Savory Cottage Cheese Egg Muffins

Easy high-protein Savory Cottage Cheese Egg Muffins made with cottage cheese, eggs, mozzarella, and just a touch of flour. Kid-friendly, customizable, and perfect for meal prep.

Prep Time5

Cook Time30

Course: Breakfast, Snack

Cuisine: American

Keyword: cottage cheese muffins, protein muffins, savory muffins

Servings:

Ingredients

4 large eggs
180 –200 g cottage cheese 3/4–1 cup
30 g melted butter or brown butter 2 tbsp
1/2 tsp baking powder
1/2 tsp salt
85 g shredded mozzarella 3 oz / about 1 cup loosely packed
30 g flour 1/4 cup – regular, gluten-free, or almond
1 –2 tbsp seeds for topping optional
Optional add-ins: chopped olives chopped peppers, chopped mushrooms, chives, nuts and seeds mixed into the batter

US Customary - Metric

Instructions

Preheat oven to 350°F / 180°C.
In a mixing bowl, beat 4 large eggs until smooth.
Add 180–200 g cottage cheese and stir to combine.
Mix in 30 g melted butter (or brown butter).
Add 30 g flour (1/4 cup), 1/2 tsp salt, and 1/2 tsp baking powder. Stir until the batter thickens slightly.
Fold in 85 g shredded mozzarella (3 oz) and any optional add-ins (olives, peppers, mushrooms, chives, nuts, seeds).
Line a 12-cup muffin tin with paper liners or parchment cups.
Divide the mixture between the cups, filling each about 3/4 full.
Sprinkle 1–2 tbsp seeds on top if desired.
Bake for 30 minutes, or until the muffins are set in the center and golden on top.

Notes

Use almond flour for a lower-carb version.
Store in the fridge up to 4 days.
Freeze up to 2 months; reheat in the oven or air fryer.

Nutrition