Cottage Cheese Egg Muffins

High-protein cottage cheese egg muffins that are fluffy, customizable, and perfect for meal prep. These make-ahead breakfast muffins are easy to prepare, freeze beautifully, and fuel your day with 12g of protein each.

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Course: Breakfast, Snack

Cuisine: American

Keyword: Breakfast egg muffins, Cottage cheese Egg Bake, Cottage cheese egg bites, Egg cup recette, Egg muffin cottage cheese, Egg muffin Starbucks recipe

Prep Time: 10

Cook Time: 20

Resting Time: 10

Total Time: 40

Servings:

Calories: 130kcal

Cost: $7

Equipment

1 Muffin tin
1 Large mixing bowl
1 Whisk
1 Silicone spatula
1 Ice cream scoop (optional)
1 Cooling rack

Ingredients

Base Ingredients

8 Eggs Large
1 cup Cottage cheese Small curd
¼ cup Milk Any kind
½ teaspoon Salt
½ teaspoon Black pepper
1 tablespoon Olive oil Or melted butter

Add-ins (choose your favorites)

½ cup Shredded cheese Cheddar, mozzarella, or Swiss
¼ cup Bell peppers Diced
½ cup Spinach Chopped
2 Green onions Chopped
¼ cup Ham or turkey Diced, optional
2 tablespoon Fresh herbs Chives, parsley, or dill

Instructions

Preheat oven to 375°F and grease muffin tin well.
Whisk eggs, cottage cheese, milk, salt, and pepper.
Let mixture rest 10 minutes before adding extras.
Gently fold in cheese, veggies, and herbs.
Scoop evenly into muffin tin cups, about ¾ full.
Bake 18–22 minutes until golden and set.
Cool in pan 5 minutes before removing.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition