I’ve got an easy trick for how to make creamy and fluffy scrambled eggs: add cottage cheese! These mushroom & herb cottage cheese scrambled eggs taste like a fancy breakfast dish you’d order at a restaurant, yet they are so easy to make. Eggs and cottage cheese are both protein-rich foods, so this recipe packs 20 grams of protein to keep you full all morning.

plate of mushroom scrambled eggs and whole wheat toast slices

It’s time to stop adding milk to your scrambled eggs and start adding cottage cheese instead!

Cottage cheese eggs are SUPER creamy and fluffy, and couldn’t be easier to make. When scrambled with shallots, mushrooms, and thyme, you’ve got yourself a flavorful, protein-packed breakfast or quick lunch.

As a Registered Dietitian, I know that eating high protein breakfast foods (like eggs and cottage cheese) has many benefits, like increased satiety and blood sugar control.

There is no shortage of high protein egg recipes or cottage cheese recipes on my blog already!

And in fact, eggs and cottage actually work really well together as ingredients – you can find them both in my cottage cheese egg bites and savory cottage cheese breakfast bowl.

These cottage cheese mushroom scrambled eggs are perfect when you want a filling and flavorful breakfast on the table in 10 minutes or less.

Pair with your favorite toast or some roasted potatoes for a well-balanced meal that will keep you feeling full for hours!

This single serving recipe is vegetarian, gluten free, and nut free. It’s easy to double or multiply further if you are cooking for a crowd!

mushroom cottage cheese scrambled eggs ingredients

Ingredients

You need just five main ingredients to make this recipe (besides olive oil or butter, salt, and pepper).

  • Eggs: You’ll need two large eggs for this recipe. I prefer pasture-raised eggs when they are available (read about pasture raised eggs information here).
  • Cottage cheese: Choose your favorite type of cottage cheese for this recipe. I’ve tried it with multiple different brands and the results are similar. I like cottage cheese scrambled eggs best with full fat cottage cheese, because it is creamier and richer!
  • Mushrooms: Sliced baby bella or cremini mushrooms are perfect for this recipe, but feel free to use whatever you have on hand.
  • Thyme: Fresh thyme and mushrooms is a fantastic savory flavor combo. You could swap the thyme for fresh herbs. Try rosemary or sage!
  • Shallot: Thinly sliced shallot provides a mild onion-y flavor and slight sweet flavor that pairs perfectly with the mushrooms and thyme. If you don’t have shallot, you can use yellow onion instead.

Kitchen equipment needed

  • Small mixing bowl
  • Nonstick skillet or frying pan, 8 inch
  • Cutting board
  • Chef’s knife, 6 or 8 inch
  • Measuring cups and spoons
  • Rubber spatula

Visual step-by-step instructions

Two raw eggs and cottage cheese in a small bowl
1. In a small mixing bowl, combine two eggs, cottage cheese, and a pinch of salt and pepper.
hands whisking scrambled eggs with a fork
2. Use a fork or small whisk to vigorously whisk the eggs and cottage cheese together until the whites and yolks are combined and the mixture is a little frothy. Set aside.
sliced mushrooms and shallots sauteed in a white pan
3. Heat a little olive oil or butter in a nonstick skillet over medium heat. Cook sliced shallot, mushrooms, and thyme for 3-5 minutes until the mushrooms are dark brown and shiny.
cottage cheese scrambled eggs with mushrooms in a white skillet
4. Give the egg and cottage cheese mixture a quick mix, then pour into the skillet with the mushrooms. Use a rubber spatula to gently push the eggs around for a few minutes until cooked through to your desired doneness.

Serve right away while hot. I love to sprinkle my scrambled eggs with crunchy sea salt and a crack of black pepper!

What to serve with cottage cheese scrambled eggs

You can’t go wrong with buttered toast or roasted potatoes with scrambled eggs. Try my roasted red mini potatoes or air fryer fingerling potatoes as a side.

