These Fluffy Cottage Cheese Egg Muffins are a protein-packed breakfast that feels like a light, airy soufflé but comes together with the ease of a simple muffin recipe. By incorporating cottage cheese and a touch of flour, these eggs bake up incredibly high and stay tender rather than becoming rubbery.
With a savory flavor from cheddar and scallions and a melt-in-your-mouth texture, these are the perfect wholesome start to your day.
Recipe Details
- Flavor Profile: These muffins are savory and comforting, highlighting the sharp taste of cheddar cheese and fresh oniony bite of scallions against a mild, creamy egg base.
- Texture: Unlike standard dense egg cups, these are uniquely fluffy and light, almost like a savory sponge cake or soufflé, thanks to the baking powder and flour.
- Time: 10 minutes prep, 33 minutes bake time.
- Difficulty: Easy. It involves simple whisking and baking in a standard muffin tin.
What You’ll Need
To make this recipe, you will need a large mixing bowl and a whisk to bring the batter together. A standard 6-hole muffin pan is essential here note that this recipe yields 6 large muffins rather than 12 small ones. You will also need a sieve to sift the dry ingredients to ensure no lumps form.
Ingredient Notes
- Cottage Cheese – Use full-fat cottage cheese for the best results. It adds moisture and creaminess that defines the “fluffy” texture without weighing the muffins down.
- Eggs – You need 6 large eggs to provide the main structure and volume.
- Cheddar Cheese – Shredded cheddar adds that classic breakfast flavor. Sharp cheddar works best to cut through the richness of the eggs.
- Scallions/Spring Onions – Finely chopped scallions provide a fresh, savory kick and a pop of green color throughout the muffin.
- All-purpose/Plain Flour – Just a small amount helps stabilize the eggs so they rise high and hold their shape better than eggs alone.
- Baking Powder – This gives the muffins their impressive lift in the oven.
- Fine Sea Salt – Essential for seasoning the eggs so they aren’t bland.
Add-ins and Substitutions
- Flour Substitute – If you need this to be gluten-free, you can use a gluten-free all-purpose flour blend in place of the regular flour.
- Cheese – Feel free to swap the cheddar for Gruyere, Swiss, or Monterey Jack for a different flavor profile.
- Herbs – Fresh chives or parsley can be used in addition to or in place of the scallions.
How to Make Fluffy Cottage Cheese Egg Muffins
- Prep: 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 they are completely smooth.
- Add Wet Ingredients: Whisk in the cottage cheese, shredded cheddar, finely chopped scallions, salt, and pepper until everything is thoroughly incorporated.
- Add Dry Ingredients: Sift the flour and baking powder over the bowl. Gently stir them in using a whisk just to combine. Stop stirring as soon as the flour is no longer visible.
- Fill Pan: Spoon the batter evenly into the prepared muffin pan.
- Bake: Place the pan in the centre of the oven and bake for 30-33 minutes. The muffins should be puffed and golden.
- Cool: Remove from the oven and set aside to cool (in the pan) for 10-15 minutes before serving.
Pro Tip: Letting the muffins cool in the pan for the full 10-15 minutes is crucial. They will puff up significantly in the oven and then settle as they cool. This resting time allows the structure to set so they don’t collapse or stick when you try to remove them.
Recipe Tips
- Don’t Overmix: When adding the flour, stir gently. Overmixing can knock the air out of the eggs or develop gluten, making the muffins tough instead of fluffy.
- Grease Well: Eggs love to stick to pans. Be generous with your butter or cooking spray to ensure the muffins pop out effortlessly.
- Use Full Fat: Stick to full-fat cottage cheese. Low-fat versions have a higher water content which can make the muffins soggy at the bottom.
FAQs
- Can I make 12 smaller muffins? Yes, but you will need to reduce the baking time significantly, likely to around 15-20 minutes. Keep an eye on them.
