For a delicious and nutritious high-protein breakfast option, try these Garlicky Cottage Cheese Scrambled Eggs. These eggs are fluffy with a creamy texture and are also naturally gluten-free and low-carb. Plus, they’re quick and easy to make, ready in just 10 minutes!
Why You’ll Love it:
- A Morning Protein Boost– to keep you satisfied longer.
- Creamy, Cheesy Deliciousness
- Customizable– this recipe can be easily adjusted to suit your individual tastes and dietary needs.
- Quick and Easy– making it a great daily option, even with a busy schedule.
Ingredient Notes:
- Eggs– act as the base of this nutritious breakfast recipe and offers a premium protein source.
- Cottage Cheese – enhances the richness of the scrambled eggs while boosting their protein content by an additional 10 grams. Incorporate 1 1/2-2 tablespoons per egg (or 1/4 cup for this recipe). My personal favorite brand is Good Culture!
- Butter – used to grease the frying pan, it ensures the eggs won’t stick while adding a rich buttery flavor.
Substitutions & Variations:
- Spinach & Feta
- Shredded Cheddar & Salsa
- Smoked Salmon & Goat Cheese
- Breakfast Sausage & Mushroom
- Additional Veggies: spinach, kale, tomatoes, mushrooms, bell peppers, onions, zucchini, or squash.
- Additional Protein: crumbled breakfast sausage, crumbled bacon, smoked salmon, or diced ham.
- Additional Cheeses: sharp cheddar, crumbled feta, goat cheese, shredded mozzarella, pepper jack, or Colby jack.
- Additional Seasonings: garlic powder, onion powder, cayenne pepper, ground cumin, paprika, or fresh herbs.
- Toppings: salsa, ketchup, hot sauce, or roasted garlic sauce.
- Serve with toast, biscuits, or wrapped in a tortilla.
How to Make Cottage Cheese Scrambled Eggs:
- In a medium mixing bowl, whisk together eggs, cottage cheese, minced garlic, and pepper.
- Melt butter in a nonstick frying pan over medium-low heat. Once melted, pour in egg mixture.
- Using a rubber spatula, gently and continuously scrape egg mixture around pan until set, about 2-3 minutes.
- Transfer eggs to a plate and top with sliced chives and a bit more pepper. Serve with buttered toast.
Tips & Recipe Notes:
- Use 1 1/2-2 tbsp of cottage cheese per egg.
- The secret to great scrambled eggs is to cook them low and slow, stirring frequently. Slow cooking allows the proteins in the eggs to coagulate gently, resulting in a creamy, tender texture rather than a rubbery or tough consistency.
- Use a nontoxic, non-stick pan greased with melted butter to ensure the eggs won’t stick and to promote even cooking.
- Certain brands of Cottage Cheese release more moisture during cooking than others. If your eggs appear watery, it’s likely due to the higher moisture content in the cottage cheese. To prevent watery eggs, simply drain any excess liquid from the cottage cheese before adding it to the eggs. Alternatively, you can extend the cooking time slightly to allow for the evaporation of any excess moisture.
- This egg breakfast recipe is best served immediately.
More Breakfast & Brunch Recipes You Will Love:
- Smoked Salmon, Goat Cheese, and Avocado Brunch Salad with Creamy Garlic Dill Dressing
- Honey Whipped Goat Cheese on Butter-Fried Toast
- Croque Madame
- Roasted Butternut Squash, Goat Cheese, and Prosciutto Quiche with All-Butter Crust
- Bacon, Bleu Cheese, and Potato Tart
- Leaky Cauldron Inspired Egg, Leek, and Mushroom Breakfast Pasty
- Pulled Pork Cuban Eggs Benedict
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Garlicky Cottage Cheese Scrambled Eggs
For a delicious and nutritious high-protein breakfast option, try these Garlicky Cottage Cheese Scrambled Eggs. These eggs are fluffy with a creamy texture and are also naturally gluten-free and low-carb. Plus, they're quick and easy to make, ready in just 10 minutes!
Ingredients
- 1/2 tbsp Butter
- 3 large eggs
- 1/4 cup quality cottage cheese my favorite is Good Culture
- 1/2 tsp minced garlic
- Fresh cracked pepper to taste
- Chives for garnish
Instructions
- In a medium mixing bowl, whisk together eggs, cottage cheese, minced garlic, and pepper.
- Melt butter in a nonstick frying pan over medium-low heat. Once melted, pour in egg mixture.
- Using a rubber spatula, gently and continuously scrape egg mixture around pan until set, about 2-3 minutes.
- Transfer eggs to a plate and top with sliced chives and a bit more pepper. Serve with buttered toast.
Notes
- Use 1 1/2-2 tbsp of cottage cheese per egg.
- The secret to great scrambled eggs is to cook them low and slow, stirring frequently. Slow cooking allows the proteins in the eggs to coagulate gently, resulting in a creamy, tender texture rather than a rubbery or tough consistency.
- Certain brands of Cottage Cheese release more moisture during cooking than others. If your eggs appear watery, it’s likely due to the higher moisture content in the cottage cheese. To prevent watery eggs, simply drain any excess liquid from the cottage cheese before adding it to the eggs. Alternatively, you can extend the cooking time slightly to allow for the evaporation of any excess moisture.
- Use a nontoxic, non-stick pan greased with melted butter to ensure the eggs won’t stick and to promote even cooking.
- This egg breakfast recipe is best served immediately.
- Nutritional information is an estimate only and will vary based upon specific ingredients and amounts used.
Nutrition
Calories: 155kcalCarbohydrates: 3.2gProtein: 14gFat: 10.4gSaturated Fat: 4.4gFiber: 0.1gSugar: 0.1g
Tried this recipe?Let me know how it was!
