Cottage Cheese Egg Muffins

Prep Time	Cook Time	Total Time
10 min	20 min	30 min

Introduction

These cottage cheese egg muffins are fluffy and high-protein little bites. They are homemade and outshine the coffee-shop egg bites, with creamy curds melting into the eggs, sweet bell pepper, spinach, and a clean hit of salt and black pepper.

Perfect for make-ahead breakfasts, meal prep, brunch spreads, or post-workout snacks. They bake up tender, colorful, and truly grab-and-go.

Ingredients (6 servings)

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Ingredients:

4 large eggs
½ cup whole-milk cottage cheese
¼ cup fresh spinach, chopped
¼ cup red bell peppers, chopped
¼ tsp salt
¼ tsp black pepper

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How to Make Cottage Cheese Egg Muffins

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Preheat and prep the tin

Heat the oven to 350 F or 175 C and grease 6 standard muffin cups well or use silicone liners so nothing sticks.
Dry the veggies

Finely chop the spinach and red bell peppers, then blot them dry with a paper towel so the muffins set instead of going watery.

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Whisk the eggs with seasoning

In a medium bowl whisk 4 eggs with the salt and black pepper until the mixture is smooth and lightly foamy for a tender, fluffy bite.
Fold in cottage cheese and vegetables

Stir in the cottage cheese until mostly smooth with a few small curds, then fold in the spinach and peppers so the mix stays airy.
Fill and bake

Divide the mixture evenly among the 6 cups, filling about three-quarters full, then bake for 18 to 20 minutes until the centers are just set and the tops look slightly glossy.

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Rest, release, and serve

Cool in the pan for 5 minutes to finish setting, then run a thin spatula around the edges to release and serve warm or at room temperature.

Substitutions

Cottage cheese -> Ricotta or quark: Use the same amount of part-skim ricotta or quark for a creamier, slightly sweeter finish that still stays high protein and bakes clean without weeping.
Spinach -> Baby kale or arugula: Swap in finely chopped baby kale or arugula for the same green pop and structure, giving a peppery edge that plays nicely with the mild curds.
Red bell pepper -> Roasted red pepper or sun-dried tomato: Use chopped roasted red pepper or finely diced sun-dried tomatoes for deeper sweetness and concentrated flavor while keeping that bold red color.

Tips

Get rid of excess moisture: Squeeze or blot the greens and peppers dry so the custard sets silky instead of steaming into sponges.
Whisk for lift, not for foam party: Whisk until lightly frothy to trap a little air, which gives a tender crumb without making the muffins collapse later.
Blend for luxe texture: For ultra-smooth muffins, blend the cottage cheese with the eggs before folding in vegetables so you get a custardy, quiche-like bite.
Season like you mean it: Tiny bites need bold flavor, so do not be shy with salt and pepper, and consider a pinch of garlic powder or smoked paprika if you like a little swagger.
Pull them slightly under: Take the muffins out when the centers are just set with a slight jiggle because carryover heat finishes the job and keeps them juicy.
Store smart for meal prep: Chill on a rack, then keep in a glass container lined with a paper towel up to 4 days and reheat at 300 F for 6 to 8 minutes so they stay tender.

Energy	66	kcal
Protein	7	g
Total Fat	4	g
Carbohydrates	2	g
Dietary Fiber	0	g

FAQ

Why are my egg muffins rubbery or tough?: They were overbaked or baked too hot, so pull them as soon as the centers set and avoid cranking the oven higher than 350 F.
Why did the muffins collapse after cooling?: Either the mixture had extra moisture or the eggs were whisked super foamy, so blot veggies well and whisk just until smooth and slightly frothy.
How do I keep them from sticking to the pan?: Grease the cups thoroughly or use silicone liners, then let the muffins rest 5 minutes before running a thin spatula around the edges to release.
Can I add more vegetables without making them soggy?: Yes, but cap total add-ins to about 1 cup for this batch and pre-cook or blot watery veggies like mushrooms or zucchini.
Do these freeze well for grab-and-go breakfasts?: Yes, freeze on a sheet until firm, then bag airtight up to 2 months and reheat from frozen at 325 F for 12 to 15 minutes.
Can I make them dairy free while keeping protein high?: Blend silken tofu with a teaspoon of lemon juice and a tablespoon of nutritional yeast to replace the cottage cheese for a clean, high-protein swap.

Reviews

Rated 4.5 ★ (out of 5) based on 4 reviews.
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Linda, Edmonton: These turned out light and nicely savory, and blotting the vegetables really did help them set without getting watery. Next time I will add a pinch of smoked paprika and maybe sauté the peppers briefly first, since mine still released a little moisture after baking. — 4 ★

Eunice: Happy these came out light and savory, Linda! A pinch of smoked paprika is great here, and a quick sauté of the peppers (then cool and blot) is an easy way to drive off extra moisture before folding them in.
Allison, Leesburg VA: Had to use ricotta instead, but turned out great! Will try the cottage cheese next time — 5 ★

Eunice: Glad ricotta worked well, Allison! Let me know how you like the cottage cheese version.
Donna: They were good but slightly soggy. Will try replacing the spinach with kale next time. — 4 ★

Eunice: Glad you liked them, Donna! Using kale should help reduce moisture for a firmer texture.
Melissa: Very easy to make & delicious! — 5 ★

Eunice: Glad you enjoyed them, Melissa! 😊