High Protein Cottage Cheese Scrambled Eggs

Overhead shot of a plate of cottage cheese eggs, a bagel, and an arugula and tomato salad.

5 from 1 vote

High Protein Cottage Cheese Scrambled Eggs

These fluffy cottage cheese scrambled eggs have 20g of protein to keep you full for hours, and they're ready in 5 minutes.

Prep Time2

Cook Time3

Total Time5

Course: Breakfast

Cuisine: American

Servings: serving

Calories: 290kcal

Author: Taylor Stinson

Ingredients

2 tsp butter
3 eggs
2 tbsp cottage cheese
Salt & pepper to taste
1 tsp chives optional garnish

To serve

Arugula
Cherry tomatoes
Everything bagel

Instructions

Mix eggs, cottage cheese and salt & pepper together in a bowl.
Heat a skillet over medium heat and melt butter. Add egg mixture and cook for 2-3 minutes until eggs are just set.
Garnish with chives if desired and serve with toasted everything bagel and arugula and cherry tomatoes if desired. Enjoy!

Notes

Nutritional info is for butter, eggs, cottage cheese and chives only.

For the fluffiest texture, cook the eggs low and slow, stirring often so they don’t overcook.

Use full-fat cottage cheese for extra creaminess, but low-fat works if you want to cut calories.

Reheat gently in a non-stick skillet over low heat or in the microwave for 45–60 seconds, stirring once, until warmed through.

For longer storage, portion the eggs into freezer-safe containers and freeze for up to 2 months. Reheat from frozen in the microwave for 1½–2 minutes, stirring halfway, or thaw overnight in the fridge before reheating.

Nutrition