These Cottage Cheese Egg Muffins are a high-protein breakfast option that can be prepped ahead of time and eaten on the run! They’re a fun change from traditional egg cups!
{Originally published April 2013. Post & photos updated April 2018}
Hi Friends!
Last week, someone in my Turnips & Tantrums group commented that they googled cottage cheese egg muffins and this recipe came up near the top of the list. I took a look at it and majorly cringed at the horrendous photos from my early blogging days 🙂 And then I immediately whipped up a batch to see if they were as good as I remembered!
These Cottage Cheese Egg Muffins did not disappoint. They’re similar to traditional egg muffins, but instead of being all egg, I mixed in some cottage cheese to change things up! When I originally made these 5 years ago (in fact it was 5 years ago today that I published that post) I put the veggies in first, then poured the cottage cheese-egg mixture on top. It resulted in horribly…and I mean horribly….sticky muffins that were impossible to get out of the pan.
Cottage Cheese Egg Muffins
This time around I changed things up. I sauteed the veggies and chicken, then mixed them into the egg mixture and then put them in the muffin tins. I also used a greased silicone muffin tin and it worked like a charm! I haven’t actually tried them in a regular muffin tin but I would suggest greasing the pan REALLY well, or lining the cups with parchment paper for easier removal!
In the past, I’ve made these with black beans and veggies. This time, I added some leftover grilled chicken. Use whatever you have on hand. Bacon would also be good!
Here’s how you make them:
Cottage Cheese Egg Muffins
These Cottage Cheese Egg Muffins are a high-protein breakfast option that can be prepped ahead of time and eaten on the run! They're a fun change from traditional egg cups!
Ingredients
- 1 cup diced vegetables (i used bell peppers and mushrooms)
- 1/2 cup diced, cooked chicken (or beans)
- 1 c kale, finely chopped
- 5 eggs
- 3/4 cup cottage cheese
- 1/2 c cheese
- 1 tsp paprika
- 1/2 tsp cayenne pepper
Instructions
- Saute vegetables, chicken/beans, spices and kale over med-high heat until veggies are just soft (5-7 minutes)
- Combine eggs, cottage cheese and cheese in a large bowl. Stir in vegetable mixture until well combined.
- Spoon into a well-greased muffin tin. I fill my tins pretty full and usually make about 9 muffins.
- Bake at 375 degrees for 30 minutes or until eggs are set.
Recipe Notes
You could also use spinach instead of kale.
These are really easy to make and keep well in the fridge so they can be reheated throughout the week. To make these Cottage Cheese Egg Muffins kid-friendly, ie something my kids might consider eating, I’d leave out the kale, replace chicken with chicken sausage and add just a few pieces of red pepper and maybe some peas.
Enjoy!
–Lindsay–
