This post is sponsored by Hood. All opinions are my own. 

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 #breakfast #lunch #egg #cottagecheese #mealprep #crustlessquiche #eggmuffins

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!

Baked Cottage Cheese Egg Muffins #breakfast #lunch #egg #cottagecheese #mealprep #crustlessquiche #eggmuffins

Baked Cottage Cheese Egg Muffins #breakfast #lunch #egg #cottagecheese #mealprep #crustlessquiche #eggmuffins

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!

Baked Cottage Cheese Egg Muffins #breakfast #lunch #egg #cottagecheese #mealprep #crustlessquiche #eggmuffins

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.

Baked Cottage Cheese Egg Muffins #breakfast #lunch #egg #cottagecheese #mealprep #crustlessquiche #eggmuffins

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)
  • eggs
  • heavy cream (or half and half)
  • shredded cheddar cheese
  • fresh herbs
  • paprika
  • 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.

Baked Cottage Cheese Egg Muffins #breakfast #lunch #egg #cottagecheese #mealprep #crustlessquiche #eggmuffins

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.

Baked Cottage Cheese Egg Muffins #breakfast #lunch #egg #cottagecheese #mealprep #crustlessquiche #eggmuffins

Now just bake the muffins for 30 minutes in a 375-degree oven.

Baked Cottage Cheese Egg Muffins #breakfast #lunch #egg #cottagecheese #mealprep #crustlessquiche #eggmuffins

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:

Baked Cottage Cheese Egg Muffins #breakfast #lunch #egg #cottagecheese #mealprep #crustlessquiche #eggmuffins

Baked Cottage Cheese Egg Muffins #breakfast #lunch #egg #cottagecheese #mealprep #crustlessquiche #eggmuffins

Baked Cottage Cheese Egg Muffins #breakfast #lunch #egg #cottagecheese #mealprep #crustlessquiche #eggmuffins

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!

Enjoy!

Baked Cottage Cheese Egg Muffins #breakfast #lunch #egg #cottagecheese #mealprep #crustlessquiche #eggmuffins

Baked Cottage Cheese Egg Muffin Recipe:

Baked Cottage Cheese Egg Muffins


Course: Breakfast, lunch, Snack
Cuisine: American
Keyword: breakfast, eggs, to-go
Servings: 12 egg muffins
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
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.

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 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.

Nutrition Facts

Calories: 122kcalCarbohydrates: 5gProtein: 8gFat: 8gSaturated Fat: 4gCholesterol: 125mgSodium: 163mgPotassium: 151mgFiber: 1gSugar: 1gVitamin A: 2180IUVitamin C: 4mgCalcium: 89mgIron: 1mg
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Disclosure: This blog post may contain affiliate links as part of the Amazon Services LLC Associate Programs and other affiliate services. This means that inspiredbycharm.com receives a small commission by linking to Amazon.com and other sites at no cost to the readers.

Posted By at 9:28 AM
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Comments

  • Melanie at

    Can you freeze these?? Thx

    • Michael Wurm, Jr. at

      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.

      xo Michael

      • Mommalee05 at

        I have frozen other egg cup recipes and they do fine. These should be great frozen.

  • Lexy at

    These look SO fluffy and delish!

    • Michael Wurm, Jr. at

      That’s exactly what they are. Thank you so much for taking the time to comment!

      xo Michael

  • susan maclean at

    Thanks Michael – every so often you come up with a genius little recipe. Off to order some muffin pans!

    • Michael Wurm, Jr. at

      Enjoy the recipe!

      xo Michael

  • Landrie at

    I can always count on you for fab recipes!1 Thanks for the inspo!

    • Michael Wurm, Jr. at

      You are so welcome! Enjoy!!

      xo Michael

  • Leah at

    These egg muffins look delicious. I’d never thought of putting cottage cheese in them. What a great idea!

    • Michael Wurm, Jr. at

      They are so good! Thank you!!

      xo Michael

  • laurajay at

    You like cottage cheese and cracked pepper too?!I thought I was the only one :). I must make these look yummy!

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