Indulge in a satisfying and fuss-free breakfast with Creamy Cottage Cheese Scrambled Eggs. This straightforward dish combines the velvety texture of scrambled eggs with the rich creaminess of cottage cheese. The result is a light yet satisfying meal that offers a subtle twist to your morning routine.
To create this dish, simply whisk together eggs and cottage cheese, allowing them to blend into a smooth mixture. Cooked to perfection, the eggs take on a creamy consistency while the cottage cheese adds a subtle tang. The simplicity of this recipe makes it an ideal choice for a quick and nutritious breakfast without unnecessary complexity.
Creamy Cottage Cheese Scrambled Eggs provides a balanced and wholesome start to your day. Enjoy it on its own or pair it with your favorite sides for a no-fuss breakfast option that caters to both simplicity and flavor. Begin your morning with a calm and nourishing meal that effortlessly combines ease of preparation with a delightful culinary experience.
Creamy Cottage Cheese Scrambled Eggs - A Healthy Twist
Step 2: Melt butter in a skillet over medium heat. Pour beaten eggs into the skillet; let cook undisturbed until the bottom of the eggs begins to firm, 1 to 2 minutes.
Step 3: Stir cottage cheese and chives into eggs and season with black pepper.
Step 4: Cook and stir until eggs are nearly set, 3 to 4 minutes more.
Feedback of Creamy Cottage Cheese Scrambled Eggs Recipes
I added spinach, green peppers and tomatoes. Keto diet recommends a lot of greasy meat that isn’t that great for you. Plus, people post keto recipes and rarely add veggies. I guess that’s why keto is so popular. Thanks for the yummy recipe!
I have been intrigued by the idea of this recipe for quite some time. My husband on the other hand, turned up his nose at the whole idea of cottage cheese in scrambled eggs. I decided on the QT to try it anyway. Long story short we were all delighted. Husband said "I could eat this breakfast every day."
Delicious! I did combine before cooking and they were very light and fluffy.
The cottage cheese was the "final" piece of the puzzle for the perfect scrambled eggs I've been searching for, for over 45 years. I used a pinch of pink Himalayan salt, course ground pepper and dried chopped chives for convenience. Also instead of sliced tomatoes and turkey bacon, my sides were authentic Greek salad (found here, https://www.allrecipes.com/how-to-make-an-authentic-greek-salad-with-no-vinegar-7) and Oscar Meyers uncured beef franks.And to settle the argument about how to make the fluffiest scrambled eggs possible, it's not about "what" you put in your eggs, it's all about "how" you beat/whip/aerate the eggs before you cook them. A long time ago in a Waffle House far, far away during a 2am breakfast run, that secret was revealed to me when the cook cracked my eggs into the metal cup used for making milkshakes and left them on blend for two minutes while he was preping the rest of my order. Today I use my handheld Immersion blender and I put the eggs in a widemouth quart Mason jar (so they don't make a mess) with whatever additive I'm in the mood for. Water, milk, Mayo, and now cottage cheese, I've tried them all and if you want scrambled eggs so fluffy no one will believe you. Put down that fork, step away from the whisk, use an immersion blender and room temperature eggs. This also works great for making super thick and fluffy scrambled omelets.
These were Eggs-cellent!
Wow! What a difference a little cottage cheese makes!
I made these for lunch and they were the best scrambled eggs I've ever had. The recipe is simple and takes little time. The eggs had just the right "creaminess" I was looking for. I've always had a problem with scrambled eggs being too dry or too wet. This recipe using cottage cheese (I used 4% milkfat) was the perfect amount to blend into the eggs. I didn't have any chives, but they were still delicious with salt and coarse black pepper. This will be my recipe from now on!
Chef Ellison of the Driskill Hotel taught me to add a splash of water for omelet/scrambled egg dishes. Whisk until foamy then pour in buttered skillet. He explained that the water thinned the eggs enough to add more air when you beat them and the air makes them fluffy and light.
