These Cottage Cheese Egg Muffins are a high-protein breakfast option that can be prepped ahead of time and eaten on the run! They’re a fun change from traditional egg cups!
{Originally published in 2013. Updated 2018 & 2023}
Hi Friends!
Cottage cheese is having a moment right now if you haven’t noticed and lately, I’ve been making these cottage cheese egg muffins that I first developed back in 2013. They’re still just as good as I remember.
Cottage Cheese Egg Muffins
These are similar to traditional egg muffins, but instead of being all egg, I mixed in some cottage cheese to change things up! You can just mix the cottage cheese in as is, but I’ve also discovered that if you don’t love cottage cheese, blending it up first to make it smooth it an easy trick. I actually use an immersion blender to to blend my cottage cheese and eggs together.
How To Make Egg Muffins with Cottage Cheese
The nice thing about these muffins is that they’re super easy to customize so here’s how I make them:
Mix or blend cottage cheese and eggs together until well-blended.
Add mix-ins. I like to use leftover chicken, chicken sausage or bacon or even beans and then add cheese and whatever veggies I have on hand. Peppers, onions, chopped kale, mushrooms etc work well.
Pour the mixture into silicone muffin tins and top with more cheese if desired.
Reheat as needed.
High Protein Egg Muffins With Cottage Cheese Recipe
Here’s a recipe to use as a guide:
Cottage Cheese Egg Muffins Recipe
These Cottage Cheese Egg Muffins are a high-protein breakfast option that can be prepped ahead of time and eaten on the run! They’re a fun change from traditional egg cups!
Author: Lindsay
Prep Time: 10 min
Cook Time: 30 min
Total Time: 40 minutes
Yield: Makes 10-12 muffins
Ingredients
1 cup diced vegetables (peppers, mushrooms, green onions, etc.)
1/2 cup cooked chicken, bacon, chicken sausage or beans
1 c kale, finely chopped
6 eggs
3/4 cup cottage cheese
1/2 c cheese, optional
Optional seasonings- salt, pepper, paprika, cayenne pepper, Montreal Chicken Seasoning, etc.
Instructions
Combine eggs, cottage cheese and cheese in a large bowl. Blend the eggs and cottage cheese first if you want to.
Stir in meat/beans and veggies and season as desired.
Spoon into a well-greased muffin tin. I fill my tins pretty full and usually make about 9 muffins.
Bake at 375 degrees for 25- 30 minutes or until eggs are set.
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These are really easy to make and keep well in the fridge so they can be reheated throughout the week. To make these Cottage Cheese Egg Muffins kid-friendly, ie something my kids might consider eating, I’d leave out the kale, replace chicken with chicken sausage and add just a few pieces of red pepper and maybe some peas.
Cottage Cheese Egg Muffins FAQs
Can I just do egg whites?
I wouldn’t recommend doing just egg whites since that yolks add some healthy fats and flavor but you could do a mix of a couple whole eggs and some additional egg whites.
Are cottage cheese egg muffins low-carb?
Yes, these muffins would be considered low carb. Cottage cheese has about 5g of carbs per 1/2 cup serving.
Does the kind of cottage cheese you use matter?
You’re welcome to use full-fat, low-fat or fat-free cottage cheese. I always recommend looking for a lower-sodium brand out of the ones that are available to you.
Can I make mini egg muffins?
Absolutely! Feel free to make your egg muffins mini-sized. You’ll just need to reduce the cooking size.
Is it safe to reheat egg muffins?
Yes! You can prep a batch of these ahead of time and microwave a couple of egg muffins each morning.
Could you use ricotta instead of cottage cheese?
I haven’t tried it myself but yes, you should be able to sub ricotta cheese for cottage cheese.
Looking for more cottage cheese muffins?
Here are some more recipes to try:
Cottage Cheese Blueberry Muffins
Lemon Blueberry Cottage Cheese Muffins
Cottage Cheese Breakfast Muffins with Ham and Cheddar
Blender Cottage Cheese Peanut Butter Banana Muffins
Enjoy!
–Lindsay–
