Cottage Cheese Egg Muffins are a fantastic way to start your day! Packed with protein, these little bites are fluffy and tasty, perfect for breakfast on the go.
They’re easy to make and can be loaded with your favorite veggies or cheese. I usually make a batch on Sunday to enjoy all week! Who doesn’t love a healthy treat that’s also quick? 😊
Key Ingredients & Substitutions
Eggs: Fresh large eggs are a must for this recipe. If you need a dairy-free option, you could try using tofu as a base, but the texture will differ.
Cottage Cheese: Small curd cottage cheese works best for a smooth texture. If you’re looking for lower fat options, go for low-fat cottage cheese, or Greek yogurt can be a suitable alternative for a creamier taste.
Shredded Cheese: Cheddar is a favorite, but feel free to use mozzarella, feta, or any cheese you like. Vegan cheese can also work here if you’re keeping it dairy-free.
Fresh Herbs: Herbs like parsley and chives add freshness. If you don’t have fresh herbs, dried herbs can be a quick substitute, though you’ll need less since dried herbs are stronger in flavor.
Onion: The onion adds flavor but is optional. If you’re not an onion fan, try garlic powder or omit it completely.
How Do You Bake Perfectly Fluffy Egg Muffins?
Baking these egg muffins to perfection is all about mixing the right way and watching the time. Start by ensuring your oven is at the correct temperature. Here’s how to get fluffy muffins:
- Beat the eggs until they are completely combined. This helps create air, which leads to a fluffier muffin.
- Don’t overmix when adding the cottage cheese and other ingredients. A gentle fold will keep the mixture light.
- Fill the muffin tin a little less than full to allow for rising.
- Check for doneness towards the end of the baking time. They should be puffed and golden!
Letting them cool slightly before removing them from the tin helps maintain their shape. Enjoy your breakfast or snack with these fluffy treats!
How to Make Cottage Cheese Egg Muffins
Ingredients You’ll Need:
For the Muffins:
- 6 large eggs
- 1 cup cottage cheese (small curd)
- 1/2 cup shredded cheese (cheddar or your choice)
- 1/4 cup chopped fresh herbs (such as parsley or chives)
- 1/4 cup finely chopped onion or green onion (optional)
- Salt and pepper, to taste
- Cooking spray or butter (for greasing muffin tin)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 20–25 minutes to bake, making a total of around 35 minutes. Just a little bit of time for a delicious and nutritious breakfast or snack!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This temperature will ensure your muffins cook evenly. While that’s warming, get your muffin tin ready by greasing it with cooking spray or a little butter.
2. Whisk the Eggs:
In a large bowl, crack the 6 eggs and whisk them until they’re well combined. You want to see a nice, uniform color with no streaks.
3. Mix in the Other Ingredients:
Now, add in the 1 cup of cottage cheese, 1/2 cup of shredded cheese, 1/4 cup of chopped herbs, and the optional onion. Gently mix the ingredients together until everything is evenly distributed. Take care not to over-mix!
4. Season the Mixture:
Add salt and pepper to taste, giving it a little stir to combine. You can adjust the seasoning based on your preference!
5. Fill the Muffin Tin:
Carefully pour the egg mixture into each muffin cup, filling them almost to the top. This will allow them to rise without spilling over.
6. Bake to Perfection:
Place the muffin tin in the oven and bake for about 20–25 minutes, or until the muffins are set, puffed up, and golden brown on top. You can check for doneness with a toothpick; if it comes out clean, they’re ready!
7. Cool and Remove:
Once baked, take the muffin tin out of the oven and let it cool for a few minutes. Then, gently remove the muffins from the tin. A small offset spatula or butter knife can help with this.
8. Serve and Enjoy:
If you like, garnish the muffins with additional freshly chopped herbs. Serve them warm and enjoy the deliciousness of your Cottage Cheese Egg Muffins!
These muffins are not only high in protein and low in carbs but also easy to store. You can refrigerate them for several days or freeze them for longer storage. Enjoy your healthy breakfast treat! 😊
Can I Use Egg Whites Instead of Whole Eggs?
Yes, you can substitute egg whites for whole eggs to make these muffins lighter and lower in calories. Use about ¾ cup of egg whites for every 6 large eggs.
How Can I Make These Muffins Dairy-Free?
To make this recipe dairy-free, you can use a dairy-free cheese alternative in place of the shredded cheese and swap the cottage cheese for a non-dairy yogurt or tofu blended until smooth.
Can I Add Vegetables to the Muffins?
Absolutely! Feel free to add veggies like spinach, bell peppers, or mushrooms. Just make sure to chop them finely and sauté any dense vegetables first to reduce moisture in the muffins.
How Do I Store Leftovers?
Store the muffins in an airtight container in the refrigerator for up to 5 days. You can also freeze them for up to 3 months. To reheat, simply microwave them for about 30 seconds or until warmed through!
