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 When I originally made these 5 years ago (in fact it was 5 years ago today that I published that post) I put the veggies in first, then poured the cottage cheese-egg mixture on top.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:
PrintCottage 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!
- Prep Time: 10 min
- Cook Time: 30 min
- Total Time: 40 minutes
- Yield: Makes 8-9 muffins
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.
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–
Oh!!! I have some cottage cheese hanging out in the fridge that I need to use. I think that I will make these. They look great!
Those look pretty amazing!
I totally forgot I used to go cottage cheese and egg bakes all the time! Idid them in ramekins – really good done Italian-ish with fresh herbs and tomatoes too. Can’t wait tto try a Mexi-kin. 😉
Yum! I’m not the biggest cottage cheese person, but I think I would love these muffins. What an easy recipe to make on the weekend and eat all week!
Yum Yum Yum, I’ d say you could put any vegies in these, thanks for this recipe definietly going to try this one
I make eggie muffins all the time but never have added cottage cheese – fabulous idea!
I absolutely LOVE putting cottage cheese in my eggs! I think it makes them more fluffy and just delicious. 🙂 They are so cute as little muffins too!
My kids would go ga-ga over these! It’s got all their favorites. I’ve made similar baby egg muffins but never with cottage cheese. Yum!
YUM! these look great to have on hand to grab and go for meals or snacks!
I love cottage cheese! This sounds like a really great combo of ingredients–will get on it!
Looks yummy!
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What a great idea! I always have sticking problems too 🙁
Yum! Such a great idea! We do this with eggs and veggies and cheese, love the idea of cottage cheese too. Have a great Friday!!
You made this for me right?! 🙂
Yum! I make egg muffins all the time and wonder if cottage cheese would work in them – now I know! I’m totally adding it next time – thanks!
p.s. I bet they wouldn’t stick if you used a silicone muffin pan – always works for me. 🙂
i’ve had terrible luck with silicone in the past but i might give it another try!
This can’t be more timely and perfect! As I’m aiming to get more protein in the morning and incorporate warm and savory food more, this muffin recipe is calling my name! Let’s see: I love eggs, cottage cheese, and muffins… AND breakfast is my favorite meal of the day. Altogether this will be my breakfast menu very soon. Thanks for sharing Lindsay! 🙂
yay! let me know if you try them!
Totally pinned these to make on Sunday during Sunday Food Prep! I could totally bring these for breakfast at work SO easily on days when I feel like swapping out my beloved oatmeal. Would taste great with an english muffin on the side I bet!
yay!!!! enjoy, friend!
These look SO darn amazing, and would make for the perfect breakfast or snack. I am loving all of the protein and veggies in these :).
enjoy, girl! let me know if you try them!
i definitely am gonna try these! i’ve been trying to make breakfast ahead of time almost everyday to make mornings smoother. we’d love these!!
hope you guys like them!
Yummy yum yum. [That is my inner small child responding.]
I love cottage cheese, and I miss it so much now that I’ve discovered the whole lactose aversion thing my stomach has got going on. However, I find that I can often tolerate BAKED dairy, so maybe I could give this a go. I do know that using cottage cheese in lasagna is the best ‘secret’ ever, since I think it melts better, and has a better flavor, than ricotta. [I like(d) to use a combination of the two…maybe with some cream cheese also!]
oooh gonna have to try it in lasagna!
These look yummy! I love the combo of cheese, eggs and black beans. Maybe I can eat it with some salsa.
salsa would be great!
These look great! And breakfast is my very favourite meal of the day; always looking for new recipes!
Great idea! These look delicious. I could definitely make these with all those extra black beans I made from my food prep.
yes you could 🙂
I have seen recipes with eggs and cottage cheese but never tried any – maybe we will try this one. Looks really good!
let me know if you give them a try!
I love the added cottage cheese. A good boost of protein. These look good.
These look so good! I’ve been putting cottage cheese in my scrambled eggs lately & so good! I’m gonna try & make these this weekend! Looks like a great way to have a fast & convenient breakfast 😀
I like the addition of cottage cheese to egg muffins. I have some eggs that need to be used up and am trying to think of things I could possibly freeze. Was leaning toward banana muffins but these sound like a much healthier breakfast option.
hope you liked them!
Wow, these look amazing. I’m always looking for good snacks and I think this one fits the bill. I usually have my cottage cheese with some celery sticks, carrots, green peppers all chopped up and mixed in – protein with veges but now I have a great alternative. Thank you! 🙂
you’re welcome! enjoy!!
OMG!! Got so excited forgot to grease the muffin pan. They are awesome!
This looks wonderful 🙂 love finding new ways to make my eggs!
I’ve just stumbled across your blog recently and haven’t stop clicking since! One question about these, did you try freezing them (not sure with the cottage cheese)? If not, how long will they last in the fridge?
Thank you!
i haven’t tried freezing them. anything with eggs tends to get a little watery…but you could always try a couple! In the fridge i’d say they last 4 days or so?
So I made these and loved them! The only weird thing was mine tasted “wet”, I’m sure it was something on my end. I may have greased the pan a little too much. In any event, they were delish, thanks so much. Of course they did not turn out as pretty as yours! lol
hmmm maybe use a little less cottage cheese? yours may have had more liquid than mine. they’re definitely a little bit wet though bc of all the wet ingredients
I hadn’t even heard of egg muffins so this expands my culinary horizons, thanks!
I love the ideas of these- packed with protein and the black beans and cottage cheese (I strained the cottage cheese before adding) are a great idea. I like my food with a kick, so I added in some diced jalapeno chicken sausage and some Sriracha sauce. For the veggies, I used the spinach and mushrooms. Unfortunately, mine stuck to the paper cups, so I will try greasing the pan and not using the cups next time. The flavor of these were great and the beans gave it a real muffin-like texture. I like to prepare my food for the work week, so I can just “grab & go” in the morning. I will be using this recipe as one of my staples. Thanks!
★★★★
yeah mine were sticky too…i just greased really well and tried to get as much as I could out of the pan.
Love these!
Do you know how many calories are in each? Thank you!
i don’t, sorry!
We love egg muffins in our house! They are such an easy meal prep! Plus high in protein and delicious!!
I am new to this blog. Is there any nutritional information? I didn’t see any but might have overlooked, thanks.
i don’t provide it, but you can always plug into my fitness pal!
I live alone, so I’m curious if these can be frozen?
i haven’t tried but it’s worth a shot. I know egg muffins can be frozen, it’s just a personal preference of whether you like the taste when they come out of the freezer.