Cottage Cheese and Cheddar Egg Muffins

Soft, savory, and full of protein, these Cottage Cheese and Cheddar Egg Muffins are a meal prep dream. Blending creamy cottage cheese with sharp cheddar and fluffy eggs, these bite-sized muffins are perfect for breakfast on the go, healthy snacks, or even lunchbox fillers. Easy to customize with your favorite mix-ins, they’re a wholesome, low-carb, and satisfying way to start your day.

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Why You’ll Love This Recipe
High in Protein – Eggs and cottage cheese deliver serious staying power.
Meal Prep Friendly – Make once, eat all week.
Quick & Easy – Only 10 minutes of prep and ready in under 30 minutes.
Customizable – Add veggies, herbs, or cooked meat to mix it up.
Low Carb & Gluten-Free – Great for keto, GF, or clean eating lifestyles.

Ingredients You’ll Need

• 6 large eggs
• ¾ cup cottage cheese (full-fat or low-fat)
• ½ cup shredded sharp cheddar cheese
• ½ cup diced bell pepper (any color)
• ¼ cup chopped spinach or kale (optional)
• ¼ tsp salt
• ¼ tsp black pepper
• ½ tsp garlic powder
• ¼ tsp onion powder
• Olive oil spray or muffin liners

Optional Add-ins:

• ¼ cup diced cooked turkey or beef sausage
• 2 tbsp chopped green onions or parsley
• Pinch of crushed red pepper flakes for a kick

Tools You’ll Need

• Muffin tin (12-cup standard)
• Mixing bowl
• Whisk
• Measuring cups and spoons
• Non-stick spray or silicone muffin liners

Step-by-Step Instructions

Step 1: Preheat & Prepare
Preheat oven to 375°F (190°C).
Lightly grease a 12-cup muffin tin with olive oil spray or line with silicone muffin cups.

Step 2: Whisk the Eggs & Seasoning
In a large bowl, whisk together the eggs, salt, pepper, garlic powder, and onion powder until smooth.

Step 3: Add Cheeses & Veggies
Fold in the cottage cheese, shredded cheddar, chopped veggies, and any optional mix-ins.
Mix until everything is evenly combined.

Step 4: Fill the Muffin Tin
Evenly divide the mixture among the 12 muffin cups.
Each should be about ¾ full to allow for puffing as they bake.

Step 5: Bake the Muffins
Bake for 20–22 minutes, or until the muffins are set in the center and lightly golden on top.
They will puff up while baking and settle slightly as they cool.

Step 6: Cool & Serve
Let cool for 5 minutes before removing from the tin.
Serve warm, or cool completely for meal prep and storage.

Tips for Success
Use Silicone Liners – They make removal easy and keep the muffins intact.
Don’t Overbake – Remove as soon as the center is set to avoid dryness.
Chop Veggies Small – For even distribution and better texture.
Double the Batch – These freeze beautifully for future meals.
Add Protein – Cooked turkey or beef sausage turns these into a complete meal.

Serving Suggestions
On the Go – Grab and eat straight from the fridge or warm in seconds.
With Toast – Serve alongside whole grain or low-carb toast.
On a Plate – Pair with fruit and greens for a balanced breakfast.
In Lunchboxes – Great protein boost for school or work meals.

How to Store & Reheat

Storing:
Refrigerate: Store in an airtight container for up to 5 days.

Freezing:
Freeze individually wrapped muffins for up to 2 months.
Thaw in the fridge overnight or microwave from frozen.

Reheating:
Microwave: Heat 1–2 muffins for 20–30 seconds until warm.
Oven: Warm at 300°F (150°C) for 8–10 minutes.

Frequently Asked Questions

1. Can I make these without cottage cheese?
   Yes, but the cottage cheese adds creaminess and protein. You can replace it with ricotta or skip it and add another egg.
2. What kind of cheddar works best?
   Sharp cheddar adds bold flavor, but any variety will work.
3. Are they good cold?
   Absolutely! These taste great warm or straight from the fridge.
4. Can I make them dairy-free?
   Use dairy-free cheese and a non-dairy yogurt alternative in place of cottage cheese.
5. Can I make them egg white only?
   Yes! Use 2 egg whites for every whole egg. The texture will be lighter but still tasty.

Final Thoughts
These Cottage Cheese and Cheddar Egg Muffins are the kind of breakfast that works as hard as you do—easy to make, packed with nutrients, and deliciously satisfying. Keep a batch on hand for busy mornings, healthy snacking, or even light dinners.

Try them out this week and don’t forget to share your egg muffin creations online—I’d love to see your favorite add-ins and combos!

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Cuisine: American

Nutritional Information (Per Muffin – makes 12):
Calories: 90 | Protein: 7g | Carbohydrates: 2g | Fat: 6g | Fiber: 0g | Sodium: 150mg

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