Can you make egg muffins with cottage cheese?

Absolutely! Cottage Cheese Egg Muffins are one of the easiest, tastiest ways to add extra protein and creaminess to your breakfast. The cottage cheese blends right into the eggs, making the muffins fluffy and moist with every bite. Even if you’re not a huge cottage cheese fan, blending it smooth helps the flavor melt right in.

What does mixing cottage cheese with eggs do?

Adding cottage cheese to eggs does more than boost the protein. It creates a creamy, soft texture that keeps your muffins from becoming rubbery or dry. The combination of cottage cheese and eggs makes these muffins fluffy, filling, and loaded with cheesy goodness.

Does cottage cheese affect the taste of eggs?

Cottage cheese has a mild, slightly tangy flavor that actually complements the eggs and cheese in this recipe. If you blend it smooth with the eggs, the cottage cheese practically disappears into the batter, leaving behind a rich, cheesy flavor without overpowering the muffins.

What is the cottage cheese baking hack?

The cottage cheese baking hack is all about blending cottage cheese into your batter to add protein and moisture. It’s perfect for recipes like Cottage Cheese Egg Muffins, but also works in pancakes, waffles, and even Cottage Cheese Cinnamon Rolls for a high-protein, creamy twist on classic recipes.

Cottage Cheese Egg Muffins

Description

These Cottage Cheese Egg Muffins are fluffy, cheesy, and loaded with protein. Perfect for a high-protein breakfast, meal prep, or healthy snack. They’re freezer-friendly, low-carb, and easy to customize with veggies, meats, or herbs.

Ingredients

1 cup diced vegetables (peppers, mushrooms, green onions, etc.)

1/2 cup cooked chicken, bacon, chicken sausage, or beans

1 cup kale, finely chopped

6 eggs

3/4 cup cottage cheese

1/2 cup shredded cheese (cheddar, mozzarella, or your favorite, optional)

Salt and pepper, to taste

Optional seasonings: paprika, cayenne pepper, garlic powder, Montreal Chicken Seasoning

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Instructions

1. Preheat oven to 375°F (190°C). Grease a muffin tin or line with muffin liners.

2. In a large bowl, whisk together eggs and cottage cheese until smooth. For extra creamy muffins, blend the mixture.

3. Stir in chopped veggies, cooked meat or beans, and shredded cheese if using.

4. Season with salt, pepper, and any other desired spices.

5. Spoon mixture evenly into muffin cups, filling nearly to the top.

6. Bake for 25–30 minutes or until muffins are puffed and eggs are fully set.

7. Let cool slightly, then enjoy warm or store for later.

Notes

Store muffins in an airtight container in the fridge for up to 5 days.

To freeze, wrap individually and store in a freezer-safe bag for up to 2 months.

Reheat in the microwave for 30–40 seconds or in the oven at 325°F for 5–7 minutes.

For extra veggies, try spinach, bell pepper, or broccoli.

Ricotta can be substituted for cottage cheese.

Make mini muffins by reducing the bake time to 12–15 minutes.

Prep Time: 10 min
Cook Time: 25 min
Category: Breakfast, Meal Prep
Method: Bake
Cuisine: American