Cottage cheese egg muffins are a versatile, protein-rich breakfast or snack option that combines the creamy texture of cottage cheese with the fluffiness of baked eggs. These muffins are made by whisking together eggs and cottage cheese, creating a base that is both light and nutritious. Often, additional ingredients like chopped vegetables, fresh herbs, shredded cheese, or cooked meats are mixed in to enhance the flavor and add texture. The mixture is then poured into a muffin tin and baked until golden and set, resulting in a convenient, grab-and-go meal perfect for busy mornings.
What makes cottage cheese egg muffins stand out is their adaptability and health benefits. High in protein and low in carbs, they cater to various dietary preferences, including keto, low-carb, and gluten-free diets. The cottage cheese not only boosts the protein content but also adds a subtle tang and creaminess to the muffins. They can be enjoyed fresh out of the oven or stored in the refrigerator for several days, making them an excellent choice for meal prepping. Whether you prefer them plain or packed with flavorful ingredients, cottage cheese egg muffins are a delicious and satisfying way to start your day.
Cottage Cheese Egg Muffins Ingredients:
- 4 large eggs
- 200g cottage cheese
- 30g grated Parmesan cheese
- 80g cauliflower (cooked and mashed)
- 2 scallion (green onion), finely chopped
- 2 garlic clove, minced
- Salt and pepper, to taste
- A pinch of nutmeg
- Fresh rosemary
Cottage Cheese Egg Muffins Steps
Steam or boil the cauliflower until tender (about 10-15 minutes). Drain, then mash the broccoli with a fork.
Preheat your oven to 185°C (365°F). Grease a muffin tin with paper liners or butter to prevent sticking.
In a large bowl, whisk the eggs and Parmesan cheese together until smooth.
Add the cottage cheese, mashed cauliflower, chopped scallion, minced garlic, salt, pepper, a pinch of nutmeg and the fresh rosemary.
Blend everything together until well combined.
Pour the mixture evenly into the muffin tin, filling each cup about ¾ full. Bake in the preheated oven for 20-25 minutes or until the muffins are firm and golden on top. You can check for doneness by inserting a toothpick; it should come out clean.
Let the muffins cool for a few minutes before removing them from the tin. Serve warm, or store in an airtight container in the fridge for up to 4-5 days.
Looking for something similar? Try out my Mini Spinach Feta Quiche.
