Name: Baked Cottage Cheese Egg Muffins Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups diced vegetables (zucchini, peppers, mushrooms, cherry tomatoes, and green onions); 1 cup chopped spinach; 8 large eggs; 1/4 cup heavy cream (or half and half); 1 cup Hood Cottage Cheese with Black Pepper; 2/3 cup shredded cheddar cheese; 1/2 tablespoon freshly minced herbs (parsley, chives, and basil); 1 teaspoon paprika; Salt and pepper to taste

Jump to Recipe

If you are looking for a nutritious, satisfying, and versatile breakfast or snack, look no further than these delightful Baked Cottage Cheese Egg Muffins. Bursting with fresh vegetables, fluffy eggs, and creamy cottage cheese, this recipe delivers a perfect balance of protein, creaminess, and vibrant colors in every bite. Whether you’re grabbing a quick morning meal or preparing ahead for a busy week, these Baked Cottage Cheese Egg Muffins are sure to become one of your favorite go-to dishes.

Ingredients You’ll Need

The magic of these Baked Cottage Cheese Egg Muffins lies in their simple yet essential ingredients. Each one brings something unique to the recipe — from the fresh crunch of vegetables to the creamy texture of cottage cheese, and the richness of eggs harmoniously flavored with herbs and spices.

2 cups diced vegetables: Choose a medley like zucchini, peppers, mushrooms, cherry tomatoes, and green onions for a burst of color and nutrition.
1 cup chopped spinach: Adds a lovely earthiness and an extra boost of iron and vitamins.
8 eggs: The protein-packed base that holds everything together beautifully.
1/4 cup heavy cream or half and half: Brings richness and a velvety texture to the muffins.
1 cup Hood Cottage Cheese with Black Pepper: Creamy cottage cheese adds moisture and a subtle tang that complements the eggs perfectly.
2/3 cup shredded cheddar cheese: Melts into the eggs to add a sharp, gooey finish.
1/2 tablespoon freshly minced herbs: Parsley, chives, and basil brighten the overall flavor.
1 teaspoon paprika: A dash of smoky warmth that awakens the palate.
Salt and pepper to taste: Essential for bringing all the flavors into balance.

How to Make Baked Cottage Cheese Egg Muffins

Step 1: Preheat and Prep Your Oven

Heat your oven up to 375 degrees Fahrenheit. This temperature is just right to ensure the muffins bake evenly, with set eggs and a lightly golden top without drying out the cottage cheese or veggies.

Step 2: Sauté the Vegetables

In a skillet over medium-high heat, cook your diced vegetables for 5 to 7 minutes until they soften and become fragrant. Add spinach in the last minute so it wilts gently, preserving its bright green color and nutrients. Let this veggie mixture cool slightly to prevent scrambling the eggs in the next step.

Step 3: Mix Your Egg Batter

In a large bowl, whisk together the eggs, heavy cream, cheddar cheese, fresh herbs, and paprika until beautifully combined. Then fold in the sautéed vegetables and the creamy Hood Cottage Cheese. This mixture is where all your flavors marry into one delicious batter.

Step 4: Prepare the Muffin Tin and Fill

Spray a muffin pan generously with cooking spray to prevent sticking and ensure easy removal. Spoon about one-third cup of the egg mixture into each muffin cup, filling them evenly but not overfilling for perfect muffin size.

Step 5: Bake to Perfection

Place the muffin tin in the oven and bake for approximately 30 minutes. You’ll know they are ready when the eggs are fully set and the tops have a light golden hue. The muffin tops should feel firm to the touch.

Step 6: Serve or Store

Enjoy your Baked Cottage Cheese Egg Muffins immediately or let them cool, then place in the refrigerator. They keep well for up to three days, making them an excellent option for meal prepping.

How to Serve Baked Cottage Cheese Egg Muffins

Baked Cottage Cheese Egg Muffins Recipe - Recipe Image

Garnishes

These muffins shine with simple garnishes that enhance their freshness and texture. Try sprinkling chopped fresh herbs like parsley or chives on top, or add a dollop of tangy sour cream or Greek yogurt for creaminess. A light drizzle of hot sauce can bring a spicy kick if you like it bold.

Side Dishes

Pair your Baked Cottage Cheese Egg Muffins with a crisp green salad for a balanced meal. Fresh fruit or a fruit salad adds a sweet contrast that complements the savory flavors. For a heartier breakfast, serve alongside whole-grain toast or some roasted potatoes.

