Recipe at a glance: Savory, cheesy breakfast muffins made with cottage cheese and eggs. They’re ready in 30 minutes (10 minutes of prep, 20 in the oven), make 8 muffins, and keep well for meal prep. Customize with bacon, veggies, or whatever add-ins you like.
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These cottage cheese breakfast muffins are made with eggs, full-fat cottage cheese, cheddar, and a cup of flour, baked in a muffin pan at 350°F until puffed and golden. One batch makes 8 muffins.
These Cottage Cheese Breakfast Muffins are savory, cheesy, and ready in 30 minutes start to finish. They come out tender and filling enough to keep you going until lunch. You can change them up every time with cooked bacon, diced peppers, or chopped herbs.
They also work well for meal prep. Bake a batch on Sunday, keep them in the fridge for up to 5 days, and warm one in the microwave for 20 to 30 seconds on a busy morning. Eat one on its own or add a piece of fruit.
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Reader Love
These are now a household favorite! Very easy to make—love adding veggies and bacon for extra flavor. Perfect grab-and-go meal for the kids. Something new for them that they like. Thanks for sharing.
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💛 Why you’ll love this recipe
- Ready in 30 minutes. Ten minutes of prep and 20 minutes in the oven.
- Great for meal prep. Make a batch ahead and breakfast is handled all week long.
- Genuinely filling. Eggs and cottage cheese together give you a solid, satisfying start to the day.
- Totally customizable. Fold in veggies, cooked bacon, sausage, or your favorite spices. The batter works with just about anything.
- Simple ingredients. Nothing fancy required; everything comes from a well-stocked fridge and pantry.
- Works for the whole family. Kids and adults alike love these cheesy little muffins.
➡️ Ingredients
⏲ How to make this recipe
This is an overview of the recipe’s instructions. The full instructions are in the recipe card at the bottom of this post.
- Preheat Oven: Preheat your oven to 350°F (177°C) and set out a standard-size silicone muffin pan.
Recipe Tip: A silicone muffin pan is the easiest option because the muffins come right out. A standard metal muffin tin works too. Just coat each cup with butter, oil, or nonstick cooking spray first.
- Combine Wet Ingredients: In a separate bowl, beat the eggs until frothy. Add the cottage cheese, shredded cheddar, and oil, and mix well.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients and stir until just combined. Fold in any optional add-ins now.
- Fill the Muffin Pan: Spoon the batter into 8 muffin cups, filling each one about halfway.
- Bake: Bake for 18 to 20 minutes, until the muffins are puffed and golden on top and a toothpick in the center comes out clean.
- Cool Then Serve or Store: Let the muffins cool in the pan for a few minutes, then take them out and serve, or let them cool completely before storing.
👉 Easy ingredient swaps
- Avocado oil → olive oil or melted butter both work here.
- All-purpose flour → a 1:1 gluten-free baking flour blend (like Bob’s Red Mill or King Arthur) can be used; let the batter rest 5 to 10 minutes before baking for the best texture.
- All-purpose flour → almond flour may be substituted, though it can slightly change the texture.
- Cheddar → swap in any melty cheese you love: pepper jack, mozzarella, or a Mexican blend all taste great.
- Silicone muffin pan → a standard metal muffin pan works fine; just grease the cups well or use liners since these can stick a bit.
✨ Variations
- Bacon and cheddar: fold in crumbled cooked bacon and swap the cheddar for sharp cheddar for extra punch.
- Veggie-loaded: diced bell peppers, green onions, or spinach add color and freshness to every bite.
- Green chile and cheese: chopped roasted green chiles and pepper jack cheese make these feel a little Southwestern.
- Spicy: stir in diced jalapeños and a few dashes of hot sauce. One reader makes them this way every time.
- Herby: fresh chives, parsley, or dill stirred into the batter add a bright, savory note.
〰️ How to serve
- Serve warm straight from the pan alongside fresh fruit for an easy, balanced breakfast.
- Pack them into lunchboxes with a side of Black Bean and Corn Salsa for a fun midday meal.
- Set them out on a weekend brunch spread next to a big Hash Brown Breakfast Casserole for a crowd.
- Let them cool completely, then store in an airtight container in the fridge for easy grab-and-go mornings all week.
💬 FAQs
Can I freeze these muffins?
Yes. After baking and cooling, place them in an airtight container or freezer bag and freeze for up to 3 months. To reheat, thaw in the refrigerator overnight and warm them in the microwave or oven before serving.
Do I need a silicone muffin pan?
No. A regular metal muffin pan works just fine. Grease the cups well or use liners, since these can stick a little without it.
What size muffin tin should I use?
Use a standard (regular) size muffin tin. The batter fills each cup about halfway, yielding 8 muffins.
Can I use gluten-free or almond flour instead of all-purpose flour?
A 1:1 gluten-free baking flour blend (like Bob’s Red Mill or King Arthur) works well. Let the batter rest 5 to 10 minutes before baking to help the texture. Almond flour can also be substituted, though it may slightly change the final texture.
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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°F (177°C). Set out a standard-size silicone muffin pan, or grease the cups of a metal muffin pan well.
- 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 the mixture into 8 cups of the muffin pan, filling each one about halfway.
- Bake: Transfer muffin pan to oven and bake for 18 to 20 minutes, until the muffins are puffed and golden on top and a toothpick in the center comes out clean.
- 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.
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