Savory Cottage Cheese Egg Muffins (High Protein, Meal Prep Friendly) – Simple, Satisfying, and Quick

These egg muffins hit the sweet spot between convenience and real food. They’re fluffy, cheesy, and loaded with protein, thanks to cottage cheese and eggs. Make a batch on Sunday, and you’ve got breakfast (or a snack) for the next few days.

They reheat well, pack easily, and feel like a mini frittata you can eat on the go. If you’re trying to start your day with something hearty and satisfying, this is a winner.

What Makes This Special

• High protein without dryness: Cottage cheese melts into the eggs for a tender, moist texture.
• Customizable: Swap veggies, cheeses, or herbs based on what you have.
• Meal prep magic: They hold up well in the fridge or freezer and reheat in seconds.
• Low effort, big payoff: One bowl, minimal chopping, and minimal cleanup.

What You’ll Need

• 8 large eggs
• 1 cup cottage cheese (2% or full-fat for best texture)
• 1/2 cup shredded cheese (cheddar, mozzarella, or pepper jack)
• 1 cup chopped vegetables (bell peppers, spinach, onion, or broccoli)
• 1/2 cup cooked protein (optional: diced ham, turkey sausage, bacon, or tofu)
• 2 tablespoons chopped fresh herbs (chives, parsley, or basil)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder (optional)
• 1/4 teaspoon smoked paprika or chili flakes (optional, for a kick)
• Olive oil or cooking spray (for the pan)

How to Make It

1. Prep the pan: Heat the oven to 350°F (175°C). Grease a standard 12-cup muffin tin well or line with silicone liners.
2. Blend the base: In a large bowl, whisk eggs, cottage cheese, salt, pepper, and spices until smooth.

   For an ultra-smooth texture, blend with an immersion blender.

3. Add mix-ins: Stir in shredded cheese, vegetables, cooked protein, and herbs. Keep the mix-ins small and evenly chopped.
4. Fill the cups: Divide the mixture among the 12 cups, filling about 3/4 full. Give the tin a gentle tap to level.
5. Bake: Bake for 18–22 minutes, until the centers are just set and the tops are lightly golden.
6. Cool: Let muffins cool in the pan for 5 minutes, then loosen edges with a knife and transfer to a rack.
7. Serve or store: Enjoy warm, or cool completely before storing.

How to Store

• Refrigerate: Store in an airtight container for 4–5 days.
• Freeze: Wrap individually and freeze up to 2 months.

  Thaw overnight in the fridge.

• Reheat: Microwave 20–40 seconds per muffin, or warm in a 300°F (150°C) oven for 8–10 minutes.

Why This is Good for You

• Protein-packed: Eggs and cottage cheese deliver a steady, satisfying source of protein.
>Nutrient-dense:
• Balanced: Add veggies and a bit of fat for a filling, balanced bite that supports energy and focus.
• Portion-controlled: Handy single servings help prevent overeating.

Pitfalls to Watch Out For

• Sticking to the pan: Grease well or use silicone liners. Egg muffins love to cling.
• Watery veggies: Sauté high-water veggies (mushrooms, zucchini) first, or squeeze thawed spinach dry.
• Overbaking: Pull them when the centers are just set. Overbaked muffins turn rubbery.
• Salt overload: If using salty meats or cheese, reduce the added salt slightly.

Recipe Variations

• Greek Style: Spinach, sun-dried tomatoes, olives, dill, and feta.
• Southwest: Bell pepper, green onion, black beans, corn, pepper jack, and a pinch of cumin.
• Veggie-Heavy: Broccoli, mushrooms, and zucchini (pre-cooked), plus mozzarella.
• Herb & Goat Cheese: Chives, parsley, and crumbled goat cheese.
• Turkey Sausage & Cheddar: Classic, hearty, and great for kids.
• Low-Lactose: Use lactose-free cottage cheese and cheese, or swap in nutritional yeast.

FAQ

Can I use egg whites instead of whole eggs?

Yes.

Replace some or all yolks with liquid egg whites. The texture will be lighter and slightly less rich. Add an extra tablespoon of oil or a bit more cheese for moisture if going yolk-free.

Do I have to blend the cottage cheese?

No.

Whisking is enough, but blending makes the muffins extra smooth with no curds visible. It’s a texture preference.

Why did my muffins collapse?

They likely needed a bit more bake time or had too much moisture. Bake until just set, and pre-cook watery veggies.

Cooling them in the pan for a few minutes also helps.

Can I make these dairy-free?

Use a dairy-free cottage cheese alternative and skip or replace the shredded cheese with a dairy-free option. The texture will vary slightly but still works.

How many muffins is a serving?

For breakfast, plan on 2 muffins for most adults. As a snack, 1 muffin usually does the job.

What’s the best pan to use?

A nonstick muffin tin with silicone liners is the easiest for release and cleanup.

Avoid paper liners unless they’re parchment-style.

Final Thoughts

These savory cottage cheese egg muffins are a small effort with a big payoff. They’re flexible, protein-rich, and built for busy mornings. Tweak the fillings to match your cravings and what’s in the fridge, and you’ll have a reliable, tasty meal prep staple ready all week.

Savory Cottage Cheese Egg Muffins (High Protein, Meal Prep Friendly) - Simple, Satisfying, and Quick

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 12 servings

Ingredients

  

• 8 large eggs
• 1 cup cottage cheese (2% or full-fat for best texture)
• 1/2 cup shredded cheese (cheddar, mozzarella, or pepper jack)
• 1 cup chopped vegetables (bell peppers, spinach, onion, or broccoli)
• 1/2 cup cooked protein (optional: diced ham, turkey sausage, bacon, or tofu)
• 2 tablespoons chopped fresh herbs (chives, parsley, or basil)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder (optional)
• 1/4 teaspoon smoked paprika or chili flakes (optional, for a kick)
• Olive oil or cooking spray (for the pan)

Instructions

 

• Prep the pan: Heat the oven to 350°F (175°C). Grease a standard 12-cup muffin tin well or line with silicone liners.
• Blend the base: In a large bowl, whisk eggs, cottage cheese, salt, pepper, and spices until smooth.For an ultra-smooth texture, blend with an immersion blender.
• Add mix-ins: Stir in shredded cheese, vegetables, cooked protein, and herbs. Keep the mix-ins small and evenly chopped.
• Fill the cups: Divide the mixture among the 12 cups, filling about 3/4 full. Give the tin a gentle tap to level.
• Bake: Bake for 18–22 minutes, until the centers are just set and the tops are lightly golden.
• Cool: Let muffins cool in the pan for 5 minutes, then loosen edges with a knife and transfer to a rack.
• Serve or store: Enjoy warm, or cool completely before storing.