These cottage cheese egg muffins have a delicious, mildly tangy flavour and fluffy texture. In addition to the cottage cheese they also contain cheddar cheese for more depth of flavour. Easy to make, perfect for breakfast or as a satisfying snack. Delicious the next day, too!
These cottage cheese egg muffins are high in protein, contain a moderate amount of fat (100g of cottage cheese has only 4.5g of fat!) and make a delicious alternative to scrambled eggs or omelette. Unlike these breakfast classics, which are best served as soon as they are cooked, egg muffins with cottage cheese are equally delicious straight from the oven and hours later.
Egg muffins tend to develop nicely risen tops while in the oven but start deflating as soon as you take them out (sometimes becoming quite dense as a result). While it’s normal and unavoidable for egg muffins to deflate you can prevent them from deflating too much. Which is what I’ve done in this egg cottage cheese muffin recipe.
I added a small amount of flour (and baking powder) which absorbed some of the moisture (from the cottage cheese) making these muffins fluffy and delicious - even the next day (to make this recipe gluten free see my tips in the Notes below).
Cottage cheese egg muffins ingredients and substitutions
- Cottage cheese: use full-fat, not reduced fat cottage cheese.
- Eggs.
- Cheddar cheese: I used mature cheddar cheese, but gruyere or another strong semi-soft cheese can be used instead. The cheese enhances the flavour as well as contributes a bit of fat, which improves the texture. Do not skip it.
- Flour: Helps loosen the texture of the muffins. Make it gluten free by using rice flour.
- Baking powder: works with the flour to create a light, fluffy texture and ensure the muffins do not deflate too much.
- Scallions: or spring onions. You will need approx. 1.5-2 onions. I do not recommend using chives instead. They come up to the top of the muffins so the flavour is not evenly distributed.
- Salt and pepper: I used fine sea salt, which is less salty than ordinary table salt. If using the latter add less.
Step-by-step recipe instructions
1.Preheat the oven to 350F/180C/160 fan/gas mark 4. Grease a 6-hole muffin pan using either butter (approx.1 teaspoon) or cooking spray. Set aside.
2. Whisk eggs: In a large mixing bowl whisk the eggs until smooth.
3. Add cottage cheese: Whisk in the cottage cheese, cheddar, scallions, salt and pepper until thoroughly incorporated.
4. Add flour: Sift the flour and baking powder and gently stir in using a whisk just to combine (stop stirring as soon as the flour is no longer visible).
5. Fill pan: Spoon the batter into the muffin pan.
6. Bake muffins: Place in the centre of the oven and bake for 33 minutes. Remove from the oven and set aside to cool (in the pan) for 15 minutes before serving.
How to serve egg muffins with cottage cheese
These cottage cheese and egg muffins are delicious served a little warm either for breakfast or as a satisfying snack. They can accompany other breakfast dishes, including homemade baked beans, bacon and sausages. Also great with smoothies (try raspberry avocado or broccoli).
I personally love these muffins with a little ketchup!
Optional add-ins
These cottage cheese egg muffins are versatile and can be made with additional ingredients for a different flavour twist.
- Protein: chopped ham or bacon.
- Vegetables: chopped red pepper, broccoli or finely chopped browned mushrooms. I do not recommend adding ingredients with a lot of moisture in them, such as tomatoes, as these muffins are already quite moist.
- Spices: a pinch of hot or smoked paprika or nutmeg.
- TIP: I recommend using no more than 2-3 tablespoons of additional ingredients (while still including the cheeses, as per recipe). You will probably end up making 7, rather than 6 muffins.
Top tips
- Do not overstir the batter (once you’ve added the flour and baking powder).
- It is important to leave these muffins to cool in the pan for about 15 minutes. They will be quite soft to start with and might fall apart if you remove them too soon. They will still be soft, fluffy and warm after 15 minutes!
- Best served warm.
- Leftover egg muffins with cottage cheese can be refrigerated in an airtight container for up to 3 days. If possible, microwave for a few seconds before serving.
- Freeze for up to 3 months. Defrost in the fridge overnight.
- Make it gluten free: I tested this recipe using rice flour which produced great results. I think other varieties of gluten free flours will work well, too (be sure to also use gluten free baking powder.
More egg recipes to try next
See also these other healthy, delicious breakfast recipes!
Recipe
Fluffy Cottage Cheese Egg Muffins
Equipment
- 6-hole muffin pan
Ingredients
- 1 cup+½tbsp (240 g) cottage cheese full fat
- 6 large eggs
- ½ cup (50 g) cheddar cheese shredded
- 4 tablespoons scallions/spring onions finely chopped
- 2 tablespoons all-purpose/plain flour *see Notes
- ½ teaspoon baking powder gluten free, if required
- ⅓ teaspoon fine sea salt plus pepper to taste
Instructions
- Preheat the oven to 350F/180C/160 fan/gas mark 4. Grease a 6-hole muffin pan using either butter (approx.1 teaspoon) or cooking spray. Set aside.
- Whisk eggs: In a large mixing bowl whisk the eggs until smooth.
- Add cottage cheese: Whisk in the cottage cheese, cheddar, scallions, salt and pepper until thoroughly incorporated.
- Add flour: Sift the flour and baking powder and gently stir in using a whisk just to combine (stop stirring as soon as the flour is no longer visible).
- Fill pan: Spoon the batter into the muffin pan.
- Bake muffins: Place in the centre of the oven and bake for 30-33 minutes. Remove from the oven and set aside to cool (in the pan) for 10-15 minutes before serving.
Notes
-
- Do not overstir the batter (once you’ve added the flour and baking powder).
-
- It is important to leave these muffins to cool in the pan for about 10-15 minutes. They will be quite soft to start with and might fall apart if you remove them too soon. They will still be soft, fluffy and warm after 15 minutes!
-
- Best served warm.
-
- Leftover egg muffins with cottage cheese can be refrigerated in an airtight container for up to 3 days. If possible, microwave for a few seconds before serving.
-
- Freeze for up to 3 months. Defrost in the fridge overnight.
- *Make it gluten free: I tested this recipe using rice flour which worked really well, but I am sure any gluten free flour will produce good results.
- **I am using a ceramic muffin pan which is slightly bigger than most regular aluminium pans (you should get 1 extra muffin using a regular size aluminium pan).
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Keep in touch!
If you make these egg and cottage cheese muffins I’d love to know how they turn out for you. Let me know in the comments below, thanks:)
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Linda Dixon says
They are awesome! I made these 3 ways. As written, with ham and with ham and broccoli my family loves all of them!!!! I will be making them often.
Monika says
Glad you enjoyed the recipe and thank you for letting me know:)
Ann Proctor says
Yummy! Made these today and they turned out superbly (rare for me). Had all the ingredients on hand and wanted to make a healthy lunch for my vegetarian hubby who tends to stick to premade convenience stuff thats probably not that good for him. Anyway, they were a big hit and the kids polished the rest off. Already thinking of other fillings to mix it up a bit as I can see these becoming a staple. Thanks!
Monika says
You are very welcome, glad to know the whole family liked it:)
Kristen says
My sister suggested I try this recipe. I used butter in the muffin tin, and half filled the non used tins with warm water (just so the pan wouldn’t burn). I added diced blanched asparagus tips to the mix. The aroma is wonderful! But they fell after removing from the oven. Perhaps my baking powder needs replacing. Quite tasty though!
Carol says
I add diced ham and broccoli and pour into a baking dish and divide into 6 portions. Breakfast for me for 6 days.
Monika says
Sounds delicious:)
Heidi says
What is the reason for full fat cottage cheese? Will reduced fat simply not work? TIA
Monika says
It will work but only if it's creamy. Sometimes reduced or fat free cottage cheese doesn't have the creaminess that's needed in this recipe.
Brenda says
Delicious. Will definitely have these on rotation.
Monika says
Thank you!
Judith C Ellis says
These came out really nice and were well received. I used one more egg, a tablespoon more cottage cheese, and a tad more flour. I also added chopped fresh spinach, onion, and yellow peppers. Would make them again.
Monika says
Great to know! Thank you:)
Sunshine baker says
I have made these a few times now. My son and I like them. They freeze well.
Monika says
Glad to know it:)
Heidi Smith says
Turned out great!! I added red peppers and spinach and used Mediterranean feta cheese ❤️
Monika says
Thank you:)
Diane says
Texture was great and I used superfine almond flour! I would add bacon or ham next time and green chilis instead of green onion, just my preference..thank you for this as I needed to increase my morning protein!!
Monika says
You are welcome:)
Chris hunt says
Made these tonight after seeing the recipe on line. Very versatile if you want to change them up a little, look forward to experimenting a little with these at a later date but using the standard recipe as the base.
