Fluffy Cottage Cheese Egg Muffins
These protein-packed cottage cheese egg muffins are light, cheesy, and full of flavor. Perfect for meal prep, breakfast, or a healthy on-the-go snack.
- Prep Time: 10 minutes
- Cook Time: 33 minutes
- Total Time: 43 minutes
- Yield: 6 muffins
- Category: Breakfast, Snack
- Method: Baked
- Cuisine: Vegetarian
Ingredients
1 cup + ½ tbsp (240g) full-fat cottage cheese
6 large eggs
½ cup (50g) shredded cheddar cheese
4 tbsp finely chopped scallions (spring onions)
2 tbsp all-purpose/plain flour (or rice flour for gluten-free option)
½ tsp gluten-free baking powder
⅓ tsp fine sea salt
Black pepper, to taste
Butter or cooking spray, for greasing pan
Instructions
Preheat Oven:
Preheat oven to 350°F (180°C) or 160°C fan/gas mark 4. Grease a 6-hole muffin pan with butter or cooking spray. Set aside.
Whisk Eggs:
In a large bowl, whisk the eggs until smooth and lightly frothy.
Add Cheese & Scallions:
Stir in the cottage cheese, shredded cheddar, scallions, salt, and pepper until well combined.
Add Flour & Baking Powder:
Sift in the flour and baking powder. Gently stir with a whisk just until the flour is no longer visible. Do not overmix.
Fill Muffin Pan:
Spoon the mixture evenly into the muffin cups.
Bake:
Bake in the center of the oven for 30–33 minutes, or until golden and set.
Cool:
Let muffins cool in the pan for 10–15 minutes before removing to prevent breaking apart.
Notes
Don’t overmix the batter once you add the flour to ensure a light, fluffy texture.
Muffins will be soft when first out of the oven. Cooling in the pan helps them set.
Best served warm but delicious cold or reheated.
For gluten-free: use rice flour or your favorite gluten-free blend.
Yields 6 muffins in a slightly larger ceramic muffin pan, or about 7 in a standard aluminum pan.
Find it online: https://elladishes.com/fluffy-cottage-cheese-egg-muffins/
