This is one of those throw-it-together meals that tastes like it took way more effort than it did. It’s creamy, salty, full of texture, and super satisfying. You’ve got fluffy scrambled eggs, crispy bacon, cold cottage cheese, and a few fresh toppings to pull it all together in one bowl. Great for breakfast, lunch, or even a quick dinner.
It’s high in protein, low in fuss, and absolutely delicious!
What You’ll Need
- 4 large eggs
- ½ cup cottage cheese (full fat or low fat)
- 4 slices bacon
- 1 tbsp unsalted butter
- Salt, to taste
- Freshly cracked black pepper, to taste
- 1 green onion, finely sliced
- Optional: dash of paprika or hot sauce
Why I Love This Recipe
I make this when I want something filling but fast—when I’m craving comfort food without cooking for hours. It started as a “what’s left in the fridge?” recipe, but it turned into something I now make on purpose all the time.
- Balanced with protein and fat so it actually keeps you full
- Creamy, crispy, fluffy—all the best textures in one
- Great for meal prep or quick work-from-home lunches
- No weird ingredients, just real food
Servings & Time
Serves: 2
Total Time: 15 minutes
Recipe + Instructions
Step 1: Cook the bacon
Place 4 slices of bacon in a cold nonstick skillet. Turn the heat to medium and cook until crisp, flipping as needed, about 6–8 minutes. Transfer to a paper towel-lined plate to cool.
Step 2: Whisk the eggs
Crack 4 large eggs into a small mixing bowl. Add a pinch of salt and a few grinds of black pepper. Whisk well until fully combined and slightly frothy.
Step 3: Scramble the eggs
Heat 1 tbsp unsalted butter in the same skillet over medium-low heat. Pour in the egg mixture. Let it sit for 10–15 seconds, then stir slowly with a wooden spoon, pushing the eggs from the edges inward. Cook until just set and fluffy, about 2–3 minutes.
Step 4: Prep the toppings
While the eggs cook, slice 1 green onion finely. Crumble the cooled bacon into bite-sized pieces. Set aside ½ cup cottage cheese.
Step 5: Assemble the bowl
In each serving bowl, add half of the scrambled eggs. Top with ¼ cup cottage cheese, bacon crumbles, green onions, and a few grinds of pepper. Optional: sprinkle with paprika or a few drops of hot sauce.
Macros (Per Serving)
- Calories: 370
- Protein: 28g
- Fat: 27g
- Carbs: 3g
(Varies slightly depending on bacon and cottage cheese brand)
Why This Recipe Works (Quick Science)
- Eggs + Cottage Cheese: Mixing hot eggs with cold cottage cheese keeps the textures distinct while letting the heat warm the curds just enough.
- Cold pan for bacon: Starting in a cold pan helps render more fat slowly, giving you crispy bacon without burning.
- Fat matters: The butter and bacon fat coat the eggs, keeping them soft and preventing rubbery curds.
Pro Tips
- Don’t overcook the eggs—take them off the heat when they still look a little soft.
- Use full-fat cottage cheese for the creamiest texture.
- Chop the bacon small so you get a little in every bite.
- Try seasoning your eggs before cooking for better flavor.
- A nonstick skillet makes cleanup way easier.
Tools Required
- Nonstick skillet
- Wooden spoon or silicone spatula
- Small mixing bowl
- Whisk
- Sharp knife + cutting board
- Serving bowls
Substitutions and Variations
- Turkey bacon instead of regular bacon
- Goat cheese or feta instead of cottage cheese
- Chopped chives instead of green onions
- Add sautéed spinach or mushrooms to the eggs
- Make it spicy with jalapeños or chili crisp
Make-Ahead Tips
- Cook bacon ahead and keep it in the fridge for 3–4 days
- Pre-chop green onions and store in an airtight container
- You can scramble eggs fresh in under 5 minutes, but you can also meal-prep the full bowls and reheat gently
Leftovers and Storage
Store in the fridge in an airtight container for up to 3 days. Reheat in the microwave in 30-second bursts. Keep the cottage cheese separate if you want it cold on top again.
Common Mistakes
- Overcooking the eggs: They keep cooking even off heat, so stop a little early.
- Adding cottage cheese to the pan: This changes the texture. Keep it cool and separate.
- Not seasoning eggs: Just salt and pepper makes a big difference.
- Cooking bacon on high heat: Makes it curl and burn instead of crisp.
What to Serve With
- Avocado toast
- A side of fresh fruit
- Roasted sweet potatoes
- Iced coffee or a smoothie
- Whole wheat toast or an English muffin
FAQ
Can I use egg whites instead of whole eggs?
Yes, use ½ cup of egg whites per 2 eggs. But they’ll be a little less fluffy and rich.
Is this keto?
Yes! It’s low-carb and high-fat.
Can I make this dairy-free?
Skip the cottage cheese and butter. Use avocado and olive oil instead.
Do I have to use green onions?
Nope! Try chives, red onions, or leave them out.
Final Thoughts
This Scrambled Egg Cottage Cheese Bowl is a game-changer when you’re hungry now and want real food. It’s rich, fresh, and comes together in minutes. If you try it, let me know how it turned out and drop your twist in the comments—I love hearing how people make it their own.