Fluffy Cottage Cheese Egg Muffins

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

1. Preheat the oven to 350°F (180°C). Grease a 6-hole muffin pan with butter or cooking spray.
2. In a large mixing bowl, whisk the eggs until smooth.
3. Add the cottage cheese, grated cheddar, and chopped scallions to the eggs. Season with salt and pepper, then whisk until well combined.
4. Sift in the flour and baking powder. Gently stir with a whisk until just combined; avoid overmixing.
5. Divide the batter evenly among the prepared muffin cups.
6. Bake in the preheated oven for 33 minutes, or until the muffins are set and lightly golden.
7. 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!

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Fluffy Cottage Cheese Egg Muffins

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• Author: Emmily
• Total Time: 43 minutes
• Yield: 6 muffins
• Diet: Gluten Free

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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.

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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

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Instructions

Instructions:

1. Preheat the oven to 350°F (180°C). Grease a 6-hole muffin pan with butter or cooking spray.
2. In a large mixing bowl, whisk the eggs until smooth.
3. Add the cottage cheese, grated cheddar, and chopped scallions. Season with salt and pepper, then whisk until well combined.
4. Sift in the flour and baking powder, then gently stir until just combined. Avoid overmixing.
5. Divide the batter evenly among the prepared muffin cups.
6. Bake in the preheated oven for 33 minutes, or until the muffins are set and lightly golden.
7. 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