COTTAGE CHEESE EGG MUFFINS

Cottage Cheese Egg Muffins are made with eggs, cottage cheese, and mozzarella cheese. This simple high-protein recipe is perfect for an easy breakfast or snack.

This recipe is so easy to make! You only need a few basic ingredients to whip up these egg muffins that are packed with protein and perfectly portioned. Make a batch and enjoy them all week! These cottage cheese egg muffins are delicious hot or cold.

TIPS FOR MAKING DELICIOUS COTTAGE CHEESE EGG MUFFINS

• Easy to customize. The recipe calls for mushrooms, but you can add any veggies you’d like. Add chopped spinach, diced bell peppers, or caramelized onions for more flavor and texture. You can use different types of cheese as well – cheddar works great! The egg muffins are high in protein, but adding meat like ham, cooked sausage, or even shredded chicken will increase the amount of protein per serving as well.
• Gluten-free. Gluten-free flour works so well in the recipe. If gluten-free is not necessary, you can use oat flour or whole wheat flour for a more nutritious version.
• Portioned and ready to eat. I love making food that is already portioned and ready to eat. You can make the recipe in a regular muffin tin, or you can make mini muffins if you prefer. The little ones are perfect for toddlers!

Ingredients in Cottage Cheese Egg Muffins

Eggs: You will need 7 large eggs in the recipe. If you want to reduce the calories, you can swap some of the eggs out with egg whites. You need 3 tablespoons of egg whites (about 2 egg whites) to equal one egg.

Cottage cheese: Cottage cheese adds a lot of flavor and protein to the egg muffins. You can use non-fat, low-fat, or regular cottage cheese.

Mozzarella cheese: The recipe calls for shredded mozzarella, but you can use any type of cheese that you like or that you have on hand. I like doing a blend of mozzarella and cheddar, but every cheese or blend of cheeses that I’ve tried has been delicious!

Chopped mushrooms: Chopped mushrooms are wonderful in egg muffins, but you can leave them out if you aren’t a mushroom lover. You can add any type of vegetables that you need to use up from your fridge.

Gluten-free flour: The flour will thicken up the egg muffins so that they bake perfectly. You can use regular all-purpose flour, oat flour, or whole wheat flour if you prefer.

Salt and pepper: This is optional, but you can add a little salt and pepper to amplify the flavors in the muffins.

Chives: Sprinkling chives on top of the muffins adds color, flavor, and texture.

Key steps for making Cottage Cheese Egg Muffins

Full instructions on how to make Cottage Cheese Egg Muffins are below in the recipe card, but I want to make sure everyone has these tips.

• Grease the muffin pan. There is nothing worse than baking muffins and not being able to get them out of the pan! You can use nonstick cooking spray or a little bit of oil to grease each well in the muffin tin. I have had the best luck using a silicone muffin pan because you can push the muffins out if they stick a little bit.
• Add some extra cheese on top. I don’t think anyone will complain about extra cheese! This adds flavor and also looks pretty. I also like to sprinkle a little bit of crumbled bacon and/or sunflower seeds on top before baking to add some flavor and crunch.
• Serve hot or cold. Once the egg muffins are cooked, you will want to let them cool for a couple of minutes before serving. Once they are completely cooled, you can store them in the refrigerator and they can be eaten cold or they can be warmed up later.

STORING AND REHEATING

Keep the muffins in the refrigerator for up to 4 days or freeze them for up to 2 months. Reheat in the microwave or oven.

What are the macros for each egg muffin?

Using 2% cottage cheese, each egg muffin has 188 calories, 6.5 grams of fat, and 12 grams of protein.

More delicious high-protein breakfast recipes to try:

• Breakfast casseroles are easy to make in advance and they are perfect for feeding a crowd. Cheesy Hashbrown Breakfast Casserole is made with three types of cheese (one being cottage cheese) and Ham & Cheese Breakfast Casserole is another family favorite.
• Breakfast is always better with bacon! Make sure to check out the Easiest Way to Make Bacon – you’ll never make bacon the traditional way again.
• I make a triple batch of these High Protein Waffles every single week. My kids love to reheat them and eat them for breakfast, and I love serving them waffles that are made with 3 ingredients and that have 17 grams of protein!

Cottage Cheese Egg Muffins are made with eggs, cottage cheese, and mozzarella cheese. This simple high-protein recipe is perfect for an easy breakfast or snack.