There’s something deeply comforting about a plate of soft, fluffy scrambled eggs. But when I added cottage cheese into the mix? Game-changer.
These Cottage Cheese Scrambled Eggs are creamy, protein-packed, and so satisfying that I’ve made them almost every morning this week.
Whether you’re fueling a busy day or just want a cozy, wholesome breakfast, this simple dish brings flavor and nutrition together effortlessly.
Why I Love This Recipe
Extra creamy texture from cottage cheese
High in protein and naturally low-carb
Quick and easy – ready in 10 minutes
Customizable with your favorite toppings
Keeps me full and energized all morning
What You’ll Need (Ingredient Highlights)
Large Eggs – The classic breakfast staple, whisked to fluffy perfection.
Cottage Cheese – Adds creaminess and a protein boost without overpowering flavor.
Avocado Oil – A heart-healthy oil for a clean, smooth sauté.
Chives – Fresh and mild, they add just the right herby note.
Pro Tips Before You Start
Don’t overmix—those soft cottage cheese curds are what make it extra creamy.
Let the eggs sit between stirs to help them set into fluffy folds.
Use a nonstick skillet to prevent sticking and ensure even cooking.
Want more flavor? Sprinkle in garlic powder or nutritional yeast.
Serve immediately—scrambled eggs wait for no one!
How to Make Cottage Cheese Scrambled Eggs
Step 1: Whisk It All Together
In a large mixing bowl, gently whisk the eggs.
Stir in the cottage cheese and chopped chives until just combined.
It’s okay if you see some lumps from the cheese.
Step 2: Heat and Pour
Warm the avocado oil in a large nonstick skillet over medium heat.
When hot, slowly pour in the egg mixture.
Step 3: Cook Gently
Let the eggs sit untouched for 30 seconds to start forming soft curds.
Then, gently lift and fold the eggs with a spatula.
Repeat this step—sit, stir, fold—until the eggs are just cooked through but still soft and fluffy.
Step 4: Finish and Serve
Remove from heat while still slightly glossy.
Serve warm and top with sea salt, freshly cracked black pepper, or your favorite seasoning blend.
What to Serve It With
Buttered toast or sourdough
Sliced avocado or guacamole
Fresh fruit or a berry smoothie
Crispy turkey bacon or sausage links
Hash browns or roasted sweet potatoes
Variations / Substitutions
No avocado oil? Use olive oil, ghee, or butter.
Dairy-free? Try a spoonful of dairy-free cream cheese instead.
Add-ins: Spinach, sautéed mushrooms, or shredded cheddar work beautifully.
Herbs: Swap chives for dill, parsley, or basil.
Spicy twist: Add chili flakes or hot sauce for a little heat.
Storage & Leftovers
These scrambled eggs are best fresh, but you can store leftovers in an airtight container for up to 2 days.
To reheat, gently warm in a nonstick skillet over low heat or microwave in 20-second intervals.
Avoid overcooking when reheating—they’ll lose their fluffiness.
FAQs
Can I make this ahead of time?
These are best enjoyed fresh, but you can store and reheat gently the next day.
Can I use low-fat cottage cheese?
Yes, though full-fat gives a richer texture.
Do I need to blend the cottage cheese?
Not necessary—lumps melt into the eggs for a creamy bite.
What kind of pan works best?
A nonstick skillet is ideal for soft, gentle scrambling.
Can I use dried chives?
Yes, use about half the amount of fresh.
Is this recipe keto-friendly?
Absolutely—low carb, high protein, and full of healthy fats.
How can I make it more filling?
Serve with avocado toast or a side of roasted veggies.
Final Thoughts
These Cottage Cheese Scrambled Eggs are a cozy, creamy upgrade to my usual breakfast routine.
They’re comforting, quick, and packed with protein to keep me satisfied for hours.
Once you try this twist, you might never go back to plain scrambled eggs again!
Cottage Cheese Scrambled Eggs
Ingredients
Method
- In a large bowl, gently whisk the eggs.
- Stir in the cottage cheese and chives until mixed (lumps are okay).
- Heat avocado oil in a nonstick skillet over medium heat.
- Pour in the egg mixture.
- Let it sit undisturbed for 30 seconds, then gently stir or fold with a spatula.
- Let sit again for 30 seconds. Repeat until eggs are just cooked through.
- Serve warm. Top with sea salt, black pepper, or your favorite seasoning.
- See full steps with tips & photos → https://theboatshedcafe.com/cottage-cheese-scrambled-eggs/
Notes
- Don’t overcook—eggs continue cooking from residual heat even after removing from the pan.
- You can substitute avocado oil with butter or olive oil for different flavors.
- Full-fat or low-fat cottage cheese both work—just adjust salt accordingly.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.