Fluffy Cottage Cheese Egg Muffins

These cottage cheese egg muffins have a delicious, mildly tangy flavour and fluffy texture. In addition to the cottage cheese they also contain cheddar cheese for more depth of flavour. Easy to make, perfect for breakfast or as a satisfying snack. Delicious the next day, too!

These cottage cheese egg muffins are high in protein, contain a moderate amount of fat (100g of cottage cheese has only 4.5g of fat!) and make a delicious alternative to scrambled eggs or omelette. Unlike these breakfast classics, which are best served as soon as they are cooked, egg muffins with cottage cheese are equally delicious straight from the oven and hours later.

Egg muffins tend to develop nicely risen tops while in the oven but start deflating as soon as you take them out (sometimes becoming quite dense as a result). While it’s normal and unavoidable for egg muffins to deflate you can prevent them from deflating too much. Which is what I’ve done in this egg cottage cheese muffin recipe.

I added a small amount of flour (and baking powder) which absorbed some of the moisture (from the cottage cheese) making these muffins fluffy and delicious – even the next day (to make this recipe gluten free see my tips in the Notes below).

Cottage cheese egg muffins ingredients and substitutions

• Cottage cheese: use full-fat, not reduced fat cottage cheese.
• Eggs.
• Cheddar cheese: I used mature cheddar cheese, but gruyere or another strong semi-soft cheese can be used instead. The cheese enhances the flavour as well as contributes a bit of fat, which improves the texture. Do not skip it.
• Flour: Helps loosen the texture of the muffins. Make it gluten free by using rice flour.
• Baking powder: works with the flour to create a light, fluffy texture and ensure the muffins do not deflate too much.
• Scallions: or spring onions. You will need approx. 1.5-2 onions. I do not recommend using chives instead. They come up to the top of the muffins so the flavour is not evenly distributed.
• Salt and pepper: I used fine sea salt, which is less salty than ordinary table salt. If using the latter add less.

Step-by-step recipe instructions

1.Preheat the oven to 350F/180C/160 fan/gas mark 4. Grease a 6-hole muffin pan using either butter (approx.1 teaspoon) or cooking spray. Set aside.

3. Add cottage cheese: Whisk in the cottage cheese, cheddar, scallions, salt and pepper until thoroughly incorporated.

4. Add flour: Sift the flour and baking powder and gently stir in using a whisk just to combine (stop stirring as soon as the flour is no longer visible).

5. Fill pan: Spoon the batter into the muffin pan.

6. Bake muffins: Place in the centre of the oven and bake for 33 minutes. Remove from the oven and set aside to cool (in the pan) for 15 minutes before serving.

How to serve egg muffins with cottage cheese

These cottage cheese and egg muffins are delicious served a little warm either for breakfast or as a satisfying snack. They can accompany other breakfast dishes, including homemade baked beans, bacon and sausages. Also great with smoothies (try raspberry avocado or broccoli).

I personally love these muffins with a little ketchup!

Optional add-ins

These cottage cheese egg muffins are versatile and can be made with additional ingredients for a different flavour twist.

• Protein: chopped ham or bacon.
• Vegetables: chopped red pepper, broccoli or finely chopped browned mushrooms. I do not recommend adding ingredients with a lot of moisture in them, such as tomatoes, as these muffins are already quite moist.
• Spices: a pinch of hot or smoked paprika or nutmeg.
• TIP: I recommend using no more than 2-3 tablespoons of additional ingredients (while still including the cheeses, as per recipe). You will probably end up making 7, rather than 6 muffins.

Top tips

• Do not overstir the batter (once you’ve added the flour and baking powder).
• It is important to leave these muffins to cool in the pan for about 15 minutes. They will be quite soft to start with and might fall apart if you remove them too soon. They will still be soft, fluffy and warm after 15 minutes!
• Best served warm.
• Leftover egg muffins with cottage cheese can be refrigerated in an airtight container for up to 3 days. If possible, microwave for a few seconds before serving.
• Freeze for up to 3 months. Defrost in the fridge overnight.
• Make it gluten free: I tested this recipe using rice flour which produced great results. I think other varieties of gluten free flours will work well, too (be sure to also use gluten free baking powder.

Fluffy Cottage Cheese Egg Muffins