4-Ingredient Cottage Cheese Egg Muffins
These cottage cheese egg muffins are a low carb, high protein breakfast that you can meal prep ahead of time to make busy mornings even easier! They’re easy, cheesy, and delicious!
⏰ TIME: 35 mins | 🤑COST: $6.98
🍳 4 INGREDIENTS
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If you enjoyed my baked egg & turkey sausage cottage cheese bowls, you’re going to love these cottage cheese egg muffins!
The first time I made homemade egg muffins was a total disaster. Like a completely mushy, soggy disaster.
Needless to say, it turned me off from trying to make egg muffins again for a long long time 😅
But recently I’ve been seeing cottage cheese egg muffins all over Pinterest, so I decided to give it another try using these silicone molds I found on Amazon. And let me tell you – I’m so glad I did because I’m now obsessed with them!
Why You’ll Love This Recipe
There are so many different reasons I love these cottage cheese egg muffins. Or egg bites. Or egg cups. Whatever you wanna call them!
🍳 These cottage cheese egg bites are:
- Made with just 4 ingredients
- High protein & low carb
- Ready in 35 minutes
- Freezer-friendly
- Perfect for meal prep
- Easy customizable recipe
I make a batch of these egg muffins on Sunday afternoon as part of my weekly meal prep then store them in the fridge or freezer.
In the morning I just grab 2-3 egg muffins from the fridge, stick them in a microwave-safe container, put it in my lunch bag, heat it up at work, and eat it at my desk.
It’s literally the perfect work breakfast or lunch and great for when I’m rushing out the door in the morning….which lets be honest is most days of the week 🤣
These egg muffins are loaded with protein. No seriously. Eggs + cottage cheese = dynamic duo that’s supercharged with protein. Just 2 of these egg muffins keeps me full for hours!
I just add diced bell peppers to my egg muffins, but you can add any leftover veggies you have in the fridge or freezer. You can also add chopped sausage, diced ham, or even bits of chicken to add even more protein!
This recipe is similar to my baked egg cottage cheese bowls, but I think it’s even easier to make. Plus, it’s more versatile and you can eat it for breakfast, lunch, or a snack!
Ingredients & Substitutions
- Eggs: You can use whole eggs, egg whites, or liquid eggs.
- Cottage cheese: Adds even more protein and makes the egg muffins a little more creamy & fluffy! I used low-fat cottage cheese but you can use full-fat cottage cheese if you prefer.
- Bell pepper: I chopped up 1 medium bell pepper for a batch of egg muffins, but you can use any veggies you want.
- Shredded cheddar cheese: Makes the egg muffins cheesy and absolutely delicious!
📌 OPTIONAL INGREDIENTS: You can add different varieties of cheese, meats, and veggies.
Veggie ideas: spinach, mushrooms, zucchini, broccoli bits
Meat ideas: chopped cooked turkey sausage, diced ham, bits of bacon
Equipment You’ll Need
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- Silicone liners: Trust me, this is a total game changer! I’ve used paper and aluminum liners in the past, but they just get messy and the egg muffins never peel off right. The silicone liners cook the muffins a lot more evenly, they’re much easier to peel off, clean up is a lot easier, and they’re reusable too!
- 12-cup muffin tin: For baking the egg muffins.
- Mixing bowl: For mixing up the egg muffin mixture.
How To Make The Cottage Cheese Egg Muffins
Storage Instructions
- Make Ahead: Prep a batch of egg muffins on meal prep day. Let the muffins cool completely, remove from the liners, and store in an airtight container in the fridge or freezer.
- Fridge: Let the muffins cool completely first. Store in an airtight container for up to 4 days. I prefer storing the egg muffins in the fridge instead of the freezer because you don’t run the risk of the egg muffins getting freezer-burn or becoming soggy!
- Freezer: Let the muffins cool completely first. Store in an airtight container or gallon freezer bag for up to 2 months.
- Reheating: Microwave for 30 seconds if reheating from fridge. Microwave for 60 seconds if reheating from freezer.
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4-Ingredient Cottage Cheese Egg Muffins
Equipment
- 12-cup muffin tin
- 12 muffin liners (silicone liners usually work best!)
- 1 large mixing bowl
Ingredients
- 8 large eggs
- ½ cup cottage cheese (either whole-milk or low-fat is fine)
- 1 medium bell pepper (diced)
- 1.5 cups shredded cheddar cheese
Instructions
- Preheat oven. Preheat your oven to 400°F.
- Make the egg muffin mixture. Whisk the eggs in a large mixing bowl. Stir in the cottage cheese, diced bell pepper, and ½ cup of shredded cheddar cheese. Mix together until combined. Add salt and pepper if desired (I usually don't add either).
- Fill muffin tin. Line the muffin tin with the liners. Pour the egg mixture evenly into each muffin cup.
- Sprinkle cheese on top. Sprinkle the remaining 1 cup of cheddar cheese evenly on top of each muffin.
- Bake for 20-25 minutes. The cooking time is going to vary depending on your oven. You'll know the egg muffins are done when a toothpick inserted in the center of each muffin comes out clean, and the tops are light golden-brown.
- Cool and enjoy! Let the muffins cool for 5–10 minutes before removing them from the liners and digging in. If you're storing the egg muffins, you want to let them cool completely first before storing them in an airtight container or gallon freezer bag.
Notes
- I highly recommend using silicone liners. They’re less than $10 at Amazon for a pack of 12. I find that the muffins cook more evenly, it’s a lot easier to remove the muffins from the liners, and prep & cleanup is a breeze. Plus, they’re reusable too!
- If you’re using other veggies like spinach or zucchini, you may have to cook them first so they don’t release a lot of moisture when baked.
- Mixing some shredded cheddar cheese into the egg mixture makes such a big difference! I’ve made these muffins with only cheese on top and they’re not nearly as delicious as when I stir in some of the cheese into the egg mixture itself.
- The egg muffins will look puffy when you first take them out of the oven, but they will deflate a bit when they’re cooling, which is normal!
- Make sure to let the egg muffins cool completely before storing!
Did you make this recipe? Let me know how it went!
I’m always open to suggestions, comments, or feedback on tweaking my recipes. If something wasn’t clear or if you think a step could be done better, or you added your own edits to this recipe, send me a message!
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