These light, pillowy Fluffy Cottage Cheese Egg Muffins have the softest texture and a mild, savory flavor that makes them perfect for grabbing on busy mornings. I started making these during my meal prep Sundays after realizing how much protein they pack into such a simple recipe, and now they're a staple in my fridge. The cottage cheese keeps them incredibly moist without feeling heavy, and they're just as delicious cold as they are warm.
Pair them with our Sweet Potato Breakfast Bowl for a complete morning spread, or serve them alongside Korean Rolled Omelette when you want a protein-packed brunch that everyone will love.
Why You'll Love This Fluffy Cottage Cheese Egg Muffins
These high-protein breakfast muffins check every box for a make-ahead meal that actually delivers. They take less than 45 minutes from start to finish, store beautifully for days, and reheat in seconds. Each muffin has 8 grams of protein and only 108 calories, making them perfect for anyone looking for a filling breakfast that won't weigh them down.
They're also incredibly kid-friendly. The mild flavor isn't overwhelming, and the soft texture makes them easy to eat on the go. Adults appreciate how satisfying they are without being too heavy, and the fact that they taste just as good the next day means you can bake once and have breakfast sorted for most of the week.
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Fluffy Cottage Cheese Egg Muffins Ingredients
Here's everything you need to make these tender, protein-packed muffins.
See Recipe Card Below This Post For Ingredient Quantities
- Full-fat cottage cheese: Creates the incredibly soft, fluffy texture and adds a mild tanginess that makes these muffins special.
- Large eggs: Provide structure, protein, and bind everything together beautifully.
- Shredded cheddar cheese: Adds richness and a savory, melty flavor throughout the muffins.
- Finely chopped scallions/spring onions: Bring a fresh, mild onion flavor and little pops of green color.
- All-purpose/plain flour: Helps the muffins hold their shape and gives them a tender crumb.
- Baking powder: Creates that light, airy rise that makes these muffins so fluffy.
- Fine sea salt, plus pepper to taste: Balances all the flavors and enhances the cheese and eggs.
how to make Fluffy Cottage Cheese Egg Muffins
These egg muffins with cheese come together quickly with straightforward steps.
- Preheat and prep: Preheat your oven to 350°F/180°C/160°C fan/gas mark 4. Grease a 6-hole muffin pan generously with approximately 1 teaspoon of butter or cooking spray to prevent sticking. Set aside.
- Whisk eggs: In a large mixing bowl, whisk the eggs until they're smooth and well beaten with no streaks of white remaining.
- Add cottage cheese: Whisk in the cottage cheese, shredded cheddar cheese, chopped scallions, salt, and pepper until everything is well combined and the mixture looks creamy.
- Add flour: Sift in the flour and baking powder, then gently stir with a whisk just until combined. Stop stirring as soon as the flour is no longer visible to keep the muffins light and tender.
- Fill the pan: Spoon the batter evenly into the prepared muffin pan, dividing it among all six wells so each one is filled about three-quarters full.
- Bake: Place the pan in the center of the oven and bake for 30 to 33 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
- Cool and serve: Remove from the oven and allow the muffins to cool in the pan for 10 to 15 minutes before serving. This cooling time helps them set properly and maintain their soft, fluffy texture.
Substitutions and Variations
This cottage cheese muffins recipe is easy to customize based on your preferences and dietary needs.
Gluten-Free Option: Substitute the all-purpose flour with rice flour or your favorite gluten-free flour blend. Make sure your baking powder is also gluten-free.
Cheese Swaps: Try mozzarella, Swiss, pepper jack, or feta instead of cheddar for different flavor profiles.
Vegetable Add-Ins: Fold in chopped spinach, diced bell peppers, mushrooms, or sun-dried tomatoes for extra nutrition and flavor.
Meat Options: Add cooked, crumbled bacon, diced ham, or cooked sausage for a heartier version.
Dairy-Free: Use dairy-free cottage cheese alternatives and vegan cheese, though the texture may be slightly different.
Herb Variations: Add fresh herbs like chives, parsley, dill, or basil for extra freshness.
Spice It Up: Add a pinch of red pepper flakes or a dash of hot sauce to the batter for a spicy kick.
EQUIPMENT
6-hole muffin pan: A ceramic or aluminum pan works well, though ceramic may yield slightly larger muffins.
Mixing bowl: A large bowl gives you plenty of room to whisk without making a mess.
Whisk: Essential for getting the eggs smooth and combining everything evenly.
Butter or cooking spray: Prevents the muffins from sticking to the pan.
