These high-protein cottage cheese scrambled eggs with sun-dried tomatoes and herbs are the perfect healthy breakfast, lunch, or quick dinner! This recipe is easy to make with accessible ingredients. The sun-dried tomatoes and herbs give these eggs a sophisticated flair!
Cottage cheese has been having its moment in the sun for awhile, and I’ve been adding it to scrambled eggs for well over a year now. It’s an easy way to add 15 grams of high quality protein to your eggs without really thinking about it!
I have a handful of egg recipes on the blog already, and I plan to add many more in the coming months! They were my go-to breakfast in my second and third trimester of pregnancy and I continue to lean heavily on them while breastfeeding. Check out my Scrambled Egg, Pesto, and Sweet Potato Breakfast Burritos and these Green Eggs and Yams if you love eggs as much as I do!
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Ingredients
This recipe requires a handful of ingredients: butter, eggs, cottage cheese, parsley, sun-dried tomatoes, salt, and pepper. The butter is for cooking the eggs, the eggs and cottage cheese form the bulk of the recipe (and contribute an abundance of protein and minerals), and the sun-dried tomatoes, salt, and pepper elevate the flavours.
- Butter: You’ll need some butter for cooking the cottage cheese and egg scramble. I like to use grass-fed butter for extra vitamins A, K2, and D. Butter adds flavour, healthy fat, and helps prevent the eggs from sticking to the pan!
- Eggs: Eggs from pasture-raised hens are going to be your best bet for health and sustainability, but use whichever eggs are accessible. I find that three large eggs is the perfect amount for one serving. Three eggs deliver 20 grams of complete protein along with a host of vitamins and minerals including choline, vitamin A, vitamin D, folate, vitamin B12, and iodine.
- Cottage Cheese: There are two types of cottage cheese found in the grocery store: pressed cottage cheese and regular cottage cheese. In this recipe, we’re using the regular cottage cheese sold in a tub vs. pressed cottage cheese sold in a package. Look for an organic brand that has as few ingredients as possible. I use Organic Meadow brand.
- Sun-Dried Tomatoes: Sun-dried tomatoes add mega flavour to these cottage cheese scrambled eggs!
- Herbs: A small handful of fresh parsley or basil adds a pop of freshness and colour.
- Salt and Pepper: Season your cottage cheese scrambled eggs with salt and pepper to taste. I like to use Redmond Real Salt.
See recipe card for quantities.
How to Make Scrambled Eggs with Cottage Cheese
This recipe comes together so quickly with ingredients you might already have on hand, making it the perfect easy breakfast or quick family dinner! Simply multiply ingredients as needed to serve more than one person.
In a bowl, combine the eggs, cottage cheese, salt, and pepper.
Whisk to combine.
Warm butter in skillet over medium heat and add eggs/cottage cheese mixture. Sprinkle sun-dried tomatoes and herbs over top.
Cook to your liking. I like to cook mine for three minutes for a soft scramble.
Hint: High heat or prolonged exposure to heat causes the whey in the cottage cheese to separate from the curds. Warm the butter over medium heat, add your eggs, then reduce the heat to medium-low to prevent this from happening.
Substitutions
If you know how to make the recipe fit a certain diet, let the reader know here. Don’t fake it – only provide guidance on topics you have actual experience with.
- Sun-dried tomatoes – instead of sun-dried tomatoes, add some finely chopped roasted red pepper or olives.
- Herbs – add a handful of baby spinach in place of or in addition to the herbs to for an extra boost of fibre and folate!
Variations
Let your creativity run wild with this cottage cheese scrambled eggs recipe. Use the egg and cottage cheese amounts as a base and add anything else that sounds good to you. Here are a few ideas:
- Spicy – For a spicy kick, add a pinch of hot red pepper flakes.
- Sweet Potato and Kale – Do you have some leftover roasted sweet potato on hand? Replace the sun-dried tomatoes with a handful of roasted sweet potato and add some finely chopped kale.
- Kid friendly – omit the sun-dried tomatoes and herbs and serve with a side of berries.
See here for a delicious roasted sweet potatoes recipe!
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Equipment
Bowl for mixing the eggs: Any medium-sized bowl will do here.
Whisk: For combining the eggs, cottage cheese, salt, and pepper.
Cast iron or stainless steel skillet: I cook my eggs in a stainless steel or cast iron skillet. Avoid non-stick pans. They contain harmful PFAS, forever chemicals that are implicated in cancer, thyroid disease, and reproductive issues. They don’t break down easily and build up in our water, soil, and bodies. Butter is used in this recipe to prevent the eggs from sticking to the pan.
Large spoon or spatula: For stirring the scrambled eggs. Note that if you are using a cast iron skillet, you will want to use a wooden spoon or spatula. Metal utensils are not recommended for use on cast iron.
Storage
The cooked cottage cheese scrambled eggs can be stored in an airtight container in the refrigerator for up to one day. Gently reheat on the stovetop.
This recipe cannot be frozen.
Top tip
Don’t cook the eggs over high heat! Prolonged exposure to heat can cause the whey to separate from the curds in the cottage cheese, resulting in watery scrambled eggs.
FAQ
Absolutely! Cottage cheese adds volume and protein to scrambled eggs. A ½ cup serving of cottage cheese contains 15 grams of protein. Adding cottage cheese to your eggs keeps you fuller for longer. The protein also helps you build and maintain lean muscle mass.
Yes! Cottage cheese is packed with protein and calcium. The combination of eggs and cottage cheese in this recipe is a powerful combination that will keep you full and energized for hours.
Related
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Pairing
While they are satisfying on their own, these are my favourite dishes to serve with these high-protein cottage cheese scrambled eggs, especially if I am serving them as part of a weekend brunch:
Cottage Cheese Scrambled Eggs with Sun-Dried Tomatoes and Herbs
- Total Time: 10 minutes
- Yield: 1 serving 1x
- Diet: Vegetarian
Description
High-protein cottage cheese scrambled eggs with sun-dried tomatoes and herbs make a quick, healthy breakfast, lunch, or dinner!
Ingredients
- Small spoonful of butter
- 3 large eggs
- ½ cup cottage cheese
- Sea salt and freshly ground black pepper, to taste
- 1 tablespoon oil-packed sun-dried tomatoes, finely chopped
- 1 tablespoon fresh basil or parsley, finely chopped
Instructions
- In a medium bowl, whisk together the eggs, cottage cheese, salt, and pepper.
- Warm the butter in a skillet over medium heat.
- Once the butter is starting to sizzle, add the eggs/cottage cheese mixture and turn down heat to medium-low.
- Sprinkle the sun-dried tomatoes and parsley over top.
- Mix with a spoon or spatula until eggs have cooked to your desired doneness. I cook mine for about three minutes for a soft scramble.
- Serve with desired accompaniments. I recommend toast with butter and mixed greens or fruit such as oranges and mixed berries.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Stovetop
Food safety
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Sarah says
My boyfriend and I tried this for breakfast and it is so yummy. I like the three egg scramble.
Allison says
Thanks, Sarah! Glad you both enjoyed!