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The Boat Shed Kitchen

Cottage Cheese Egg Muffins

These Cottage Cheese Egg Muffins are light, savory, and loaded with flavor from cheddar, scallions, and creamy cottage cheese. They're low-carb, high-protein, and come together with just a few pantry staples. Whether you need a post-gym snack or a kid-approved breakfast, these muffins deliver every time.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 muffins
Calories: 140
Ingredients Method Notes

Ingredients
  

  • 1 cup + ½ tbsp 240g full-fat cottage cheese
  • 6 large eggs
  • ½ cup 50g shredded cheddar cheese
  • 4⅓ tablespoons finely chopped scallions or spring onions
  • 2 tablespoons all-purpose/plain flour *see notes
  • 1 teaspoon baking powder gluten-free if needed
  • ⅓ teaspoon fine sea salt plus black pepper to taste

Method
 

  1. Preheat oven to 350°F (180°C). Grease a 6-cup muffin pan with butter or spray.
  2. In a large bowl, whisk the eggs until smooth.
  3. Add cottage cheese, cheddar, scallions, salt, and pepper. Mix until combined.
  4. Sift in flour and baking powder. Whisk gently just until no dry streaks remain.
  5. Divide the batter among muffin cups.
  6. See full steps with tips & photos → https://theboatshedcafe.com/cottage-cheese-egg-muffins/

Notes

  • You can substitute almond flour for a low-carb option or use a 1:1 gluten-free blend.
  • These muffins will deflate slightly after baking—that’s normal!
  • Add chopped cooked bacon, sautéed mushrooms, or spinach for variation.