Fluffy Cottage Cheese Egg Muffins are a delicious and protein-packed breakfast or snack option. Blending eggs and creamy cottage cheese, these muffins bake into light, airy bites that are perfect for meal prep, quick breakfasts, or on-the-go snacking. They’re low in carbs, easy to customize, and incredibly satisfying.

Why You’ll Love This Recipe

High in protein to keep you full and energized
Soft, fluffy texture thanks to the cottage cheese
Quick and easy to prepare with minimal cleanup
Perfect for make-ahead meals and busy mornings
Versatile base—customize with your favorite veggies, meats, and herbs

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Large eggs
Full-fat cottage cheese
Shredded cheese (such as cheddar, mozzarella, or Gruyère)
Salt
Ground black pepper
Optional mix-ins: chopped spinach, bell peppers, green onions, mushrooms, cooked bacon or sausage, herbs like parsley or basil

directions

Preheat oven to 350°F (180°C). Grease or line a muffin tin with paper liners.
In a large mixing bowl, whisk together the eggs, cottage cheese, shredded cheese, salt, and pepper until well combined.
Fold in any optional mix-ins, such as vegetables or meats.
Divide the mixture evenly among the muffin cups, filling each about three-quarters full.
Bake for 22–30 minutes, or until the muffins are puffed up and lightly golden on top.
Let them cool in the tin for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Servings and timing

Yields: 6–12 muffins, depending on muffin tin size
Prep time: 10 minutes
Bake time: 22–30 minutes
Total time: 35–40 minutes

Variations

Vegetarian: Use a mix of chopped spinach, tomatoes, and onions
Meat lovers: Add cooked and crumbled bacon, sausage, or diced ham
Herb-infused: Mix in fresh herbs like dill, thyme, or chives for added aroma
Cheesy upgrade: Try different cheeses like feta, Swiss, or pepper jack
Mini muffins: Use a mini muffin pan and reduce bake time to 15–20 minutes

storage/reheating

Refrigerator: Store in an airtight container for up to 5 days
Freezer: Cool completely, then freeze in a single layer. Once frozen, store in a freezer-safe bag for up to 3 months
Reheat: Warm in the microwave for 30–60 seconds or in a 350°F oven for 5–10 minutes

FAQs

Can I use low-fat cottage cheese?

Yes, although full-fat cottage cheese gives a creamier texture, low-fat will also work.

Do I need to blend the ingredients?

No, blending is optional. Whisking works well, but blending results in a smoother texture.

How can I prevent the muffins from being watery?

Drain excess liquid from the cottage cheese and use cooked, dry mix-ins to avoid excess moisture.

Can I make these muffins ahead of time?

Yes, they store well and can be reheated quickly, making them great for meal prep.

Can I freeze the muffins?

Absolutely. They freeze well and reheat nicely for a quick breakfast or snack.

Do these muffins deflate after baking?

They may deflate slightly as they cool, which is normal, but they remain fluffy and soft.

Can I use egg whites instead of whole eggs?

Yes, you can substitute some or all of the eggs with egg whites, but the muffins may be slightly less rich.

Can I make these dairy-free?

You could try using dairy-free alternatives for cottage cheese and shredded cheese, but texture and taste may vary.

What size muffin tin should I use?

A standard 12-cup muffin tin works well. For mini muffins, use a mini muffin pan and adjust the baking time.

Are these muffins gluten-free?

Yes, they contain no gluten-based ingredients and are naturally gluten-free.

Conclusion

Fluffy Cottage Cheese Egg Muffins are a nutritious, satisfying way to start your day or refuel anytime. With their high protein content and endless customization possibilities, they are ideal for families, meal preppers, and anyone following a low-carb or gluten-free diet. Simple to make and even easier to enjoy, these muffins are a delicious solution to your breakfast routine.