These Fluffy Cottage Cheese Egg Muffins are the perfect blend of rich cottage cheese, savory cheddar, and fluffy eggs, creating a deliciously satisfying breakfast or snack. With a mildly tangy flavor and a soft, light texture, they’re easy to make and perfect for meal prep. Plus, they taste even better the next day, making them a great make-ahead option.
Why You’ll Love This Recipe
These cottage cheese egg muffins are not only easy to make but incredibly flavorful and nutritious. The cottage cheese adds a creamy, tangy element, while the cheddar cheese gives depth and richness. The fluffy texture and savory taste make these muffins a great option for breakfast, brunch, or even a snack. You can enjoy them fresh out of the oven or save some for later, as they taste just as great the next day. They are low-carb, high in protein, and can easily be made gluten-free, making them suitable for various dietary needs.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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1 cup + ½ tbsp (240 g) full-fat cottage cheese
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6 large eggs
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½ cup (50 g) shredded cheddar cheese
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4 tablespoons finely chopped scallions/spring onions
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2 tablespoons all-purpose/plain flour (see Notes)*
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½ teaspoon baking powder (gluten-free, if required)
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⅓ teaspoon fine sea salt (plus pepper to taste)
Directions
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Preheat the Oven: Preheat your oven to 350°F (180°C), or 160°C fan/gas mark 4. Grease a 6-hole muffin pan with about 1 teaspoon of butter or cooking spray. Set aside.
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Whisk the Eggs: In a large mixing bowl, whisk the eggs until smooth and well combined.
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Add Cottage Cheese and Cheddar: Whisk in the cottage cheese, cheddar cheese, scallions, salt, and pepper until everything is thoroughly incorporated.
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Add the Flour: Sift the flour and baking powder, then gently stir it into the mixture using a whisk. Be careful not to overmix — stop once the flour is no longer visible.
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Fill the Muffin Pan: Spoon the batter evenly into the muffin pan, filling each hole about ¾ full.
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Bake the Muffins: Place the pan in the center of the oven and bake for 30-33 minutes, or until the muffins are golden and firm to the touch. Remove from the oven and let the muffins cool in the pan for 10-15 minutes before serving.
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Serve: Once cooled slightly, enjoy the muffins warm. They will stay soft, fluffy, and delicious.
Servings and Timing
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Yield: 6 muffins
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Prep Time: 10 minutes
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Cook Time: 33 minutes
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Total Time: 43 minutes
Variations
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Gluten-Free: Use gluten-free flour (rice flour or another preferred blend) to make this recipe gluten-free. It works wonderfully!
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Herb Variations: Add fresh or dried herbs like parsley, dill, or basil for extra flavor.
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Add-ins: You can add other ingredients such as cooked bacon, spinach, or bell peppers for a more filling muffin.
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Cheese Variety: Swap cheddar for other cheeses like mozzarella, feta, or Parmesan to change the flavor profile.
Storage/Reheating
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Storage: Store leftover muffins in an airtight container in the fridge for up to 3 days.
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Reheating: Reheat in the microwave for a few seconds, or warm them in the oven at 350°F (175°C) for 5 minutes to refresh their texture.
FAQs
1. Can I make these muffins ahead of time?
Yes, these muffins are perfect for meal prep. You can bake them in advance and store them in the fridge or freeze them for later use.
2. Can I freeze these muffins?
Absolutely! Let the muffins cool completely, then store them in an airtight container or freezer bag for up to 3 months. Thaw overnight in the fridge or microwave them when ready to enjoy.
3. Can I make these muffins without flour?
The flour gives the muffins structure, but you could experiment with a flour substitute, such as oat flour or coconut flour. However, you might need to adjust the amount to get the right consistency.
4. How can I make these muffins dairy-free?
To make these muffins dairy-free, use dairy-free cheese and cottage cheese alternatives. Plant-based cheeses are available in most grocery stores and work well in this recipe.
