Hey y'all! If you're searching for a breakfast or snack that's quick, protein-packed, and absolutely delicious, you have to try these Fluffy Cottage Cheese Egg Muffins. They're light, airy, full of cheesy goodness, and perfect for busy mornings, meal prep, or even a hearty brunch. Plus, they're endlessly customizable to match your favorite flavors. Let's get cooking!
Why You'll Love This Fluffy Cottage Cheese Egg Muffins Recipe
- Wholesome and nutritious, packed with protein from eggs and cottage cheese.
- Super quick to prep—just 10 minutes and into the oven they go.
- Perfect for meal prepping and easy grab-and-go breakfasts.
- Endlessly customizable with your favorite veggies, herbs, or cheeses.
- Moist, fluffy texture in every bite—no dry egg muffins here!
Fluffy Cottage Cheese Egg Muffins Ingredients
- 6 large eggs
- 1 cup cottage cheese (4% small curd recommended for creaminess)
- ½ cup shredded cheddar cheese (or your favorite cheese)
- ½ cup diced bell pepper
- ¼ cup chopped scallions or chives
- ¼ cup baby spinach, chopped
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon garlic powder (optional)
- Nonstick cooking spray or olive oil for greasing muffin tin
How to Make Fluffy Cottage Cheese Egg Muffins
Step 1: Prep Your Oven and Pan
Preheat your oven to 350°F (175°C). Generously grease a 12-cup muffin tin with nonstick spray or olive oil to prevent sticking.
Step 2: Mix the Egg Mixture
In a large mixing bowl, whisk together the eggs until well combined and lightly frothy. Add in the cottage cheese, shredded cheddar, salt, pepper, and garlic powder (if using), and stir to combine.
Step 3: Add the Vegetables
Fold in the diced bell pepper, chopped spinach, and scallions. Mix gently so the veggies are evenly distributed.
Step 4: Fill the Muffin Tin
Pour the egg mixture evenly into the prepared muffin cups, filling each about ¾ of the way.
Step 5: Bake
Bake the Fluffy Cottage Cheese Egg Muffins for 22-25 minutes, or until the tops are set, puffed, and lightly golden. A toothpick inserted into the center should come out mostly clean.
Step 6: Cool and Enjoy
Let the muffins cool in the pan for 5 minutes before transferring to a rack. Enjoy warm or let cool for meal prep.
Prep time: 10 minutes
Total time: 35 minutes
Notes for Perfect Fluffy Cottage Cheese Egg Muffins
- Use full-fat cottage cheese for the creamiest texture. Need more info? Check out why health experts love cottage cheese.
- If your muffins stick, run a butter knife around the edges to help release them.
- For a dairy-free version, use a plant-based cottage cheese and cheese alternative (see this vegan cottage cheese guide).
Fluffy Cottage Cheese Egg Muffins Variations
- Mediterranean Style: Add chopped sun-dried tomatoes, feta, and black olives.
- Meaty Bite: Stir in cooked, crumbled bacon or turkey sausage for extra protein.
- Garden Veggie: Use zucchini, mushrooms, and cherry tomatoes for a veggie-packed version.
Required Equipment for Cottage Cheese Egg Muffins
- 12-cup muffin tin
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Nonstick spray or olive oil
Storage Instructions for Fluffy Cottage Cheese Egg Muffins
Store egg muffins in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave for 30-45 seconds. For longer storage, wrap individually and freeze for up to 2 months; thaw overnight in the fridge or gently reheat from frozen.
Serving Suggestions: What Pairs with Fluffy Cottage Cheese Egg Muffins?
- Serve alongside fresh fruit and whole-grain toast for a balanced breakfast.
- Pair with a crisp green salad for a satisfying lunch.
- Great with a dollop of salsa or hot sauce for a flavor kick!
Pro Tips for Fluffy Cottage Cheese Egg Muffins
- Bake just until the tops are set to avoid overcooking and drying out—slightly underdone centers will finish cooking as they cool.
- Let the muffins cool in the tin for at least 5 minutes to help them hold their shape (more on baking egg muffins here).
- Customize seasonings and add-ins to match your favorite flavors or dietary preferences.
Fluffy Cottage Cheese Egg Muffins FAQ
Can I use low-fat or nonfat cottage cheese?
Yes, but full-fat cottage cheese makes the muffins fluffier and creamier. Low-fat versions work too, just a bit less rich.
How do I prevent egg muffins from sticking to the pan?
Generously grease your muffin tin or use silicone liners for easy release every time.
Can I make Fluffy Cottage Cheese Egg Muffins ahead of time?
Absolutely! They're perfect for meal prep—just store in the fridge or freezer and reheat as needed.
Ingredients
- 6 large eggs
- 1 cup cottage cheese
- ½ cup shredded cheddar cheese
- ½ cup chopped spinach
- ¼ cup diced bell pepper
- 2 tablespoons chopped green onion
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
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1Preheat the oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or line with paper liners.
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2In a large mixing bowl, whisk together the eggs and cottage cheese until well combined and slightly frothy.
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3Stir in the shredded cheddar cheese, chopped spinach, bell pepper, green onion, salt, and black pepper.
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4Divide the egg mixture evenly among the prepared muffin cups, filling each about ¾ full.
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5Bake for 22–25 minutes, or until the egg muffins are set and lightly golden on top.
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6Let cool for a few minutes, then remove the muffins from the tin. Serve warm or store in the refrigerator for up to 4 days.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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