Why You’ll Love This Recipe
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The cottage cheese adds a creamy texture and boosts the protein content.
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A small amount of flour and baking powder ensures a fluffy, stable muffin that doesn’t collapse.
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They’re versatile—great warm or cold, fresh or reheated.
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Perfect for breakfast, brunch, or a midday snack.
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Easy to customize with your favorite add-ins.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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6 large eggs
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1 cup + ½ tablespoon (240 g) full-fat cottage cheese
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½ cup (50 g) shredded mature cheddar cheese
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4 tablespoons finely chopped scallions (spring onions)
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2 tablespoons all-purpose flour (or rice flour for gluten-free)
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½ teaspoon baking powder
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⅓ teaspoon fine sea salt
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Black pepper to taste
Directions
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Preheat the oven to 350°F (180°C). Grease a 6-hole muffin pan with butter or cooking spray.
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In a large mixing bowl, whisk the eggs until smooth.
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Add the cottage cheese, cheddar, scallions, salt, and pepper. Whisk until well combined.
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Sift in the flour and baking powder. Gently stir just until the flour is no longer visible—avoid overmixing.
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Spoon the batter evenly into the muffin pan.
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Bake in the center of the oven for 30–33 minutes, until the tops are golden and set.
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Remove from the oven and let the muffins cool in the pan for 15 minutes before serving.
Servings and Timing
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Servings: 6 muffins
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Prep Time: 10 minutes
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Cook Time: 30–33 minutes
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Total Time: 43 minutes
Variations
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Gluten-Free: Use rice flour instead of all-purpose flour.
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Cheese Swap: Try gruyère or another strong semi-soft cheese in place of cheddar.
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Add Veggies: Fold in finely chopped red bell pepper, broccoli, or sautéed mushrooms.
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Add Protein: Mix in chopped ham or cooked bacon for a meatier version.
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Spice It Up: Add a pinch of smoked paprika or nutmeg for extra flavor.
Storage/Reheating
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Storage: Once cooled, store the muffins in an airtight container in the refrigerator for up to 3 days.
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Freezing: Wrap each muffin individually and freeze for up to 3 months.
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Reheating: Microwave a muffin for 15–20 seconds or warm in a 300°F (150°C) oven for 5–10 minutes.
FAQs
Can I make these muffins ahead of time?
Yes, I often prepare them in advance. They store well in the refrigerator and can be frozen for longer storage.
Why do my egg muffins deflate after baking?
Egg muffins naturally puff up during baking and may deflate slightly as they cool. Including a small amount of flour and baking powder, as in this recipe, helps minimize deflation.
Can I use low-fat cottage cheese?
I recommend using full-fat cottage cheese for the best texture and flavor. Low-fat versions may result in a less creamy muffin.
Are these muffins suitable for a gluten-free diet?
Yes, by substituting all-purpose flour with rice flour, these muffins can be made gluten-free.
What can I serve with these muffins?
They pair well with fresh fruit, a side salad, or a smoothie for a complete meal.
Conclusion
These fluffy cottage cheese egg muffins are a delightful, protein-rich option for any meal. Easy to make and versatile, they fit seamlessly into my meal prep routine. Whether enjoyed fresh out of the oven or reheated on a busy morning, they never fail to satisfy.
Print
Fluffy Cottage Cheese Egg Muffins
- Total Time: 43 minutes
- Yield: 6 muffins
- Diet: Gluten Free
Description
These savory egg muffins made with cottage cheese and cheddar are protein-packed, low-carb, and perfect for meal prep mornings.
Ingredients
6 large eggs
1 cup + ½ tablespoon (240 g) full-fat cottage cheese
½ cup (50 g) shredded mature cheddar cheese
4 tablespoons finely chopped scallions (spring onions)
2 tablespoons all-purpose flour (or rice flour for gluten-free)
½ teaspoon baking powder
⅓ teaspoon fine sea salt
Black pepper to taste
Instructions
Preheat oven to 350°F (180°C). Grease a 6-cup muffin tin.
In a mixing bowl, whisk eggs until smooth.
Add cottage cheese, cheddar, scallions, salt, and pepper. Whisk until combined.
Sift in flour and baking powder. Gently mix just until incorporated—don’t overmix.
Spoon mixture evenly into the prepared muffin cups.
Bake for 30–33 minutes until tops are golden and muffins are set.
Let muffins cool in the pan for 15 minutes before serving or storing.
Notes
Use full-fat cottage cheese for the best flavor and texture.
For gluten-free muffins, substitute rice flour for all-purpose flour.
These muffins are perfect for meal prep and freeze well.
Reheat in the microwave or oven before serving.
- Prep Time: 10 minutes
- Cook Time: 30–33 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
