Cottage Cheese Breakfast Muffins

4.34 from 6 votes

Cottage Cheese Breakfast Muffins

Savory muffins made with eggs, full-fat cottage cheese, cheddar, and a cup of flour, baked at 350°F for 18 to 20 minutes until puffed and golden. Ready in 30 minutes and makes 8. Fold in diced vegetables, cooked bacon or sausage, or herbs if you like.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Cuisine: American

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

Servings: servings

Calories: 155kcal

Author: Sara Nelson

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.

Video

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.

Freezer Storage: Freeze the cooled muffins in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator overnight, then reheat.

Reheating Instructions: Microwave each muffin for 20 to 30 seconds or until warmed through. For a crispier exterior, reheat in the oven or toaster oven at 350°F (177°C) for about 5 minutes.

Nutrition