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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


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.


  • 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


  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.


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!