Cottage Cheese Eggs Recipe

These fluffy and flavorful cottage cheese eggs are the best breakfast! They're so simple to make and taste great. This meal will keep you full and fueled all morning!

If you like cooking with eggs, try my popular baked feta eggs or some delicious pesto eggs on toast.

Cottage Cheese Egg Ingredients

• Eggs - you'll use two large eggs. I like using pasture-raised eggs because the yolks are deep orange and have great flavor.
• Cottage Cheese - I like to use a small curd, low-fat cottage cheese. I've been loving Good Culture lately, but use any brand of cottage cheese you enjoy!
• Salt & Pepper - season your eggs to taste with a pinch of salt and some freshly ground black pepper.
• Optional - sliced chives or sesame seeds for sprinkling on top.

See the recipe card for quantities.

If you try this scrambled eggs with cottage cheese recipe, leave a comment and a star rating below!

Cottage Cheese Eggs

These fantastic cottage cheese eggs are a filling and delicious breakfast. You're going to love these creamy eggs!

5 from 2 votes

Print Pin Rate

Prep Time: 5 minutes minutes

Cook Time: 3 minutes minutes

Total Time: 8 minutes minutes

Servings: 1 serving

Author: Emily Wilson

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Ingredients

• 2 eggs
• ¼ cup cottage cheese
• pinch salt & pepper
• 1 teaspoon sliced chives optional

Instructions

• Briskly whisk the eggs in a bowl with a fork until they are fully combined and no white remains. Whisk in the cottage cheese till just combined.
  
• Heat a small or medium skillet over medium heat. Once hot, add the eggs. Allow the eggs to sit for a minute, and then, using a spatula, stir them occasionally so they don't stick to the pan. Cook for about 2 minutes, and once the eggs are cooked to your liking, remove them from the heat.
  
• Serve the eggs on their own or with a piece of toast. Top with salt and pepper to taste and optional sliced chives or sesame seeds.
  

Video

Notes

• • Cooking Tips - If you are worried about your eggs sticking to the pan, you can use a small amount of butter or cooking spray in the pan before adding the eggs.
  • Recommended Tools - I recommend using a smaller non-stick pan for this recipe. 
  • Storage - Leftover eggs can be saved for up to 3 days in the refrigerator in an airtight container.
  • Reheat - Reheat in a small skillet over medium heat.

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Nutrition

Serving: 1g | Calories: 178kcal | Carbohydrates: 2g | Protein: 17g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 336mg | Sodium: 290mg | Potassium: 179mg | Fiber: 0.03g | Sugar: 2g | Vitamin A: 592IU | Vitamin C: 1mg | Calcium: 94mg | Iron: 2mg