Cottage Scrambled Eggs

Cottage Scrambled Eggs

  • Prep Time: 5 mins
  • Total Time: 10 mins
  • Servings: 2

    • About This Recipe

    “My favorite way to make scrambled eggs. The softest, lightest eggs ever.”

    Ingredients

  • 3eggs
  • 1/4 cupcottage cheese
  • salt and pepper
  • butter

    • Directions

  • Put eggs, cottage cheese, salt and pepper into blender.
  • Blend until smooth.
  • In a small fry pan, melt enough butter to coat bottom.
  • Pour eggs into fry pan.
  • Without stirring, gently push cooked portion to center and continue until all eggs are fully cooked but not dry.
  • Note: You can also just whisk all ingredients together, but cheese won’t be fully integrated.

    • Reviews

  • “I thought these were very good.Simple to prepare and they are quite fluffy and moist. I’d make them again for myself -but not everyone in my family cared for them as well as I did (hence the four stars).”

  • “I made these eggs last night and it turned out very well!In fact, I used 2 whole egss plus 2 egg whites.After cooking them, I stored them in a container in the refrigerator and heated them up this morning at work!!Very good!”

  • “Very simple and easy recipe to do.(But aren’t most simple recipes usually the best!!)I just fried up some onions and garlic then fried the egg mixture and served over toast.Quick and easy!!”

  • “I use egg subsitute and the cottage cheese gave it a nice flavor and fluffy texture.I didn’t use a blender, I mashed up the cottage cheese and it still turned out well.I will make it again and add some veggies next time.”

  • “This is a great way to make scrambled eggs! I only gave it four stars because one person didn’t like the cheesy flavor (i thought it was great!) I will definitely make these eggs again.”

  • “The DM and I really enjoyed these scrambled eggs nice and moist and a pleasure to eat.I did stir in some extra cottage cheese when I scrambled the eggs.Thank you Sharlene-W, made for Down on the Farm.”

  • “I whipped this up with my stick blender and they turned out light and fluffy. Great with a bagel thin for breakfast. I love these easy and simple recipes! Thanks for sharing Sharlene. Made for Zaar Cookbook Tag.”

  • “This was such an unexpected surprise!I added a tsp of penzys herbs de province, a tbs of sun dried tomato feta cheese (curds were same size as cottage cheese), green onions 3, and a half cup of shredded chedar cheese- i used 7 eggs and 1/2c cottage cheese, and crumbled 1/8c of bacon into the mixEVERYONE LOVED IT!thanks so much for the great recipe”

  • “Wow! These eggs are great.The cottage cheese gives them a great creamy flavor and keeps the eggs light and moist.Thanks for the great recipe!This will be a favorite breakfast around here.”

  • “Good Eggs– I will make them this way if I have cottage cheese in the fridge. I don’t tell anyone, though, so they still eat it. You can’t really tell the difference, because the cottage cheese looks like egg whites. I like the extra protein that the kids get.”

  • “Yum!These were very good eggs.They were light and fluffy.The cottage cheese changed the flavor of the eggs slightly, but they were still delicious!”

  • “Great way to get plenty of protein! I made a single serving for myself…just 1 egg and 2 tbsp fat free cottage cheese with salt and pepper. I paired it with w whole wheat english muffin…a very filling and healthy breakfast!”

  • “Outstanding! I’ve always felt guilty about putting prodessed cheese in my scrambled eggs. This is by far the best. Not to mention they’re great with hash browns, sausage and biscuits.”

  • “Due to health reasons, we cut the eggs down to 2 and used ricotta cheese instead.So I can’t give you five stars.But it was so creamy, now my favorite way to have eggs.”

  • “I made this last Thanksgiving for brunch and it was back again this Thanksgiving by popular demand! So easy for a crowd and everyone loves it. This year I used 1/2 cottage cheese and 1/2 ricotta cheese. My husband says not to wait for a holiday to make it again!”

  • “Okay.This was delicious. I made this for myself when I didn’t have anything to make for breakfast.I added green onion and garlic to it and served it with whole wheat toast.I will definitely be making this again and again.Thanks for sharing.”

  • “Hello Sharlene, these were made for me for dinner and they were wonderful!We whisked the cottage cheese first and then continued with Step #1. Also, added chives for flavor and esthetics – it was great! I had them with toasted English Muffins and Raspberry Preserves(no sugar). It made for a lovely dinner! Thank you for posting, Diane :=)”

  • “Excellent recipe for scrambled eggs – I added some chopped chives served with Lox, toasted bagels, mushrooms and fresh tomatoes.Thanks Sharlene for an easy good recipeAdded comments- I whipped the cottage cheese before adding it to the eggs so it totally blends in with the eggVery good recipe”

  • “Wonderfully light and fluffy eggs!The cottage cheese really makes a difference.Enjoyed by all and will be made again.Thanx for sharing.”

  • “My favorite way to make scrambles eggs.”

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