Fluffy Cottage Cheese Egg Muffins

Side view of 6 cottage cheese egg muffins on rack.

These cottage cheese egg muffins have a delicious, mildly tangy flavour and fluffy texture. In addition to the cottage cheese they also contain cheddar cheese for more depth of flavour. Easy to make, perfect for breakfast or as a satisfying snack. Delicious the next day, too!

Course Breakfast

Cuisine vegetarian

Prep Time 10

Cook Time 33

Total Time 43

Servings **muffins

Calories 108kcal

Author Monika Dabrowski

Equipment

6-hole muffin pan

Ingredients

1 cup+½tbsp cottage cheese full fat
6 large eggs
½ cup cheddar cheese shredded
4 tablespoons scallions/spring onions finely chopped
2 tablespoons all-purpose/plain flour *see Notes
½ teaspoon baking powder gluten free, if required
⅓ teaspoon fine sea salt plus pepper to taste

US Customary - Metric

Instructions

Preheat the oven to 350F/180C/160 fan/gas mark 4. Grease a 6-hole muffin pan using either butter (approx.1 teaspoon) or cooking spray. Set aside.
Whisk eggs: In a large mixing bowl whisk the eggs until smooth.
Add cottage cheese: Whisk in the cottage cheese, cheddar, scallions, salt and pepper until thoroughly incorporated.
Add flour: Sift the flour and baking powder and gently stir in using a whisk just to combine (stop stirring as soon as the flour is no longer visible).
Fill pan: Spoon the batter into the muffin pan.
Bake muffins: Place in the centre of the oven and bake for 30-33 minutes. Remove from the oven and set aside to cool (in the pan) for 10-15 minutes before serving.

Notes

- Do not overstir the batter (once you’ve added the flour and baking powder).

- It is important to leave these muffins to cool in the pan for about 10-15 minutes. They will be quite soft to start with and might fall apart if you remove them too soon. They will still be soft, fluffy and warm after 15 minutes!

- Best served warm.

- Leftover egg muffins with cottage cheese can be refrigerated in an airtight container for up to 3 days. If possible, microwave for a few seconds before serving.

- Freeze for up to 3 months. Defrost in the fridge overnight.
- *Make it gluten free: I tested this recipe using rice flour which worked really well, but I am sure any gluten free flour will produce good results.
- **I am using a ceramic muffin pan which is slightly bigger than most regular aluminium pans (you should get 1 extra muffin using a regular size aluminium pan).

Nutrition