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.
2. Whisk eggs: In a large mixing bowl whisk the eggs until smooth.
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…