Savory Cottage Cheese Breakfast Muffins

Start your morning right with these Savory Cottage Cheese Breakfast Muffins—packed with protein, full of flavor, and perfect for meal prep! These muffins combine fluffy eggs, creamy cottage cheese, crisp veggies, and hearty add-ins to make a satisfying and wholesome breakfast on the go.

Want recipes like this delivered straight to your inbox? Subscribe now to get the latest culinary creations you’ll love.

Why You’ll Love This Recipe
Perfect for Meal Prep – Make a batch and enjoy a protein-packed breakfast all week.
High in Protein – Cottage cheese and eggs create a filling combo that keeps you energized.
Low Carb – Ideal for low-carb or keto-friendly lifestyles.
Customizable – Add your favorite vegetables, cheeses, or cooked meat alternatives.
Portable & Convenient – Great for busy mornings, packed lunches, or snack time.

Ingredients You’ll Need

For the Muffin Base:
6 large eggs
1 cup cottage cheese (full-fat or low-fat)
½ cup shredded mozzarella cheese
½ cup shredded cheddar cheese
¼ cup milk (or unsweetened almond milk)
1 tsp baking powder
½ tsp salt
½ tsp black pepper

Veggies & Add-ins:
½ cup red bell pepper, diced
½ cup baby spinach, chopped
¼ cup red onion, finely diced
⅓ cup cooked beef sausage or turkey sausage, crumbled
1 tsp garlic powder
½ tsp smoked paprika
2 tbsp fresh parsley, chopped

Optional Toppings:
Extra shredded cheese for topping
Chili flakes for a little kick
Fresh chives or green onion for garnish

Tools You’ll Need
Mixing bowls
Whisk
12-cup muffin tin
Non-stick spray or silicone muffin liners
Measuring cups and spoons
Oven

Step-by-Step Instructions

Step 1: Preheat & Prep
Preheat your oven to 375°F (190°C).
Grease a 12-cup muffin tin with non-stick spray or line with silicone muffin liners.

Step 2: Whisk the Egg Mixture
In a large mixing bowl, crack the eggs and whisk until well beaten.
Add cottage cheese, milk, shredded mozzarella, and cheddar.
Whisk until the mixture is smooth and creamy.

Step 3: Stir in Seasonings & Add-ins
Add baking powder, salt, black pepper, garlic powder, and smoked paprika.
Stir in diced bell pepper, spinach, red onion, sausage crumbles, and parsley.
Mix everything gently to evenly distribute the ingredients.

Step 4: Fill the Muffin Tin
Pour or ladle the egg mixture into each muffin cup, filling about ¾ full.
Sprinkle additional shredded cheese and chili flakes on top if desired.

Step 5: Bake the Muffins
Bake for 20–25 minutes, or until the muffins are puffed up, golden on top, and set in the center.
Insert a toothpick into the center of a muffin—if it comes out clean, they’re done.

Step 6: Cool and Serve
Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Serve warm or at room temperature. Garnish with fresh chives or green onion if desired.

Tips for Success
Don’t Overmix – Stir until ingredients are combined, not overly beaten.
Use Silicone Liners – Prevents sticking and makes cleanup easier.
Cool Before Storing – Prevents sogginess when storing in containers.
Double the Batch – Make extras and freeze for up to 2 months.
Customize Freely – Try mushrooms, broccoli, zucchini, or different cheeses.

Serving Suggestions
With a Side of Fruit – Fresh berries or sliced apple pair well with savory muffins.
Avocado Slices – Add creaminess and healthy fats.
Hot Sauce or Salsa – Perfect for dipping or drizzling over the top.
On a Breakfast Sandwich – Slice a muffin and stuff it in a toasted English muffin.

How to Store & Reheat

Storing:
Refrigerate: Keep in an airtight container in the fridge for up to 5 days.
Freeze: Place cooled muffins in a freezer-safe bag. Freeze for up to 2 months.

Reheating:
Microwave: Reheat individual muffins for 30–45 seconds.
Oven: Warm at 350°F (175°C) for 10 minutes for a crisp exterior.

Frequently Asked Questions

1. Can I use egg whites instead of whole eggs?
   Yes, substitute 12 egg whites or a carton of liquid egg whites for a lighter option.
2. Is there a non-dairy substitute for cottage cheese?
   You can try plant-based ricotta or tofu, though the texture and flavor will vary slightly.
3. What’s the best meat alternative to use?
   Cooked beef sausage, turkey sausage, or even plant-based crumbles work great.
4. Can I make these vegetarian?
   Absolutely! Just leave out the meat and load up on veggies.
5. Are these muffins gluten-free?
   Yes! As long as your baking powder and sausage are gluten-free, the whole recipe is safe.

Final Thoughts
These Savory Cottage Cheese Breakfast Muffins are a game-changer for busy mornings. Full of protein, packed with veggies, and totally customizable, they offer the perfect balance of convenience and nourishment.
Whether you’re meal prepping for the week or feeding a hungry family on the go, these muffins make breakfast simple and satisfying.

Try them out and let me know what you think! Don’t forget to leave a review below and share your photos on Pinterest! I can’t wait to see how your batch turns out.

Preparation Time: 10 minutes
Cooking Time: 25 minutes
Cuisine: American

Nutritional Information (Per Serving):
Calories: 180 | Protein: 13g | Carbohydrates: 4g | Fat: 12g | Fiber: 1g | Sodium: 310mg

Print