M aking scrambled eggs is easier than rolling out of bed. Maybe you like adding chunks of butter to your scrambled eggs. Or maybe you’re all about milk, an ingredient that many people swear by. Some people love using cream cheese, heavy cream, or nothing at all. But when all of these options are liquids and solids, you can't help but wonder if there is an in-between. Let me introduce you to cottage cheese scrambled eggs, a breakfast hack you didn’t know you needed. I know it sounds a little gross, but bear with me.
Think about it: Cottage cheese is the perfect hybrid. It's a liquidy solid. When it’s added to scrambled eggs, the result is an amazing dish of creamy curds and fluffiness. It's basically a cross between milk and cream cheese, giving you the best of both worlds. The mild flavor of cottage cheese also lets the eggs stay in the spotlight.
Cottage Cheese Scrambled Eggs
- Yields: 2 servings
- Cook Time: 1 minute
- Hands-On Time: 5 minutes
- Total Time: 6 minutes
Melt the butter over low-medium heat. You can also use oil, if you'd like.
Add the beaten eggs. Let them sit and cook for a minute or two.
Add the cottage cheese and spices. Stir.
Cook for another three to four minutes. Turn off the heat and set the pan aside while they're still a little runny. They'll firm up on their own, thanks to the residual heat.