Baked Cottage Cheese Egg Muffins

Say goodbye to boring breakfasts with our easy and delicious Baked Cottage Cheese Egg Muffins. Loaded with protein, veggies, and cheesy goodness, they’re the perfect way to start your day or refuel at lunch. Meal prep friendly and customizable to suit any taste, they’re a surefire hit for the whole family.

Yes, my friends, I have a new breakfast treat to share with you: Baked Cottage Cheese Egg Muffins! These muffins are incredibly moist and delicious, Plus, you can customize them based on the vegetables you like or what you have in your fridge.

You can prepare these Baked Cottage Cheese Eggs Muffins for your breakfast or lunch and continue to enjoy them for several days to follow. You’ll see in the photo below where that I served some of mine with fresh berries for breakfast and on another day had them with a small salad for lunch.

Why You’ll Love This Recipe

• Make-Ahead Magic: Whip these up on a Sunday, and you’ve got yourself a grab-and-go breakfast or lunch for the week. They’re the superheroes of meal prep, making your busy mornings a breeze.
• Health in a Muffin Cup: Packed with protein from cottage cheese and eggs, these muffins are your new best friend for fueling up in a healthy way. Plus, they’re low in calories but big on taste!
• Customizable to Your Heart’s Content: Have some veggies hanging out in the fridge? Throw them in! These muffins are your canvas for whatever delicious additions you’ve got on hand. It’s a fantastic way to reduce waste and keep things exciting.
• Versatility at Its Best: Breakfast? Lunch? Snack? Yes, to all three! These muffins fit into any part of your day with ease. Pair them with fresh fruit for breakfast or a salad for lunch—you’ve got endless options.

Ingredients

Okay, now that you know you need cottage cheese and veggies to make these Baked Cottage Cheese Egg Muffins. you may be wondering what else is in them. Here’s the complete breakdown:

• Eggs: The base of the muffins, providing structure and a high-quality protein source.
• Cottage Cheese: Incorporate for a creamy texture and a protein boost; feel free to explore different flavors.
• Diced Vegetables & Spinach: Choose your favorites like zucchini, peppers, mushrooms, cherry tomatoes, and green onions, along with spinach for a vibrant mix of color and nutrients.
• Heavy Cream or Half and Half: Adds richness and moisture, making the muffins delightfully tender.
• Shredded Cheddar Cheese: Melts into the muffins, adding a gooey, cheesy delight with every bite. (Or use whatever cheese you’d like.)
• Fresh Herbs: A mix of parsley, chives, and basil brings a burst of freshness and depth to the flavor profile.
• Paprika: Adds a subtle warmth and color, enhancing the overall taste.
• Salt and Pepper: Essential seasonings that elevate the natural flavors of the ingredients.

How to Make

These Cottage Cheese Egg Muffins are so easy to make! I’ll walk you through the steps for making the below. I’ve also provided a full ingredient list and detailed instructions in the printable recipe card at the end of this post.

1. Preheat oven to 375 degrees F.
2. Then, sauté the vegetables over medium-high heat for 5-7 minutes or until they are soft. Add the spinach during the final minute of cooking. Set aside to cool.

3. In a large bowl, whisk together the eggs, heavy cream, shredded cheddar cheese, herbs, and spices. Then, stir in the sautéed vegetables, and cottage cheese.

4. Spray a muffin pan with cooking spray. Then add about 1/3 cup of the muffin mixture to each muffin cup.
5. Bake for about 30 minutes or until the eggs are set.

Voila, my friends. Your Baked Cottage Cheese Egg Muffins are ready to be enjoyed. You and your dear ones are going to love them!

As I mentioned above, you can prepare a batch of these muffins and serve them to your family and friends right away or you can enjoy some now and then use what’s left for easy meal prep over the next few days. It’s up to you.

Frequently Asked Questions

Can I use frozen vegetables instead of fresh?

Yes, you can use frozen vegetables. Just make sure to thaw and drain them well to remove excess moisture before adding them to the mix.

How long can I store these egg muffins in the refrigerator?

These egg muffins can be stored in an airtight container in the refrigerator for up to 3 days. Make sure they’re completely cooled before storing.

Can I add meat to these muffins?

Yes, cooked and crumbled bacon, sausage, or ham can be added for extra flavor and protein. Ensure the meat is fully cooked before incorporating it into the batter.

Are these muffins keto-friendly?

With high protein and low carbs, these muffins can fit into a keto diet. Just be mindful of the vegetables and dairy products used, as some may have higher carb content.

More Healthy Breakfast Ideas You’ll Love

• My Go-To Green Smoothie
• Really Good Blueberry Muffins
• Yogurt parfaits with Homemade Granola and Berries
• Berry Banana Smoothie Bowl
• Overnight Oats

And there you have it—a straightforward yet delightful recipe that promises to transform your breakfast or lunch. I hope you give these Baked Cottage Cheese Egg Muffins a try and make them your own with your favorite ingredients. If you do, please leave a comment and a 5-star rating below. 

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Baked Cottage Cheese Egg Muffins

These Baked Cottage Cheese Eggs muffins are a delicious, healthy, make-ahead recipe that you can enjoy for breakfast, lunch, or anytime you want to power up on protein.

5 from 11 votes

Print Pin Rate

Course: Breakfast, lunch, Snack

Cuisine: American

Keyword: breakfast, eggs, to-go

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 12 egg muffins

Calories: 122kcal

Ingredients

• 2 cups diced vegetables I used zucchini, peppers, mushrooms, cherry tomatoes, and green onions.
• 1 cup spinach chopped
• 8 eggs
• 1/4 cup heavy cream or half and half
• 1 cup Hood Cottage Cheese I used Hood Cottage Cheese with Black Pepper.
• 2/3 cup shredded cheddar cheese
• 1/2 tablespoon freshly minced herbs I used parsley, chives, and basil.
• 1 teaspoon paprika
• Salt and pepper to taste

Instructions

• Preheat oven to 375 degrees F.
• Then, sauté the vegetables over medium-high heat for 5-7 minutes or until they are soft. Add the spinach during the final minute of cooking. Set aside to cool.
• In a large bowl, whisk together the eggs, heavy cream, shredded cheddar cheese, herbs, and spices. Then, stir in the sautéed vegetables, and Hood Cottage cheese.
• Spray a muffin pan with cooking spray. Then add about 1/3 cup of the muffin mixture to each muffin cup.
• Bake for about 30 minutes or until the eggs are set.
• Serve immediately or refrigerate for up to three days.

Nutrition

Calories: 122kcal | Carbohydrates: 5g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 125mg | Sodium: 163mg | Potassium: 151mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2180IU | Vitamin C: 4mg | Calcium: 89mg | Iron: 1mg