cottage cheese folded eggs

creamy, fluffy, and filled with melty cheese
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cottage cheese folded eggs

I’m always experimenting with new ways to make a filling, protein-packed breakfast sandwich, and these cottage cheese folded eggs are my current favorite. They’re inspired by Smitten Kitchen’s bodega eggs, which I’m pretty sure I tried within the first hour she published them.

You’ll start by whisking together an egg and cottage cheese. Then, pour the mixture into a large, hot skillet, where it will start to set immediately. The cottage cheese melts into the eggs and adds creaminess and a little fluffiness, ensuring they don’t taste dry even though they’re in such a thin layer.

But the most brilliant part is that folding the eggs around the cheese jump-starts the melting process. I’m partial to American cheese for breakfast sandwiches (sorry not sorry!), but feel free to use your cheese of choice. Both a slice of cheese and a small pile of grated cheese will work!

my favorite skillet for cooking eggs

Ever since the feta fried egg went viral, I’m consistently asked about my nonstick skillets. For that recipe and every egg recipe since, I use my Zwilling Madura Plus Nonstick Aluminum Fry Pans. I have all three sizes (8, 10, and 11 inches) and use the 8-inch for the feta fried egg and the 11-inch for these cottage cheese folded eggs. They cook everything evenly, the nonstick coating doesn’t wear off, and they’re super easy to clean.

Up next: be sure to try my cottage cheese breakfast burrito, which uses the same technique.

see it in action…

cottage cheese folded eggs

serves 1
A bagel sandwich with cottage cheese folded eggs sits on a plate with a cup of coffee in the background.

Ingredients

  • 1 large egg
  • 2 tablespoons cottage cheese
  • kosher salt and freshly-ground black pepper
  • 1/2 tablespoon unsalted butter
  • 1 slice cheese (such as cheddar or American)
  • toasted bagel, English muffin, or a slice of toast

Instructions

  • Whisk together the egg, cottage cheese, and a pinch each salt and pepper in a small bowl until combined.  
  • Heat a large nonstick skillet over medium heat. Once hot, add the butter and cook until sizzling but not brown. (Alternatively, brush or spray skillet with oil). 
  • Pour in the egg mixture and quickly rotate the pan so the egg covers the bottom in a thin layer, like a crepe. It will start to set immediately. 
  • Add a slice of cheese (or a pile of grated cheese) and, when the egg is set, fold all the sides into the center so that the cheese is all wrapped up. 
  • Transfer to a toasted bagel, English muffin, or slice of toast. You CAN get fancy and add avocado, bacon, or any other breakfast sandwich fixings, but trust me — you don’t really need it. 
Adapted from Smitten Kitchen.

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