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