We’re back in the mix with a new high protein breakfast recipe that’s as easy to make as the original, The Best Scrambled Egg Salad EVER! Made using cottage cheese, this is just as quick if not quicker, and has equally as much protein…if not more.

To start this one, you’ll need either a blender or food processor if you hate the texture of cottage cheese or a mixing bowl if you don’t.

Add into whatever you’re using, 4 large whole eggs and 1/2 cup of cottage cheese. Full fat, reduced fat, or fat free all work great so use whatever cottage cheese fits your macros.

Mix, blend, or process those together.

From here, place a stovetop pan or griddle over medium heat and coat whatever you’re using with some cooking spray.

Pour in your scrambled egg salad mix once it heats up and keep everything moving while breaking it up until you reach your desired egg salad consistency. The longer you keep it moving as it cooks, the better your texture will be!

Remove your mix from the heat and put into a mixing bowl.

Scrambled Egg Salad Mix

Add in 2 stalks of chopped up celery, 1/4 cup of chopped up red onion, 1/3 cup of plain Greek yogurt, 2 teaspoons of mustard, 1/4 teaspoon of dried dill, 1/4 teaspoon of dried parsley, 1/4 teaspoon of paprika (smoked if you can!), a pinch of salt, and 1/4 teaspoon of black pepper.

Choose your mustard or use a combination of both (my preference):

• Dijon mustard = tangy, sharp, and slightly spicy
• Yellow mustard = mild, smooth, and a little vinegary

You can also switch up the texture or flavor with other add-ins like pickles, bell peppers, olives, capers, jalapeños, avocado, fresh herbs, or your favorite seasonings.

Give everything a light mix and choose how you’re going to eat the best scrambled egg salad EVER! By itself, with cracks, on some lettuce, or as a sandwich filling.

You can store this in the fridge where it should last around 3-5 days.

Now go try our delicious Peanut Butter Protein Fudge for dessert!