Go Back
Toast topped with tex-mex cottage cheese scrambled eggs and salsa, held in hand

Tex Mex Cottage Cheese Scrambled Eggs

These Tex Mex cottage cheese scrambled eggs pack 20 grams of protein per serving in a creamy, slightly smoky breakfast that comes together in about 10 minutes. The eggs and cottage cheese get blended until smooth, then folded in a skillet with diced turkey bacon, spinach, and a pinch of Tex Mex spices. Served on whole grain bread with a little salsa, it is a high protein, macro friendly breakfast that is easy to pull together before work or on a busy weekend morning.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: Tex Mex
Calories: 260
Ingredients Method

Ingredients
  

Scrambled Egg Mixture:
  • 3 large eggs
  • 1/3 cup cottage cheese
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • Pinch of salt and black pepper
Add-ins:
  • 2 slices of turkey bacon diced (or 2 tbsp of your preferred protein)
  • 2/3 cup spinach
  • Half a jalapeno diced (optional)
What to serve with:
  • 2 slices of whole grain bread
  • Salsa

Directions
 

  1. Add the ingredients for your scrambled egg mixture into a food processor or blender.
  2. Blend until smooth. It should take about 15 to 30 seconds.
  3. Heat a skillet over medium low heat and give it a light spray of oil. Pour the blended egg and cottage cheese mixture into the pan.
  4. Gently stir and fold until soft and just slightly glossy.
  5. When it's still slightly underdone and still wet, add in your diced bacon (or choice of protein), jalapeno (optional) and spinach. Cook it for 1-2 minutes until the spinach wilts and the eggs are fully cooked. Remove from the skillet.
  6. Take 2 slices of bread and optionally toast them.
  7. Place a small amount of scrambled eggs onto your bread slices.
  8. Optionally garnish with salsa.
  9. Serve.