Deliciously fluffy and packed with protein, these cottage cheese egg muffins are an excellent choice for a quick breakfast or snack. The combination of creamy cottage cheese and sharp cheddar creates a rich, tangy flavor, while a small amount of flour ensures a light and airy texture. These muffins are easy to prepare and can be enjoyed fresh or stored for meal prep.
Why You’ll Love This Recipe
- High in protein – A great way to start your day with lasting energy.
- Quick and easy – Minimal prep time makes them perfect for busy mornings.
- Meal prep friendly – Make a batch ahead of time for a grab-and-go breakfast.
- Customizable – Add your favorite veggies or seasonings for extra flavor.
- Gluten-free option – Use rice flour instead of all-purpose flour.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Full-fat cottage cheese
- Large eggs
- Shredded cheddar cheese
- Finely chopped scallions (spring onions)
- All-purpose flour (or rice flour for a gluten-free option)
- Baking powder
- Fine sea salt
- Freshly ground black pepper
Directions
- Preheat the oven to 350°F (180°C). Grease a 6-hole muffin pan with butter or cooking spray.
- Whisk the eggs in a large bowl until smooth.
- Mix in the cottage cheese, shredded cheddar, and chopped scallions. Season with salt and pepper and stir until combined.
- Sift in the flour and baking powder, then gently whisk until just combined. Avoid overmixing.
- Fill the muffin pan evenly with the batter.
- Bake for about 33 minutes, or until the muffins are set and lightly golden.
- Cool in the pan for 15 minutes before serving.
Servings and Timing
- Yield: 6 muffins
- Prep Time: 10 minutes
- Cook Time: 33 minutes
- Total Time: 43 minutes
- Calories: Approximately 170 kcal per muffin
Variations
- Add vegetables: Try diced bell peppers, spinach, or mushrooms for added nutrition.
- Spice it up: Add a pinch of smoked paprika, cayenne pepper, or garlic powder.
- Different cheeses: Swap cheddar for feta, mozzarella, or Swiss cheese.
Storage/Reheating
- Refrigeration: Store in an airtight container in the fridge for up to 4 days.
- Freezing: Wrap each muffin individually and store in a freezer-safe bag for up to 2 months.
- Reheating: Microwave for 20-30 seconds or warm in a 300°F (150°C) oven for a few minutes.
FAQs
How do I prevent the muffins from sticking to the pan?
Grease the muffin pan well with butter or cooking spray, or use silicone muffin liners.
Can I use low-fat cottage cheese instead of full-fat?
Yes, but full-fat cottage cheese provides a creamier texture and better flavor.
Can I make these muffins without flour?
Yes, but they may be slightly less structured. Adding a little cornstarch can help.
Are these muffins keto-friendly?
They are relatively low in carbs, but replacing the flour with almond flour can make them even more keto-friendly.
How do I make them dairy-free?
Use dairy-free cheese and substitute cottage cheese with blended silken tofu or a plant-based alternative.
Can I make a larger batch?
Yes, simply double or triple the ingredients and use a 12-cup muffin pan.
Do these muffins taste eggy?
No, the cottage cheese and cheddar balance out the eggy flavor, making them rich and savory.
Can I bake these in a different dish?
You can bake the batter in a small greased baking dish and cut it into squares after baking.
What’s the best way to serve these muffins?
They’re delicious on their own or with a side of avocado, salsa, or a light salad.
Conclusion
Cottage cheese egg muffins are a fantastic, protein-packed option for breakfast or snacks. Easy to make, customizable, and meal-prep friendly, they offer a nutritious way to start your day. Whether you enjoy them fresh out of the oven or reheat them for a quick bite, these muffins are sure to become a staple in your kitchen.
Print
Cottage Cheese Egg Muffins
Start your day with these protein-packed Cottage Cheese Egg Muffins, a delicious and easy breakfast option. Made with creamy cottage cheese, sharp cheddar, and fresh scallions, these muffins are light, fluffy, and full of flavor. They’re perfect for meal prep, customizable with your favorite add-ins, and can be enjoyed fresh or reheated for a quick, nutritious snack.
- Total Time: 43 minutes
- Yield: 6 muffins
Ingredients
- Full-fat cottage cheese
- Large eggs
- Shredded cheddar cheese
- Finely chopped scallions (spring onions)
- All-purpose flour (or rice flour for a gluten-free option)
- Baking powder
- Fine sea salt
- Freshly ground black pepper
Instructions
- Preheat the oven to 350°F (180°C). Grease a 6-hole muffin pan with butter or cooking spray.
- In a large bowl, whisk the eggs until smooth.
- Stir in the cottage cheese, shredded cheddar, and chopped scallions. Season with salt and pepper and mix until well combined.
- Sift in the flour and baking powder, then gently whisk until just combined. Do not overmix.
- Divide the batter evenly among the muffin cups.
- Bake for 33 minutes, or until the muffins are set and lightly golden.
- Let them cool in the pan for 15 minutes before serving.
Notes
- Storage & Reheating:
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Wrap individually and freeze for up to 2 months.
- Reheat: Microwave for 20-30 seconds or warm in a 300°F (150°C) oven for a few minutes.
- Gluten-Free Option: Swap all-purpose flour for rice flour.
- Keto-Friendly: Use almond flour instead of regular flour.
- Prep Time: 10 minutes
- Cook Time: 33 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