- Why did my muffins deflate? It is normal for these to puff up high in the oven and sink slightly as they cool. However, the flour helps them maintain a nice shape compared to flourless egg cups.
- Is the flour necessary? The small amount of flour acts as a stabilizer. You can omit it, but the texture will be more like a traditional frittata and less like a “muffin.”
Serving Suggestions
- Toast: Serve with a slice of buttered sourdough or whole wheat toast.
- Fruit: A side of fresh berries or melon balances the savory cheese flavors.
- Sauce: A dash of hot sauce or a dollop of salsa on top adds a great kick.
Make This Recipe in Advance
- Storage: These store beautifully in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat gently in the microwave for 30-60 seconds until warm. They make excellent meal-prep breakfasts.
Fluffy Cottage Cheese Egg Muffins
- Total Time: 45 minutes
- Yield: 6 Large Muffins 1x
- Diet: Vegetarian
Description
These Fluffy Cottage Cheese Egg Muffins are a protein-packed breakfast that feels like a light, airy soufflé but comes together with the ease of a simple muffin recipe. By incorporating cottage cheese and a touch of flour, these eggs bake up incredibly high and stay tender rather than becoming rubbery. With a savory flavor from Cheddar and scallions and a melt-in-your-mouth texture, these are the perfect wholesome start to your day.
Ingredients
- 1 cup + 1/2 tablespoon (240g) full-fat cottage cheese
- 6 large eggs
- 1/2 cup (50g) shredded Cheddar cheese (sharp works best)
- 4 tablespoons finely chopped scallions (spring onions)
- 2 tablespoons all-purpose flour (or gluten-free blend)
- 1/2 teaspoon baking powder
- 1/3 teaspoon fine sea salt
- Freshly ground black pepper, to taste
- Butter or cooking spray (for greasing)
Instructions
Prep
Preheat the oven to 350°F (180°C). Generously grease a 6-hole muffin pan with butter or cooking spray.
Whisk Eggs
In a large mixing bowl, crack the eggs and whisk until they are completely smooth and uniform in color.
Add Wet Ingredients
Whisk in the cottage cheese, shredded Cheddar, finely chopped scallions, salt, and pepper until thoroughly combined.
Add Dry Ingredients
Sift the flour and baking powder directly over the bowl. Gently stir them in using a whisk just until combined. Technique: Stop stirring as soon as the flour disappears. Overmixing can make the muffins tough.
Fill Pan
Spoon the batter evenly into the 6 prepared muffin holes. They will be quite full.
Bake
Bake for 30–33 minutes. The muffins should be puffed high and golden brown on top.
Cool & Set
Remove from the oven. Let them cool in the pan for 10–15 minutes. Crucial Step: They will deflate slightly as they cool this is normal. This resting time allows the structure to set so they pop out easily without breaking.
Serve
Run a knife around the edges if needed, remove from the pan, and serve warm.
Notes
Why Flour? The small amount of flour acts as a stabilizer. It helps the eggs rise like a soufflé and maintain a “muffin-like” texture rather than just being a baked omelet. You can omit it, but the texture will be denser.
Cheese Matters: Use full-fat cottage cheese. Low-fat varieties have a higher water content, which can result in soggy bottoms.
Pan Size: This recipe is designed for 6 large muffins. If you want to use a 12-hole pan for smaller bites, reduce the baking time to approx. 15–20 minutes.
Storage: These are excellent for meal prep. Store in an airtight container in the fridge for up to 3 days. Reheat in the microwave for 30–60 seconds.
- Prep Time: 10 minutes
- Cook Time: 33 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American / Healthy
Nutrition
- Serving Size: 1 Muffin
- Calories: 140
- Sugar: 1g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 11g
- Cholesterol: 195mg
Keywords: cottage cheese egg muffins, high protein breakfast, egg souffle cups, healthy breakfast meal prep, savory breakfast muffins, keto friendly breakfast (with mods), vegetarian egg recipes
