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Two browned, fluffy cottage cheese eggs garnished with fresh herbs on a decorative white plate, served with raspberries and blueberries on the side.

Cottage Cheese Eggs

Fluffy, creamy, high-protein scrambled Cottage Cheese Eggs with cottage cheese perfect for a filling, nutritious breakfast that keeps you satisfied for hours.
5 from 1 vote
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Course: Breakfast, Brunch
Cuisine: American, High-Protein
Keyword: Baked cottage cheese eggs individual, Cottage cheese eggs and spinach recipe, Cottage cheese eggs calories, Cottage cheese eggs omelet, Cottage cheese eggs recipe, Eggs and cottage cheese for weight loss, Eggs with cottage cheese bake
Prep Time: 5 minutes
Cook Time: 5 minutes
10 minutes
Total Time: 20 minutes
Servings: 2
Calories: 220kcal
Cost: $4

Equipment

  • 1 Blender (For smooth texture)
  • 1 Non-stick skillet (Medium-low heat recommended)
  • 1 Rubber spatula (For gentle folding)
  • 1 Measuring Cups (For eggs and cottage cheese)
  • Optional Muffin tin (For egg muffins)
  • Optional Baking dish (For frittata)

Ingredients

  • 4 large - Eggs
  • ¼ cup Cottage cheese - Smooth or small-curd
  • 1 tablespoon Butter or olive oil - For cooking
  • To taste Salt
  • To taste Pepper
  • Optional pinch Garlic powder - Optional seasoning
  • Optional Fresh herbs - Chives dill, parsley
  • Optional Shredded cheese - Mozzarella cheddar, etc.
  • Optional Diced vegetables - Peppers onions, mushrooms
  • Optional Cooked bacon or sausage - Adds flavor
  • Optional Hot sauce or salsa - For topping

Instructions

  • Crack eggs into a blender. Add cottage cheese, salt, pepper, and optional seasonings. Blend 10-15 seconds until smooth.
    A close-up of a blender containing eggs and cottage cheese as a creamy liquid is being poured in, showing the beginning of the blending process for smooth cottage cheese eggs.
  • Warm a non-stick skillet over medium-low heat. Melt butter or heat oil to coat the pan.
  • Pour the blended eggs into the skillet. Let sit 30-45 seconds without stirring.
    A creamy blended egg mixture being poured into a pan where three bright egg yolks are already starting to cook, creating a smooth, frothy base.
  • Gently fold eggs with a spatula from edges to center until mostly set but still slightly underdone.
    A rustic breakfast spread featuring a skillet filled with sunny eggs topped with herbs and cottage cheese, surrounded by toasted bread, avocado chunks, and plates with servings of the egg dish.
  • Remove from heat, let rest 30 seconds, and serve hot with optional toppings.
    Two rounds of cottage cheese eggs with golden, caramelized tops and sprinkled herbs served on a white plate, highlighting their fluffy and creamy texture.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 180g | Calories: 220kcal (11%) | Carbohydrates: 3g (1%) | Protein: 21g (42%) | Fat: 14g (22%) | Saturated Fat: 6g (38%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 370mg (123%) | Sodium: 320mg (14%) | Potassium: 280mg (8%) | Sugar: 2g (2%) | Vitamin A: 500IU (10%) | Vitamin C: 2mg (2%) | Calcium: 120mg (12%) | Iron: 2mg (11%)
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