Name: Fluffy Cottage Cheese Egg Muffins – Easy High-Protein Meal
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 6 large eggs (room temperature); 1 cup cottage cheese (full-fat or low-fat); 1/2 cup shredded cheese (cheddar or mozzarella); 1/4 cup finely chopped onion; 1/4 cup finely chopped bell pepper; 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper; Fresh herbs (optional: parsley, chives, dill); 1 tablespoon olive oil (for greasing)

Description

Fluffy Cottage Cheese Egg Muffins are a high-protein, gluten-free breakfast packed with 13g protein per serving. These light, airy muffins combine eggs, cottage cheese, veggies, and cheese for a meal prep champion that’s kid-friendly, keto, and perfect for busy mornings.

Ingredients

Scale

6 large eggs (room temperature)
1 cup cottage cheese (full-fat or low-fat)
1/2 cup shredded cheese (cheddar or mozzarella)
1/4 cup finely chopped onion
1/4 cup finely chopped bell pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Fresh herbs (optional: parsley, chives, dill)
1 tablespoon olive oil (for greasing)

Instructions

Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin with olive oil.
Crack eggs into a large bowl and whisk vigorously for 30 seconds until fully combined and airy.
Add cottage cheese and continue whisking until mostly smooth (some small lumps are fine).
Gently fold in shredded cheese, garlic powder, onion powder, salt, and pepper.
Fold in the chopped onion, bell pepper, and fresh herbs if using.
Divide the mixture evenly into muffin cups, filling each about 3/4 full.
Bake for 18-20 minutes until the tops are golden and centers are set but slightly jiggly.
Let cool for 5 minutes before removing from pan. Serve warm or store for later.

Notes

Use room temperature eggs and cottage cheese for fluffier muffins.
Don’t overmix the batter to maintain airy texture.
Blend cottage cheese for a silky Starbucks-style texture, or leave chunky for rustic muffins.
Great for meal prep: refrigerate up to 5 days or freeze up to 3 months.
Customize with add-ins like cooked bacon, spinach, or mushrooms.
For dairy-free, use plant-based yogurt and cheese.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 muffin (85g)
Calories: 95
Sugar: 2g
Sodium: 285mg
Fat: 6g
Saturated Fat: 2.5g
Unsaturated Fat: 3.5g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 0.5g
Protein: 13g
Cholesterol: 115mg