Joans Cottage Cheese Eggs Recipes

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CREAMY COTTAGE CHEESE SCRAMBLED EGGS



Creamy Cottage Cheese Scrambled Eggs image

A nice change from regular scrambled eggs. These eggs come out creamy and soft. Perfect with a slice of tomato and turkey bacon for a delicious and fast low-carb breakfast.

Provided by Kitchen Kitty

Categories     Breakfast and Brunch     Eggs     Scrambled Egg Recipes

Time 10m

Yield 2

Number Of Ingredients 5

1 tablespoon butter
4 eggs, beaten
¼ cup cottage cheese
ground black pepper to taste
1 teaspoon chopped fresh chives, or to taste

Steps:

  • Melt butter in a skillet over medium heat. Pour beaten eggs into the skillet; let cook undisturbed until the bottom of the eggs begin to firm, 1 to 2 minutes.
  • Stir cottage cheese and chives into eggs and season with black pepper. Cook and stir until eggs are nearly set, 3 to 4 minutes more.

Nutrition Facts : Calories 224.3 calories, Carbohydrate 1.9 g, Cholesterol 391.5 mg, Fat 17 g, Fiber 0.1 g, Protein 16.2 g, SaturatedFat 7.6 g, Sodium 295 mg, Sugar 0.9 g

JOAN'S COTTAGE CHEESE & EGGS



Joan's Cottage Cheese & Eggs image

Make and share this Joan's Cottage Cheese & Eggs recipe from Food.com.

Provided by Ian Magary

Categories     Breakfast

Time 20m

Yield 1 serving(s)

Number Of Ingredients 5

2 -3 eggs (hard boiled)
1 cup cottage cheese
1/2 cup yogurt
black sesame seed
seasoning salt (Lawry's)

Steps:

  • Mix ingredients together in bowl.
  • Crunch up hard boiled eggs into small pieces and serve cold, or if you use the eggs right out of the pot, it will be luke warm.
  • Enjoy!

Nutrition Facts : Calories 438, Fat 23.4, SaturatedFat 11.7, Cholesterol 470.4, Sodium 1046.8, Carbohydrate 12.1, Sugar 7.1, Protein 43.1

JOAN'S MACARONI AND CHEESE



Joan's Macaroni and Cheese image

Provided by Food Network

Time 55m

Yield 10 servings

Number Of Ingredients 32

1 pound pasta (elbow macaroni, fusilli, or any shape desired)
2 ounces butter
3 3/4 cups whole milk
6 ounces ricotta or small curd cottage cheese
3 ounces cream cheese
12 ounces Monterey Jack, shredded
12 ounces Gouda, shredded, plus 8 ounces
Salt and freshly ground black pepper
1 pound pasta (elbow macaroni, fusilli, or any shape desired)
2 ounces butter
3 3/4 cups whole milk
6 ounces ricotta or small curd cottage cheese
3 ounces cream cheese
12 ounces Monterey Jack, shredded
12 ounces Gouda, shredded, plus 8 ounces
Salt and freshly ground black pepper
1 pound pasta (elbow macaroni, fusilli, or any shape desired)
2 ounces butter
3 3/4 cups whole milk
6 ounces ricotta or small curd cottage cheese
3 ounces cream cheese
12 ounces Monterey Jack, shredded
12 ounces Gouda, shredded, plus 8 ounces
Salt and freshly ground black pepper
1 pound pasta (elbow macaroni, fusilli, or any shape desired)
2 ounces butter
3 3/4 cups whole milk
6 ounces ricotta or small curd cottage cheese
3 ounces cream cheese
12 ounces Monterey Jack, shredded
12 ounces Gouda, shredded, plus 8 ounces
Salt and freshly ground black pepper

Steps:

  • Preheat oven to 350 degrees F.
  • Cook pasta in large pot of boiling, salted water until just tender. Drain well. Add butter, milk, ricotta, cream cheese, Monterey Jack, and 12 ounces of the Gouda to the warm pasta. Season with salt and pepper. Gently mix everything together, leaving some chunks of cheese visible. Pour the mixture into 9 by 11-inch baking pan. Top with the remaining 8 ounces of gouda. Bake until beautifully golden, 30 to 40 minutes. Serve hot or room temperature.
  • Preheat oven to 350 degrees F.
  • Cook pasta in large pot of boiling, salted water until just tender. Drain well. Add butter, milk, ricotta, cream cheese, Monterey Jack, and 12 ounces of the Gouda to the warm pasta. Season with salt and pepper. Gently mix everything together, leaving some chunks of cheese visible. Pour the mixture into 9 by 11-inch baking pan. Top with the remaining 8 ounces of gouda. Bake until beautifully golden, 30 to 40 minutes. Serve hot or room temperature.
  • Preheat oven to 350 degrees F.
  • Cook pasta in large pot of boiling, salted water until just tender. Drain well. Add butter, milk, ricotta, cream cheese, Monterey Jack, and 12 ounces of the Gouda to the warm pasta. Season with salt and pepper. Gently mix everything together, leaving some chunks of cheese visible. Pour the mixture into 9 by 11-inch baking pan. Top with the remaining 8 ounces of gouda. Bake until beautifully golden, 30 to 40 minutes. Serve hot or room temperature.
  • Preheat oven to 350 degrees F.
  • Cook pasta in large pot of boiling, salted water until just tender. Drain well. Add butter, milk, ricotta, cream cheese, Monterey Jack, and 12 ounces of the Gouda to the warm pasta. Season with salt and pepper. Gently mix everything together, leaving some chunks of cheese visible. Pour the mixture into 9 by 11-inch baking pan. Top with the remaining 8 ounces of gouda. Bake until beautifully golden, 30 to 40 minutes. Serve hot or room temperature.

CREAMY COTTAGE CHEESE SCRAMBLED EGGS



Creamy Cottage Cheese Scrambled Eggs image

Cottage cheese eggs are a nice change from regular scrambled eggs. This egg recipe comes out creamy and soft. Perfect with a slice of tomato and turkey bacon for a delicious and fast low-carb breakfast.

Provided by Kitchen Kitty

Categories     Scrambled Eggs

Time 10m

Yield 2

Number Of Ingredients 5

1 tablespoon butter
4 large eggs, beaten
¼ cup cottage cheese
1 teaspoon chopped fresh chives, or to taste
ground black pepper to taste

Steps:

  • Melt butter in a skillet over medium heat. Pour beaten eggs into the skillet; let cook undisturbed until the bottom of the eggs begins to firm, 1 to 2 minutes.
  • Stir cottage cheese and chives into eggs and season with black pepper. Cook and stir until eggs are nearly set, 3 to 4 minutes more.

Nutrition Facts : Calories 224.3 calories, Carbohydrate 1.9 g, Cholesterol 391.5 mg, Fat 17 g, Fiber 0.1 g, Protein 16.2 g, SaturatedFat 7.6 g, Sodium 295 mg, Sugar 0.9 g

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