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Baked Cottage Cheese Egg Muffins 2026 06 20 210115 819x1024 1

Baked Cottage Cheese Egg Muffins

These high-protein, flavorful muffins are perfect for busy mornings, meal prep, or a nutritious snack. Packed with fresh vegetables, cheddar cheese, and cottage cheese, they offer a delicious and satisfying breakfast experience.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 140
Ingredients Method Notes

Ingredients
  

Vegetable Mixture
  • 2 cups diced vegetables Adds texture and a variety of flavors.
  • 1 cup spinach Introduces a vitamin-rich green component.
Muffin Base
  • 6 large eggs Creates structure and richness.
  • 1/4 cup heavy cream or half and half Contributes to creamy texture.
  • 1 cup Hood Cottage Cheese Provides protein and moisture.
  • 1 cup shredded cheddar cheese Adds melty texture and savory flavor.
Seasoning
  • 1 tbsp freshly minced herbs Enhances flavor.
  • 1 tsp paprika Infuses a subtle smoky flavor.
  • to taste salt and pepper Balances overall flavors.

Method
 

Preparation
  1. Preheat the oven to 375 degrees F.
  2. Sauté the diced vegetables over medium-high heat for 5-7 minutes until soft.
  3. Add the chopped spinach during the final minute of cooking and set aside to cool.
  4. In a large bowl, whisk together eggs, heavy cream, shredded cheddar cheese, minced herbs, paprika, salt, and pepper.
  5. Stir in the sautéed vegetables and Hood Cottage cheese until well mixed.
Cooking
  1. Spray a muffin pan with cooking spray to prevent sticking.
  2. Add about 1/3 cup of the muffin mixture to each muffin cup.
  3. Place in the oven and bake for about 30 minutes or until the eggs are set.
Serving
  1. Serve warm immediately or refrigerate for up to three days.

Notes

These muffins can be made in advance and stored for convenience. Experiment with various vegetables, cheeses, and spices to customize your muffins. Perfect for busy mornings or healthy snacks.