Cottage Cheese Eggs: A Perfect Blend for a Nutritious Start
A high-protein, creamy, and satisfying breakfast made with fluffy eggs and nutrient-rich cottage cheese. Perfect for busy mornings or weekly meal prep!
Equipment
- Non-stick skillet
- Spatula
- Mixing bowl
- Whisk
Ingredients
- 4 large eggs
- 1/2 cup cottage cheese full-fat or low-fat
- 1 tbsp milk or water optional, for fluffier texture
- 1 tbsp butter or oil for cooking
- Salt and pepper to taste
- Fresh herbs optional: chives, parsley, dill
- Optional seasonings: garlic powder onion powder, paprika, Dijon mustard, Parmesan cheese
Instructions
- Crack the eggs into a mixing bowl and whisk lightly. Add milk or water if desired.
- Gently fold in the cottage cheese without overmixing.
- Heat butter or oil in a non-stick skillet over medium heat.
- Pour in the egg mixture and cook, stirring gently and frequently.
- Remove from heat when eggs are still slightly moist and creamy.
- Season with salt, pepper, and your choice of herbs or spices. Serve immediately.
Notes
Meal Prep Tips:
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze in single-serve portions for up to 3 months.
- Reheat gently in the microwave or a low oven to avoid overcooking.
Recommended Variations:
- Add spinach, tomatoes, or bell peppers for more veggies.
- Wrap in a tortilla for a high-protein breakfast burrito.
- Sprinkle with hot sauce or salsa for extra flavor.
Common Mistakes to Avoid:
- Don't overmix the eggs and cottage cheese.
- Avoid high heat—cook on medium to prevent dryness.
- Remove from heat while still soft to avoid rubbery texture.