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