If you’re looking for a healthy breakfast that’s easy to prep and full of protein, these Cottage Cheese Egg Muffins are for you! They’re soft, savory, and super customizable perfect for meal prepping, low carb diets, or getting picky eaters to eat more protein. With simple ingredients and minimal prep, this recipe is a total breakfast win.
Table Of Contents
Why You’ll Love This Recipe
- High in Protein : Thanks to cottage cheese and eggs, each muffin keeps you fuller for longer.
- Make Ahead Friendly : Bake a batch once, enjoy breakfast all week.
- Easily Adjustable : Add your favorite veggies, cheeses, or meats.
- Freezer-Friendly : Great for bulk prep and future meals.
- Kid-Approved : Fun to eat and perfect for small hands!
Key Ingredients & Substitutions
- Eggs : The base of the muffins. You can also use egg whites or liquid egg substitute.
- Cottage Cheese : Adds creaminess and protein. Use full-fat for richness, or low-fat to lighten it up.
- Shredded Cheese : Cheddar, mozzarella, pepper jack, or even feta all work well.
- Vegetables : Try bell peppers, spinach, mushrooms, zucchini, or green onions.
- Seasonings : Salt and pepper are key. You can also use garlic powder, onion powder, or Italian herbs.
- Add-ins (Optional) – Diced cooked bacon, sausage crumbles, or chopped ham.
🥄 Tip: Avoid watery veggies like tomatoes or cook them first to prevent soggy muffins.
How to Make Cottage Cheese Egg Muffins
Quick Overview
➤ Whisk eggs, cottage cheese, and cheese
➤ Stir in veggies or meat
➤ Pour into muffin tin
➤ Bake until set and golden
Step by Step Instructions
1. Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin with nonstick spray or use silicone liners.
2: In a large mixing bowl, whisk together ; 6 large eggs, 1 cup cottage cheese, 1/2 cup shredded cheese, 1/4 tsp salt, 1/4 tsp black pepper.
3. Stir in 1/2 cup chopped vegetables and any cooked meats if using.
4. Divide the mixture evenly into the muffin tin, filling each cup about 3/4 full.
5. Bake for 22 – 25 minutes, or until the centers are set and tops are lightly golden.
6. Let cool for 5 – 10 minutes before removing from the pan.
Additions & Variations
- Veggie Lovers: Spinach, mushrooms, onions, bell peppers
- Meat Lovers: Sausage, turkey bacon, ham, prosciutto
- Cheese Combos: Swiss + caramelized onion, feta + spinach, cheddar + jalapeños
- Spices: Smoked paprika, turmeric, Italian seasoning
Make them spicy with chili flakes or jalapeños, or keep them mild for kids.
Helpful Tips for Best Results
- Use silicone muffin liners to prevent sticking and make cleanup easier.
- Let muffins cool before removing to help them set and avoid breaking apart.
- Avoid overfilling the muffin cups. Stick to 3/4 full.
- Chop veggies small so they cook evenly inside the muffins.
- Cook high-moisture veggies like mushrooms or spinach before adding.
How to Store Cottage Cheese Egg Muffins
➤ In the Refrigerator – Store in an airtight container for up to 5 days.
➤ In the Freezer – Wrap individually in plastic wrap and store in a freezer bag for up to 3 months.
Label your freezer bag with the date so you don’t forget when you made them!
How to Reheat Cottage Cheese Egg Muffins
- From Fridge: Microwave for 30 – 45 seconds.
- From Frozen: Microwave for 60 – 90 seconds, or thaw overnight in the fridge first.
Serving Suggestions
You can pair the cottage cheese egg muffins with ;
- With sliced avocado and hot sauce
- Alongside a fruit salad or smoothie
- On a toasted English muffin for a breakfast sandwich
- With a side of Greek yogurt and berries
Nutritional Value (Per Muffin, Approx.)
Serving: 1 Muffin
Calories: 110 kcal | Carbs: 2g | Protein: 9g
Fat: 7g | Saturated Fat: 3g | Cholesterol: 110mg
Sodium: 190mg | Sugar: 1g
(Nutritional values are estimates and may vary based on exact ingredients and portion sizes)
Recipe FAQs
Can I use just egg whites?
Yes! Use about 1½ cups of egg whites in place of 6 whole eggs.
Can I freeze these muffins?
Definitely. Wrap each cooled muffin and freeze for up to 3 months.
Do I need to cook the vegetables first?
Only if they release a lot of moisture (like spinach, mushrooms, or zucchini).
Can I make these dairy-free?
Yes! Use dairy-free cottage cheese and cheese shreds, or substitute with blended tofu and nutritional yeast.
Do they taste like cottage cheese?
Not at all, cottage cheese just makes them creamy and fluffy without being noticeable.
Related Recipes
If you loved this Fluffy Cottage Cheese Egg Muffins, here are a few more easy cheese recipes to try :
