I love these muffins because they’re quick to make, low in carbs, and high in protein—making them perfect for breakfast, lunchboxes, or a mid-day snack. The cottage cheese gives them a unique texture and a mild tang that balances perfectly with the richness of the cheddar. They also reheat beautifully and freeze well, so I always keep a few on hand for busy mornings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup + ½ tbsp (240g) full-fat cottage cheese
6 large eggs
½ cup (50g) shredded cheddar cheese
4 tablespoons finely chopped scallions (spring onions)
2 tablespoons all-purpose flour (or gluten-free flour of choice)
½ teaspoon baking powder (gluten-free if needed)
⅓ teaspoon fine sea salt
Black pepper, to taste
Butter or cooking spray (for greasing the pan)

Directions

1. Preheat and Prep the Pan
   I preheat the oven to 350°F (180°C) and lightly grease a 6-hole muffin pan with butter or cooking spray.

2. Whisk the Eggs
   In a large mixing bowl, I whisk the eggs until smooth and fully beaten.

3. Add Cottage Cheese and Mix-Ins
   I whisk in the cottage cheese, shredded cheddar, chopped scallions, salt, and pepper until well combined.

4. Add Flour and Baking Powder
   I sift in the flour and baking powder, then gently stir with a whisk just until combined. I make sure not to overmix—once the flour disappears, I stop stirring.

5. Fill the Muffin Pan
   I spoon the mixture evenly into the greased muffin cups, filling each about ¾ full.

6. Bake
   I place the pan in the center of the oven and bake for 30–33 minutes, or until the tops are lightly golden and set.

7. Cool Before Serving
   I let the muffins cool in the pan for 10–15 minutes before serving. This helps them firm up and hold their shape.

Servings and Timing

This recipe makes 6 fluffy egg muffins (possibly 7 if using a standard metal muffin tin).

• Prep Time: 10 minutes

• Cook Time: 33 minutes

• Total Time: 43 minutes

They’re easy enough to make on a weekday but special enough for a weekend brunch.

Variations

• Vegetarian Add-Ins – I add diced bell peppers, chopped spinach, or mushrooms for extra veggies.

• Meaty Version – I stir in crumbled bacon, cooked sausage, or diced ham for more protein.

• Different Cheeses – I swap cheddar for feta, mozzarella, or Swiss for a twist on the flavor.

• Herb Boost – I mix in chopped fresh parsley, chives, or dill for added freshness.

• Mini Muffins – I use a mini muffin tin for bite-sized versions, perfect for snacks or kids.

Storage/Reheating

Fridge: I store leftovers in an airtight container in the fridge for up to 3 days.
Reheat: I microwave for 15–30 seconds before serving.
Freeze: I wrap individual muffins in plastic wrap and freeze them for up to 3 months. To defrost, I let them thaw overnight in the fridge or microwave them directly from frozen.

FAQs

Can I use low-fat cottage cheese?

Yes, but I prefer full-fat for better texture and flavor. Low-fat versions will still work but may be slightly less creamy.

Can I skip the flour?

The flour helps bind everything together and adds structure, but I’ve made them without it for a lower-carb version—they’ll just be a bit softer.

Do I need to let them cool before serving?

Yes, letting them cool for 10–15 minutes helps them firm up. If I remove them too soon, they might fall apart.

Can I double the recipe?

Absolutely. I often double it to make a full dozen and store half in the freezer for later.

What’s the best pan to use?

I usually use a ceramic muffin pan, which makes slightly larger muffins. A standard non-stick metal pan works perfectly too—just check for doneness a few minutes earlier.

Conclusion

These Fluffy Cottage Cheese Egg Muffins are everything I want in a breakfast: healthy, flavorful, and ready when I am. Whether I eat them fresh out of the oven or reheat them during a busy morning, they’re always soft, satisfying, and packed with protein. I love making a batch on Sunday and enjoying them all week long.