These cottage cheese egg muffins are light, fluffy, and packed with protein. They include a mix of fresh veggies and cheese for a savory, satisfying flavor, and they’re perfect for make-ahead breakfasts or snacks. I like that they’re quick to prep, easy to store, and can be customized in many ways depending on what I have in my fridge.
Why You’ll Love This Recipe
I love this recipe because:
The texture is soft and fluffy, yet stable enough to hold their shape.
Each muffin delivers a good dose of protein, making it a great post-workout or morning fuel.
I can prepare a batch in just over 30 minutes, and they’re ready to grab during the week.
The recipe is flexible — I switch up the fillings and cheese depending on my cravings or leftover ingredients.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
8 large eggs
1 cup cottage cheese
½ large bell pepper, finely chopped
A handful of spinach, finely chopped
½ cup grated cheese (such as cheddar)
½ teaspoon salt
¼ teaspoon ground black pepper
Directions
Preheat the oven to 375°F and line a muffin tin with parchment paper liners or use a silicone muffin pan.
In a large mixing bowl, whisk together the eggs, cottage cheese, salt, and black pepper.
Add the chopped bell pepper, spinach, and grated cheese to the bowl and mix again until evenly combined.
Pour the mixture into the prepared muffin cups, filling each nearly to the top.
Bake for 23 minutes, or until the muffins are set and a toothpick inserted in the center comes out clean.
Let the muffins cool slightly before removing them from the tin. Serve warm or allow to cool completely if storing.
Servings And Timing
Yields: 12 egg muffins
Prep time: 9 minutes
Cook time: 23 minutes
Total time: 32 minutes
Variations
Blend For Smooth Texture: When I want a smoother muffin without visible cottage cheese bits, I blend the eggs and cottage cheese before adding the rest.
Switch Up The Fillings: I’ve used combinations like broccoli and cheddar, spinach and feta, tomato and mozzarella, or even cooked sausage — all taste great.
Use Egg Whites: Sometimes I swap the whole eggs for 2 cups of egg whites for a lighter version.
Storage/Reheating
Refrigerate: I store the cooled muffins in an airtight container in the fridge for up to 5 days.
Freeze: Once fully cooled, I freeze them in a sealed container or freezer bag for up to 3 months.
Reheat: • From frozen: Microwave for 1 to 1½ minutes. • From chilled: Microwave for about 30 seconds.
FAQs
Why Did My Egg Muffins Deflate?
Some deflation is normal, but too much may mean they were overmixed or cooled too quickly. I let them sit in the muffin tin a few minutes before removing.
What Can I Use Instead Of Cottage Cheese?
I’ve substituted ricotta before with decent results. You can also try increasing the amount of shredded cheese, but the texture will change a bit.
Can I Make This Dairy-Free?
While I haven’t made them fully dairy-free, using a dairy-free cheese alternative might work. Keep in mind the muffins may turn out slightly different in texture.
Can I Bake It In Another Shape?
Yes, I’ve used a small baking dish or silicone molds when I didn’t have a muffin tin. I just kept an eye on the baking time and used the toothpick test.
Can I Add Meats?
Definitely. I often add pre-cooked and chopped sausage to the mixture for extra flavor and protein.
Conclusion
I keep coming back to these cottage cheese egg muffins because they’re healthy, simple, and endlessly versatile. Whether I need something quick for breakfast or a midday snack, they’re always a reliable option. I like experimenting with different mix-ins, and they never disappoint. Give them a try and see how easily they can fit into your routine.
