Welcome to another delicious and easy-to-make recipe post! Today, we’re going to create Cheesy Cottage Egg Muffins, a perfect breakfast or snack option that’s both satisfying and nutritious. These muffins are packed with protein and flavor, making them a great addition to your meal prep repertoire.
Cheesy Cottage Egg Muffins Recipe
Ingredients:
- 1 cup + ½ tbsp (240 g) cottage cheese, full fat
- 6 large eggs
- ½ cup (50 g) cheddar cheese, shredded
- 4 tablespoons scallions/spring onions, finely chopped
- 2 tablespoons all-purpose flour (see Notes for gluten-free option)
- ½ teaspoon baking powder (gluten-free, if required)
- ⅓ teaspoon fine sea salt, plus pepper to taste
Directions:
- Preheat the Oven:
- Set your oven to 350°F (180°C, 160°C fan, gas mark 4).
- Grease a 6-hole muffin pan with butter (approximately 1 teaspoon) or cooking spray.
- Prepare the Egg Mixture:
- In a large mixing bowl, whisk the eggs until smooth.
- Add the Cheeses and Scallions:
- Add the cottage cheese, shredded cheddar cheese, and finely chopped scallions to the whisked eggs.
- Season with fine sea salt and pepper to taste.
- Whisk the mixture until all the ingredients are thoroughly incorporated.
- Combine Dry Ingredients:
- Sift in the all-purpose flour and baking powder into the egg mixture.
- Gently stir with a whisk just until combined (stop as soon as the flour is no longer visible).
- Fill the Muffin Pan:
- Spoon the batter into the greased muffin pan.
- Bake:
- Bake in the center of the preheated oven for 30-33 minutes.
- Remove from the oven and let the muffins cool in the pan for 10-15 minutes before serving.
Nutritional Information:
- Prep Time: 10 minutes
- Cooking Time: 30 minutes
- Total Time: 40 minutes
- Calories: 180 kcal per muffin
- Servings: 6 muffins
Notes:
- Gluten-Free Option: Use gluten-free all-purpose flour and baking powder to make these muffins suitable for those with gluten sensitivities.
- Storage Tips: These muffins can be stored in an airtight container in the refrigerator for up to 5 days. They also freeze well, making them a convenient option for busy mornings.
Enjoy Your Cheesy Cottage Egg Muffins!
These Cheesy Cottage Egg Muffins are a versatile and delicious option for breakfast, brunch, or a quick snack. They’re easy to make and can be customized with your favorite add-ins like diced bell peppers, spinach, or even a bit of crispy bacon for a non-vegan twist.
Give this recipe a try and let me know how it turns out in the comments below. Happy cooking!
I hope you find this blog post helpful and inspiring. If you have any questions or need further assistance, feel free to ask!
Cheesy Cottage Egg Muffins
- Total Time: 40 minutes
- Yield: 6
Description
Start your day right with these fluffy Cheesy Cottage Egg Muffins, packed with the goodness of full-fat cottage cheese and sharp cheddar. These muffins are not only a breeze to make but are also perfect for those busy mornings when you need a quick and nutritious breakfast on the go.
Ingredients
▢1 cup + ½ tbsp (240 g) cottage cheese, full fat
▢6 large eggs
▢½ cup (50 g) cheddar cheese, shredded
▢4 tablespoons scallions/spring onions, finely chopped
▢2 tablespoons all-purpose flour (see Notes for gluten-free option)
▢½ teaspoon baking powder (gluten-free, if required)
▢⅓ teaspoon fine sea salt, plus pepper to taste
Instructions
Preheat the oven to 350°F (180°C, 160°C fan, gas mark 4). Grease a 6-hole muffin pan with butter (approx. 1 teaspoon) or cooking spray.
In a large mixing bowl, whisk the eggs until smooth.
Add the cottage cheese, cheddar cheese, scallions, salt, and pepper. Whisk until thoroughly incorporated.
Sift in the flour and baking powder. Gently stir with a whisk just until combined (stop as soon as the flour is no longer visible).
Spoon the batter into the muffin pan.
Bake in the center of the oven for 30-33 minutes. Remove from the oven and let cool in the pan for 10-15 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 180