Kickstart your morning with Fluffy Cottage Cheese Egg Muffins, a protein-packed breakfast that’s as delicious as it is versatile. These savory muffins, blending tangy cottage cheese with sharp cheddar and scallions, offer a fluffy texture and rich flavor. Perfect for busy days or meal prep, this high-protein breakfast idea is a tasty alternative to scrambled eggs, staying soft and flavorful even the next day.
Why You’ll Love Fluffy Cottage Cheese Egg Muffins
- High Protein: Packed with protein to keep you full and energized.
- Fluffy Texture: Flour and baking powder ensure light, airy muffins.
- Meal-Prep Friendly: Great fresh or refrigerated for up to 3 days.
- Customizable: Add ham, veggies, or spices for variety.
- Gluten-Free Option: Easily adapted with rice flour.
Ingredients for Fluffy Cottage Cheese Egg Muffins
Here’s what you need for this high-protein breakfast idea (makes 6–7 muffins):
- ¾ cup (180g) full-fat cottage cheese
- 4 large eggs
- ¾ cup (75g) shredded mature cheddar cheese
- ¼ cup (30g) all-purpose flour (or rice flour for gluten-free)
- ½ tsp (2g) baking powder
- ¼ cup (25g) chopped scallions (about 1.5–2 spring onions)
- ½ tsp (2.5g) fine sea salt
- ¼ tsp black pepper
Equipment
- 6-hole muffin tin
- Butter or cooking spray
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Sifter
Ingredient Tips
- Use full-fat cottage cheese for rich flavor and moisture.
- Mature cheddar adds depth; gruyere or gouda are great substitutes.
- Scallions provide a balanced onion flavor; avoid chives for even distribution.
- Rice flour works well for gluten-free; ensure baking powder is gluten-free too.
- Adjust salt if using table salt, as it’s saltier than sea salt.
Directions for Fluffy Cottage Cheese Egg Muffins
Let’s make this high-protein breakfast idea—fluffy, savory, and quick!
Preheat and Prep
I preheat the oven to 350°F (180°C, 160°C fan, gas mark 4) and grease a 6-hole muffin tin with 1 tsp butter or cooking spray.
Whisk Eggs
In a large bowl, I whisk 4 eggs until smooth.
Add Wet Ingredients
I whisk in ¾ cup cottage cheese, ¾ cup cheddar, ¼ cup scallions, ½ tsp sea salt, and ¼ tsp pepper until fully combined.
Add Dry Ingredients
I sift ¼ cup flour and ½ tsp baking powder into the mixture, stirring gently with a whisk until the flour just disappears.
Fill and Bake
I spoon the batter into the muffin tin, filling each well nearly to the top (may yield 7 muffins). I bake in the center of the oven for 33 minutes until golden and set.
Cool and Serve
I let the muffins cool in the tin for 15 minutes to firm up, then serve warm.
Nutrition
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: ~45 minutes
- Servings: 6–7 muffins
- Calories: ~150 kcal per muffin
- Macros per Muffin: 5g carbs, 10g protein, 9g fat, 0.5g fiber
Variations
Try these twists on this recipe:
- Protein Boost: Add 2–3 tbsp chopped ham or bacon, inspired by LaylaCooks’ Breakfast Protein Biscuits.
- Veggie Twist: Mix in 2 tbsp diced red pepper or browned mushrooms.
- Spicy Kick: Add a pinch of smoked paprika or cayenne.
- Herb Infusion: Include 1 tsp fresh dill or parsley for freshness.
- Cheese Swap: Use gouda or feta for a different flavor profile.
Serving Ideas:
- Pair with LaylaCooks’ Raspberry Avocado Smoothie for a refreshing drink.
- Serve with LaylaCooks’ Feta Watermelon Cucumber Salad for a light lunch.
- Enjoy alongside LaylaCooks’ The Best Peach Sorbet for a sweet treat.
Storage
I store muffins in an airtight container in the fridge for up to 3 days. For freezing, I wrap individually and freeze for up to 3 months, thawing overnight in the fridge. I reheat in the microwave for 10–15 seconds or in a 350°F oven for 5 minutes.
Serving Tips
- Presentation: Serve warm on a rustic plate with a side of ketchup or hot sauce.
- Garnish: Sprinkle with extra scallions or a pinch of paprika.
- Pairing: Try with LaylaCooks’ Sweet Potato Toast for a hearty meal.
- Portion Size: 1–2 muffins per person.
- Occasions: Perfect for breakfast, brunch, or a satisfying snack.
FAQs
Why do my muffins deflate?
Some deflation is normal; the flour and baking powder in this recipe minimize it. Cool in the tin for 15 minutes to maintain structure.
Can I make these gluten-free?
Yes, use rice flour and gluten-free baking powder for great results.
Can I skip the cheddar?
Cheddar adds flavor and texture; try gruyere or feta if substituting, but don’t omit entirely.
Can I add wet vegetables like tomatoes?
Avoid high-moisture veggies to prevent soggy muffins; stick to drier options like peppers.
How do I reheat without drying out?
Microwave for 10–15 seconds or bake at 350°F for 5 minutes.
More Delicious Breakfast Recipes You’ll Love
- Pancake Mini Muffins
- Baked Ham and Cheese Croissants
- Chocolate Chip Cookie Bars.
- Brown Sugar Banana Pancakes
- Chocolate Cinnamon Rolls: Your New Favorite Sweet Breakfast!
Conclusion
Fluffy Cottage Cheese Egg Muffins are a high-protein, flavorful breakfast that’s easy to make and perfect for meal prep. This high-protein breakfast idea combines tangy cottage cheese and cheddar for a fluffy, satisfying treat. Try this versatile recipe and elevate your mornings!
Fluffy Cottage Cheese Egg Muffins
Ingredients
- ¾ cup 180g full-fat cottage cheese
- 4 large eggs
- ¾ cup 75g shredded mature cheddar cheese
- ¼ cup 30g all-purpose flour (or rice flour for gluten-free)
- ½ tsp 2g baking powder
- ¼ cup 25g chopped scallions (about 1.5–2 spring onions)
- ½ tsp 2.5g fine sea salt
- ¼ tsp black pepper
Instructions
Preheat and Prep
- I preheat the oven to 350°F (180°C, 160°C fan, gas mark 4) and grease a 6-hole muffin tin with 1 tsp butter or cooking spray.
Whisk Eggs
- In a large bowl, I whisk 4 eggs until smooth.
Add Wet Ingredients
- I whisk in ¾ cup cottage cheese, ¾ cup cheddar, ¼ cup scallions, ½ tsp sea salt, and ¼ tsp pepper until fully combined.
Add Dry Ingredients
- I sift ¼ cup flour and ½ tsp baking powder into the mixture, stirring gently with a whisk until the flour just disappears.
Fill and Bake
- I spoon the batter into the muffin tin, filling each well nearly to the top (may yield 7 muffins). I bake in the center of the oven for 33 minutes until golden and set.
Cool and Serve
- I let the muffins cool in the tin for 15 minutes to firm up, then serve warm.
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).
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