I still remember the first time I baked these Cottage Cheese Egg Muffins. It was a Tuesday morning — the kind where you hit snooze too many times, realize there’s no breakfast ready, and end up grabbing a granola bar you don’t even like.
I was deep in my “healthy breakfast experiment” phase, trying to find something quick, protein-packed, and actually satisfying. I had eggs, a tub of cottage cheese that needed using, and a handful of vegetables left from dinner. Out of pure curiosity (and a little desperation), I whisked everything together, poured it into a muffin tin, and popped it into the oven.
What came out 20 minutes later changed breakfast in my house forever — light, fluffy, cheesy little egg muffins with a golden top and a creamy, custardy center. The cottage cheese melted right in, giving each bite this rich, satisfying texture without feeling heavy.
Now, these Cottage Cheese Egg Muffins are my go-to for meal prep, school mornings, and lazy brunches. They’re simple, wholesome, and endlessly customizable. Whether you’re low-carb, high-protein, or just love an easy breakfast, these muffins are the kind of recipe you’ll make once and then keep forever.
Table of Contents
Why You’ll Love Cottage Cheese Egg Muffins
If you’re anything like me, you need breakfasts that feel indulgent but still keep you energized. These Cottage Cheese Egg Muffins check all those boxes.
Here’s why they’re always in rotation in my kitchen:
- High-Protein Powerhouse: Between the eggs and cottage cheese, each muffin packs a protein punch that actually keeps you full.
- Quick & Easy: You can make the batter in one bowl — no blender, no fancy tools.
- Customizable: Swap in your favorite vegetables, cheeses, or meats.
- Meal-Prep Friendly: They reheat beautifully, making mornings effortless.
- Perfect Texture: The cottage cheese gives them a soft, soufflé-like consistency that’s absolutely irresistible.
- Family Approved: Even the picky eaters in my house love them (especially when I add a sprinkle of cheddar on top).
- Balanced Nutrition: Low-carb, gluten-free, and packed with real food ingredients.
Once you’ve tried them, you’ll wonder why you ever settled for boring breakfasts.
Ingredients
When I say these are easy, I mean it. Everything comes together in minutes, and you can use what you already have in the fridge.
You’ll need:
- 6 large eggs
- ½ cup cottage cheese (small curd works best)
- ¼ cup shredded cheddar cheese (or mozzarella for a milder flavor)
- ¼ cup chopped spinach (optional)
- ¼ cup diced bell pepper
- ¼ cup cooked bacon or turkey sausage (optional)
- 2 tbsp chopped green onions
- Salt and pepper to taste
- Cooking spray or oil for greasing muffin tin
Optional Add-Ins:
- Chopped mushrooms
- Sun-dried tomatoes
- A sprinkle of everything bagel seasoning
- Crumbled feta or goat cheese
Pro Tip: If you’re new to baking with cottage cheese, start with small curd — it melts into the eggs perfectly without a gritty texture.
Step-by-Step Instructions
These come together so quickly that I often prep them while my coffee brews. Here’s how to make them:
Step 1: Preheat & prep.
Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin with cooking spray or oil.
Step 2: Mix the base.
In a large bowl, whisk together the eggs and cottage cheese until smooth. (You can blend them if you prefer a silky texture, but I like a few curds — they give the muffins a bit of body.)
Step 3: Add the flavor.
Stir in the shredded cheese, chopped veggies, cooked bacon or sausage, green onions, salt, and pepper.
Step 4: Fill the cups.
Pour the mixture evenly into the muffin tin, filling each cup about three-quarters full.
Step 5: Bake.
Bake for 18–20 minutes, or until the centers are set and the tops are lightly golden.
Step 6: Cool & serve.
Let the muffins cool for a few minutes before removing them from the pan. Serve warm, or let them cool completely for meal prep.
The smell that fills your kitchen while they bake — a mix of eggs, cheese, and roasted vegetables — is the kind of thing that makes you pause and smile.
How to Serve Cottage Cheese Egg Muffins
If you walked into my kitchen on a weekday morning, you’d probably find a batch of these on the counter, cooling next to a fresh pot of coffee.
Here’s how I love serving them:
- With toast or avocado: Slice an egg muffin in half and sandwich it with mashed avocado.
- As a brunch spread: Arrange on a platter with fruit salad, yogurt, and muffins like my Cinnamon Banana Bread Muffins.
- For meal prep: Pack two muffins with a few grape tomatoes or a handful of nuts for a balanced breakfast box.
- As snacks: They’re great cold straight from the fridge — especially with a drizzle of hot sauce.
