Looking for more free recipes?

Subscribe to my email list and follow along on Instagram, Facebook, TikTok, Pinterest and Twitter for all of the latest updates.

Cottage cheese breakfast muffins on a plate, a platter, and the countertop.

Cottage Cheese Breakfast Muffins

  • Author: Sara Nelson
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 8 servings 1x
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American


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.


  • 1 cup (120 grams) all-purpose flour
  • 1/2 teaspoon (2 grams) baking powder
  • 1/2 teaspoon salt (reduce to 1/4 teaspoon if you add bacon or sausage)
  • 4 large eggs
  • 2/3 cup (150 grams) full-fat cottage cheese
  • 1/4 cup (28 grams) shredded cheddar cheese
  • 2 Tablespoons (30 milliliters) avocado oil

Optional Add-Ins:

  • Diced vegetables (like bell peppers, spinach, or mushrooms)
  • Cooked bacon or sausage
  • Herbs or spices


  1. Preheat Oven: Preheat oven to 350 degrees F (176 degrees C). Pull out and set aside silicone muffin pan.
  2. Combine Dry Ingredients: Whisk together flour, baking powder, and salt in a mixing bowl.
  3. Combine Wet Ingredients: In a separate bowl, beat eggs until frothy. Add cottage cheese, shredded cheese, and oil. Mix well.
  4. 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.
  5. Spoon Mixture Into Muffin Pan: Spoon mixture into individual baking cups of the muffin pan, filling each cup about halfway full.
  6. Bake: Transfer muffin pan to oven and bake until muffins are cooked through, about 18-20 minutes.
  7. 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.

Recipe Notes:

Refrigerator Storage: Allow the muffins to cool at room temperature, then store them in an airtight container in the refrigerator for up to 5 days.

Reheating Instructions: 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.

Keywords: cottage cheese breakfast, cottage cheese breakfast recipes, egg muffins with cottage cheese

Recipe Card powered byTasty Recipes