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
