Scrambled Eggs With Cottage Cheese (28g Protein)
These Scrambled Eggs With Cottage Cheese are high protein healthy scrambled eggs to start the day with 28 grams of protein per serving.
Plus, this recipe is also a perfect low-carb breakfast for those looking for an extra protein boost in their morning.
Egg breakfasts are some of the most popular breakfast options.
If you’ve already tried my perfect keto scrambled eggs, you will love this high-protein version!
Why You’ll Love This For Breakfast
These cottage cheese scramble eggs are the answer to the need for a 28-gram protein breakfast with amazing taste and also naturally:
How To Make Scrambled Eggs With Cottage Cheese
It takes just 10 minutes to make high-protein scrambled eggs with added cottage cheese:
All you need to make this delicious low-carb keto breakfast loaded with vegetarian proteins are:
- Eggs – I am using large free-range eggs.
- Cottage Cheese – Feel free to use low-fat cottage cheese to cut down calories and fat in the recipe if desired. Cottage cheese is a low-carb cheese.
- Butter – Butter is my favorite option, but you can alternatively use ghee or olive oil.
- Black Pepper and Salt
- Garlic Powder
- Scallions – to serve
Preparing The Eggs
In a shallow bowl, crack the eggs and season them with salt, pepper, and garlic powder.
Fold in the cottage cheese and beat with a fork to combine and form a consistent egg mixture.
Cooking Scrambled Eggs
Warm a non-stick skillet over medium heat and add the butter.
Tilt the pan to spread the butter evenly in the skillet and butter the pan well.
Pour the egg mixture into the pan and cook for about 30 seconds without touching it.
When the eggs start to set, use a wooden or silicone spatula to move and break up the eggs and form a soft egg curd.
Cook again without touching for 20 seconds. Repeat these steps until the eggs form a curd-like texture but stop cooking when they are still soft and runny in some places.
Serving Scrambled Eggs
Serve the scrambled eggs warm on a plate, topped with some of the toppings below:
- Ground Pepper
- Finely Chopped Scallion or fresh herbs you love like chives.
- Chili Flakes
- Grated Parmesan Cheese
- Fresh Cottage Cheese
- Hot Sauce
This recipe is delicious served with some low-carb vegetables on the side like:
- Keto Spinach Strawberry Salad
- Oven Roasted Brussel Sprouts for a balanced low-carb dinner recipe.
- Bacon-Wrapped Asparagus
- Air Fryer Green Beans
Best Bread Recipe For Eggs
You can serve the eggs on top of bread, some whole grain toast, or keto bread recipe like a slice of:
If you have some missing ingredients in your kitchen or food allergies to some in the recipe, here are some options for you.
- Garlic – You can skip garlic for a low-Fodmap option.
- Cottage Cheese – You can use cream cheese instead, but it won’t add the same texture and increase fat and calories while decreasing proteins.
- Dairy-Free – You can replace the butter with dairy-free butter or coconut oil. Dairy-free cottage cheese like vegan cottage cheese from the grocery store should work as well.
Frequently Asked Questions
Below are the answers to your most common questions about this scramble egg recipe.
Can I Reduce The Number Of Eggs?
The ratio of cottage cheese to eggs is 2 tablespoons to 1.
So if you prefer to make just one egg, reduce the cottage cheese to 2 tablespoons and adjust the seasoning to taste.
Can I Use Low-Fat Cottage Cheese?
Yes, any cottage cheese variety works, including chive-flavored cottage cheese.
Can I Make Egg White Scrambled Eggs?
You can replace the 3 whole eggs with 6 egg whites and keep the same amount of cottage cheese in the recipe.
Use the same technique to scramble the egg whites in the frying pan.
Can I Add Cheese To The Eggs?
Absolutely, you can sprinkle hard grated cheese like cheddar, Parmesan, or Edam cheese when the eggs are cooking for the second time.
Cheese adds a salty flavor so don’t over-season the eggs.
More Egg Breakfast Recipes
If you like eggs in your breakfast, you’ll love these other options:
Have you tried this scrambled eggs recipe? Feel free to share a comment or review below.
Scrambled Eggs with Cottage Cheese
Want My Kitchen Equipment?
- 3 large Eggs
- 1 tablespoon Unsalted Butter to cook eggs
- ⅛ teaspoon Salt
- ⅛ teaspoon Ground Pepper
- ⅛ teaspoon Garlic Powder
- ⅓ cup Cottage Cheese note 1
- 1 tablespoon Cottage Cheese
- 1 tablespoon Chopped Scallion
- ⅛ teaspoon Ground Pepper
- In a medium mixing bowl, whisk eggs with cottage cheese, salt, garlic powder, and pepper.
- Heat a non-stick skillet over medium-high heat with butter.
- When the butter has just melted (not brown) pour in the beaten eggs, and reduce to medium heat.
- Let the eggs cook for 30 seconds (no stirring), then gently move a spatula across the bottom and side of the skillet to break up the eggs and form a soft egg curd.
- Stop stirring and cook again for 15 seconds to set.
- Repeat this process of stirring and cooking until the eggs thicken, slightly set but still soft and runny in some places.
- Serve immediately on a slice of a keto bread loaf or on its own with extra fresh cottage cheese, pepper, and scallion.
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Cooking Method:One Pan
Preparation:5 Ingredients Or LessUnder 10 Minutes
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.
The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.
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excellent, will be making this again