These Cottage Cheese Egg Muffins are a tasty and healthy breakfast option! Packed with protein from the cottage cheese and eggs, they’re filling and good for you.
Making these muffins is super easy—just mix, pour into a muffin tin, and bake! I love adding some veggies for extra flavor. They’re perfect for busy mornings or a quick snack!
Key Ingredients & Substitutions
Eggs: Six large eggs are perfect for this recipe. They provide structure and protein. If you’re vegan, you can substitute with flax eggs (1 tbsp ground flaxseed + 2.5 tbsp water per egg) or a commercial egg replacer.
Cottage Cheese: I recommend small curd cottage cheese for a creamier texture. If you want to make it dairy-free, use silken tofu blended until smooth or a dairy-free cheese alternative.
Parmesan Cheese: While optional, grated Parmesan adds a nice savory flavor. You can use nutritional yeast for a cheese-like flavor if you’re vegan or omit it altogether for a lighter version.
Fresh Herbs: Chives and parsley brighten up the muffins. If you don’t have these, dried herbs or even spinach can work well. For a different twist, try adding bell peppers or sun-dried tomatoes!
How Do You Get Fluffy Egg Muffins?
To ensure your egg muffins come out fluffy and delicious, there are a few key steps to follow:
- Whisk well: Make sure you whisk the eggs thoroughly. This gets air into the mixture, helping it rise when baked.
- Don’t overmix: When adding the cottage cheese and other ingredients, stir gently. A few lumps from the cottage cheese are okay and will create those creamy pockets.
- Proper oven temperature: Make sure your oven is preheated to 350°F before baking. This ensures consistent cooking and helps the muffins rise properly.
- Keep an eye on them: Check the muffins a few minutes before the suggested baking time. They should be puffed and slightly golden on top when done.
These tips will help you create perfect kitchen creations every time! Enjoy your tasty, fluffy egg muffins!
How to Make Cottage Cheese Egg Muffins
Ingredients You’ll Need:
For the Muffin Batter:
- 6 large eggs
- 1 cup cottage cheese (small curd preferred)
- 1/4 cup grated Parmesan cheese (optional)
- 2 tbsp chopped fresh chives or parsley
- 1/2 tsp garlic powder
- Salt and pepper to taste
- Cooking spray or oil (for greasing 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 be looking at approximately 35–40 minutes from start to finish. Perfect for a quick breakfast or snack!
Step-by-Step Instructions:
1. Preheat and Prepare the Muffin Tin:
Start by preheating your oven to 350°F (175°C). While it’s heating up, grab a 6-cup muffin tin and grease it lightly with cooking spray or a bit of oil. This will help the muffins come out easily once they’re baked.
2. Whisk the Eggs:
In a large mixing bowl, crack the 6 large eggs. Use a whisk or fork to beat them well until they’re fully combined and a little frothy. This helps create that fluffy texture!
3. Mix in Cottage Cheese and Flavorings:
Next, add the cup of cottage cheese to the beaten eggs. If you’re using Parmesan cheese, sprinkle it in now, along with the chopped chives (or parsley), garlic powder, and a pinch of salt and pepper. Stir gently to combine. It’s okay if the mixture is a bit lumpy because of the cottage cheese; that just adds to the texture!
4. Fill the Muffin Cups:
Evenly divide the egg mixture into the greased muffin cups, filling each about 3/4 full. This gives them room to puff up while baking!
5. Bake the Muffins:
Place the muffin tin in your preheated oven and bake for about 20–25 minutes. You want them to be puffed up, set in the center, and lightly golden on top. Keep an eye on them in the last few minutes to ensure they don’t over-bake.
6. Cool and Serve:
Once baked, take the muffin tin out of the oven and let it cool for a few minutes. Use a butter knife around the edges if needed, then carefully remove the muffins from the tin. They are delicious served warm!
7. Storing Leftovers:
If you have any leftovers, you can store them in the refrigerator for up to 3 days. To reheat, just pop them in the microwave for a short time until warmed through. Enjoy your fluffy Cottage Cheese Egg Muffins!
These muffins pack a protein punch and are perfect for busy mornings, keeping you satisfied and energized! Enjoy your cooking!
Can I Use Egg Whites Instead of Whole Eggs?
Absolutely! You can substitute four egg whites for every whole egg. This will lower the calorie count and fat content but may result in slightly denser muffins. For added flavor, consider incorporating a bit of seasoning or a splash of milk.
How Can I Add More Flavor to the Muffins?
There are plenty of ways to amp up the flavor! Try adding cooked vegetables like spinach, bell peppers, or onions. You can also mix in spices like paprika or cayenne pepper for a kick or other cheeses like feta for a different taste profile.
Can I Make These Muffins Ahead of Time?
Definitely! You can prepare the muffin batter the night before and keep it refrigerated. Just give it a good stir before baking in the morning. Alternatively, you can bake the muffins ahead of time and reheat them when you’re ready to enjoy!
How Long Can I Store Leftovers?
Leftover muffin storage is easy! Store them in an airtight container in the refrigerator for up to 3 days. They also freeze well! Just wrap them individually and freeze for up to 3 months. Thaw in the fridge overnight or pop them in the microwave for a quick warm-up.
