Cottage Cheese Egg Muffins

These protein-packed Cottage Cheese Egg Muffins are fluffy, moist, and perfect for meal prep. They’re easy to customize with your favorite vegetables, herbs, and cheeses for a quick breakfast or snack.

Prep Time: 10 minutes
Cook Time: 20–25 minutes
Total Time: 35 minutes
Servings: 12 egg muffins

Ingredients

8 large eggs
1 cup (225 g) cottage cheese (2% or full-fat)
½ cup shredded cheddar or mozzarella cheese
½ cup baby spinach, chopped
½ cup diced bell pepper (any color)
¼ cup finely diced onion
¼ cup cooked turkey sausage, ham, or bacon, chopped (optional)
1 tablespoon chopped fresh chives or parsley
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon smoked paprika (optional)
Cooking spray or oil for greasing the muffin tin

Instructions

1. Preheat the Oven

Preheat oven to 375°F (190°C).
Grease a 12-cup muffin tin well or use silicone muffin liners.

2. Prepare the Egg Mixture

In a large bowl:

Whisk the eggs until smooth.
Stir in the cottage cheese, shredded cheese, garlic powder, onion powder, salt, pepper, and smoked paprika.

3. Add the Fillings

Fold in:

Spinach
Bell pepper
Onion
Cooked meat (if using)
Fresh herbs

4. Fill the Muffin Cups

Divide the mixture evenly among the 12 muffin cups, filling each about ¾ full.

5. Bake

Bake for 20–25 minutes, or until the centers are set and the tops are lightly golden.
A toothpick inserted into the center should come out clean.

6. Cool

Let the muffins cool in the pan for 5 minutes.
Run a knife around the edges if needed, then transfer to a wire rack.

Flavor Variations

Mediterranean

Feta cheese
Spinach
Sun-dried tomatoes
Oregano

Southwest

Pepper Jack cheese
Jalapeños
Green chilies
Cilantro

Veggie Lovers

Mushrooms
Broccoli
Zucchini
Tomatoes

Meat Lovers

Bacon
Sausage
Ham
Cheddar cheese

Storage

Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Freeze in a freezer-safe bag or container for up to 3 months.

Reheating

Microwave: 20–30 seconds per muffin.
Oven: Heat at 325°F (165°C) for 8–10 minutes.
Air Fryer: 320°F (160°C) for 3–4 minutes.

Approximate Nutrition (Per Muffin)

Calories: 95
Protein: 9 g
Carbohydrates: 2 g
Fat: 5 g
Fiber: 0.5 g
Sugar: 1 g
Sodium: 180 mg

Tips for Success

Blend the cottage cheese with the eggs before mixing in the vegetables if you prefer a smoother texture.
Squeeze excess moisture from vegetables like spinach or zucchini to prevent watery muffins.
Let the muffins rest for a few minutes after baking—they’ll firm up and release from the pan more easily.
Silicone muffin pans or liners work especially well for easy removal without sticking.