Fluffy Cottage Cheese Egg Muffins Recipe for Quick Breakfast

These cottage cheese egg muffins bake in a six-cup muffin tin with cheddar and scallions.

Ingredients

Measure the ingredients below before you begin. Optional additions are marked in the list.

• 1 cup + ½ tbsp (240 g) full fat cottage cheese
• 6 large eggs
• ½ cup (50 g) shredded cheddar cheese
• 4 tablespoons finely chopped scallions/spring onions
• 2 tablespoons all-purpose/plain flour
• ½ teaspoon baking powder (gluten free, if required)
• ⅓ teaspoon fine sea salt
• Pepper to taste
• 1 teaspoon butter or cooking spray (for greasing pan)

How to make it

1. 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.

2. In a large mixing bowl, whisk the eggs until smooth.

3. Whisk in the cottage cheese, shredded cheddar, finely chopped scallions, fine sea salt, and pepper until thoroughly incorporated.

4. Sift the all-purpose/plain flour and baking powder into the bowl. Gently stir in using a whisk, just to combine, stopping as soon as the flour is no longer visible.

5. Spoon the batter evenly into the prepared 6-hole muffin pan.

6. Place the pan in the center of the oven and bake for 30-33 minutes.

7. Take the muffins out of the oven and let them cool in the pan for 10 to 15 minutes before serving.

Tips and serving

Grease the muffin cups well and check the center of the egg muffins for 160°F (71°C).

For more ideas, try Easy Baked Cottage Cheese Eggs Recipe for Quick Protein Breakfast or Easy Blueberry Buttermilk Breakfast Cake Recipe for Morning Treats.