Monika says
I'd love to know what ingredients you add!
Natalia Denton says
Made these last night. They are so good!
Monika says
Glad to know it. Thank you:)
Caroline Porter says
I made these yesterday but didn't try it until today with the muffins reheated in the microwave...they were delicious and satisfying! I used gluten free all purpose flour, added a full package of sauteed mushrooms, and upped the eggs to 8 (3 of my backyard chicken eggs were on the small side). I ended up with 9 muffins, although if I'd filled them all the way to the brim, it might have only been 8. I am definitely saving this recipe to make again!
Monika says
I am glad it worked with the add-ins, thank you for letting me know:)
Caroline Porter says
I meant to give these a rating before!
Monika says
Thank you!
Kate says
Very easy and yummy recipe. I'm type 2 Diabetic so I'm always looking for filling low carb, fast grab and good breakfast foods I can make ahead. They did well reheated in my microwave at 50% for almost a minute. I added a dash of garlic and onion powder and 4 slices of precooked bacon chopped up into mix that I already had on hand. I also drained cottage cheese a bit before hand. I will definitely make again but I blend the CC smooth next time. I sprayed my jumbo metal muffin pan but they still were a bit of a bugger getting out sticking to sides and bottoms.
Monika says
Thank you for sharing your feedback and helpful tips! I find that greasing the pan with butter rather than using cooking spray works better.
Sierra says
These are actually pretty good! very flavorful and easy to make! Great for a on the go breakfast for my kids before school! They're moist (even as leftovers) and filling!
Monika says
Thanks! Appreciate the feedback:)
Niki says
These were the best egg muffins I’ve tried. I did add a couple slices of chopped bacon.
Monika says
Fantastic! Thank you for letting me know:)
Vickie Stutzman says
When these ingredients are listed into My Fitness Pal, they’re a bit lower here than there. So you need to decide which to use.
Nancy Eardley says
These turned out very pretty, just like the picture. But they were too spongy for my liking. Not sure if I would make again.
Barbara Angier says
Excellent and very fluffy!
Monika says
Thank you!
Kim says
Can I use Almond Flour?
Monika says
Please see comments thread below.
Margaret says
Don't like these from freezer. Too watery and spoils them.
Anita guerin says
I have made these many times without the flour and Baking powder and they are soggy. This is much better. The cottage cheese is a healthy addition also. You can’t detect it after baking. Thank you!
Monika says
You are welcome!
Melissa says
Has anyone tried adding veggies or sausage/bacon to these? Would they still turn out ok? 🙂
Monika says
Yes, they will provided you don't add too much of these ingredients. 2-3 tablespoons should be fine. You will probably get an extra egg muffin, too.
SUZANNE says
LOVE THESE!
Monika says
Great to know, thank you!
Vickie says
Made the fluffy spinach egg muffins today. I actually got 10 muffins out of one recipe. So easy and delicious. I'd make it again.
Monika says
Fantastic! Thank you for letting me know:)
Renee says
Hi! I have made something similar but without the cottage cheese. Am curious why I can’t use the low-fat cottage cheese though? Thank you!
Renee
Monika says
Low fat cottage cheese can sometimes be not sufficiently creamy, which is why I don't recommend it. Full fat cottage cheese has only around 4% fat.
Michaela Loren says
Delicious! Thank you for the helpful notes and tips.
Monika says
You are welcome!
Cathy says
YUMMY!
I added bacon too. A great “go to” out the door on the way to work. Easy Peasy!
Monika says
Fantastic!
Sharon says
Are the muffin tin size regular or jumbo?
Monika says
Regular.
Patricia Stone says
Have you made these with lowfat or nonfat yogurt?
Monika says
I have not, but I do not advise making this swap. The cottage cheese gives these muffins structure, and yogurt just doesn't have the same properties.
Johnnie says
Is it possible to use almond flour to make them keto?
Monika says
Not sure. The baking powder might still be able to make these muffins fluffy but I've only tried this recipe with wheat and rice flours (both worked ok) so I am just not sure if almond flour is suitable. Let me know how they turn out if you decide to try it!
Laura says
Curious if you tried almond flour as I was going to ask the same question?
Marybeth Cockcroft says
Beautiful! As if you knew I wanted to do a little celebration brunch. These will be perfect, thank you!
Monika says
Hope you enjoy these, Marybeth! Happy belated birthday:)