Cottage Cheese Eggs
Whip up these creamy, protein-rich Cottage Cheese and Eggs in just 10 minutes! Made with simple ingredients, this quick and healthy breakfast delivers fluffy texture, satisfying flavor, and over 29g of protein to keep you full all morning. Perfect for busy days, low-carb diets, or meal prep.
Equipment
- 1 small mixing bowl
- 1 whisk
- 1 Nonstick pan (medium size)
- 1 silicone spatula
- 1 measuring cup
- 1 Measuring Spoon Set
- 1 Cooking spray or butter
- (Optional) 1 Blender for smooth texture
- (Optional) 1 Ramekin and microwave for alternate method
Ingredients
- 2 large eggs
- 6 tablespoons 92g liquid egg whites
- ¼ cup 55g low-fat cottage cheese
- 1 pinch salt
- Fresh cracked black pepper to taste
- Garlic powder optional
- Olive oil cooking spray for greasing the pan
Instructions
- Prepare and Gather Ingredients: Before starting, ensure all ingredients are measured and ready. Crack two large eggs into a small mixing bowl, pour in the liquid egg whites, and measure out the cottage cheese. Keeping everything within reach helps you work efficiently, as eggs cook quickly once on the stove. Have your salt, black pepper, and garlic powder nearby for easy seasoning. Also, preheat your nonstick skillet over medium heat so it’s ready when the mixture is done.
- Whisk for a Light and Creamy Base: In the mixing bowl, whisk together the whole eggs, egg whites, and cottage cheese until the mixture appears smooth and uniform. Use a whisk or a fork to break up the curds of cottage cheese so they blend evenly into the eggs. Add a pinch of salt, a few grinds of black pepper, and a dash of garlic powder if desired. Continue whisking for about 30–45 seconds—this step introduces air into the eggs, which helps them cook up fluffy and tender. For an ultra-smooth texture, transfer the mixture to a blender and blend on medium speed for 10–15 seconds to ensure no curds remain.
- Heat the Pan and Grease Properly: Place your preheated nonstick pan over medium heat. Once warm, lightly coat the surface with olive oil cooking spray, or melt a small dab of butter if you prefer a richer flavor. Tilt the pan to make sure the entire surface is evenly greased. This prevents sticking while maintaining the soft, glossy texture in the eggs. Avoid overheating—medium heat keeps the eggs from browning or drying out too quickly.
- Pour and Begin Gentle Cooking: Slowly pour the egg mixture into the warm, greased pan. Allow it to sit for about 10–15 seconds without stirring so the edges start to set slightly. Then, using a silicone spatula, gently drag the cooked portions from the edges toward the center, letting the uncooked mixture flow into the open spaces. Continue this gentle folding motion across the pan, working slowly to create large, soft curds rather than small, dry ones. This technique gives your scrambled eggs that signature creamy, custard-like finish.
- Scramble Slowly for Perfect Texture: Continue to cook over medium to low heat, stirring slowly and frequently. The cottage cheese will melt and blend into the eggs, adding richness and creaminess. Be patient—slow cooking allows the proteins to set gently, producing a velvety texture instead of a rubbery one. If you notice the eggs cooking too quickly or sticking, slightly lower the heat. The eggs are done when they look just set but still slightly glossy and soft. Remember, they will continue to cook for a few seconds after being removed from the pan due to residual heat.
- Finish and Plate Beautifully: Once the eggs reach your preferred level of doneness, immediately remove the pan from the heat to stop further cooking. Give the eggs one last gentle stir, then transfer them to a warm plate. Sprinkle a little more cracked black pepper on top for presentation and an extra layer of flavor. The result should be soft, creamy, and full of protein-packed goodness—perfect for pairing with toast, avocado, or fresh fruit.
- Optional Microwave Version: If you’re short on time or need a portable meal, this recipe can easily be made in the microwave. Combine the eggs, egg whites, cottage cheese, salt, and pepper in a microwave-safe ramekin or bowl. Add 1 tablespoon of water and whisk thoroughly to incorporate air—this helps the eggs become fluffy instead of dense. Microwave on high for 4–5 minutes, pausing halfway through to stir. Once cooked, break apart with a fork and stir until smooth and creamy. This method creates the same delicious results with minimal cleanup.
- Enjoy and Customize: Serve your cottage cheese eggs immediately while warm. For added flavor and nutrition, top with fresh herbs like chives or parsley, sprinkle a bit of shredded cheese, or drizzle lightly with hot sauce or avocado slices. Whether you enjoy them plain or dressed up with toppings, these eggs are a simple, healthy, and satisfying breakfast that fits into any lifestyle.
Notes
- To achieve the creamiest texture, use full-fat or low-fat cottage cheese depending on your preference. The fat content affects richness but the eggs will still be fluffy.
- Whisking the mixture thoroughly is key; it incorporates air and ensures even cooking. For an ultra-smooth texture, blend the ingredients for 10–15 seconds.
- Cooking over medium heat prevents overcooking and maintains a soft, custard-like consistency. High heat may make the eggs rubbery and dry.
- Season at the start and adjust at the end. A pinch of salt and freshly cracked pepper enhances flavor, while garlic powder or herbs can be added for extra depth.
- This recipe scales easily. Simply double or triple the ingredients while maintaining the cooking technique and pan size for consistent results.
