Fluffy Cottage Cheese Egg Muffins

Soft airy and packed with protein these cottage cheese egg muffins make every morning feel just a bit more delicious. Blending creamy cottage cheese with fluffy eggs creates a simple satisfying bite you can grab on busy days. Each muffin bakes up golden and tender perfect as a high protein breakfast lunch treat or mid afternoon snack.

I first whipped these up on a Sunday meal prep day and they disappeared before the week even started because everyone kept sneaking one from the fridge

Ingredients

• Cottage cheese: gives a creamy texture and extra protein look for a small curd variety that is fresh and tangy
• Large eggs: are the heart of the recipe always choose the freshest possible for richer flavor
• Shredded cheddar cheese: brings meltiness and sharp taste use block cheese and shred it yourself for best melt
• Milk: helps lighten up the batter whole milk makes it richer
• Salt: balances and lifts all the other flavors try flaky sea salt if you have it
• Black pepper: adds a light kick always opt for freshly cracked
• Garlic powder: adds subtle depth use a good quality powder for the best aroma
• Onion powder: gives gentle savoriness pure onion powder is best for no bitterness
• Fresh parsley: brightens up everything go for deep green crisp leaves
• Chopped spinach: packs in extra nutrients and color choose baby spinach with no wilted spots
• Baking powder: gives these muffins their signature puff check the date for freshness to guarantee rise

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 375 degrees Fahrenheit and get your muffin tin ready with either a nonstick spray or liners this keeps the muffins from sticking and helps them release easily

Whisk the Eggs:

Crack all six eggs into a large mixing bowl and whisk them thoroughly for about a minute until completely blended this creates fluffy muffins

Mix in Cottage Cheese:

Add the cottage cheese to the eggs and whisk until the texture is smooth and uniform making sure there are no visible lumps

Add the Liquid:

Pour in the milk and keep whisking until you have an even mixture this adds moisture and helps the muffins bake gently

Incorporate Cheese:

Stir in the shredded cheddar cheese ensuring it is evenly scattered throughout the batter this makes pockets of melty goodness

Season the Mixture:

Dust in the salt black pepper garlic powder and onion powder stirring until every bit of spice is well blended through the batter

Chop and Fold in Parsley:

Finely chop the parsley and gently fold it into the mixture for fresh herby brightness

Add Spinach:

Cut the spinach into small pieces and stir it in making sure it is evenly distributed and not clumped up

Blend in Baking Powder:

Sprinkle the baking powder over the batter and mix only until it is barely combined this keeps the muffins light and airy

Fill the Muffin Tin:

Use a spoon or ladle to pour the mixture into each muffin cup filling around three quarters full so there is space for the muffins to rise

Bake:

Slide the tin onto the middle oven rack and bake for twenty to twenty five minutes you are looking for muffins that are puffed up with golden tops

Test for Doneness:

Stick a toothpick into the center of the largest muffin if it comes out clean the muffins are cooked through

Cool the Muffins:

Let the muffin tin rest on a wire rack for about five minutes to help them firm up before removal

Serve or Store:

Remove muffins from the tin and enjoy warm or allow to cool completely before packing them into an airtight container for storage

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My personal favorite part of this recipe is how the cottage cheese melts right into the eggs turning everything so pillowy and light. My nephews call these magic muffins because they watch them puff up in the oven and cannot resist grabbing one fresh from the tray.

Storage Tips

Cool muffins completely before storing so moisture does not make them soggy. Keep them in an airtight container in the fridge for up to three days. For longer storage freeze muffins in a single layer then transfer to a freezer bag. Reheat in the oven or microwave just until warm.

Ingredient Substitutions

Swap the cheddar for any cheese you love like Swiss feta or even mozzarella for mild flavor. You can use kale instead of spinach just chop it very fine. Oat milk or any nondairy milk works if you want a dairy free option but the muffins will be less rich.

Serving Suggestions

Serve these muffins with sliced tomatoes or avocado for a quick breakfast. They make a nice lunch paired with a crisp green salad. I even tuck one into a lunchbox for my kids or grab one cold as a post workout snack.

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A Bit of History

Egg muffins are a modern twist on quiches and crustless frittatas which have been breakfast staples around the world for generations. Cottage cheese became popular in home kitchens for its creaminess and high protein punch making it a favorite for lightened up baking.

Frequently Asked Questions

→ Can I use other cheeses instead of cheddar?

Yes, mozzarella or feta work well here and provide varied textures and flavors.

→ Can I add more vegetables to the mixture?

Absolutely. Bell peppers, mushrooms, or zucchini can be incorporated for extra flavor and nutrients.

→ How do I prevent watery muffins?

Ensure spinach and cottage cheese are well-drained before mixing. Excess moisture can impact texture.

→ How long do these keep fresh?

They stay fresh for up to 3 days in the fridge, and can be frozen for longer storage. Reheat as needed.

→ Do these muffins work for meal prep?

Yes, they’re ideal for making ahead. Cool fully, then refrigerate or freeze portions for later meals.