Cottage Cheese Egg Muffins

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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!

Cottage Cheese Egg Muffins

{Originally published in 2013. Updated 2018 & 2023}

Hi Friends!

Cottage cheese is having a moment right now if you haven’t noticed and lately, I’ve been making these cottage cheese egg muffins that I first developed back in 2013. They’re still just as good as I remember.

Cottage Cheese Egg Muffins

These are similar to traditional egg muffins, but instead of being all egg, I mixed in some cottage cheese to change things up! You can just mix the cottage cheese in as is, but I’ve also discovered that if you don’t love cottage cheese, blending it up first to make it smooth it an easy trick. I actually use an immersion blender to to blend my cottage cheese and eggs together.

Cottage Cheese Egg Muffins made with chicken, vegetables and cottage cheese

How To Make Egg Muffins with Cottage Cheese

The nice thing about these muffins is that they’re super easy to customize so here’s how I make them:

  • Mix or blend cottage cheese and eggs together until well-blended.
  • Add mix-ins. I like to use leftover chicken, chicken sausage or bacon or even beans and then add cheese and whatever veggies I have on hand. Peppers, onions, chopped kale, mushrooms etc work well.
  • Pour the mixture into silicone muffin tins and top with more cheese if desired.
  • Reheat as needed.

High Protein Egg Muffins With Cottage Cheese Recipe

Here’s a recipe to use as a guide:

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Cottage Cheese Egg Muffins Recipe

Cottage Cheese Egg Muffins
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4.8 from 4 reviews

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!

  • Author: Lindsay
  • Prep Time: 10 min
  • Cook Time: 30 min
  • Total Time: 40 minutes
  • Yield: Makes 10–12 muffins 1x

Ingredients

Scale
  • 1 cup diced vegetables (peppers, mushrooms, green onions, etc.)
  • 1/2 cup cooked chicken, bacon, chicken sausage or beans
  • 1 c kale, finely chopped
  • 6 eggs
  • 3/4 cup cottage cheese
  • 1/2 c cheese, optional
  • Optional seasonings- salt, pepper, paprika, cayenne pepper, Montreal Chicken Seasoning, etc.

Instructions

  1. Combine eggs, cottage cheese and cheese in a large bowl. Blend the eggs and cottage cheese first if you want to.
  2. Stir in meat/beans and veggies and season as desired.
  3. Spoon into a well-greased muffin tin. I fill my tins pretty full and usually make about 9 muffins.
  4. Bake at 375 degrees for 25- 30 minutes or until eggs are set.

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.

Cottage Cheese Egg Muffins FAQs

Can I just do egg whites?

I wouldn’t recommend doing just egg whites since that yolks add some healthy fats and flavor but you could do a mix of a couple whole eggs and some additional egg whites.

Are cottage cheese egg muffins low-carb?

Yes, these muffins would be considered low carb. Cottage cheese has about 5g of carbs per 1/2 cup serving.

Does the kind of cottage cheese you use matter?

You’re welcome to use full-fat, low-fat or fat-free cottage cheese. I always recommend looking for a lower-sodium brand out of the ones that are available to you.

Can I make mini egg muffins?

Absolutely! Feel free to make your egg muffins mini-sized. You’ll just need to reduce the cooking size.

Is it safe to reheat egg muffins?

Yes! You can prep a batch of these ahead of time and microwave a couple of egg muffins each morning.

Could you use ricotta instead of cottage cheese?

I haven’t tried it myself but yes, you should be able to sub ricotta cheese for cottage cheese.

Looking for more cottage cheese muffins?

Here are some more recipes to try:

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!

Enjoy!

–Lindsay–

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Reader Interactions

Comments

  4. 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!

    Reply

  12. I was looking for health related website to review many issue. Now I’ve found your blog site with lots of amazing information. You did really excellent work. I’ll read your blog regular basis.

    Reply

  16. 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. 🙂

    Reply

  17. 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! 🙂

    Reply

  18. 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!

    Reply

  21. 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!]

    Reply

  27. 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 😀

    Reply

  28. 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.

    Reply

  29. 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! 🙂

    Reply

  32. 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!

    Reply

    • 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?

      Reply

      • 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

        Reply

        • 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

          Reply

  34. 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!



    Reply

  37. I am new to this blog. Is there any nutritional information? I didn’t see any but might have overlooked, thanks.

    Reply

    • 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.

      Reply

  39. I make a similar recipe without the cottage cheese. I freeze the “muffins” and microwave for a quick breakfast. Do you think I could freeze these with cottage cheese? Has anyone done so? Thank you.

    Reply

  41. So good! I was worried about cottage cheese in there but heard I should try it . I think what puts these over the top is the steak seasoning!



    Reply

  42. My husband absolutely refuses to touch cottage cheese. Made these and he loved them. What he doesn’t know won’t hurt him. Lol

    Reply

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