These Cottage Cheese Breakfast Muffins are perfect for meal prepping and come together in only 30 minutes. They are customizable, high in protein, surprisingly filling, and delicious.
You’ll love these breakfast muffins if you enjoy recipes like Hash Brown Breakfast Casserole, Sausage Breakfast Casserole, and 3-Ingredient Bacon and Egg Breakfast Muffins.
Adding cottage cheese to these egg muffins increases their protein content and helps to fill you up for hours to come — but the classic texture of cottage cheese is not noticeable whatsoever here.
It’s an oven-baked savory recipe that’s really easy to make and the prepared muffins store well to eat later in the week. If you want to prep your morning meal or snack in advance for eating on busy weekdays, you’ll love this recipe.
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💛 Why you’ll love this recipe
- Customizable based on taste preferences.
- Straightforward ingredients you may already have on hand.
- Great for meal prepping.
- High in protein — 7.9 grams of protein per muffin.
- Made in 30 minutes.
➡️ Ingredients
⏲ How to make these cottage cheese breakfast muffins
This is an overview of the recipe’s instructions. The full instructions can be found in the recipe card at the bottom of this post.
- Preheat Oven: Preheat your oven to 350 degrees F (176 degrees C). Pull out and set aside a silicone muffin pan.
Recipe Tip: A silicone muffin pan seems to be the easiest option for these to avoid any sticking. However, a standard metal muffin tin should work. Just be sure to coat the individual cavities of the muffin tin with butter, oil, or non-stick cooking spray.
- Combine Dry Ingredients: Whisk together flour, baking powder, and salt in a mixing bowl.
- Combine Wet Ingredients: In a separate bowl, beat the eggs until frothy. Add in cottage cheese, shredded cheese, and oil. Mix well.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the bowl of wet ingredients and stir until just combined.
- Fold in any optional add-ins at this point.
- Spoon Mixture Into Muffin Pan: Spoon the mixture into the individual baking cups of the silicone muffin pan, filling each cup about halfway full.
- Bake: Transfer the muffin pan to the oven and bake until the muffins are cooked through, which should take about 18-20 minutes.
- Cool Then Serve or Store: Remove the muffin pan from the oven and allow the muffins to cool in the baking cups for a few minutes before removing them from the pan and serving or storing them to eat later.
👉 Ingredient substitution suggestions
- Cottage Cheese: Greek yogurt or ricotta cheese are good alternatives.
- Avocado Oil: Olive oil or melted butter can be used instead.
- Shredded Cheese: Use any type of cheese you like, such as cheddar, mozzarella, or feta.
✨ Variations
- Add chopped bell peppers, spinach, tomato, mushrooms, and/or green onions for extra flavor and nutrients.
- Incorporate cooked bacon, sausage, or ham for more flavor and to increase protein content.
- Mix in roughly chopped fresh herbs like parsley, chives, and/or thyme.
- Stir in 1 Tablespoon of everything bagel seasoning for added texture and flavor.
- Include diced jalapeños, a Tablespoon of hot sauce, and/or a sprinkle of red pepper flakes for some heat.
💬 FAQs
How should cottage cheese breakfast muffins be stored and reheated?
Allow the muffins to cool at room temperature, then store them in an airtight container in the refrigerator for up to 5 days. To reheat, microwave each muffin for 20-30 seconds or until warmed through. For a crispier exterior, reheat in the oven or toaster oven at 350 degrees F (176 degrees C) for about 5 minutes.
📚 More breakfast recipes
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Cottage Cheese Breakfast Muffins
Ingredients
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt, reduce to ¼ teaspoon if you add bacon or sausage
- 4 large eggs
- ⅔ cup full-fat cottage cheese
- ¼ cup shredded cheddar cheese
- 2 Tablespoons avocado oil
Optional Add-Ins:
- Diced vegetables, like bell peppers, spinach, or mushrooms
- Cooked bacon or sausage
- Herbs or spices
Instructions
- Preheat Oven: Preheat oven to 350 degrees F (176 degrees C). Pull out and set aside silicone muffin pan.
- Combine Dry Ingredients: Whisk together flour, baking powder, and salt in a mixing bowl.
- Combine Wet Ingredients: In a separate bowl, beat eggs until frothy. Add cottage cheese, shredded cheese, and oil. Mix well.
- Combine Dry and Wet Ingredients: Gradually add dry ingredients to wet ingredients, stirring until just combined. Fold in any optional add-ins at this point.
- Spoon Mixture Into Muffin Pan: Spoon mixture into individual baking cups of the muffin pan, filling each cup about halfway full.
- Bake: Transfer muffin pan to oven and bake until muffins are cooked through, about 18-20 minutes.
- Cool Then Serve or Store: Remove muffin pan from oven and allow muffins to cool in the baking cups for a few minutes before removing from the pan and serving or storing to eat later.
Video
Recipe Notes
Nutrition
The original recipe was done in collaboration with Kemps.
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