Can I just use egg whites?

Yes, you can make egg cottage cheese muffins with only egg whites if you prefer a lower-fat version. Keep in mind that whole eggs provide a richer, fluffier texture, so using only whites will make the muffins slightly denser.

Are cottage cheese egg muffins low-carb?

Absolutely! These egg cottage cheese muffins are naturally low in carbohydrates, especially if you skip the optional beans or higher-carb veggies. With cottage cheese , eggs, and plenty of vegetables, they fit easily into a low-carb or keto-friendly meal plan.

Does the kind of cottage cheese you use matter?

Yes. Full-fat cottage cheese produces the fluffiest, creamiest texture in these muffins. Low-fat or fat-free versions will work, but your egg cottage cheese muffins may be slightly firmer or drier.

Can I make mini egg muffins?

Definitely! These egg cottage cheese muffins work great as mini muffins. Simply grease a mini muffin tin, fill each cup about ¾ full, and bake for 12 min – 15 min. Mini muffins are perfect for snacks or bite-sized meal prep.

Is it safe to reheat egg muffins?

Yes, egg cottage cheese muffins reheat beautifully and are completely safe to warm up. Reheat from the fridge in the microwave for about 20–30 seconds or from frozen for 45–60 seconds.

Why did my egg muffins deflate?

It’s normal for egg cottage cheese muffins to puff up while baking and settle slightly as they cool. To minimize deflating: - Avoid overmixing the batter - Bake until completely set in the center - Let muffins cool in the tin for 5 min before removing

Easy Egg Cottage Cheese Muffins Recipe: High Protein Breakfast

Name: Egg Cottage Cheese Muffins Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup diced vegetables (peppers, mushrooms, green onions, etc.); 1/2 cup cooked chicken, chicken sausage or beans; 1 cup kale, finely chopped; 6 eggs; 3/4 cup cottage cheese; 1/2 cup shredded cheese (optional); Seasonings: salt, pepper, paprika, cayenne pepper, Montreal Chicken seasoning (optional)

Description

These easy egg cottage cheese muffins are a healthy, high-protein breakfast or snack option. Packed with creamy cottage cheese, eggs, and fresh veggies, they are fluffy, satisfying, and perfect for meal prep. Naturally low-carb and gluten-free, these muffins come together in minutes and freeze beautifully.

Ingredients

Scale

1 cup diced vegetables (peppers, mushrooms, green onions, etc.)

1/2 cup cooked chicken, chicken sausage or beans

1 cup kale, finely chopped

6 eggs

3/4 cup cottage cheese

1/2 cup shredded cheese (optional)

Seasonings: salt, pepper, paprika, cayenne pepper, Montreal Chicken seasoning (optional)

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 350°F (175°C) and lightly grease a 12-cup muffin tin or use silicone liners.

2. Finely dice the vegetables and chop the kale.

3. In a large bowl, whisk together the eggs and cottage cheese until smooth.

4. Stir in the vegetables, kale, protein of choice, shredded cheese (if using), and seasonings.

5. Divide the mixture evenly among the muffin cups, filling each about 3/4 full.

6. Bake for 22–25 minutes, or until muffins are set and slightly golden.

7. Cool for 5 minutes in the tin, then transfer to a wire rack to cool completely.

Notes

Full-fat cottage cheese gives the fluffiest texture, but low-fat can be used.

Mini muffins can be made by adjusting the bake time to 12–15 minutes.

Egg muffins naturally puff up while baking and settle slightly as they cool.

Muffins store well in the fridge for 4 days or freezer for 2 months.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 120
Sugar: 2g
Sodium: 230mg
Fat: 7g
Saturated Fat: 2.5g
Unsaturated Fat: 3.5g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 1g
Protein: 10g
Cholesterol: 115mg