Egg Muffins are the ultimate breakfast hack for busy mornings. Whether you’re rushing out the door or need a post-workout protein boost, these veggie-loaded cottage cheese egg muffins deliver serious flavor, fuel, and flexibility. Made with wholesome ingredients like fresh vegetables, eggs, and creamy cottage cheese, they’re not only high in protein but also low in carbs and customizable to whatever you’ve got in your fridge. Prep a batch ahead of time and you’ve got nutritious, grab-and-go bites all week long. With a golden, fluffy texture and satisfying flavor, these egg muffins are a favorite in my kitchen—and they’ll be in yours too.
Table of Contents
💛 Why You’ll Love This Recipe
- Meal Prep Magic: Make a batch on Sunday and enjoy easy, reheatable breakfasts through the week.
- Protein-Packed Goodness: Eggs and cottage cheese provide lasting energy and satiety.
- Highly Customizable: Toss in leftover veggies, meats, or spices—no two batches need to be the same.
- Low-Carb & Gluten-Free: Perfect for keto, low-carb, or gluten-sensitive diets.
- Kid-Friendly: A fun way to sneak veggies into your child’s morning routine.
- Freezer-Friendly: Store for up to 3 months—perfect for busy families or meal planners.
🧾Ingredients
Here’s what you’ll need to make these egg muffins:
- 6 large eggs
- ¾ cup cottage cheese (small or medium curd preferred)
- ½ cup shredded cheese (cheddar, mozzarella, or your favorite – optional)
- 1 cup chopped veggies (e.g. bell peppers, mushrooms, green onions)
- 1 cup finely chopped kale or spinach
- ½ cup cooked protein (chicken, bacon, sausage, beans, or tofu)
- Salt and pepper to taste
- Optional seasonings: paprika, cayenne, Italian seasoning, or your spice blend of choice
- Cooking spray or butter (for greasing the muffin tin)
👩🍳 Instructions
Follow these simple steps to make fluffy, flavorful egg muffins every time:
- Preheat Oven
Set your oven to 375°F (190°C). Grease a standard muffin tin thoroughly with cooking spray or butter. - Prepare Egg Mixture
In a large bowl, whisk the eggs and cottage cheese together. For a smoother texture, blend them in a blender until fully combined. - Add Cheese (Optional)
Stir in the shredded cheese if you’re using it. - Mix in Veggies & Protein
Add your chopped vegetables and cooked protein of choice. Season with salt, pepper, and any optional spices. Stir until everything is evenly distributed. - Fill Muffin Tin
Spoon the mixture evenly into the greased muffin cups, filling each about ¾ full to allow room for expansion. - Bake
Place the muffin tin in the preheated oven and bake for 25–30 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out clean. - Cool and Serve
Let muffins cool in the pan for 5 minutes before removing. Serve warm, or let them cool completely for storage.
⏱️ Recipe Details & Nutrition
Prep Time:
10–15 minutes
Cook Time:
25–30 minutes
Total Time:
35–45 minutes
Servings:
Makes about 9 standard-sized muffins
Estimated Nutrition (Per Serving – Approximate)
Based on 9 muffins, without optional ingredients
- Calories: 65–75
- Protein: 5–6g
- Fat: 4–5g
- Carbohydrates: 2–3g
- Fiber: <1g
- Sugar: 1g
Note: Exact values may vary based on ingredients used.
🧠 Tips & Variations
🔪 Pro Tips for Perfect Egg Muffins
- Grease generously: Even with non-stick pans, eggs love to stick. Use cooking spray, butter, or even silicone muffin liners.
- Don’t overfill: Fill muffin cups only ¾ full — they puff up during baking.
- Pre-cook watery veggies: Mushrooms, zucchini, and tomatoes can make muffins soggy if added raw. Sauté or drain them first.
- Room temp eggs: Let eggs and cottage cheese come to room temperature before mixing for a better texture.
- Cool before storing: Let muffins cool completely before refrigerating or freezing to avoid excess moisture.
🔄 Easy Variations to Try
- Vegetarian: Skip the meat and load up with spinach, bell peppers, onions, and mushrooms.
- Meat Lover’s: Use crumbled bacon, sausage, or ham for extra protein and flavor.
- Cheese Swap: Try feta, Swiss, or pepper jack instead of cheddar.
- Spice It Up: Add taco seasoning, everything bagel spice, or a dash of hot sauce to the mix.
- Mini Muffins: Use a mini muffin tin for bite-sized snacks — reduce baking time to ~15 minutes.
Veggie-Loaded Cottage Cheese Egg Muffins
Equipment
- Muffin tin
- Mixing bowl
- – Whisk or blender
- Measuring cups
- Oven
Ingredients
- – 6 large eggs
- – ¾ cup cottage cheese small or medium curd
- – ½ cup shredded cheese cheddar, mozzarella, or your favorite – optional
- – 1 cup chopped vegetables e.g., bell peppers, mushrooms, green onions
- – 1 cup finely chopped kale or spinach
- – ½ cup cooked protein chicken, bacon, sausage, beans, or tofu
- – Salt and pepper to taste
- – Optional: paprika cayenne, Italian seasoning, or preferred spices
- – Cooking spray or butter for greasing the muffin tin
Instructions
- **Preheat Oven** to 375°F (190°C). Grease a standard muffin tin thoroughly.
- **Prepare Mixture**: In a large bowl, whisk eggs and cottage cheese. Optional: blend for a smoother texture.
- **Add Cheese**: Stir in shredded cheese if using.
- **Mix in Veggies & Protein**: Add veggies and protein, season to taste, and mix evenly.
- **Fill Muffin Tin**: Spoon mixture into muffin cups, filling ¾ full.
- **Bake** for 25–30 minutes, or until set and lightly golden.
- **Cool** in pan for 5 minutes, then remove and serve warm or store for later.
Notes
– Pre-cook high-moisture veggies like mushrooms or tomatoes.
– Let muffins cool fully before storing.
❓ FAQs
Can I freeze egg muffins?
Yes! Once fully cooled, place them in an airtight container or freezer bag. They’ll keep for up to 3 months. Reheat from frozen in the microwave for 1–1.5 minutes.
What kind of cottage cheese works best?
Use small or medium curd, 4% or 2% milkfat cottage cheese for the best texture. Avoid watery varieties and drain any excess liquid before mixing.
What vegetables work best?
Great options include spinach, kale, bell peppers, onions, mushrooms, and broccoli. Chop them small and pre-cook watery veggies.
Can I make these dairy-free?
Yes. Skip the shredded cheese and substitute cottage cheese with strained dairy-free yogurt or soft tofu. Texture may vary slightly, but it works!
How do I reheat them?
Microwave for 20–30 seconds from the fridge, or about 1–1.5 minutes from frozen. You can also warm them in a 350°F oven for 10 minutes.
✅ Conclusion
These egg muffins are a breakfast lifesaver—easy to prep, full of protein, and endlessly versatile. Whether you’re feeding a crowd, planning ahead for the week, or just trying to eat more veggies, this recipe has you covered. Feel free to mix things up with your favorite ingredients and flavors. And don’t forget—they freeze beautifully, so you can always have a healthy meal ready in minutes.