My partner and I love cottage cheese since we’re both trying to up our protein intake
I’ve gone ahead and already written a recipe for cottage cheese flatbread because it’s so easy to make and pairs with everything.
I also have a lovely recipe for cottage cheese flatbread pizza here. I even have a cottage cheese egg salad recipe here.
If you’re looking for a more easier version of egg muffins, read my air-fryer egg bites recipe.
These little muffins are fluffy, cheesy, and super customizable.
With just eggs, cottage cheese, and your favorite shredded cheese, they bake up into savory, protein-packed bites that are naturally low-carb and totally satisfying.
They’re also freezer-friendly, which makes them perfect for prepping ahead and reheating when you need something fast and nourishing.
Please note I’m adding variations and substitutions after the recipe.
Let’s dive in!
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Tips to Make it Even Better
- Use organic free-range eggs for the creamiest yolks and better flavor. Try these organic pasture-raised eggs for superior quality.
- For best results, use full-fat cottage cheese, it melts into the eggs better.
- These freeze beautifully! Wrap them individually and freeze for up to 2 months. Reheat in the microwave for 30–45 seconds.
- You can double the recipe and use a 12-cup muffin tin if you’re meal prepping.
3-Ingredient Cottage Cheese Egg Muffins
Course: Lunch, DinnerDifficulty: Easy6
muffins5
minutes25
minutesIngredients
4 large eggs
½ cup cottage cheese
½ cup shredded cheese (cheddar, mozzarella, or a mix)
Directions
- Preheat your oven to 375°F (190°C) and grease a 6-cup muffin tin or line it with silicone liners to prevent sticking. In a mixing bowl, whisk the eggs until lightly frothy. Add in the cottage cheese and shredded cheese, and stir until combined. If you want to add salt and pepper, go ahead—though it’s not necessary if your cheese is already salty.
- Spoon the mixture evenly into the muffin cups, filling each about ¾ of the way full. Bake in the preheated oven for 22–25 minutes, or until the tops are golden and the centers are set. Let cool slightly before removing from the tin. Enjoy warm, or cool completely and refrigerate for up to 4 days.
- You can make this every week.
Optional Add-ins (if you want to go beyond 3 ingredients)
- Diced veggies (spinach, bell peppers, mushrooms)
- Crumbled cooked bacon or turkey
- A pinch of garlic powder or dried herbs
- Jalapeños for a spicy twist
