These Cottage Cheese Egg Muffins are a tasty way to start your day! They’re packed with protein and have a fluffy texture that makes them irresistible. Plus, they are super easy to make!
I love whipping these up on busy mornings. Just mix, pour, and bake! You can even add your favorite veggies or cheese for extra flavor. They’re great for breakfast or a quick snack!
Key Ingredients & Substitutions
Eggs: Large eggs are the base of this recipe, contributing protein and structure. If you’re looking for a lighter option, egg whites can be used instead, but the muffins will be less rich.
Cottage Cheese: Small curd cottage cheese gives the muffins a lovely texture. If you’re not a fan, you can try ricotta cheese for a creamier feel, or even Greek yogurt for a tangy twist!
Cheddar Cheese: This is optional but adds great flavor. Feel free to substitute with mozzarella for a milder taste or omit it for a dairy-free version. Nutritional yeast can add a cheesy flavor without dairy.
Fresh Herbs: Use whatever herbs you love or have on hand! Basil, thyme, or even spinach can make fabulous additions. Dried herbs also work if fresh aren’t available.
How Do I Achieve the Perfect Bake for These Muffins?
Getting the baking just right is key to fluffy, moist muffins. Preheat your oven fully and use a muffin tin that’s been greased well. Here are some steps:
- Set the oven to 350°F (175°C) and let it heat up completely before placing the muffins inside.
- Fill each muffin cup about 3/4 full, giving them space to rise without spilling over.
- Keep an eye on them as they bake; times may vary a bit. Look for a puffed-up, golden top and a toothpick that comes out clean.
Wait a few minutes before removing them from the tin to set properly. Enjoy your muffins warm or save them for later!
How to Make Cottage Cheese Egg Muffins
Ingredients You’ll Need:
- 4 large eggs
- 1 cup cottage cheese (preferably small curd)
- 1/4 cup grated cheddar cheese (optional)
- 1/4 cup finely chopped fresh herbs (such as parsley, chives, or dill)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional)
- 1/4 teaspoon red chili flakes (optional, for some heat)
- Cooking spray or butter (for greasing the muffin tin)
How Much Time Will You Need?
This recipe will take about 10 minutes for prep and about 20-25 minutes for baking. Make sure to allow 5 minutes cooling time once they are out of the oven. In total, you can expect to spend around 40 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While the oven is heating up, lightly grease a 6-cup muffin tin with cooking spray or butter so nothing sticks.
2. Whisk the Eggs:
In a large mixing bowl, crack the 4 large eggs. Using a whisk, beat the eggs until they are fully combined and frothy. This will help create a light texture for your muffins.
3. Mix in the Cottage Cheese and Add-Ins:
Add the 1 cup of cottage cheese to the whisked eggs along with the optional grated cheddar cheese, chopped herbs, salt, black pepper, garlic powder, and red chili flakes. Gently stir everything together until well mixed. Be careful not to overmix; it’s okay to have some lumps from the cottage cheese!
4. Fill the Muffin Tin:
Pour the egg mixture evenly into the greased muffin cups, filling each about 3/4 full to give them room to rise as they bake.
5. Bake the Muffins:
Place the muffin tin in the preheated oven and bake for 20-25 minutes. Keep an eye on them! They should puff up and turn a nice golden color. A toothpick inserted in the center should come out clean when they’re done.
6. Cool and Remove:
Once baked, carefully remove the muffin tin from the oven. Let the muffins cool in the tin for about 5 minutes. Then, take a knife and gently run it around the edges of each muffin to help release them.
7. Serve and Store:
Enjoy your Cottage Cheese Egg Muffins warm as a delicious breakfast or snack! If you have leftovers, store them in the refrigerator and simply reheat when you’re ready to enjoy them again.
These muffins are not only fluffy and flavorful but also packed with protein from the eggs and cottage cheese. They are perfect for busy mornings!
Can I Use Egg Substitutes in This Recipe?
Yes, you can use egg substitutes like flaxseed meal or applesauce for a vegan option! For each egg, use 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water or 1/4 cup of applesauce. Keep in mind that the texture may differ slightly, but they’ll still be delicious!
Can I Freeze These Muffins?
Absolutely! Allow the muffins to cool completely before placing them in an airtight container or freezer bag. They can be frozen for up to 2 months. To reheat, thaw in the refrigerator overnight and warm in the microwave or oven before serving.
What Can I Add for Extra Flavor?
Feel free to customize your muffins with additional ingredients! Chopped cooked bacon, sautéed vegetables like spinach or bell peppers, or even sun-dried tomatoes can add great flavor. Just make sure not to overload the batter so they still bake properly.
How to Reheat Leftover Muffins?
To reheat, simply microwave a muffin for about 30-60 seconds until warm. Alternatively, you can place them in a preheated oven at 350°F (175°C) for about 10 minutes. Adding a splash of water in the microwave can help keep them moist!