Print

Fluffy Cottage Cheese Egg Muffins: The Ultimate Healthy Breakfast Recipe

Fluffy Cottage Cheese Egg Muffins
Print Recipe

When my kids were little, these muffins were our weekend ritual. Warm, fluffy, and cheesy with just the right hint of spring onions — they’d vanish in minutes! They’re perfect for a peaceful morning or a cozy afternoon snack. Try them warm out of the oven or save some for the next day – they’re just as good (if not better!).

Ingredients

Scale

  • 1 cup + ½ tbsp (240g) full-fat cottage cheese

  • 6 large eggs

  • ½ cup (50g) shredded cheddar cheese

  • 4 tbsp chopped scallions (spring onions)

  • 2 tbsp all-purpose/plain flour (*see tip below for gluten-free)

  • ½ tsp baking powder

  • ⅓ tsp fine sea salt + pepper to taste

Instructions

  • Preheat your oven to 350°F (180°C). Grease a 6-hole muffin pan.

  • In a bowl, whisk eggs until smooth.

  • Add in cottage cheese, cheddar, scallions, salt, and pepper. Mix well.

  • Sift in flour and baking powder. Stir gently just until combined – don’t overmix!

  • Spoon into muffin pan and bake for 30–33 minutes.

  • Let them cool in the pan for 10–15 minutes before serving. They’ll hold better and still be warm and fluffy!

Notes

  • Don’t rush the cooling time – it helps them firm up just right.

  • Great for meal prep: refrigerate for up to 3 days or freeze for up to 3 months.

  • For gluten-free, use rice flour or any GF blend.

Nutrition

Find it online: https://recipes.gernarb.com/fluffy-cottage-cheese-egg-muffins-the-ultimate-healthy-breakfast-recipe/