Description
Scrambled eggs with cottage cheese are a creamy, high-protein breakfast ready in just 5 minutes. This easy and healthy recipe is low-carb, gluten-free, and perfect for busy mornings.
Ingredients
Scale
- 4 large eggs – base of the recipe, rich in protein and healthy fats
- ½ cup cottage cheese – adds creaminess and boosts protein
- ¼ teaspoon salt – enhances flavor
- ⅛ teaspoon ground black pepper – adds mild spice
- 1 tablespoon unsalted butter – prevents sticking and adds richness
Instructions
- Crack 4 eggs into a medium bowl. Add cottage cheese, salt, and pepper.
- Whisk the mixture until fully combined. For a smoother texture, blend in a blender.
- Heat a non-stick skillet over medium heat and melt butter until foamy.
- Pour the egg mixture into the skillet. Stir gently with a rubber spatula.
- Cook and scramble gently for 3–4 minutes until large, fluffy curds form and eggs are creamy but cooked through.
- Remove immediately from the pan and serve warm.
Notes
- Use small curd cottage cheese for a smoother texture.
- Don’t overcook the eggs – they continue cooking after being removed from heat.
- Optional add-ins: paprika, garlic powder, or hot sauce for extra flavor.
- Store leftovers in an airtight container for up to 3 days.
- Reheat gently on the stove to maintain creamy texture.
- Prep Time: 2 minutes
- Cook Time: 3 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 228 kcal
- Sugar: 2 g
- Sodium: 582 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 2 g
- Fiber: 0.03 g
- Protein: 17 g
- Cholesterol: 351 mg
Keywords: Scrambled Eggs with Cottage Cheese, high protein eggs, low carb breakfast, creamy scrambled eggs, cottage cheese recipe