I’ve been making eggs this way for 59 years but I never let them set for a few minutes. I beat the heck out of them. Makes a BIG difference. Thank you for the recipe.
It works they came out light ,fluffy,and delicious!
DELICIOUS!
Was just OK. The best way to get fluffy, plump scrabbled eggs is to whisk a little water in with the eggs, unbelievably fluffy. Use to use milk or cream but the water does something to really liven up scrambled eggs. Try it, I guarantee you’ll find it, but make sure you wish it very well.
This style of eggs was a staple of our diet back in the early 70s when I was putting my (ex)husband through two engineering degrees. It's quick, easy, delicious....and cheap. And when my son came along, he liked it, too!!
I live in NM, so I have to put some chopped green chili in my eggs. super!!!
I've been making something like this recipe for years. I add Cottage cheese and switch the cheese for Monery Jack, Adam, or Cheddar. Then add bacon, ham, or ground cooked sausage, chopped onions, peppers, diced tomatoes, and spinach; very filling. ?
I've made scrambled eggs with cottage cheese for years. Also enjoy adding cream cheese to scrambled eggs.
It sounded like it might be a good idea, but it turned out pretty awful. The sour cottage cheese overwhelms the egg flavor. The texture is chunky and stiff and too wet. I'll go back to a splash of heavy cream in the future.
I like the 2 combination together.
Been cooking this for yrs but I also add a teaspoon of caviar on top of rye toastElegant Sunday brunch.
The recipe made the best scrambled ever. Fluffy, no dryness. Amazing way to add some calcium to our diets as well.
I made it and yes, I enjoyed it. The only change I made was adding a small amount of fresh spinach that I sautéed/wilted in a separate pan and added it to the eggs and cottage cheese.
Made no changes. Excellent.
I have not tried this with cottage cheese. However, I make this daily with goat cheese. It’s creamy and delicious.
I put cottage cheese, spinach leaves and pico d gallo in a separate pan to warm up so I can drain before adding to scramble eggs-fried cottage cheese is so good!
I've been making them like this for years, including the chives!!
I have always made cottage cheese scrambled eggs. But I also add a be pinch of baking powder to make them extra fluffy. The trick is to be patient and cook them very slowly (but thoroughly) on a low flame. I use a small wok!
Yep, good- good
I haven't made this one yet but I add 1 tbsp cream to my scrambled eggs and they turn out light & fluffy. Personally, I would use Lucerne 4% cottage cheese, put in sieve for a minute (save liquid) and then add to the egg mixture in the pan. You could use Feta, or other crumbled cheese. I use green onion tops instead of chives. Enjoy!
I have been using cottage cheese in my scrambled eggs for several years. However, I first saute chopped green pepper and chopped onion in the pan before adding the eggs that I have already mixed with the cottage cheese and just a bit of heavy cream. Delicious,
Yum!!
This was delicious and was perfect for a mother's day breakfast ?♥️ But it took longer than expected to cook. Takes more than 6 minutes to cook like it says.
Fluffy and delish. I did add chopped onion that I sauteed before adding the whipped eggs and seasoned with a little garlic powder. I also added halved grape tomatoes when I add the cottage cheese and and when done topped with a little shredded cheese.
I don't add as much cottage cheese and also add American cheese sliced. So delicious!
I used yokes that I had left from an angel cake, which I didn’t want to waste. Added about a quarter cup of milk.
The texture and flavor are amazing. Don’t limit this to a breakfast food, it goes great in spinach wraps with salsa for a protein-packed, low carb lunch. You can easily pair it with a slice or two of deli ham or turkey if you need something heavier but it’s generally filling enough without adding meat.
I scrambled 3 large eggs and 1/4 cup 4% milk fat small curd cottage cheese. It was delicious.
Best scrambled eggs I've ever eaten. Full of protein and tastefully satisfying. I did not add chives. This is the only way I make them now....light and fluffy!
