Cottage Cheese Breakfast Muffins
Cottage Cheese Breakfast Muffins are a delightful way to start your day with a soft, moist texture and a subtle tang from the cottage cheese. These muffins mix in wholesome…
By Ava
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Reading time: 6 min
Tip: save now, make later.
Cottage Cheese Breakfast Muffins are a delightful way to start your day with a soft, moist texture and a subtle tang from the cottage cheese. These muffins mix in wholesome ingredients like eggs and a hint of cheese, making them both filling and flavorful. They’re perfect if you want a quick, grab-and-go breakfast that feels homemade but doesn’t take forever to prepare.
I love making these muffins for busy mornings because they keep me full for hours without feeling heavy. Plus, they’re super easy to customize—add your favorite herbs, some chopped veggies, or even a sprinkle of bacon bits if you like. I find that the cottage cheese really helps keep the muffins tender and adds a nice creaminess that’s a little different from regular muffins.
My favorite way to serve these is just warm with a little butter melting on top or alongside a fresh fruit salad. They’re great for packing in your lunchbox too! Whenever I bring these along, people always ask for the recipe because they’re tasty but still feel light and good for you. Give them a try, and you might just start looking forward to breakfast even more!
Key Ingredients & Substitutions
Eggs: Eggs are the main binder and provide structure. Large eggs work best, but if you only have medium, use an extra one to balance the mix.
Cottage Cheese: This adds moisture and creaminess. If you want a smoother texture, try ricotta or Greek yogurt as alternatives.
Cheddar Cheese: Cheddar adds flavor and melts nicely. You can use mozzarella, Monterey Jack, or even a mix of your favorite cheeses.
Greens (Spinach or Kale): Fresh spinach or kale bring a healthy boost and color. Frozen can work if well-drained, or swap for other leafy greens like Swiss chard.
Bell Pepper & Herbs: Red bell pepper adds sweetness and crunch. If unavailable, try diced tomatoes or omit. Fresh parsley and green onions brighten the flavor; dried herbs can be used but reduce quantity.
How Do I Get the Muffins Set But Still Moist?
Baking these breakfast muffins just right means they are firm enough to hold their shape but stay moist inside. Here are tips to get it perfect:
- Preheat the oven fully before baking to ensure even cooking.
- Fill muffin cups about 3/4 full; too much can make them soggy or uneven.
- Bake 20-25 minutes and check doneness with a toothpick—it should come out clean but not dry.
- Allow muffins to cool slightly in the tin before removing; this helps them set further without crumbling.
- Don’t overmix after adding the greens and cheese to avoid breaking down the ingredients, which keeps texture nice.
Equipment You’ll Need
- Muffin tin – perfect for shaping these breakfast bites and ensures even cooking.
- Mixing bowl – you’ll combine all ingredients here; a large one makes stirring easy.
- Whisk – great for beating eggs smoothly and mixing well.
- Measuring cups and spoons – to get ingredient amounts just right.
- Non-stick cooking spray or muffin liners – helps muffins release easily without sticking.
- Toothpick – handy to check if muffins are fully cooked inside.
Flavor Variations & Add-Ins
- Add cooked bacon or sausage for a meaty, flavorful boost—great when you want a heartier breakfast.
- Swap cheddar for feta or goat cheese for a tangier taste that pairs well with herbs.
- Include diced sun-dried tomatoes or olives to add a Mediterranean twist and extra texture.
- Mix in finely chopped mushrooms or zucchini for more veggies and a mild, earthy flavor.
Cottage Cheese Breakfast Muffins
Ingredients You’ll Need:
- 6 large eggs
- 1 cup (225g) cottage cheese
- 1 cup shredded cheddar cheese (or your preferred cheese)
- 1/2 cup chopped fresh spinach or kale
- 1/4 cup finely chopped red bell pepper (optional)
- 1/4 cup chopped fresh parsley, plus extra for garnish
- 1/4 cup chopped green onions or chives
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and black pepper, to taste
- Non-stick cooking spray or muffin liners
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and about 20-25 minutes to bake. Add a few minutes extra for cooling before serving. Overall, you’ll have savory muffins ready in roughly 35 minutes.
Step-by-Step Instructions:
1. Get the Oven and Muffin Tin Ready:
First, preheat your oven to 375°F (190°C). Prepare your muffin tin by either spraying it lightly with non-stick cooking spray or lining it with muffin liners. This helps the muffins come out easily after baking.
2. Mix the Eggs and Cheeses:
In a large bowl, beat the eggs well with a whisk until smooth. Then add the cottage cheese and shredded cheddar cheese. Stir everything together until combined nicely.
3. Add the Veggies and Seasonings:
Gently fold in the chopped spinach (or kale), red bell pepper (if using), parsley, and green onions. Sprinkle in the garlic powder, onion powder, salt, and black pepper to taste. Mix until all ingredients are evenly spread throughout the mixture.
4. Fill the Muffin Cups and Bake:
Spoon the mixture evenly into the muffin tin cups, filling each about 3/4 full to allow room for the muffins to rise. Bake in the preheated oven for 20-25 minutes until the tops are golden brown and a toothpick inserted in the center comes out clean.
5. Cool, Garnish, and Serve:
Take the muffins out of the oven and let them cool for a few minutes in the tin. Then gently remove them. Add a small sprig of fresh parsley on top for a pretty touch. Serve warm, with optional sour cream or a light yogurt-based dip on the side for extra yum!
Can I Use Frozen Spinach Instead of Fresh?
Yes, you can! Just make sure to thaw it completely and squeeze out excess water before adding to the mixture to avoid soggy muffins.
Can I Make These Muffins Ahead of Time?
Absolutely! Prepare and bake the muffins, then store them in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven before serving.
How Should I Store Leftover Muffins?
Keep leftovers in a sealed container in the refrigerator for up to 3 days, or freeze them for up to 2 months. Thaw frozen muffins overnight in the fridge and reheat gently.
Can I Add Meat or Other Vegetables to These Muffins?
Definitely! Cooked bacon, sausage, mushrooms, or zucchini can be added for extra flavor and nutrition—just fold them in with the veggies before baking.