These cottage cheese scrambled eggs are light, fluffy and deliciously tangy. Low in fat, high in protein and ready in minutes they make an easy, nutritious breakfast, perfect any day of the week.
See also scrambled eggs with tomatoes!
These 4-ingredient cottage cheese scrambled eggs make a delicious (and more interesting!) alternative to classic scrambled eggs. They contain more moisture than traditional eggs, an extra layer of flavour and an unexpected ingredient that helps to produce a perfectly soft and creamy texture. This dish is low in fat, high in protein (approx. 16 grams per portion) and ready in minutes.
Eggs and cottage cheese make a fantastic pairing. Cottage cheese adds moisture and softens the texture of naturally dense eggs, making them lighter and fluffier. Most importantly, however, eggs with cottage cheese are simply delicious (see also my cottage cheese egg muffins)!
This recipe is quick, uncomplicated and ready in a few easy steps. All you have to do is combine all the ingredients and then simply scramble the mixture until perfectly creamy. Adding the seasoning and oil (my unexpected ingredient!) into the egg mixture will ensure that your scrambled eggs with cottage cheese will have a delicious, slightly tangy, flavour and fluffy texture. You'll be able to enjoy leftovers the next day, too!
Cottage cheese scrambled eggs ingredients and substitutions
- Eggs.
- Cottage cheese: see details below.
- Oil: I used olive oil, but you can use any.
- Salt and pepper.
What cottage cheese to use
For best results - fluffy and creamy cottage cheese eggs - use cottage cheese that's thick and creamy (regular or low-fat). If your cottage cheese is quite liquidy, that's fine to use, too, but adjust the consistency by mashing it with a fork (see below).
If you use low fat cottage cheese that's neither creamy nor liquidy mash the curds with a fork just to break them up a little and if the mixture is quite dry add a spoonful of creamy yogurt or sour cream.
How I tested this recipe
I tested this cottage cheese scrambled eggs recipe by slightly altering the methods and ingredients, which produced varying degrees of success. They included:
- Using cottage cheese that's a bit on the watery side: the characteristic sour flavour was barely noticeable. It was only when I mashed the cottage cheese and made it creamier that the flavour of the eggs improved.
- Pureeing all the ingredients in a blender: I found the mixture a little grainy.
- Using butter: adding a small amount of butter into the mixture caused it to split during cooking and I ended up with slightly watery (not at all fluffy), scrambled eggs. Melting the butter in the pan first and then adding the egg mixture produced similar results.
- Not adding any fat: again, the mixture became watery and the eggs were not fluffy.
- Adding the cottage cheese separately: if you add the cottage cheese into the eggs as they cook it won't be well incorporated into the egg mixture.
- Adding a small amount of oil along with thick, creamy cottage cheese into the egg mixture: this produced perfectly creamy, soft and deliciously tangy cottage cheese eggs. The winner!
Conclusion: for best results make sure your cottage cheese is thick and creamy, add a little oil into the egg mixture, and do not puree the ingredients.
Step-by-step recipe instructions
1. Whisk eggs: Whisk the eggs until smooth.
2. Add cottage cheese: Add the cottage cheese, oil, salt and pepper. Whisk until thoroughly combined.
3. Cook: Preheat the pan until moderately hot (be careful not to overheat it) then add the egg mixture and immediately turn down the heat. Cook the eggs over a low (or low/medium) heat until the mixture becomes creamy stirring all the time (I used a silicone spatula). This should take about 2-3 minutes.
Serve: Remove from the heat, adjust the seasoning and serve!
TIP: Remove the mixture from the pan as soon as it's ready (the residual heat in the pan will cause it to continue cooking).
How to serve scrambled eggs with cottage cheese
These fluffy cottage cheese eggs are delicious with a garnish of fresh chives (which can also be added into the egg mixture, instead). I also sprinkled some red pepper flakes over the top for colour (you can use paprika, instead). Serve them with:
- Bread: such as sourdough, homemade spinach bread, crispbread, or savoury scones.
