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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.
Baked Cottage Cheese Egg Muffins
Yes, my friends, I have a new breakfast treat to share with you. 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.
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. What a great way to use leftovers from a veggie platter!
The secret ingredient in these protein-packed egg muffins is the cottage cheese. As you can see, I used Hood Cottage Cheese. It’s my go-to because it’s low in calories and sugar, but high in protein. And IMHO it’s the best-tasting cottage cheese in the dairy aisle!
I don’t know about you, but I love cottage cheese with cracked pepper on it. That’s why I chose Hood Cottage Cheese with Cracked Pepper for these muffins. Of course, other Hood Cottage Cheese flavors would also work wonderfully in this recipe: Chive, Cucumber & Dill, and original Country Style Cottage Cheese.
I should note that Hood Cottage Cheese is likewise available in several sweet varieties: Pineapple, Blueberry, and Strawberry. Each of these is fabulous on its own or in smoothies. I love the creamy taste and protein these varieties add to my smoothies.
What do you need to make Egg Muffins?
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:
- Hood Cottage Cheese
- diced vegetables
- spinach (or kale)
- heavy cream (or half and half)
- shredded cheddar cheese
- fresh herbs
- salt and pepper
How Do You Make Baked Cottage Cheese Egg Muffins?
Let me preface this by saying these muffins are simple to make!
Start by sautéing the veggies and spinach. Again, use what you like. You can even add ham, sausage, chicken, or bacon for more protein.
Once the vegetables are sautéed and cooled, it’s time to make the muffins.
In a large bowl, whisk together the eggs, heavy cream, cheddar cheese, herbs, paprika, salt, and pepper. (The full ingredient list and recipe instructions are in the printable recipe card below.)
Then, gently stir in the sautéed vegetables and spinach along with the Hood Cottage Cheese.
Next, divide this mixture evenly into the greased muffin tin cups. The recipe below makes 12 muffins, using about 1/3 cup of mixture for each muffin.
Now just bake the muffins for 30 minutes in a 375-degree oven.
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.
Looking for more healthy breakfast ideas? Try these:
- My Go-To Green Smoothie
- Really Good Blueberry Muffins
- Yogurt parfaits with Homemade Granola and Berries
- Berry Banana Smoothie Bowl
- Overnight Oats
And don’t forget to have fun with flavor. Try different vegetables, add meats, and be sure to experiment with all of the unique Hood Cottage Cheese varieties. There are oodles of options. You can also visit Hood for more cottage cheese-inspired recipes!
Baked Cottage Cheese Egg Muffin Recipe:
Baked Cottage Cheese Egg Muffins
- 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
- 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 cookie 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.
Delicious and quick breakfast for the week.
I just made these, and they came out AMAZING!! Do you have advice on how to reheat them out of the refrigerator?
I made these today, but in a pie plate as a crustless quiche. I used arugula, cherry tomatoes, onions and red bell pepper and shredded mozzarella instead of cheddar cheese. Baked it for 40 minutes. It’s so good and I that indeed, your recipe inspired my adaptation. Thanks!
These are absolutely incredible!! Thank you so much. Your recipes are incredible.
You like cottage cheese and cracked pepper too?!I thought I was the only one :). I must make these look yummy!
These egg muffins look delicious. I’d never thought of putting cottage cheese in them. What a great idea!
They are so good! Thank you!!
I can always count on you for fab recipes!1 Thanks for the inspo!
You are so welcome! Enjoy!!
Thanks Michael – every so often you come up with a genius little recipe. Off to order some muffin pans!
Enjoy the recipe!
These look SO fluffy and delish!
That’s exactly what they are. Thank you so much for taking the time to comment!
Can you freeze these?? Thx
I personally don’t like eggs frozen. So, I wouldn’t and haven’t tried. You’re welcome to try one to see how it does.
I have frozen other egg cup recipes and they do fine. These should be great frozen.