Description
These Fluffy Cottage Cheese Egg Muffins are a protein-packed breakfast or snack option that is both delicious and easy to make. With creamy cottage cheese, cheddar cheese, and eggs, they are light, fluffy, and perfect for meal prep or a quick bite on the go.
Ingredients
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1 cup + ½ tbsp (240 g) full-fat cottage cheese
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6 large eggs
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½ cup (50 g) shredded cheddar cheese
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4 tablespoons finely chopped scallions (spring onions)
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2 tablespoons all-purpose/plain flour (see notes for alternatives)
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½ teaspoon gluten-free baking powder (if needed)
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⅓ teaspoon fine sea salt, plus pepper to taste
Instructions
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Preheat the Oven:
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Preheat your oven to 350°F (175°C). Lightly grease a muffin tin or line with muffin liners to prevent sticking.
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Prepare the Wet Ingredients:
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In a large bowl, whisk together the eggs and cottage cheese until smooth and well combined.
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Add the Dry Ingredients:
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Add the shredded cheddar cheese, chopped scallions, all-purpose flour, baking powder, salt, and pepper to the egg mixture. Stir everything together until well mixed.
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Fill the Muffin Tin:
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Pour the mixture evenly into the prepared muffin tin, filling each cup about ¾ full.
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Bake:
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Bake in the preheated oven for 18-20 minutes, or until the muffins have risen, are golden on top, and a toothpick inserted comes out clean.
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Cool and Serve:
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Allow the muffins to cool for a few minutes in the tin before transferring them to a wire rack to cool completely.
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Notes
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Flour Alternative: For a gluten-free version, use gluten-free all-purpose flour or omit the flour completely for a more egg-based texture.
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These muffins can be stored in the fridge for up to 4 days, making them great for meal prep.
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For added flavor, you can add your favorite herbs, spices, or vegetables to the mix.
- Prep Time: 10 minutes
- Cook Time: 18-20 minutes
- Category: Breakfast, Snack, Meal Prep
- Method: Baking
- Cuisine: American
Keywords: cottage cheese muffins, egg muffins, cheesy egg muffins, healthy breakfast muffins, protein-packed muffins