Creative Ways to Present

Thinking beyond the muffin tin? Serve these egg muffins as mini frittata bites at brunch parties or slice them to make breakfast sandwiches. They also work great packed in lunchboxes as a protein-packed snack that’s as delicious cold as it is warm.

Make Ahead and Storage

Storing Leftovers

Once cooled, keep your leftover Baked Cottage Cheese Egg Muffins sealed in an airtight container in the refrigerator. They will stay fresh for up to three days, making them perfect for quick breakfasts or snacks during a busy week.

Freezing

If you want to keep these muffins longer, freezing is a fantastic option. Wrap each muffin individually in plastic wrap or foil, then place them in a freezer-safe bag or container. They can be stored for up to two months without losing flavor or texture.

Reheating

To enjoy your muffins after refrigeration or freezing, simply microwave them for about 30 to 60 seconds until warmed through. Alternatively, for a crispier texture, reheat in a preheated oven at 350 degrees Fahrenheit for 10 to 15 minutes.

FAQs

Can I use different vegetables in these muffins?

Absolutely! The recipe is very flexible. Feel free to substitute or add your favorite vegetables like broccoli, carrots, or asparagus. Just sauté them until tender before adding to the mixture.

Is it necessary to use heavy cream?

You can use half and half or even milk as a lighter option, but heavy cream adds the richest texture and helps keep the muffins moist and tender.

Can I make these muffins dairy-free?

For a dairy-free version, use a plant-based cottage cheese alternative and substitute the cheddar with a dairy-free cheese. The texture might change slightly but the muffins will still be tasty and nutritious.

Are these muffins suitable for freezing and meal prep?

Definitely! These Baked Cottage Cheese Egg Muffins freeze well and are ideal for meal prepping. Just freeze them in single portions and reheat when ready to eat.

How can I make these muffins fluffier?

Whisking the eggs thoroughly until slightly frothy and ensuring not to overcook the muffins will help them stay light and fluffy. Adding a bit of baking powder is another trick some people use for extra lift.

Final Thoughts

Once you try these Baked Cottage Cheese Egg Muffins, you’ll wonder how you ever lived without them. They’re an effortless way to pack your mornings with nutrients, flavor, and satisfaction all wrapped up in a neat little muffin. Whether you enjoy them fresh out of the oven or as a ready-to-go snack, they’re sure to brighten your day and keep you energized. Give this recipe a whirl and share the love with your friends and family — your kitchen will thank you!

Baked Cottage Cheese Egg Muffins Recipe

★★★★★

5.3 from 28 reviews

Author: lilan
Total Time: 45 minutes
Yield: 8 muffins 1x
Diet: Low Fat

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Description

These Baked Cottage Cheese Egg Muffins are a nutritious and delicious low-carb breakfast option packed with vegetables, creamy cottage cheese, and cheddar cheese. Perfect for meal prep, they offer a satisfying blend of protein and veggies in a convenient muffin form, ideal for busy mornings or a healthy snack.

Ingredients

Scale

Vegetables

2 cups diced vegetables (zucchini, peppers, mushrooms, cherry tomatoes, and green onions)
1 cup chopped spinach

Egg Mixture

8 large eggs
1/4 cup heavy cream (or half and half)
1 cup Hood Cottage Cheese with Black Pepper
2/3 cup shredded cheddar cheese
1/2 tablespoon freshly minced herbs (parsley, chives, and basil)
1 teaspoon paprika
Salt and pepper to taste

Instructions

Preheat the oven: Set your oven to 375 degrees Fahrenheit to prepare for baking the muffins.
Sauté the vegetables: Heat a pan over medium-high heat and cook the diced vegetables for 5 to 7 minutes until they are soft. Add the chopped spinach during the last minute of cooking. Remove from heat and let cool.
Prepare the egg mixture: In a large mixing bowl, whisk together the eggs, heavy cream, shredded cheddar cheese, minced herbs, paprika, salt, and pepper. Stir in the sautéed vegetables and the Hood Cottage Cheese until everything is evenly combined.
Fill the muffin pan: Spray a muffin pan with cooking spray to prevent sticking. Spoon about 1/3 cup of the egg mixture into each muffin cup, filling them almost to the top.
Bake the muffins: Place the muffin pan in the preheated oven and bake for approximately 30 minutes or until the muffins are set and a toothpick inserted into the center comes out clean.
Serve or store: Enjoy the muffins immediately, or allow them to cool and then refrigerate for up to three days for convenient grab-and-go meals.