There’s something deeply satisfying about starting the day with something warm, fluffy, and packed with protein.

These Cottage Cheese Egg Muffins are my latest breakfast obsession—easy to prep, full of flavor, and perfect for busy mornings.

Why I Love This Recipe

It’s a high-protein, low-carb option that keeps me full for hours.

I can make a batch ahead of time and reheat during the week.

The texture is soft, cheesy, and absolutely delicious.

Easy to customize with your favorite add-ins like spinach or bacon.

What You’ll Need (Ingredient Highlights)

Cottage cheese – Full-fat for a rich and creamy texture.

Eggs – The star of the show, binding everything together.

Cheddar cheese – Adds melty goodness and sharpness.

Scallions – For a burst of oniony brightness.

Flour + baking powder – Just a touch to give lift and hold.

Salt and pepper – Season to your liking!

Pro Tips Before You Start

Use full-fat cottage cheese for the best flavor and texture.

Whisk the eggs well to get a fluffier muffin.

Don’t overmix once you add the flour—just combine until no streaks remain.

Let them cool in the pan for 10–15 minutes to set properly.

Grease your muffin pan thoroughly to avoid sticking.

How to Make Cottage Cheese Egg Muffins

Step 1: Prep Your Pan and Oven

Preheat the oven to 350°F (180°C).

Lightly grease a 6-hole muffin pan with butter or cooking spray and set aside.

Step 2: Whisk the Eggs

In a large mixing bowl, whisk the eggs until smooth and well blended.

Step 3: Mix in the Dairy and Seasoning

Add the cottage cheese, shredded cheddar, chopped scallions, salt, and pepper.

Whisk gently until fully combined.

Step 4: Add the Dry Ingredients

Sift in the flour and baking powder.

Use a whisk to gently mix just until no dry streaks remain.

Don’t overmix.

Step 5: Fill and Bake

Spoon the batter evenly into the muffin cups.

Bake in the center of the oven for 30–33 minutes, or until puffed and golden.

Step 6: Cool and Serve

Let the muffins cool in the pan for 10–15 minutes before serving.

They’ll firm up as they rest.

What to Serve It With

Avocado toast or sliced tomatoes – Adds freshness and balance.

Greek yogurt with berries – For a protein-packed breakfast duo.

Green salad – Great for brunch or light lunch.

Hot sauce or salsa – Adds a nice kick of heat.

Variations / Substitutions

Add spinach, bell peppers, or mushrooms for extra veggies.

Swap cheddar for feta, Swiss, or mozzarella to change the flavor.

Use gluten-free flour and baking powder for a GF version.

Add cooked bacon or sausage for a meatier bite.

Replace scallions with chives or red onion for a twist.

Storage & Leftovers

Refrigerate: Store in an airtight container for up to 4 days.

Reheat: Microwave for 20–30 seconds or warm in a toaster oven.

Freeze: Wrap individually and freeze for up to 2 months.

To reheat from frozen: Microwave for 1–1.5 minutes until heated through.

Avoid sogginess by cooling completely before storing.

FAQs

Can I make these without flour?
Yes, but the texture will be softer and slightly less firm.

Are they good for meal prep?
Absolutely! Make a batch and store in the fridge or freezer for easy breakfasts.

Can I use low-fat cottage cheese?
You can, though full-fat gives the best texture and richness.

What kind of muffin tin should I use?
Standard 6-cup muffin tins work well—silicone molds also help prevent sticking.

Can I double the recipe?
Yes, just use a 12-cup muffin tin and increase ingredient quantities accordingly.

How do I know when they’re done?
They should be golden and puffed, and a toothpick inserted in the center comes out clean.

Can I eat them cold?
Definitely! They taste great warm or cold, depending on your preference.

Final Thoughts

These Cottage Cheese Egg Muffins are one of the easiest, healthiest breakfast options I keep in rotation.

Whether you’re rushing out the door or enjoying a slow weekend brunch, they’re fluffy, cheesy, and satisfying every time.

The Boat Shed Kitchen