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Fluffy Cottage Cheese Egg Muffins - Easy, Protein-Packed Breakfast Bites

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 8 large eggs
  • 1 cup cottage cheese (small curd works best)
  • 1/2 cup shredded cheese (cheddar, mozzarella, or Swiss)
  • 1/2 teaspoon kosher salt (adjust to taste)
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder (optional)
  • 1/4 teaspoon onion powder (optional)
  • 1 cup finely chopped vegetables (spinach, bell pepper, onion, or mushrooms)
  • 1/2 cup cooked add-ins (optional: diced ham, crumbled bacon, or cooked sausage)
  • 1–2 tablespoons fresh herbs (optional: chives, parsley, or dill)
  • Oil or nonstick spray for the muffin tin

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin generously or line with silicone liners.
  2. Prep veggies. Finely chop and lightly sauté watery vegetables like mushrooms or zucchini to remove moisture. Let cool.
  3. Whisk the base. In a large bowl, whisk eggs until smooth. Stir in cottage cheese, shredded cheese, salt, pepper, garlic powder, and onion powder until combined.
  4. Fold in add-ins. Mix in the cooled veggies, meats (if using), and herbs. Don’t overmix—just fold until evenly distributed.
  5. Fill the cups. Divide the mixture evenly among muffin cups, filling about 3/4 full. Give the tin a gentle tap to release air bubbles.
  6. Bake for 18–22 minutes, until the centers are set and the tops are lightly golden. A toothpick should come out clean.
  7. Rest and release. Let muffins cool in the pan for 5 minutes, then run a thin knife around the edges and lift them out.
  8. Serve warm or let cool completely for meal prep.