I haven’t tried this exact recipe - yet - so gave it four instead of five stars. However, almost 50 years ago I saw a recipe similar to this on a milk carton and have been using it ever since. In those days there was no such thing as an immersion blender, so the recipe called to blend four eggs and a couple tablespoons (I use a bit more) of cottage cheese in a blender (a hot new kitchen gadget in the early 70s!} till smooth. Now I use an immersion blender (not the whisk attachment) in a deep bowl or the tall measure cup that comes with it. Cottage cheese adds protein to the eggs and makes them creamy without thinning them or adding the calories of cream. Cooking at low temp till almost done is also a secret to soft, creamy eggs. The pan’s heat finishes the cooking off the flame while you prepare the plates. Bon appetit!
I used flavored cottage cheese (chives) and added green onion to it. There was nothing bad or wrong with it although it wasn't mind-blowing amazing. If I have spare cottage cheese then I would make it again but I wouldn't go out of my way to get the ingredients to make it.
Finally the secret to moist scrambled eggs. Hoowee!
Until a year ago, the only time I ate cottage cheese was when it was in lasagna. Just didn’t like it! But discovered what I have been missing and LOVED this way to incorporate into my scrambled eggs! Loved it! Made exactly as written (even the butter - which I thought was odd) and was amazing! Added some dashes of hot sauce on top. Will make again! Thank you!
Put every into pan and scrambled them. Delicious. Use a " good" 4% cottage cheese!
Followed instructions exactly, and they were perfect. Loved the flavor - the mild cottage cheese helped make them creamy and didn't taste sharp. Though, I do like the tang of cheddar, too...
Delicious new egg recipe.
It was ok. I added smoked ham to it to add a lot of flavor! The cottage cheese didn’t do much for taste. Either add more cottage cheese or just add ham. With the ham, it made it very tasty.
All Nutrifacts of Creamy Cottage Cheese Scrambled Eggs Recipes
TOP 5+ FAQ Creamy Cottage Cheese Scrambled Eggs Recipes
✅What ingredients are needed for Creamy Cottage Cheese Scrambled Eggs?
Essential ingredients for Creamy Cottage Cheese Scrambled Eggs include eggs, cottage cheese, butter or oil for cooking, and seasonings such as salt and pepper. Optional additions can include herbs like chives or parsley, and vegetables like spinach or tomatoes for added flavor and nutrition.
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How do you incorporate cottage cheese into scrambled eggs?
To incorporate cottage cheese into scrambled eggs, first beat the eggs in a bowl. Then, stir in the cottage cheese, ensuring it's evenly distributed. The cottage cheese can be added in varying amounts depending on desired creaminess. Cook the mixture over low to medium heat, stirring gently, until the eggs are fluffy and cooked to your liking.
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What are the nutritional benefits of adding cottage cheese to scrambled eggs?
Adding cottage cheese to scrambled eggs increases the protein content, making the dish more satisfying and nourishing. Cottage cheese is also a good source of calcium and essential vitamins. This combination offers a balanced meal with the added benefit of promoting muscle repair and growth.
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Can Creamy Cottage Cheese Scrambled Eggs be made lactose-free?
Yes, Creamy Cottage Cheese Scrambled Eggs can be made lactose-free by using lactose-free cottage cheese and a lactose-free butter alternative or oil. This adaptation makes the recipe suitable for those with lactose intolerance, allowing them to enjoy the creamy texture and added nutritional benefits.
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How can you prevent Creamy Cottage Cheese Scrambled Eggs from becoming watery?
To prevent Creamy Cottage Cheese Scrambled Eggs from becoming watery, drain any excess liquid from the cottage cheese before adding it to the eggs. Cooking the eggs on a lower heat setting helps to gradually cook the eggs and cottage cheese together, reducing the likelihood of releasing too much moisture. Removing the eggs from heat just before they're completely set also helps maintain a creamy texture.
