These savory egg muffins made with cottage cheese and cheddar are protein-packed, low-carb, and perfect for meal prep mornings.

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

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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.

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.