Creamy & Healthy Cottage Cheese Scrambled Eggs Recipe

cottage cheese scrambled eggs and sliced avocado on a plate with a fork

If you are looking for the world’s most perfect healthy scrambled eggs look no further, I have the prefect method for you! This creamy Cottage Cheese Scrambled Eggs recipe is so simple to make. With just 2 ingredients and 5 minutes you can have a hot, fresh, fluffy eggs for breakfast for you and your family. 

Cottage Cheese in Scrambled Eggs

To me cottage cheese goes with eggs like peanut butter goes with jelly, they just work so well together! When you add cottage cheese to scrambled eggs you get a cheesy, creamy, and fluffy egg without adding too many extra fats. The moisture from the cottage cheese works perfectly with the eggs to result in a flavorful breakfast dish without the need of butter or heavy cream. If you haven’t tried this combination yet you are in the right place because I am going to tell you how to achieve these miraculous eggs!

cottage cheese in a blue bowl with 4 brown eggs next to it on a counter

The Best Method to Make Scrambled Eggs

The best scrambled eggs are a result from adding the perfect amount of moisture to the eggs and to never let the eggs stop moving.

4 cracked eggs in a blue bowl with the brown shells sitting next to it

So for the moisture in this recipe we use cottage cheese. I use no-fat cottage cheese most often but you can use whatever fat content suits you. The higher the fat percentage in the cottage cheese the more creamy and watery the eggs will be, if you are using a fuller fat cottage cheese it will turn out great but the eggs might need to be cooked a few more seconds than if you were using a lower fat content. 

Next thing you need is a good skillet. If you have a high quality non-stick skillet you are in luck because you can get away with not greasing the skillet if you don’t want to, but this does mean there is a chance some egg will still stick slightly. Otherwise I recommend very lightly greasing it, I will add just a little oil with a paper towel, just enough to get a light coat. Or if you make bacon or in my case turkey bacon before the eggs and wipe it clean I find that the skillet is perfectly seasoned for the eggs. 

Now that you have the perfect skillet you will want to get it hot before you add the eggs. So heat your large skillet over medium heat. 

While your skillet is heating crack 4 eggs into a bowl and add your cottage cheese. Note that as written this recipe serves 2 but this recipe can easily be scaled down to serve 1 or scaled up to serve as many people as you need. Just follow 1 tablespoon of cottage cheese for every 2 eggs.

3 photo collage showing the steps of making the perfect scrambled eggs

Now we are ready to scramble. The most important part about making the perfect scrambled eggs is to always keep the eggs moving. For moving the eggs I found that a nice thick silicone spatula works best, but ultimately any kind of spatula will do.

So pour your eggs and cottage cheese into the hot skillet. Using your spatula start moving the eggs quickly and evenly around the pan right away. Continue to move the eggs the whole time they are cooking, scraping them around the pan and off the sides of the skillet, paying attention to the spots that are cooking quickly.

Keep moving and scraping the eggs around the pan until they start to thicken. As they start to thicken start to move the eggs together into one lump of eggs continuing to move them until they are thickened to your liking, this usually will take 3-4 minutes from start to finish.

If at any point the eggs seem to be cooking too fast, carefully remove the skillet from the heat (I usually move it to a cold burner) continue to stir the eggs until you have moved all of the egg around and the cooking begins to slows down. Return to the heat and continue cooking the eggs. You can continue to remove and transfer back to the heat as necessary, just remember you don’t want any egg cooking in one spot for too long. 

Once your eggs are firm and to your liking transfer to a plate. Garnish with salt, pepper, and fresh herbs if you like.

These Scrambled Eggs are perfect with all of your go-to breakfast items, perfect for on toast, with bacon, hash browns, you name it!

overhead shot of scrambled eggs on a plate with sliced avocados and a fork

scrambled eggs with salt, pepper, and parsley on a white plate

a fork with a bite of fluffy scrambled eggs on it

TIP & TRICKS

• add a dash of salt and pepper or other spices before cooking if desired, my personal preference is to season when its done but adding some before cooking is no problem 

• there is no reason to break up and scrambled the yolks before adding to the pan, you should be moving the eggs around the skillet so much that they scramble quickly in the pan

Cottage Cheese Scrambled Eggs

Cottage Cheese Scrambled Eggs

Yield: 2 servings
Prep Time: 2 minutes
Cook Time: 3 minutes
Total Time: 5 minutes

creamy & healthy scrambled eggs made using cottage cheese

Ingredients

  • 4 large eggs
  • 2 tablespoons low-fat cottage cheese

Instructions

  1. Heat large skillet over medium heat. Very lightly grease the pan with oil or butter, if your skillet is a high quality non-stick pan greasing is optional but some egg may stick.
  2. Crack 4 eggs into a bowl and add cottage cheese.
  3. Pour eggs and cheese into the hot skillet. Using a heavy spatula (silicone works best) move the eggs quickly and evenly around the pan. Continue to move the eggs the whole time they are cooking, scraping them around the pan paying attention to the spots that are cooking quickly. Keep moving and scraping the eggs around the pan until they start to thicken. As they start to thicken start to move the eggs together into one lump of eggs continuing to move them until they are thickened to your liking, this usually will take 3-4 minutes from start to finish.
  4. Transfer cooked eggs to a plate and garnish with salt, pepper, and fresh herbs if preferred.

Notes

I use no-fat cottage cheese most often, the higher the fat percentage in the cottage cheese the more creamy and watery the eggs will be, if you are using a fuller fat cottage cheese it will turn out great but the eggs might need to be cooked a few more seconds.

If at any point the eggs seem to be cooking too fast, carefully remove the skillet from the heat (I usually move it to a cold burner) continue to stir the eggs until you have moved all the the egg and the cooking momentarily slows down, then return to the heat and continue cooking the eggs. You can continue to remove and transfer back to the heat as necessary.

This recipe can be scaled down to serve 1 or scaled up to serve as many people as you need.

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Nutrition Information:
Yield: 2 Serving Size: half the dish
Amount Per Serving: Calories: 153 Total Fat: 10g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 373mg Sodium: 199mg Carbohydrates: 1g Fiber: 0g Sugar: 1g Protein: 14g
Nutritional data is automated, final nutritional information will depend on ingredients used and any changes made.

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Peace & Love

Lauren, The Schmidty Wife

P.S. Looking for more breakfast recipes? Check out my Spinach Oatmeal Pancakes or my Breakfast Eggs with Cauliflower Rice

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