Cottage Cheese Scrambled Eggs
Cottage Cheese Scrambled Eggs are a simple twist on a classic breakfast favorite. The creamy cottage cheese adds a soft, tangy texture that makes the eggs extra fluffy and light.…
Tip: save now, cook later.Cottage Cheese Scrambled Eggs are a simple twist on a classic breakfast favorite. The creamy cottage cheese adds a soft, tangy texture that makes the eggs extra fluffy and light. It’s a quick and easy way to make your morning eggs taste a little different without much effort.
I love adding cottage cheese to my scrambled eggs because it makes them feel richer and gives a nice little boost of protein. Plus, it keeps the eggs moist, so they don’t dry out like they sometimes do when cooked the usual way. Whenever I make these, I find myself looking forward to breakfast just a bit more!
These scrambled eggs go great with a slice of toast or some fresh fruit on the side. I also like to toss in some fresh herbs like chives or parsley for a little extra flavor and color. It’s such an easy change that makes your regular eggs feel special, perfect for a cozy weekend morning or a quick weekday breakfast.
Key Ingredients & Substitutions
Eggs: Fresh large eggs work best for fluffy scrambled eggs. If you prefer, you can use pasteurized egg substitutes for a lower cholesterol option.
Cottage Cheese: Small curd cottage cheese adds creaminess and a slight tang. If unavailable, creamy ricotta or farmer’s cheese can be good alternatives.
Butter or Olive Oil: Butter gives a rich flavor, while olive oil offers a lighter, fruitier taste. Choose based on your preference or dietary needs.
Fresh Herbs: Chives or thyme add freshness and a mild bite. Feel free to use parsley or dill if you have them handy.
How Can I Get Soft, Creamy Scrambled Eggs with Cottage Cheese?
The key to creamy scrambled eggs is cooking slowly and gently. Use medium-low heat so the eggs cook evenly without drying out.
- Start by heating butter or oil in a non-stick pan on medium-low.
- Pour in the egg mixture and let it sit until edges just begin to set.
- Gently push the eggs from edges to center with a spatula, forming soft folds.
- Remove from heat while slightly underdone; the residual heat will finish cooking.
- Folding in the cottage cheese last keeps some curds whole, adding extra creaminess.
Equipment You’ll Need
- Non-stick skillet – makes cooking soft scrambled eggs easier and helps prevent sticking.
- Rubber spatula – perfect for gently folding eggs without breaking them up too much.
- Mixing bowl – to whisk eggs and fold in cottage cheese smoothly.
- Whisk or fork – helps beat eggs to a light, even consistency quickly.
- Toaster or toaster oven – for crispy, golden toast to serve alongside.
Flavor Variations & Add-Ins
- Add cooked spinach or kale – gives a boost of greens and pairs well with creamy eggs.
- Swap cottage cheese for cream cheese – for an even richer, silky texture.
- Top with crumbled feta or goat cheese – adds tangy, creamy flavors that complement eggs.
- Mix in smoked salmon or cooked bacon bits – perfect for extra protein and savory taste.
Cottage Cheese Scrambled Eggs
Ingredients You’ll Need:
For the Scrambled Eggs:
- 4 large eggs
- 1/4 cup cottage cheese (small curd or creamy)
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon butter or olive oil
- 1/4 teaspoon smoked paprika or regular paprika (optional, for garnish)
- Fresh herbs for garnish (e.g., thyme or chives)
For the Toast and Side Salad:
- 2 slices of bread (for toast)
- Cherry tomatoes, halved (for side salad)
- Cucumber, sliced (for side salad)
- Optional: olive oil and lemon juice for dressing the salad
How Much Time Will You Need?
This recipe takes about 10 minutes in total. You will spend 5 to 7 minutes preparing and gently cooking the scrambled eggs, while toasting bread and quickly tossing the salad. It’s a quick and nutritious meal perfect for breakfast or brunch!
Step-by-Step Instructions:
1. Prepare the Egg Mixture:
Crack the eggs into a bowl. Lightly whisk them with a pinch of salt and pepper just until the yolks and whites are mixed. Carefully fold in the cottage cheese so some curds remain intact, adding creaminess and texture.
2. Cook the Scrambled Eggs:
Heat butter or olive oil in a non-stick skillet over medium-low heat. Pour the egg and cottage cheese mixture into the pan and let it sit undisturbed for a few seconds until the edges begin to set. Using a spatula, gently push the eggs from the edges to the center, creating soft folds. Keep doing this until the eggs are softly cooked but still creamy. Remove from heat just before fully cooked, as they will continue to cook with residual heat.
3. Toast and Prepare the Side Salad:
While the eggs cook, toast the bread slices until golden and crispy. On a plate, arrange the cherry tomatoes and cucumber slices. Drizzle lightly with olive oil and lemon juice if you like for a fresh, simple salad.
4. Serve:
Place the creamy scrambled eggs on the plate and sprinkle with paprika and fresh herbs. Serve with toasted bread and the side salad for a balanced, tasty meal.
Can I Use Frozen Cottage Cheese in This Recipe?
Yes, but thaw it completely in the fridge and drain any excess liquid before folding it into the eggs to avoid watery scrambled eggs.
How Should I Store Leftover Scrambled Eggs?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a pan over low heat or in the microwave, stirring occasionally for even warming.
Can I Substitute the Bread with Something Else?
Absolutely! Serve the eggs with gluten-free toast, English muffins, or fresh fruit if you prefer a lighter side.
Is It Okay to Add Other Vegetables to the Salad?
Definitely! Feel free to add sliced bell peppers, radishes, or leafy greens for extra crunch and nutrients.