Cheese scrambled eggs – Detoxification

0 2 3 minutes read

Cheese scrambled eggs are an easy breakfast that helps you achieve your protein goals. They are perfectly fluffy and creamy every time!

Fluffy cottage cheese eggs with fresh chives on top.

This high-protein breakfast is the ideal way to enjoy tacky eggs without using high-fat cheeses like Cheddar.

The quarter cup of cheese has as much protein as one egg (6 grams per serving), so it’s an easy low-carb breakfast idea without relying on too many eggs or egg whites.

Unlike my cheese egg bites, you don’t need a blender to make them!

The ingredients you need

This recipe is more of a suggestion than a daunting rule. All you need is eggs and whole fat cheese, along with a little salt and any additives you like.

You can top it with chopped chives, parsley or any other fresh herb you like. You can also compete for them with onions, spinach, pepper, mushrooms, or other vegetables.

Endless variation and taste!

How to make scrambled eggs with cheese

Preheat the non-stick pan over medium heat. Heating the pan first will help prevent the egg from sticking to the surface later.

In a small bowl, mix together two whole eggs, a quarter cup of cheese and plenty of salt. Whisk until the egg mixture looks buttery.

Eggs with fork in bowl with cheese plus fork.

Grease the preheated pan with cooking spray or butter and pour into the pan. Let it be undisturbed for about 1 minute, or until the edges look like they are cooking.

If it looks like the eggs are cooking too fast, lower the calories slightly.

Drag a rubber spatula into the egg, flip gently and stir. Let the eggs cook for about 30 seconds, then move them again with a spatula until you don’t see the runny nose or uncooked eggs. This should take 2 to 3 minutes in total.

Cooked eggs and cheese in a nonstick pan.

Scrambled eggs should look buttery, but not sticky. Just like regular eggs, you can cook them as you like. Cheese will give them a natural soft texture, but they will be firm if you keep cooking for longer.

Once the egg is cooked to your preference, transfer it to a plate and garnish with fresh herbs. Serve with fresh berries, whole grain toast, roasted sweet potatoes, or any other noodles you like.

Eggs are served with toast and fruit with cheese.

These cheese eggs can also provide excellent fillings for breakfast burritos or tacos, or you can stack them on a slice of avocado toast.

Storage Tips

If you do large batches and leftovers, you can store them in an airtight container in the refrigerator for up to four days.

Looking for more high-protein recipes? Try cheese ice cream, cheese waffles, cheese dipping sauce or banana protein muffins.

2 Big egg
¼ cup cottage cheese
Pinch salt

While preparing the egg mixture, preheat the non-sticky frying pan over medium heat for about 2 minutes. Starting with a warm skillet will make the eggs less likely to stick to the pan.
Beat the eggs into a small bowl and add the cheese and plenty of salt. Stir with a fork until the mixture looks buttery.
Grease the pan with oil spray or butter and pour the mixture into the hot pan. Let the eggs cook for about 1 minute without any disturbance. Once the edges look like they are cooking, drag the rubber spatula onto the eggs and gently stir them in the pan.
Continue to stir as needed until the eggs are cooked. Just like traditional scrambled eggs, you can cook them as needed. If necessary, place the eggs on top immediately.

Nutritional information is used throughout the batch. This information is calculated automatically using a common component, so it is just an estimate, not a guarantee.
notes: For a richer breakfast, feel free to add additional eggs or some egg whites to the mixture. This recipe is easy to customize!
Cheese Note: I tested this recipe with full fat cheese, which has a 4% milk method. For comparison, cheddar cheese is usually 35% fat. This makes cheese a low-fat option for “cheesy eggs”. Feel free to use low-fat cheese if you prefer, but the result may not be as creamy.