These high-protein egg muffins are a fantastic option for a nutritious breakfast or snack. Made with cottage cheese and cheddar, they are incredibly fluffy with a mild tangy flavor. Plus, they are easy to prepare, making them a great choice for meal prep.
Why You’ll Love This Recipe
- High in protein – Perfect for keeping you full and energized.
- Easy to make – Simple ingredients and minimal prep time.
- Great for meal prep – Make ahead and store for a quick grab-and-go option.
- Customizable – Easily adaptable with different cheeses, veggies, or meats.
- Gluten-free option – Swap all-purpose flour for rice flour.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
- 6 large eggs
- 1 cup full-fat cottage cheese
- ½ cup mature cheddar cheese, grated
- 2 scallions (spring onions), finely chopped
- 3 tablespoons all-purpose flour (or rice flour for gluten-free option)
- 1 teaspoon baking powder
- ¼ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
Directions
- Preheat the oven to 350°F (180°C). Grease a 6-hole muffin pan with butter or cooking spray.
- In a large mixing bowl, whisk the eggs until smooth.
- Add the cottage cheese, grated cheddar, and chopped scallions to the eggs. Season with salt and pepper, then whisk until well combined.
- Sift in the flour and baking powder. Gently stir with a whisk until just combined; avoid overmixing.
- Divide the batter evenly among the prepared muffin cups.
- Bake in the preheated oven for 33 minutes, or until the muffins are set and lightly golden.
- Remove from the oven and allow the muffins to cool in the pan for 15 minutes before serving.
Servings and Timing
- Prep Time: 10 minutes
- Cooking Time: 33 minutes
- Total Time: 43 minutes
- Servings: 6 muffins
- Calories: Approximately 150 kcal per muffin
Variations
- Add vegetables – Try chopped bell peppers, spinach, or mushrooms.
- Make it spicy – Add a pinch of red pepper flakes or chopped jalapeños.
- Try different cheeses – Swap cheddar for feta, mozzarella, or Swiss.
- Herb infusion – Add fresh herbs like parsley, chives, or dill for extra flavor.
Storage/Reheating
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Place in a freezer-safe bag or container for up to 3 months.
- Reheat: Warm in the microwave for 30 seconds or in the oven at 300°F (150°C) for 5-7 minutes.
FAQs
How do I prevent my egg muffins from sticking to the pan?
Grease the muffin tin well with butter or cooking spray, or use silicone muffin liners.
Can I make these muffins without flour?
Yes! The flour helps with texture, but you can omit it for a low-carb version.
Can I use low-fat cottage cheese?
Yes, but full-fat cottage cheese adds better texture and richness.
Are these muffins good for meal prep?
Absolutely! They store well and are easy to reheat for a quick breakfast or snack.
How do I know when the muffins are fully cooked?
They should be set in the center and lightly golden on top. Insert a toothpick—it should come out clean.
Can I use different cheeses?
Yes! Feta, mozzarella, or Swiss can be used instead of cheddar.
How do I make these muffins dairy-free?
Replace cottage cheese with dairy-free alternatives and use dairy-free cheese.
Can I freeze these muffins?
Yes! Let them cool completely, then store in a freezer-safe bag or container for up to 3 months.
Can I make a larger batch?
Yes! Simply double or triple the recipe and use multiple muffin tins.
Conclusion
Fluffy Cottage Cheese Egg Muffins are a delicious, protein-packed option for busy mornings or snacks. They’re easy to make, versatile, and great for meal prep. Whether you enjoy them fresh or reheated, they’re sure to become a favorite in your breakfast rotation. Try them with your favorite mix-ins and enjoy!
Fluffy Cottage Cheese Egg Muffins
- Total Time: 43 minutes
- Yield: 6 muffins
- Diet: Gluten Free
Description
These Fluffy Cottage Cheese Egg Muffins are a delicious, high-protein breakfast or snack option. Made with cottage cheese and cheddar, they are light, fluffy, and full of flavor. Easy to make and perfect for meal prep, these gluten-free egg muffins are customizable with your favorite veggies or meats. With minimal ingredients and prep time, they’re a nutritious, satisfying choice to fuel your day.
Ingredients
Ingredients:
- 6 large eggs
- 1 cup full-fat cottage cheese
- ½ cup mature cheddar cheese, grated
- 2 scallions (spring onions), finely chopped
- 3 tablespoons all-purpose flour (or rice flour for gluten-free option)
- 1 teaspoon baking powder
- ¼ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
Instructions
Instructions:
- Preheat the oven to 350°F (180°C). Grease a 6-hole muffin pan with butter or cooking spray.
- In a large mixing bowl, whisk the eggs until smooth.
- Add the cottage cheese, grated cheddar, and chopped scallions. Season with salt and pepper, then whisk until well combined.
- Sift in the flour and baking powder, then gently stir until just combined. Avoid overmixing.
- Divide the batter evenly among the prepared muffin cups.
- Bake in the preheated oven for 33 minutes, or until the muffins are set and lightly golden.
- Allow the muffins to cool in the pan for 15 minutes before serving.
Notes
- For a gluten-free option, substitute rice flour for all-purpose flour.
- Add extra flavor with vegetables like spinach, bell peppers, or mushrooms.
- If you want to make these muffins spicy, add some red pepper flakes or chopped jalapeños.
- These muffins can be stored in the fridge for up to 4 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 33 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
