These Cottage Cheese Egg Muffins are a tasty and healthy treat! Packed with protein and veggies, they’re great for breakfast or a snack.
They’re super easy to make—just mix, pour into a muffin tin, and bake. Morning rush? No problem—grab one and go! I love adding my favorite herbs for extra flavor. Yum!
Key Ingredients & Substitutions
Eggs: Fresh large eggs are the star here, contributing to the muffins’ structure. If you’re vegan or looking for a lighter option, try using flax eggs (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water per egg).
Cottage Cheese: This gives the muffins a creamy texture and boosts protein. If you prefer a different texture, ricotta or Greek yogurt can work as a substitute, but they will change the flavor slightly.
Shredded Cheese: Cheddar is a classic choice, but feel free to experiment with mozzarella, feta, or pepper jack for more flavor. A dairy-free cheese can work too if you have a dairy intolerance!
Herbs and Veggies: I love adding fresh parsley or cilantro, which brighten the muffins. If fresh herbs aren’t available, dried herbs like oregano or thyme can be used instead. Chopped spinach or bell pepper can also add nutrition and flavor, so mix it up based on your preferences!
How Can I Achieve the Perfect Muffin Texture?
Getting your muffins just right is all about the mixing and baking techniques. Here are some handy tips:
- Don’t overmix your batter once you add the cottage cheese and veggies; a gentle fold is best to keep them fluffy.
- Ensure not to fill the muffin tins to the top, as they will rise during baking. Filling them about 3/4 full is ideal.
- Check the muffins for doneness around the 20-minute mark. They should be set in the center but slightly jiggly; they’ll continue to firm up as they cool.
Enjoy making these delicious muffins—they’re perfect for meal prep or a quick breakfast!
Cottage Cheese Egg Muffin
Ingredients You’ll Need:
- 4 large eggs
- 1 cup cottage cheese
- 1/2 cup shredded cheese (cheddar or your choice)
- 1/4 cup finely chopped fresh parsley or cilantro
- 1/4 cup finely diced onion (optional)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: 1/4 cup finely diced bell pepper or spinach for extra veggies
- Non-stick cooking spray or butter for greasing the muffin tin
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 20-25 minutes to bake. In total, you’ll need approximately 35 minutes to have these delicious muffins ready to eat. Plus, they keep well in the fridge, making them perfect for meal prep!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it’s heating up, take a muffin tin and grease it lightly with non-stick cooking spray or butter to prevent the muffins from sticking.
2. Whisk the Eggs:
In a large mixing bowl, break the eggs and whisk them well until the yolks and whites are fully combined. This helps ensure your muffins will be fluffy!
3. Combine the Ingredients:
Next, add the cottage cheese, shredded cheese, chopped parsley (or cilantro), diced onion, salt, and black pepper to the eggs. Mix everything gently until it’s well combined. If you decided to add any extra veggies like bell pepper or spinach, toss those in now too.
4. Fill the Muffin Tin:
Carefully pour the egg mixture into the greased muffin tin, filling each cup about 3/4 full. This gives them enough room to rise as they bake.
5. Bake the Muffins:
Place the muffin tin in the preheated oven. Bake for 20-25 minutes, or until the muffins are set and slightly golden on top. To check for doneness, insert a toothpick into the center; it should come out clean.
6. Cool and Remove:
Once done, take the muffin tin out of the oven and let it cool for a few minutes. Then, carefully remove the muffins from the tin. You can use a small spatula or simply pop them out gently.
7. Serve and Store:
Enjoy these tasty muffins warm! They are perfect for breakfast or a snack. If you have leftovers, store them in the fridge and reheat them in the microwave when you’re ready to eat.
Enjoy your fluffy, savory Cottage Cheese Egg Muffins!
Can I Use Egg Whites Instead of Whole Eggs?
Absolutely! You can substitute whole eggs with egg whites for a lower-calorie option. Use about 1/4 cup of egg whites for every whole egg in the recipe.
How Should I Store Leftover Muffins?
Store any leftover muffins in an airtight container in the refrigerator. They’ll stay fresh for up to 4 days. You can also freeze them for longer storage—just make sure to wrap them tightly to avoid freezer burn!
Can I Add Other Vegetables or Ingredients?
Yes, feel free to customize these muffins! You can add vegetables like zucchini, mushrooms, or shredded carrots. Just make sure to chop them finely and consider removing excess moisture for the best texture.
What’s the Best Way to Reheat the Muffins?
The microwave is a quick option—just heat for 30 seconds to 1 minute, depending on your microwave’s power. Alternatively, you can reheat them in the oven at 350°F (175°C) for about 10-15 minutes for a crispier texture.
