Fluffy Cottage Cheese Egg Muffins – A Protein-Packed Breakfast for Busy Mornings

Why You’ll Love This Recipe

• High in protein and packed with flavor.

• Great for meal prep — make a batch and enjoy all week.

• Perfectly portable for a quick breakfast on the go.

• Customizable with different veggies, meats, or cheeses.

• Low-carb and keto-friendly.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

6 large eggs
4 oz (120 g) bacon
7 oz (200 g) cottage cheese
1/2 cup (50 g) feta cheese, crumbled
1/4 cup (60 g) cream
2 green onions, chopped
Pinch of nutmeg
1/4 tsp (1 g) salt
1/4 tsp (1 g) freshly ground black pepper

Directions

1. Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin with butter or use silicone cups.

2. Fry bacon over medium-high heat until crisp. Transfer to a paper towel-lined plate and let cool, then chop.

3. In a medium bowl, whisk eggs with salt, pepper, and nutmeg.

4. Add cream, cottage cheese, feta cheese, and green onions. Stir to combine.

5. Add chopped bacon to the mixture.

6. Divide evenly into the muffin cups, filling each about three-quarters full.

7. Bake for 25–30 minutes, or until puffed and golden brown.

8. Let cool slightly before removing. Serve warm or at room temperature.

Servings and timing

Servings: 12 muffins
Prep time: 10 minutes
Cook time: 25–30 minutes
Total time: about 40 minutes

Variations

• Add spinach, bell peppers, or mushrooms for extra veggies.

• Swap bacon for ham, turkey, or sausage.

• Use cheddar, mozzarella, or Swiss instead of feta.

• Add a dash of chili flakes or hot sauce for some spice.

• Make them vegetarian by skipping the bacon and adding more vegetables.

Storage/Reheating

Store in an airtight container in the refrigerator for up to 4 days.
To reheat, microwave for 20–30 seconds or warm in the oven at 325°F (160°C) for 5–7 minutes.
You can also freeze them for up to 2 months; thaw in the fridge overnight before reheating.

FAQs

1. Can I make these egg muffins vegetarian?

Yes, just omit the bacon and add more veggies.

2. Can I freeze cottage cheese egg muffins?

Absolutely, they freeze very well for up to 2 months.

3. Do I need to use cottage cheese?

Cottage cheese adds creaminess and protein, but you can replace it with ricotta or more cream.

4. Can I use milk instead of cream?

Yes, but the muffins will be slightly less rich.

5. How do I prevent the muffins from sticking to the pan?

Use silicone muffin cups or grease the pan well with butter or oil.

6. Can I make them dairy-free?

Yes, use dairy-free cheese and cream alternatives.

7. What can I serve with these egg muffins?

They pair well with a green salad, roasted veggies, or avocado.

8. How do I know when the muffins are cooked?

The tops should be golden and set in the center. Insert a toothpick — it should come out clean.

9. Can I make a smaller batch?

Yes, just halve the ingredients for 6 muffins.

10. Are these muffins keto-friendly?

Yes, they’re naturally low-carb and suitable for a keto diet.

Conclusion

Cottage cheese egg muffins are a versatile, protein-rich breakfast that’s easy to make and perfect for meal prepping. Whether you enjoy them fresh from the oven or reheat them during the week, they’re a delicious and filling option that can be customized to your taste.

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