High Protein Breakfast Cottage Cheese Muffins
35 min
|
easy
|
gluten-free,
keto-friendly,
Mediterranean diet
Recipe by Eunice
Introduction
These high protein cottage cheese muffins are fluffy, cheesy, and legit satisfying, with eggs, cottage cheese, cream cheese, cheddar, scallions, bell pepper, garlic, and a proper hit of salt and pepper so they actually taste like breakfast.
Think crustless quiche meets egg bites, perfect for meal prep and grab-and-go mornings, brunch spreads, or post-workout fuel, and they reheat like a charm.
Ingredients (10 servings)
Get Ingredients →Order the ingredients from your local store for pickup or delivery. You’ll check out through Instacart.
Ingredients:
- 6 large eggs large eggs 6 ct
- 1 cup whole-milk cottage cheese whole-milk cottage cheese 7.69 oz
- 2 oz cream cheese, softened cream cheese 2 oz
- ½ cup shredded cheddar cheese shredded cheddar cheese 2.5 oz
- 2 Tbsp red bell peppers, finely diced red bell pepper 0.06 ct
- ¼ cup green onions, chopped green onions 0.25 bunch
- ½ tsp garlic powder garlic powder 0.05 oz
- ¼ tsp salt salt
- ¼ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
- cooking oil spray (for greasing muffin tin) cooking oil spray 0.4 oz
How to Make High Protein Breakfast Cottage Cheese Muffins
-
Preheat and prep the tin
Heat the oven to 350 F and set a rack in the center.
Generously spray a standard 12-cup muffin tin with cooking spray, hitting the rims and edges so nothing dares to stick.
-
Drain the cottage cheese
Set the cottage cheese in a fine mesh strainer for 5 minutes to shed excess liquid so your muffins bake lofty, not watery.
-
Blend the base
In a blender or with a strong whisk, blend the eggs, drained cottage cheese, and softened cream cheese until smooth and lightly frothy.
Add the garlic powder, salt, and black pepper and blend for 5 seconds to season evenly.
-
Fold in the mix-ins
Stir in the shredded cheddar, finely diced red bell pepper, and chopped scallions with a spatula so the solids are evenly dispersed and do not sink.
-
Fill the cups
Divide the mixture into 10 of the muffin cups, filling each about 3/4 full so they have room to puff.
If any cups are empty, add a few tablespoons of water to those to promote even baking.
-
Bake
Bake for 18 to 22 minutes until the muffins are puffed, lightly golden at the edges, and the centers are just set with a slight jiggle.
If you check with a thermometer, you are aiming for about 165 F in the center.
-
Rest and release
Cool in the pan for 5 minutes to let the proteins set so they come out cleanly.
Run a thin offset spatula or butter knife around each muffin and lift them out like a pro.
-
Serve, store, and reheat
Serve hot or warm with a crack of pepper or a dab of hot sauce if you like a little attitude with breakfast.
Refrigerate leftovers in a covered glass container for up to 4 days or freeze up to 2 months, then reheat at 300 F for 8 to 10 minutes or microwave at 50 percent power until warm.
Substitutions
- Cottage cheese -> whole-milk ricotta
- Ricotta gives a silkier, custard-like bite with gentle sweetness while staying high protein, and it reduces tang if cottage cheese is not your thing.
- Cream cheese -> soft goat cheese
- Goat cheese adds a bright, tangy backbone and whips in ultra smooth, making the muffins taste richer without feeling heavy.
- Cheddar -> pepper jack
- Pepper jack melts creamy like cheddar but brings a soft chili heat and a little attitude, which plays nicely with scallions and garlic.
Tips
- Season like you mean it
- Eggs are bland by nature, so do not skimp on salt and pepper, and if you love big flavor, add a pinch of smoked paprika or a teaspoon of sofrito to the blend.
- Blend for fluff
- Whizzing the eggs with the cheeses introduces micro-bubbles that help these rise and set tender instead of baking up dense.
- Keep moisture in check
- Draining the cottage cheese and finely dicing the pepper keep excess water out, which prevents soggy bottoms and collapse.
- Grease with intention
- Hit every surface of the muffin tin, especially the top rim where egg likes to cling, so release is smooth and your muffins do not tear.
- Do not overbake
- Pull them when centers still have a slight jiggle because carryover heat finishes the set and keeps the texture custardy rather than rubbery.
- Finish with a topper
- A sprinkle of everything bagel seasoning or extra cheddar on top in the last 5 minutes adds crunch and a bakery vibe.
- Batch and freeze smart
- Freeze on a sheet tray, then move to a bag so they do not stick together and you can grab exactly what you need on a busy morning.
Nutrition Facts *
| Energy | 103 | kcal |
|---|---|---|
| Protein | 8 | g |
| Total Fat | 7 | g |
| Carbohydrates | 2 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my muffins sink after baking?
- They were likely underbaked or too wet, so bake until just set with light browning at the edges and make sure to drain cottage cheese and dice peppers finely.
- How do I keep them from sticking to the pan?
- Use a well-seasoned metal tin, coat with cooking spray generously, and let them rest 5 minutes before running a thin spatula around the edges to release.
- Can I use silicone liners?
- Yes, but they can trap steam and soften the edges, so cool a bit longer and pop them out onto a rack so the sides do not get soggy.
- My muffins came out watery, what went wrong?
- Excess moisture from the cottage cheese or peppers causes that, so drain the cottage cheese, avoid overloading with veggies, and bake on the center rack for steady heat.
- How can I add more protein without changing texture?
- Whisk in 1 tablespoon of unflavored whey isolate or collagen peptides, which dissolve cleanly and keep the custard tender.
- Can I double the recipe?
- Yes, bake on two racks and rotate the pans halfway through, and watch the timing because a fuller oven can add a couple minutes.
Serving Suggestions
Brunch it up with sliced avocado, a drizzle of hot honey, and a peppery arugula side, or go full New York and crown them with a smear of scallion cream cheese and everything seasoning.
If you want a bolder variation, fold in a spoon of chopped pickled jalapenos or diced crisped turkey bacon before baking for heat and smoky pops without losing that plush, high-protein bite.
More pairings:
Reviews
We haven’t received any feedback on this recipe yet.
Made this recipe? How did it go?
Please leave your feedback below. We’d love to hear from you!