- For kids: Add a sprinkle of cheese on top before baking for that melty, golden crust.
And if you’re on a protein kick like I was when I first created these, try pairing them with my Cottage Cheese Bagels for a power-packed breakfast duo.
How to Store Cottage Cheese Egg Muffins
One of my favorite things about these muffins is how well they store and reheat. They’re perfect for busy weeks.
- In the fridge: Store cooled muffins in an airtight container for up to 5 days.
- In the freezer: Lay them out on a baking sheet and freeze until solid, then transfer to a freezer-safe bag. They’ll keep for 2 months.
- To reheat: Microwave for 20–30 seconds (or 45 seconds from frozen).
They taste just as good reheated — maybe even better, because you didn’t have to cook that morning.
Tips to Make Cottage Cheese Egg Muffins
After dozens of batches (and a few kitchen flops), here are my go-to tips:
- Don’t overbake. Pull them from the oven when the centers are just set; they’ll firm up as they cool.
- Blend the base if you prefer smooth texture. It hides the cottage cheese completely.
- Use silicone muffin liners. Trust me, cleanup is 10 times easier.
- Add flavor layers. A pinch of paprika, a dash of hot sauce, or a sprinkle of herbs goes a long way.
- Double the recipe. They disappear fast, and you’ll wish you had extra.
- Balance your add-ins. Too many veggies can add water and make them soggy.
- For extra fluffiness: Add a tablespoon of milk or half-and-half to the batter.
These tips came from trial, error, and lots of taste testing — which, let’s be honest, is the best kind of research.
Variations of Cottage Cheese Egg Muffins
Once you master the base recipe, the possibilities are endless. Here are a few of my favorites:
1. Vegetarian Power Muffins
Add chopped spinach, mushrooms, and red peppers for a colorful veggie-packed version.
2. Keto Breakfast Muffins
Use full-fat cottage cheese, bacon, and cheddar for a low-carb, high-protein twist.
3. Mediterranean Muffins
Mix in chopped olives, sun-dried tomatoes, and crumbled feta for a tangy flavor.
4. Tex-Mex Muffins
Add jalapeños, shredded cheddar, and a spoonful of salsa to the batter.
5. Sweet Breakfast Muffins
Swap the veggies for cinnamon, vanilla, and a drizzle of honey — a high-protein, slightly sweet morning treat.
If you love muffin-style breakfasts as much as I do, you’ll also adore my Pumpkin Muffins — perfect for cozy fall mornings.
FAQs About Cottage Cheese Egg Muffins
Can I use low-fat cottage cheese?
Yes! The muffins will be slightly lighter but still fluffy.
Can I make these dairy-free?
You can substitute dairy-free cheese and plant-based cottage cheese alternatives.
Can I use egg whites instead of whole eggs?
Yes, use 8 egg whites for 6 whole eggs if you prefer.
Why are my muffins watery?
Too many watery veggies can cause this. Try sautéing them first or reducing the amount slightly.
Can I make these ahead?
Absolutely — they’re ideal for meal prep and busy mornings.
Final Thoughts
These Cottage Cheese Egg Muffins started as a quick experiment and became one of my most-used recipes — the kind that bridges the gap between “healthy” and “delicious.”
They’re easy to make, endlessly adaptable, and perfect for those mornings when you want something homemade without standing over the stove.
I love knowing that when I open my fridge, there’s a batch of these waiting — fluffy, flavorful, and ready to fuel my day.
Follow me on Facebook and Pinterest where I share cozy, easy-to-make baking recipes just like this one.
Print
Cottage Cheese Egg Muffins
- Total Time: 30 minutes
- Yield: 12 muffins 1x
Description
These Cottage Cheese Egg Muffins are light, fluffy, and high in protein — a perfect make-ahead breakfast or snack for busy days.
Ingredients
- 6 large eggs
- ½ cup cottage cheese (small curd)
- ¼ cup shredded cheddar cheese
- ¼ cup chopped spinach
- ¼ cup diced bell pepper
- ¼ cup cooked bacon or turkey sausage (optional)
- 2 tbsp green onions, chopped
- Salt and pepper to taste
Instructions
1. Preheat oven to 350°F (175°C) and grease muffin tin.
2. Whisk eggs and cottage cheese until smooth.
3. Add cheese, veggies, meat, salt, and pepper.
4. Pour into muffin cups ¾ full.
5. Bake 18–20 minutes until golden.
6. Cool slightly before serving.
Notes
Use silicone liners for easy release.
Refrigerate up to 5 days or freeze 2 months.
Add jalapeños, feta, or mushrooms for variety.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 110
- Sugar: 1g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 120mg