doesn’t hurt either.” – Erin
★★★★★ – “I used to avoid scrambled eggs because, as delicious as they were, they weren’t as protein-packed as I wanted. Now? They are a staple.” – Clyde
Key Ingredients
- Whole eggs. I strongly suggest using room-temperature eggs so they cook evenly. If your eggs aren’t at room temperature, gently place them in a bowl of lukewarm water for 5 minutes.
- Cottage cheese. I tested full-fat, fat-free, and low-fat cottage cheese, and they all turned out fine, though the full-fat had the creamiest texture. I recommend using small curd cottage cheese, as it blends more easily into the eggs. Not a fan of dairy? Try using my dairy-free cottage cheese.
- Salt and black pepper. To taste.
- Butter or olive oil. To cook the eggs. Use unsalted butter and season to taste.
How to make cottage cheese scrambled eggs
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Combine ingredients. Whisk the eggs, cottage cheese, and black pepper in a bowl.
Step 2- Scramble. Add butter or oil to a nonstick skillet over medium heat. Once melted, pour the egg mixture into the pan. When the edges start to set, carefully push the sides into the center of the pan using a rubber spatula, stirring until the eggs are set.
What to serve with this recipe
These eggs make the perfect addition to just about any breakfast. Here are some ways I typically serve them to my partner or family:
- Serve them on avocado toast with a side of air fryer turkey bacon, turkey sausage, or chicken sausage
- Add them to a breakfast bowl with air fryer smashed potatoes and salsa
- Wrapped in tortillas to make breakfast tacos or breakfast burritos
- Paired with fresh fruit or my protein bagels
Frequently asked questions
Your eggs may turn out watery if the cottage cheese is too thin or if they’re not cooked long enough. To avoid this, place the cottage cheese in a strainer to remove excess liquid, then continue cooking over low heat until most of the moisture has evaporated.
If you don’t want to use the yolks, I’ve tested these eggs using just whites. While they don’t scramble as nicely, they do cook well. Don’t forget to add some seasonings.
Cottage Cheese Scrambled Eggs
Video
Ingredients
- 2 large eggs
- 1/4 cup cottage cheese
- 1/2 teaspoon black pepper
- 1/2 tablespoon butter to fry
- 1/4 teaspoon salt
Instructions
- Whisk the eggs, cottage cheese, and black pepper in a bowl.
- Add butter or oil to a non-stick skillet and place over medium heat. Once melted, add the egg and cottage cheese mixture to it. When the edges start to set, carefully push the sides into the center of the pan using a rubber spatula, stirring gently until the eggs are fully set.
- Remove from the pan, add salt, and serve immediately.
Notes
- Cottage cheese: Any kind works, although full-fat yields the creamiest results.
- Leftovers: Keep in the fridge for up to one day. Reheat on the stovetop so they don’t dry out.
This is such a great, easy and tasty recipe to whip, love that! Always good to have healthy choices of protein 🙂
Thank you
You are so welcome, Nancy- thanks for taking the time to leave a lovely review 🙂
My favorite way to make scrambled eggs now! I really like them browned on the bottom (so does my dog).
Haha, Marilyn- how funny, this is my groodle’s FAVORITE. When we were testing this recipe, he loved dinners that whole week haha!
Thanks for the lovely review and raring.
Love the sound of this recipe. I will definitely be trying it tomorrow! It’s a hot start to our summer here in Canada, easy, quick and healthy meals are on the menu. 😃Thanks so much!!
These are yummy just following the recipe! Sometimes I wilt some spinach before cooking the eggs and just put them in there. Extra yummy: I keep diced onions in the fridge most of the time, and if I have them I sautee them in the butter and then add the egg mixture, and the spinach is good in this mix as well. Great, healthy recipe! Thanks Arman!
Arman, these cottage cheese scrambled eggs are sensational!!! I love how creamy they become.
Uu eggs with cottage cheese seems very good and healthy thanms.
These cottage cheese scrambled eggs are TOO delicious for words! It’s so yummy.
Loved them, packed some extra protein into my breakfast. Will be making these every time I have scrambled eggs.
Thanks for this recipe- Just made it and it is delicious. So creamy and packed with protein.
Thanks, Arlene!
Thank you for this recipe, it is delicious!
So welcome, Karinya!
Genius!
THANK you for sharing your foolproof method for cottage cheese eggs. I’ve tried others and it was a watery mess. These were super creamy and fluffy.
No worries, Diane!
Can I use oil instead of butter for frying?
We’ve always been a fan of cheesy eggs. This is exactly how I have made them for years, except I’ve switched to a spoonful of my wife’s homemade Greek yogurt or buttermilk in two eggs and whip them up. I also add a dash of Old Bay to the salt and pepper.
For family get-togethers, my children and grandchildren always request at least one Breakfast of Cheesy Eggs. For these I usually prepare 18+ eggs to feed the whole crew! These get the same ingredients as above along with a healthy dose of grated cheeses.
I’m enjoying your website. I’ve made your Turkey Sausage and it worked out very nicely.
Thanks
Thank you, Tom- I appreciate it!
Friends, I’ve been making cottage cheese for YEARS, as it’s been a delicious way to add extra protein and creaminess first thing in the morning. Enjoy! 🙂