Savory high-protein cottage cheese egg muffins—fluffy, nutritious, low-carb, satisfying, filling, delicious, and perfect for meal prep.
Why You’ll Love This Recipe
- High In Protein: A great way to start your day with a filling, protein-rich meal.
- Low In Carbs: Perfect for keto and low-carb lifestyles.
- Quick And Easy: Ready in just 35 minutes from start to finish.
- Customizable: Add your favorite vegetables, herbs, or seasonings.
- Make-Ahead Friendly: Ideal for busy mornings—just grab and go.
- Great For Snacks: Tasty warm or cold, anytime during the day.
- Freezer-Friendly: Store and reheat for longer-term meal prep.
- Kid-Approved: Mild flavor and fun muffin shape make them appealing to little ones.
- Gluten-Free: Naturally gluten-free, with no added flour.
- Versatile: Enjoy solo or pair with toppings like avocado, salsa, or Greek yogurt.
Ingredients
- 1 cup cottage cheese (or ricotta)
- 4 large eggs
- 1/4 cup milk or water
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: 1/4 cup chopped spinach, mushrooms, or diced bell peppers
- Optional toppings: fresh herbs, chili flakes, or a drizzle of hot sauce
- Optional serving suggestions: avocado slices, salsa, or a dollop of Greek yogurt
Directions
- Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or line with silicone muffin liners.
- In a blender or food processor, combine the cottage cheese, eggs, milk or water, baking powder, salt, and black pepper. Blend until smooth.
- If using optional mix-ins like spinach, mushrooms, or bell peppers, stir them into the blended mixture.
- Divide the mixture evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake for 20–25 minutes, or until the egg muffins are set and lightly golden on top.
- Allow to cool slightly before removing from the muffin tin.
- Serve warm, topped with herbs, chili flakes, or hot sauce. Pair with avocado, salsa, or Greek yogurt if desired.
Servings And Timing
Servings: 12 egg bites
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Calories Per Serving: Approximately 120 kcal per egg bite
Variations
- Cheesy Boost: Add shredded cheddar, feta, or parmesan for extra flavor.
- Herb-Loaded: Try dill, chives, parsley, or basil to brighten the flavor.
- Spicy Twist: Add jalapeños or sriracha to the batter for a kick.
- Mushroom & Swiss: Combine sautéed mushrooms with Swiss cheese for a savory combo.
- Zucchini Muffins: Grate and squeeze out excess water before adding zucchini.
- Mediterranean Style: Use olives, tomatoes, and crumbled feta.
- Tex-Mex Flair: Add chopped green chiles and taco seasoning.
- Mini Muffins: Use a mini muffin tin for bite-sized snacks or kids.
- No Dairy: Swap cottage cheese for silken tofu for a dairy-free option.
- Extra Veggies: Load up with bell peppers, broccoli, or kale for a nutrient boost.
Storage/Reheating
Storage:
Let muffins cool completely before placing in an airtight container. Refrigerate for up to 5 days.
Reheating:
Microwave individual muffins for 20–30 seconds or warm in a toaster oven at 300°F for about 5 minutes. Can also be eaten cold.
Freezing:
Freeze in a single layer on a baking sheet, then transfer to a freezer-safe bag. Reheat from frozen in the microwave or oven.
FAQs
Can I Use Ricotta Instead Of Cottage Cheese?
Yes, ricotta works well and gives a slightly smoother texture.
Are These Egg Muffins Keto-Friendly?
Absolutely. They’re low in carbs and high in protein and healthy fats.
Can I Make These Without A Blender?
Yes. You can whisk everything by hand, but blending gives a smoother, fluffier result.
How Do I Prevent Muffins From Sticking?
Use silicone muffin liners or grease the pan well with oil or non-stick spray.
Can I Make These Dairy-Free?
Yes. Use a dairy-free cottage cheese alternative or silken tofu as a base.
Do They Taste Like Cottage Cheese?
Not really. The flavor is mild and mostly masked by the eggs and add-ins.
Can I Add Meat To These Muffins?
Yes, but keep it lean—try chopped turkey sausage or chicken for a light option.
How Long Do They Last In The Fridge?
Stored properly, they stay fresh for up to 5 days.
Can I Use Egg Whites Only?
Yes, replace whole eggs with 1 1/2 cups of liquid egg whites.
Are These Good For Meal Prep?
Definitely! Make a batch at the start of the week for easy grab-and-go meals.
Conclusion
Savory High-Protein Cottage Cheese Egg Muffins are a healthy, easy-to-make option that fits right into busy lifestyles. Whether you enjoy them for breakfast, a midday snack, or post-workout fuel, these egg muffins are versatile, satisfying, and endlessly customizable. Make a batch today and enjoy nourishing bites all week long.
More Smart & Savory High-Protein Bites
Loving the nutritious simplicity of these Savory High-Protein Cottage Cheese Egg Muffins? We’ve got more protein-packed, easy-prep ideas to power your mornings and snacks. Start with the meal-prep-friendly High-Protein Spinach Feta Egg Muffins, perfect for busy mornings. For something a little cheesier, try our Savory Cottage Cheese Wrap — packed with creamy texture and full-on flavor. If you’re looking for a cozy but clean breakfast, don’t miss the naturally sweet Zucchini Banana Oatmeal. Craving something crispy? Bake a batch of Crispy Smashed Broccoli Chips — they’re perfect for high-protein snacking. And for a creative twist on toast, the Cottage Cheese Ice Cream might just surprise you — high-protein, low-guilt, and unexpectedly delicious.
Print
Savory High-Protein Cottage Cheese Egg Muffins
- Total Time: 35 minutes
- Yield: 12 egg bites
Description
These fluffy cottage cheese egg muffins are a high-protein, low-carb breakfast or snack option that comes together in under 30 minutes. They’re customizable with your favorite mix-ins and perfect for meal prep.
Ingredients
- 1 cup cottage cheese (or ricotta)
- 4 large eggs
- 1/4 cup milk or water
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: 1/4 cup chopped spinach, mushrooms, or diced bell peppers
- Optional toppings: fresh herbs, chili flakes, or a drizzle of hot sauce
- Optional serving suggestions: avocado slices, salsa, or a dollop of Greek yogurt
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or line with silicone muffin liners.
- In a blender or food processor, combine the cottage cheese, eggs, milk or water, baking powder, salt, and black pepper. Blend until smooth.
- If using any optional mix-ins like spinach, mushrooms, or bell peppers, stir them into the blended mixture.
- Divide the mixture evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake for 20–25 minutes, or until the egg muffins are set and lightly golden on top.
- Allow to cool slightly before removing from the muffin tin.
- Serve warm, topped with fresh herbs, chili flakes, or a drizzle of hot sauce, if desired. Pair with avocado slices, salsa, or a dollop of Greek yogurt for added flavor.
Notes
- These muffins store well in the refrigerator for up to 5 days or can be frozen for longer storage.
- Reheat in the microwave for 20–30 seconds for a quick breakfast.
- Try different mix-ins like crumbled bacon, shredded cheese, or jalapeños for variety.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American