These Cottage Cheese Egg Muffins are light and fluffy, plus loaded with veggies and 7 grams of protein!
Other must-haves for our morning routine are cottage cheese egg bites, egg white bites, cottage cheese muffins and sausage pancake muffins.
Having a healthy breakfast like egg muffins and broccoli cheese egg muffins on hand has always been a lifesaver for our hectic mornings. And they have inspired me to try out a cottage cheese egg muffins recipe.
I’m totally hooked on cottage cheese recipes at the moment! They’re perfect for getting that protein fix we all crave, and honestly, they always turn out so well. These muffins are delicious!
Why You’ll Love This Recipe
- Delightful texture: They’re moist, fluffy and firm with a creamy touch. Not deflating much either.
- High in protein: Each muffin packs 7 grams of protein. If you eat 2 at a time, that’s 14 grams per serving.
- Convenient: Whip up a dozen or two of tasty egg cups in 30ish minutes, perfect for meal prep. They store so well, in the fridge or freezer!
- Get creative: There’s a world of veggies, meats, and herbs for endless flavor possibilities.
Ingredients for Cottage Cheese Egg Muffins
You’ll need 7 simple ingredients to make these egg muffins with cottage cheese.
- Eggs: 8 large eggs. No need for room temperature eggs.
- Cottage cheese: I used 2% fat but you can use reduced fat, non fat, or full fat cottage cheese.
- Vegetables: I added chopped red bell pepper and fresh spinach for flavor, color and nutrients. See more fun combination ideas below!
- Cheese: I loved how cheddar cheese paired with the eggs and veggies. You can switch it up with whatever cheese you have on hand.
- Spices: A touch of salt and black pepper to taste.
How to Make Cottage Cheese Egg Muffins
Here’s a quick overview how to make high protein egg muffins with minimal prep, all in one bowl for easy mixing. There is a full recipe card below.
First, preheat your oven to 375 F, line a muffin tin with parchment paper liners, and set aside.
- Combine base ingredients: Add eggs, cottage cheese, salt and pepper to a large bowl, then whisk with a fork.
- Add your mix-ins: Toss in bell pepper, spinach, and cheese and whisk once more.
- Bake: Evenly distribute the egg mixture into each opening of the prepared muffin pan, each should be filled nearly to the brim. Bake for about 23 minutes or until a toothpick inserted into the center comes out clean and the muffins have puffed up.
- Serve: Remove protein egg muffins from the oven and enjoy right away, or let them cool down before popping them in the fridge or freezer for a grab-and-go breakfast or snack whenever you need it.
Tips for Best Results
Here are my best tips and tricks for making the most delicious cottage cheese egg muffins!
- Blend the cottage cheese egg mixture: If you really don’t love the taste of cottage cheese, you can blend the eggs, cottage cheese, salt, and pepper until smooth in a food processor or blender to mask the taste.
- Egg muffins are ready when: They should be puffed up, no longer wet in the center, and just barely golden on the edges.
- Don’t overcook: The longer they bake, the spongier the texture becomes. If you notice browned tops, it means they’re overcooked. Also, cottage cheese releases whey when heated, resulting in a more watery consistency.
- To avoid sticking: Use parchment paper liners, not just regular paper ones. Or a silicone muffin tin works great too. Eggs stick a lot, so if you are 100% sure in your non-stick muffin pan, then you can try it. Just spray it with cooking spray, but I wouldn’t, even to avoid the cleaning.
- To use all egg whites: Swap 8 large eggs for 2 cups egg whites and the cooking time should remain the same.
Flavor Ideas
- Broccoli and cheddar
- Spinach and feta
- Tomato, mozzarella, and basil
- Ham and Swiss cheese
- Red pepper and goat cheese
- Green onion and Havarti cheese
- Bacon and onion
- Sausage, bell pepper, and onion
How to Store and Reheat
Store: Place muffins in an airtight container in the fridge, they’ll keep fresh for up to 5 days.
Freeze: Once they’re cooked and cooled down, transfer them into an airtight container with a lid and freeze for up to 3 months.
Reheat: I pop a couple on a plate in the microwave for about 1-1.5 minutes if they’re frozen, or 30 seconds if they’re fresh.
FAQs
Some deflation is normal and will happen. A lot of deflation should not happen if you follow the recipe.
I don’t recommend skipping cottage cheese because it is 1 of 2 main ingredients. Maybe instead, ricotta cheese or extra cheese will work.
More High Protein Egg Recipes to Try
- Cottage cheese egg bake
- Cottage cheese zucchini quiche
- Instant Pot egg bites
- Cottage cheese scrambled eggs
- Healthy breakfast sandwich
- Cottage cheese egg salad
- Cottage cheese pancakes
Cottage Cheese Egg Muffins
Equipment
Video
Ingredients
- 8 large eggs
- 1 cup cottage cheese, I used 2% fat
- 1/2 large bell pepper, finely chopped
- Handful spinach, finely chopped
- 1/2 cup cheese, grated
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Preheat oven to 375 F and line muffin tin with parchment paper liners. Set aside.
- In a large bowl, add eggs, cottage cheese, salt and pepper. Whisk with a fork.
- Then add bell pepper, spinach and cheese. Whisk again.
- Divide egg mixture evenly between openings of a muffin pan, filling each one almost full. Bake for 23 minutes or until toothpick inserted in the middle of center comes out clean and egg muffins have puffed up.
- Remove from the oven and enjoy.
Notes
- Store: Refrigerate in an airtight container for up to 5 days. To reheat pop a few on a plate in the microwave and reheat for 1 – 1.5 minutes from frozen or 30 seconds for fresh.
- Freeze: Cook and cool. Transfer in an airtight container with a lid and freeze for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
one of my faves! I’ve made egg muffins for years but adding the cottage cheese – better texture and just delicious
That’s so great! It sounds like you have a new favorite, Karen!
Finally got around to making these. So delicious! I had some extra filling, so I experimented with my silicone muffin tins. I only used a tab of avocado oil, no liner, and they turned out beautifully. No waste at all.
So nice of you to say, so happy you loved these! Thank you for the rating!
I love these egg bites! Before last week I’d never actually eaten cottage cheese, it’s a texture thing, but when I saw how many recipes you can put them into I and hide the texture I thought why not give it a try, the protein is worth it. The flavor and texture of these egg bites were both very satisfying. My only issue was the muffin liners, I didn’t have parchment and only cupcake liners. Unfortunately they stuck 100 percent to the liners so I do have to scrape them out and eat them more like scrambled eggs, but that’s my fault. Once I get the correct liners I will be sure to try again because they really were very easy and tasty.
Thank you for sharing your review & star rating, it means so much to me! Eggs stick badly, so proper parchment paper liners are a must.
My husband and I enjoyed them a lot!
I added cooked carrots and cauliflower, yummy.
But kids refused to eat :).
Thank you!
So glad you loved them. Fair enough about kids lol. Maybe later.
I made these today and followed the recipe as written, except I reduced the salt by a bit. These are absolutely delicious! Once cooled, the parchment paper cups ( a great tip!) released perfectly from the egg muffins. Thank you for this recipe!
Hi Margie. I am so glad to hear you loved these cottage cheese egg muffins!