5. Can I use egg whites instead of whole eggs?
Yes, you can substitute egg whites for whole eggs, though it may affect the texture, making the muffins slightly less fluffy. Use about 10 egg whites for this recipe.
6. How do I know when the muffins are done baking?
The muffins are done when they are golden on top and firm to the touch. You can also insert a toothpick in the center, and if it comes out clean, they are ready.
7. How can I make the muffins fluffier?
Make sure not to overmix the batter after adding the flour. Stir just until incorporated to avoid dense muffins. The cottage cheese and eggs also help create a light, fluffy texture.
8. Can I add meat to these muffins?
Yes, adding cooked bacon, sausage, or ham would be a great way to make these muffins more substantial. Just chop the meat into small pieces and stir it into the batter.
9. Can I double this recipe?
Yes, you can double the recipe and bake it in a 12-hole muffin pan or a larger baking dish. You may need to adjust the baking time slightly depending on the size of the pan.
10. Can I use different vegetables in these muffins?
Absolutely! You can add chopped spinach, bell peppers, zucchini, or mushrooms to the batter for added nutrition and flavor.
Conclusion
Fluffy Cottage Cheese Egg Muffins are a perfect combination of tangy cottage cheese, rich cheddar, and eggs, creating a soft, satisfying breakfast or snack. Whether you’re preparing them in advance or making them fresh, these muffins are quick, easy, and customizable. Serve them warm and enjoy a protein-packed bite that’s perfect for busy mornings or a delicious snack throughout the day!
Print
Fluffy Cottage Cheese Egg Muffins
- Total Time: 43 minutes
- Yield: 6 muffins
Description
These Fluffy Cottage Cheese Egg Muffins are a deliciously light and savory breakfast or snack option, packed with protein and flavor. Made with rich cottage cheese, savory cheddar, and fluffy eggs, these muffins have a soft, light texture that’s perfect for meal prep. With a mildly tangy flavor and a satisfying, fluffy bite, they’re a versatile choice for busy mornings or a healthy snack. Enjoy them fresh or save some for later, as they taste just as great the next day!
Ingredients
For the Muffins:
1 cup + ½ tbsp (240 g) full-fat cottage cheese
6 large eggs
½ cup (50 g) shredded cheddar cheese
4 tablespoons finely chopped scallions/spring onions
2 tablespoons all-purpose/plain flour (see Notes for gluten-free option)
½ teaspoon baking powder (gluten-free, if required)
⅓ teaspoon fine sea salt (plus pepper to taste)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (180°C) or 160°C fan/gas mark 4. Grease a 6-hole muffin pan with butter or cooking spray and set aside.
- Whisk the Eggs: In a large mixing bowl, whisk the eggs until smooth and well-combined.
- Add Cottage Cheese and Cheddar: Stir in the cottage cheese, cheddar cheese, scallions, salt, and pepper until everything is thoroughly incorporated.
- Add the Flour: Sift the flour and baking powder into the mixture, then gently stir to combine. Be careful not to overmix—stop when the flour is no longer visible.
- Fill the Muffin Pan: Spoon the batter evenly into the muffin pan, filling each hole about ¾ full.
- Bake the Muffins: Place the pan in the center of the oven and bake for 30-33 minutes, or until the muffins are golden and firm to the touch. Let them cool in the pan for 10-15 minutes before serving.
- Serve and Enjoy: Once slightly cooled, enjoy these fluffy muffins fresh out of the oven or store them for later.
Notes
- Gluten-Free: Swap out regular flour for a gluten-free flour blend to make these muffins gluten-free. It works perfectly!
- Herb Variations: Add fresh herbs like parsley, dill, or basil for extra flavor.
- Add-ins: Customize with spinach, bell peppers, or even sun-dried tomatoes to add variety and flavor.
- Cheese Variety: Swap cheddar for other cheeses like mozzarella, feta, or Parmesan for a different taste.
- Prep Time: 10 minutes
- Cook Time: 33 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
