When I say these are baked egg muffins, I truly mean it High-Protein Cottage Cheese Egg Muffins are so light and satisfying that you’d never guess how nourishing they are. With a soft, fluffy texture and a clean, comforting flavor, they’re simple to prepare and easy to fit into busy mornings, weekly meal prep, and well-planned routines without feeling heavy or time-consuming.

These High-Protein Cottage Cheese Egg Muffins come together quickly and bake evenly while delivering a protein focused option that works well for breakfast meal prep or quick snacks throughout the week.

Ingredients

Here’s what I use for this recipe and how each ingredient supports the final result.

Eggs: The foundation that provides structure protein and a fluffy baked texture.
Cottage cheese: Adds moisture creaminess and boosts protein without heaviness.
Shredded cheese: Enhances flavor and helps the muffins set as they bake.
Green onions: Add mild sharpness and balance the richness of the eggs.
All purpose flour: Helps stabilize the batter and improve texture.
Salt: Brings out the natural flavor of the eggs and cheese.
Black pepper: Adds gentle warmth and balance.

Tools You’ll Need

Mixing bowl: Used to combine all ingredients smoothly.
Whisk: Helps incorporate eggs and cottage cheese evenly.
Measuring cups: Ensure consistent results every time.
Muffin pan: Shapes and bakes the egg mixture evenly.
Cooling rack: Allows muffins to cool without trapping moisture.

Instructions

Step 1: Prepare the Eggs

I start by cracking the eggs into a large bowl and whisking until fully blended and slightly frothy.

Step 2: Add the Mix Ins

I add cottage cheese shredded cheese green onions salt and black pepper then whisk gently so everything is evenly distributed.

Step 3: Incorporate the Flour

I sprinkle in the flour and whisk again just until the mixture is smooth without overmixing.

Step 4: Fill the Muffin Pan

I grease the muffin pan lightly and divide the mixture evenly into each cup.

Step 5: Bake and Cool

I bake until the tops are set and lightly golden then let the muffins cool slightly before removing.

Tips

When I make High-Protein Cottage Cheese Egg Muffins I always whisk the eggs well first because this helps create a lighter texture. I avoid overbaking since eggs can dry out quickly. If I want variety I sometimes add finely chopped vegetables or herbs but I keep additions minimal to maintain structure.

Ways to Serve

I enjoy High-Protein Cottage Cheese Egg Muffins warm for breakfast alongside fruit or toast. They also work well as a grab and go snack or paired with a salad for a light lunch. For gatherings I serve them slightly warm on a platter since they hold their shape and flavor well.

Storage Instructions

I store High-Protein Cottage Cheese Egg Muffins in an airtight container in the refrigerator where they keep well for up to four days. When reheating I use a low microwave setting or let them come to room temperature naturally to maintain texture. They can also be frozen and reheated gently.

Frequently Asked Questions

Can I make High-Protein Cottage Cheese Egg Muffins ahead of time?

Yes they are ideal for meal prep and stay fresh when stored properly.

Are High-Protein Cottage Cheese Egg Muffins healthy?

Yes they are protein rich balanced and filling.

Can I customize High-Protein Cottage Cheese Egg Muffins?

Yes small additions like herbs or vegetables work well.

Do High-Protein Cottage Cheese Egg Muffins freeze well?

Yes they freeze and reheat nicely when wrapped properly.

See You in the Kitchen

I hope you try High-Protein Cottage Cheese Egg Muffins and enjoy how easy and practical they are for everyday meals. Save this recipe and let me know how you customize yours.

Happy Cooking!