- Smoked salmon/ham or bacon.
- Vegetables, such as slices of avocado or tomato.
- Cheese, such as grated gruyere or gouda for more savouriness.
- Baked beans.
Equipment you'll need
This recipe will only work if you use a non-stick pan. This is because the oil is added into the egg mixture rather than to the pan and no other fat (including cooking spray) is used.
Can I use more cottage cheese
Yes and no. The thick and creamy variety (common in the UK) is also quite sour, and I don't recommend increasing the amount. Your scrambled eggs might end up being too sour.
On the other hand, cottage cheese with curd grains immersed in a milky liquid, more common in North America, is slightly less sour so adding another spoonful shouldn't affect the flavour too much.
If you want to increase the amount of protein in this dish consider increasing the portion size by adding another egg (along with a tablespoon of cottage cheese and ¼ teaspoon of oil).
Top tips
- For best results use thick and creamy cottage cheese. If your cottage cheese is liquidy thicken it a little by mashing with a fork. If using a fat free variety that lacks moisture add a spoonful of yogurt or sour cream to make it creamier.
- Add the oil into the egg mixture, not the pan.
- Stir your egg mixture continuously as it cooks to help it become creamy.
- Do not overcook the eggs. See Instructions and process shots for reference.
- Remove your cottage cheese scrambled eggs from the pan as soon as they are ready (to stop the cooking process).
- Best served immediately. Leftovers can be covered and refrigerated overnight and reheated (in the microwave) the next day. Your eggs will still be moist and delicious (although not quite as good as freshly made).
- Freezing is an option although the texture might be slightly grainier upon defrosting.
More breakfast recipes with cottage cheese to try next
- Easy Cottage Cheese Banana Pancakes
- Cottage Cheese and Avocado Toast
- Cottage Cheese and Banana Muffins
See also these other easy, delicious breakfast recipes!
Recipe
Fluffy Cottage Cheese Scrambled Eggs
Equipment
- Non-stick pan
- Bowl and whisk
Ingredients
- 4 large eggs
- 4 tablespoons (60 g) cottage cheese any, approx. ¼ cup, see *Notes
- 1 teaspoon olive oil
- ¼ teaspoon fine sea salt plus pepper to taste
Instructions
- Whisk eggs: Whisk the eggs until smooth.
- Add cottage cheese: Add the cottage cheese, oil, salt and pepper. Whisk until thoroughly combined.
- Cook: Preheat the pan until moderately hot (be careful not to overheat it) then add the egg mixture and immediately turn down the heat. Cook the eggs over a low (or low/medium) heat until the mixture becomes creamy stirring all the time (I used a silicone spatula). This should take about 2-3 minutes.
- Serve: Remove from the heat, adjust the seasoning and serve!TIP: Remove the mixture from the pan as soon as it's ready (the residual heat in the pan will cause it to continue cooking).
Notes
- *For best results use thick and creamy cottage cheese. If your cottage cheese is liquidy thicken it a little by mashing with a fork. If using a fat free variety that lacks moisture add a spoonful of yogurt or sour cream to make it creamier.
- Add the oil into the egg mixture, not the pan.
- Stir your egg mixture continuously as it cooks to help it become creamy.
- Do not overcook the eggs. See Instructions and process shots for reference.
- Remove your scrambled eggs from the pan as soon as they are ready (to stop the cooking process).
- Best served immediately. Leftover eggs with cottage cheese can be covered and refrigerated overnight and reheated (in the microwave) the next day. Your eggs will still be moist and delicious (although not quite as good as freshly made).
- Freezing is an option although the texture might be slightly grainier upon defrosting.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Keep in touch!
If you make these quick and easy cottage cheese scrambled eggs I'd love to know how they turned out for you. How did you serve them? Let me know in the comments below, thanks:)
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