Egg Muffins with Cottage Cheese

Why You’ll Love This Recipe

You’ll love these egg muffins because they’re:

• High in protein and low in carbs.
• Perfect for meal prep and make-ahead breakfasts.
• Customizable with endless mix-in options.
• Light, fluffy, and creamy thanks to cottage cheese.
• Great for breakfast, snacks, or even lunch on the go.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Large eggs
• Cottage cheese
• Shredded cheese (cheddar, mozzarella, or Swiss)
• Diced bell peppers
• Spinach, chopped
• Green onions or chives, sliced
• Cooked bacon, ham, or sausage (optional)
• Salt and black pepper
• Olive oil or nonstick spray (for greasing muffin tin)

Directions

1. Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin or line it with silicone liners.
2. In a large mixing bowl, whisk together the eggs and cottage cheese until smooth.
3. Stir in shredded cheese, diced bell peppers, spinach, green onions, and any cooked meats you’re using. Season with salt and pepper.
4. Divide the mixture evenly among the muffin cups, filling each about three-quarters full.
5. Bake for 20–25 minutes, or until the muffins are set and lightly golden on top.
6. Let them cool for a few minutes before removing them from the pan.
7. Serve warm, or let cool completely before storing for meal prep.

Servings and timing

This recipe makes 12 muffins (about 4 servings).
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

• Veggie-loaded: Add mushrooms, zucchini, or tomatoes for extra nutrients.
• Spicy version: Stir in diced jalapeños or a dash of hot sauce.
• Cheese options: Try feta, goat cheese, or pepper jack for different flavors.
• Meat lovers: Add cooked sausage, crumbled bacon, or diced ham.
• Low-fat version: Use low-fat cottage cheese and skip the shredded cheese.

Storage/Reheating

Store the egg muffins in an airtight container in the refrigerator for up to 5 days. To reheat, microwave for 20–30 seconds or warm in a 350°F (175°C) oven for 5–7 minutes. For longer storage, freeze the muffins for up to 2 months. Reheat from frozen in the microwave for 45–60 seconds or in the oven until heated through.

FAQs

1. Can I use ricotta instead of cottage cheese?

Yes, ricotta works well and creates a slightly creamier texture.

2. How do I keep the muffins from sticking to the pan?

Use silicone liners or generously grease the muffin tin with olive oil or nonstick spray.

3. Can I use egg whites instead of whole eggs?

Yes, replace each whole egg with two egg whites or use a liquid egg substitute.

4. Do these taste strongly of cottage cheese?

No, the flavor blends in and just adds creaminess and protein.

5. Can I make these dairy-free?

Yes, use dairy-free cottage cheese and cheese alternatives or omit the cheese entirely.

6. Can I make them ahead for the week?

Absolutely — they store and reheat well, making them perfect for meal prep.

7. What’s the best way to freeze them?

Wrap each muffin in plastic wrap or foil, then store in a freezer-safe bag or container.

8. Can I add other vegetables?

Yes! Try broccoli, kale, onions, or roasted red peppers.

9. How do I know when they’re done baking?

The tops should be lightly golden and a toothpick inserted in the center should come out clean.

10. What can I serve with these muffins?

Serve with fresh fruit, avocado toast, or a smoothie for a complete breakfast.

Conclusion

Egg Muffins with Cottage Cheese are a simple, protein-packed breakfast that’s delicious, nutritious, and easy to prepare. With endless customization options and make-ahead convenience, they’re a perfect choice for anyone looking for a healthy, stress-free morning meal. Enjoy them fresh out of the oven or throughout the week for a quick and satisfying start to your day.

Egg Muffins with Cottage Cheese

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Egg Muffins with Cottage Cheese are fluffy, protein-packed breakfast bites made with eggs, cottage cheese, veggies, and cheese. Perfect for meal prep, these grab-and-go muffins are nutritious, customizable, and great for busy mornings.

• Author: Laura
• Prep Time: 10 mins
• Cook Time: 25 mins
• Total Time: 35 mins
• Yield: 12 muffins (4 servings)
• Category: Breakfast
• Method: Baked
• Cuisine: American

Ingredients

• 8 large eggs
• 1 cup cottage cheese
• 1/2 cup shredded cheese (cheddar, mozzarella, or Swiss)
• 1/2 cup diced bell peppers
• 1/2 cup chopped spinach
• 2 green onions or chives, sliced
• 1/2 cup cooked bacon, ham, or sausage (optional)
• Salt and black pepper, to taste
• Olive oil or nonstick spray (for greasing muffin tin)

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Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin tin or use silicone liners.
2. In a large mixing bowl, whisk together eggs and cottage cheese until smooth.
3. Stir in shredded cheese, diced bell peppers, spinach, green onions, and any cooked meats. Season with salt and pepper.
4. Divide mixture evenly among muffin cups, filling each about three-quarters full.
5. Bake for 20–25 minutes, until muffins are set and lightly golden on top.
6. Cool for a few minutes before removing from the pan. Serve warm or cool completely for storage.

Notes

• Use silicone muffin liners for easy removal and cleanup.
• Swap in any favorite veggies or meats for variety.
• For extra creaminess, add a tablespoon of milk or cream to the mixture.
• Store in the fridge for up to 5 days or freeze for up to 2 months.

Nutrition

• Serving Size: 3 muffins
• Calories: 210
• Sugar: 2g
• Sodium: 410mg
• Fat: 13g
• Saturated Fat: 5g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 3g
• Fiber: 0g
• Protein: 20g
• Cholesterol: 270mg