If you’re trying to have a sweet AND savory moment (perfect for weekend brunch), pair these cottage cheese scrambled eggs with my lemon blueberry pancakes, banana baked oatmeal cups, or roasted strawberry whipped ricotta toast!

plate of mushroom scrambled eggs and whole wheat toast slices on a striped tea towel

Eggs nutrition benefits

I have a comprehensive post about the nutrition benefits of eggs, but here is the jist of it:

One large egg has 72 calories, 0.6 grams of carbohydrate, 6 grams of protein, and 5 grams of fat.

Eggs are a source of several important micronutrients. One large egg provides:

  • 0.229 mg riboflavin (18% of your daily needs)
  • 0.45 mcg vitamin B12 (19% of your daily needs)
  • 23.5 mcg folate (6% of your daily needs)
  • 1.00 mcg Vitamin D (5% of your daily needs)
  • 146.9 mg choline (27% of your daily needs)
  • 15.35 mcg selenium (28% of your daily needs)

Eggs have a little bit of saturated fat, but they also have both monounsaturated and polyunsaturated fatty acids!

These types of fat are considered heart-healthy, because they can help lower “bad” LDL cholesterol levels.

Cottage cheese nutrition benefits

Cottage cheese is known for its protein content, but did you know it has several other valuable nutrients?

In addition to 12 grams of high-quality protein, one half cup of cottage cheese provides:

  • 125 mg calcium (10% of your daily needs)
  • 76.84 mcg vitamin A (9% of your daily needs)
  • 0.284 mg riboflavin (22% of your daily needs)
  • 0.592 mg pantothenic acid (12% of your daily needs)
  • 0.53 mcg vitamin B12 (22% of your daily needs)

Let me know if you love this post by leaving a comment or star rating below, and check out Instagram and Pinterest for more healthy lifestyle inspiration. Thanks for stopping by!

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plate of mushroom scrambled eggs and whole wheat toast slices

Mushroom & Herb Scrambled Eggs with Cottage Cheese

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  • Author: Alex Aldeborgh, RD
  • Prep Time: 2 minutes
  • Cook Time: 8 minutes
  • Total Time: 10 minutes
  • Yield: 1 1x
  • Category: breakfast
  • Method: stovetop
  • Cuisine: American
  • Diet: Vegetarian

Description

I’ve got an easy trick for how to make creamy and fluffy scrambled eggs: add cottage cheese! These mushroom & herb cottage cheese scrambled eggs taste like a fancy breakfast dish you’d order at a restaurant, yet they are so easy to make. Eggs and cottage cheese are both protein-rich foods, so this recipe packs 20 grams of protein to keep you full all morning.


Ingredients

Scale
  • 2 large eggs
  • 1/4 cup cottage cheese, preferably full fat
  • 1/4 cup shallot, thinly sliced
  • 1 cup sliced mushrooms, such as baby bella or cremini
  • 1/2 tbsp thyme
  • Salt
  • Pepper
  • Olive oil or butter


Instructions

  1. Crack the two eggs into a small mixing bowl. Add the cottage cheese, a generous pinch of salt, and a few cracks of pepper.
  2. Using a fork or small whisk, vigorously whisk the eggs and cottage cheese to combine them, until the egg whites and yolks are combined and the mixture is a bit frothy. Set aside.
  3. Heat a little bit of olive oil or a pat of butter in an 8-inch nonstick skillet, over medium heat.
  4. Once the skillet is heated, add the shallot, mushrooms, thyme, and a pinch of salt.
  5. Cook the shallots, mushrooms, and thyme in the skillet for 3-5 minutes, stirring occasionally, until the mushrooms are dark brown and shiny.
  6. Give the egg and cottage cheese mixture a quick whisk, then pour it into the skillet.
  7. Cook the eggs for a few minutes, using a rubber spatula to push them around the pan, until your desired doneness.
  8. Slide the eggs onto a plate for serving and top with a pinch crunchy sea salt and freshly cracked pepper, if desired.

Notes

Serving suggestions

You can’t go wrong with buttered toast or roasted potatoes with scrambled eggs. Try my roasted red mini potatoes or air fryer fingerling potatoes as a side.

If you’re trying to have a sweet AND savory moment (perfect for weekend brunch), pair these cottage cheese scrambled eggs with my lemon blueberry pancakes, banana baked oatmeal cups, or roasted strawberry whipped ricotta toast!