Description
Start your day with these Fluffy Cottage Cheese Egg Muffins, a protein-packed breakfast that’s easy to make and incredibly delicious. These muffins are light, fluffy, and perfect for meal prep.
Ingredients
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6 large eggs
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1 cup cottage cheese
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1/4 cup all-purpose flour
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1/4 teaspoon baking powder
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1/2 cup shredded cheddar cheese
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1/4 teaspoon salt
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1/4 teaspoon black pepper
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2 tablespoons chopped fresh chives
Instructions
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Preheat & Prepare:
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Preheat your oven to 375°F (190°C).
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Grease a 12-cup muffin tin with non-stick cooking spray or use silicone muffin liners.
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Mix the Ingredients:
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In a large bowl, whisk together eggs and cottage cheese until well combined.
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In a separate bowl, mix flour, baking powder, salt, and pepper.
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Combine & Fill:
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Gently fold the dry ingredients into the egg mixture.
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Add cheddar cheese and chives, stirring until just combined.
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Divide the batter evenly among the muffin cups, filling each about 3/4 full.
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Bake & Cool:
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Bake for 20-25 minutes, or until the muffins are puffed up and golden brown on top.
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Let cool in the tin for 5 minutes before removing.
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Serve or Store:
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Serve immediately or store in an airtight container in the refrigerator for up to 5 days.
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Reheat in the microwave for 20-30 seconds or in the oven at 350°F (175°C) for 5-10 minutes.
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Notes
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For a low-carb version, substitute almond flour for all-purpose flour.
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Experiment with different cheese varieties like mozzarella or feta for unique flavors.
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These muffins can be frozen for up to 3 months. Wrap them individually and store in a freezer-safe container.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Muffin
- Calories: 95 kcal
- Fat: 6 g
- Carbohydrates: 3 g
- Fiber: 0.5 g
- Protein: 8 g
Keywords: cottage cheese egg muffins, breakfast muffins, protein muffins, low-carb breakfast, meal prep eggs