Discover your new breakfast champion, High-Protein Scrambled Eggs with Cottage Cheese, which promises to kickstart your day with an extra protein boost.
Hey you, sleepyhead! I hope I didn’t get you out of bed. If you did and you’re feeling a bit groggy, you’re in luck! Your morning is about to get a major glow-up with my latest A.M. obsession: High Protein Scrambled Eggs with Cottage Cheese. Basic scrambled eggs are a thing of the past — this bad boy packs a protein punch that will help you make the most of the day.
Picture your usual scrambled eggs. Got that image? Now, picture them 10 times better. Tossing in some cottage cheese takes your everyday eggs and turns them into fluffy, creamy, breakfast bliss. It adds a unique texture and tangy, cheesy flavor that distinguishes it from the egg herd. It’s kinda like other genius high-protein egg ideas, like my On-The-Go Egg Bites and my Savory Crustless Quiche, but simpler — and fluffier — thanks to the cottage cheese.
So, if you’ve been looking to jazz up your breakfast lineup, give these High Protein Scrambled Eggs with Cottage Cheese a try and reap their high-protein benefits for the rest of the day.
Is Scrambled Eggs with Cottage Cheese Keto?
You probably know that eggs are an incredible source of protein; what you might not know that they are great ally in your keto journey. All the other ingredients are all low in carbs and high in protein and fat, so chow down knowing it agrees with your diet.
Ingredients
Four ingredients is all that stands between you and the best, most nutritious breakfast you’ve ever had.
- 4 fresh eggs
- ½ cup cottage cheese
- salt and pepper
- 1 tbsp butter
Instructions
- Crack the fresh eggs into a big bowl.
- Add cottage cheese, along with a pinch of salt and pepper.
- Whisk the ingredients together until they are thoroughly blended.
- Heat a nonstick pan over MEDIUM heat and melt in the butter.
- Pour the whisked egg mixture into the pan and use a spatula to gently push the eggs towards the center as they cook.
Serving Suggestions
For the perfect breakfast platter, serve these creamy scrambled eggs with some Sweet ‘n’ Savory Keto Bagels (yes, keto bagels!), slices of fresh avocado and a handful of your favorite berries. Want a treat? Try my Saturday Morning Waffles or Keto French Toast. If you’re up for a savory kick, try them with sautéed tomatoes, garlic roasted mushrooms, or a side of your favorite sausages. Better yet — make this Spicy Sausage and Pepper Breakfast Hash, but use these scrambled eggs instead of the sunny-side up eggs listed in the recipe. And never underestimate the power of some fresh herbs sprinkled on top when serving—it completes the dish with an extra dash of flavor and color.
Tips & Tricks to Making Perfect Scrambled Eggs with Cottage Cheese
- Use fresh eggs and a good quality cottage cheese for the best flavor. Eggs are the flavor base and cottage cheese adds creaminess, so their quality will determine the final taste. Cottage cheese ranges in milk fat, so the higher the percentage (i.e., 4%), the creamier the resulting eggs.
- Whisk the eggs and cottage cheese together until it’s uniform. You want smoothness. A smooth mix ensures a creamy final dish.
- Keep the temperature at a MEDIUM setting when cooking the eggs. A high temperature might scramble the eggs too quickly and make them tough. You’re looking for light, fluffy curds in this scramble.
- Once the egg mixture is in the heated pan, start gently pushing the eggs from the edges towards the center. You want constant movement. It helps create those soft, creamy folds of the scrambled eggs.
- It’s easy to overlook salt and pepper. They’re a permanent fixture on the dining room table so we tend not to think of them as seasoning for cooking. But their efforts enhance the flavors and make your scrambled eggs simply wonderful. Just don’t overdo it — you want to taste the eggs, not the seasoning.
FAQ & Substitutions
For sure! Even though cottage cheese gives your eggs a dreamy, creamy factor, you’re totally free to play around with other cheese types. I suggest ricotta or even cream cheese, which, as its name implies, will supply the creamy texture.
Just swap out the cottage cheese for silken tofu. It will still provide your meal with protein and a super smooth and creamy consistency. I would also recommend replacing butter with dairy-free alternatives like olive oil or avocado oil.
Scrambled eggs are a great breakfast base you can experiment with. Mix in some fresh herbs like chives or dill, toss in veggie chunks for that fibrous crunch, or sprinkle some smoked salmon on top for that extra protein feel.
Definitely! An easy solution for those tracking their cholesterol levels is swapping whole eggs with egg whites. While it’s true that most nutrients are in the yolk, egg whites pack a solid protein punch while being cholesterol-free.
I would recommend against using frozen eggs for pretty much all egg-based dishes. For this one in particular, we’re after a creamy, fluffy texture, which you won’t really get from the frozen variety.
How To Prep and Store Scrambled Eggs with Cottage Cheese
Nothing beats fresh scrambled eggs (and cottage cheese) for breakfast, right? But if you’re short on time in the morning, you can whip up your egg and cottage cheese mix the night before, store it in the fridge, and heat it up when you finally make it down to the kitchen the next morning.
Any leftovers can be sealed in an airtight container and left to chill in the fridge. They’re good for up to 48 hours uncooked. I know it’s tempting, but don’t give in to the desire to microwave your eggs – they’ll end up like rubber. Stick to a non-stick pan over LOW to MEDIUM heat. A bit of milk or some more cottage cheese can keep them moist.
High-Protein Scrambled Eggs with Cottage Cheese
Ingredients
- 4 fresh eggs
- ½ cup cottage cheese
- salt and pepper
- 1 tbsp butter
Instructions
- Crack the fresh eggs into a big bowl.
- Add cottage cheese, along with a pinch of salt and pepper.
- Whisk the ingredients together until they are thoroughly blended.
- Heat a nonstick pan over medium heat and melt in the butter.
- Pour the whisked egg mixture into the pan and use a spatula to gently push the eggs towards the center as they cook.
Notes
- Use fresh eggs and a good quality cottage cheese for the best flavor. Eggs are the flavor base and cottage cheese adds creaminess, so their quality will determine the final taste. Cottage cheese ranges in milk fat — the higher the percentage (i.e., 4%), the creamier the resulting eggs.
- Whisk the eggs and cottage cheese together until it’s uniform. You want smoothness. A smooth mix ensures a creamy final dish.
- Keep the temperature at a MEDIUM setting when cooking the eggs. A high temperature might scramble the eggs too quickly and make them tough. You’re looking for light, fluffy curds in this scramble.
- Once the egg mixture is in the heated pan, start gently pushing the eggs from the edges towards the center. You want constant movement. It helps create those soft, creamy folds of the scrambled eggs.
- It’s easy to overlook salt and pepper. They’re a permanent fixture on the dining room table so we tend not to think of them as seasoning for cooking. But their efforts enhance the flavors and make your scrambled eggs simply wonderful. Just don’t overdo it — you want to taste the eggs, not the seasoning.
Nutrition
