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Chef Ava

Cottage Cheese Egg Breakfast Muffins

These cottage cheese egg breakfast muffins are fluffy, creamy, and packed with protein. Made with eggs, vegetables, and cheese, they are perfect for meal prep and make an easy grab-and-go breakfast for busy mornings.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 8 large eggs
  • 1 cup cottage cheese
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup diced bell pepper
  • 1/2 cup chopped spinach
  • 1/3 cup chopped onion
  • 1/2 cup cooked turkey bacon or sausage, chopped (optional)
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Equipment

  • muffin tin
  • mixing bowl
  • whisk
  • spoon

Method
 

  1. Preheat oven to 375°F and grease a 12-cup muffin tin.
  2. Whisk eggs in a large bowl until fully combined.
  3. Add cottage cheese, cheddar cheese, bell pepper, spinach, onion, and optional meat. Mix well.
  4. Season with salt and black pepper and stir to combine.
  5. Pour mixture evenly into muffin cups, filling each about three-quarters full.
  6. Bake for 20–25 minutes until centers are set and tops are lightly golden.
  7. Cool for a few minutes, then remove and serve warm.

Notes

Grease the muffin tin very well to prevent sticking. Do not overbake — remove once centers are just set. Let muffins cool before removing for best texture. Use full-fat cottage cheese for a creamier result.