Storage and Reheating Tips
Store leftover Fluffy Cottage Cheese Egg Muffins in an airtight container in the fridge for up to 3 days. They're delicious cold straight from the fridge, making them perfect for grab-and-go breakfasts or snacks.
To reheat, microwave individual Fluffy Cottage Cheese Egg Muffins for 15 to 30 seconds until warmed through. You can also reheat them in a 300°F oven for about 10 minutes if you're warming several at once.
For longer storage, these Fluffy Cottage Cheese Egg Muffins freeze beautifully for up to 3 months. Wrap each muffin individually in plastic wrap or aluminum foil, then place them in a freezer-safe bag or container. Defrost overnight in the fridge, then reheat as directed above.
Serving Suggestions
These easy savory Fluffy Cottage Cheese Egg Muffins for breakfast work perfectly on their own or paired with other dishes.
Serve them warm with a dollop of sour cream or Greek yogurt and a sprinkle of fresh herbs for a simple, satisfying breakfast. They're also delicious with a side of sliced avocado, cherry tomatoes, or fresh fruit.
Pack them in lunchboxes with some carrot sticks and hummus for a balanced midday meal, or enjoy them as an afternoon snack when you need a protein boost. They pair beautifully with our Lemon Blueberry Muffins if you want to offer both sweet and savory options at brunch.
Try serving them alongside a fresh green salad for lunch, or warm them up and top with salsa and a sprinkle of cheese for a different twist. They're also perfect for meal prep, ready to grab on busy mornings when you're rushing out the door.
Expert Tips
Don't overmix the batter: Once you add the flour and baking powder, stir gently just until combined. Overmixing develops the gluten and makes the muffins tough instead of fluffy.
Use full-fat cottage cheese: The extra fat keeps the muffins moist and tender. Low-fat versions can make them slightly drier and less flavorful.
Grease the pan well: These muffins can stick if the pan isn't properly greased. Don't skip this step, or use paper liners if you prefer.
Let them cool in the pan: Allowing the muffins to rest for 10 to 15 minutes helps them set properly and makes them easier to remove without breaking.
Check for doneness: Insert a toothpick into the center of a muffin. It should come out clean or with just a few moist crumbs, not wet batter.
Customize to your taste: These muffins are like a blank canvas. Feel free to add your favorite vegetables, cheeses, or seasonings to make them your own.
FAQ
What is the best way to make Fluffy Cottage Cheese Egg Muffins?
The best way is to whisk your Fluffy Cottage Cheese Egg Muffins until completely smooth first, then add the Fluffy Cottage Cheese Egg Muffins and other ingredients before gently folding in the flour last. Make sure not to overmix once the flour goes in, as this keeps the muffins light and fluffy. My mom always says the secret is in the gentle touch at the end, treating the batter like you're folding in something delicate.
Can I make these Fluffy Cottage Cheese Egg Muffins gluten-free?
Absolutely! Just substitute the all-purpose flour with rice flour or your favorite gluten-free flour blend. Make sure your baking powder is also labeled gluten-free. The texture will be nearly identical to the regular version, and they'll still come out beautifully fluffy and tender.
How do you store leftover Fluffy Cottage Cheese Egg Muffins?
Store them in an airtight container in the fridge for up to 3 days. They taste great cold, but you can reheat them in the microwave for 15 to 30 seconds if you prefer them warm. For longer storage, wrap them individually and freeze for up to 3 months. Grandma always wraps hers in foil before freezing so they don't get freezer burn.
How long do Fluffy Cottage Cheese Egg Muffins last in the fridge?
These Fluffy Cottage Cheese Egg Muffins will stay fresh in an airtight container in the fridge for up to 3 days. They actually taste just as good on day three as they do fresh from the oven, which makes them perfect for meal prep. Just make sure they've cooled completely before storing to prevent condensation from making them soggy.
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Pairing
These are my favorite dishes to serve with Fluffy Cottage Cheese Egg Muffins
Fluffy Cottage Cheese Egg Muffins
Ingredients
Method
- Preheat the oven to 350°F (180°C), or 160°C for fan ovens. Grease a 6-hole muffin pan with butter or cooking spray.
- In a large mixing bowl, whisk the eggs until smooth.
- Stir in the cottage cheese, cheddar cheese, scallions, salt, and pepper.
- Sift the flour and baking powder into the mixture, then fold them in gently using a whisk just until incorporated.
- Spoon the batter evenly into the muffin pan.
- Bake in the center of the oven for 30-33 minutes or until golden and set. remove and cool in the pan for 10-15 minutes before serving.
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