Cottage Cheese Breakfast Muffins
Cottage Cheese Breakfast Muffins are a delightful way to start your morning with something soft, fluffy, and packed with a mild tang from the cottage cheese. These muffins have a…
Tip: save now, cook later.Cottage Cheese Breakfast Muffins are a delightful way to start your morning with something soft, fluffy, and packed with a mild tang from the cottage cheese. These muffins have a tender crumb and a light texture that makes them feel like a special treat without being heavy. They’re great if you want a simple breakfast that’s both filling and a little different from your usual toast or cereal.
I love how the cottage cheese adds a bit of creaminess and protein to these muffins, giving them a subtle richness that pairs well with a little honey, fresh fruit, or a smear of butter. They’re super easy to make, too—I often whip up a batch on the weekend and keep them ready for quick weekday breakfasts when I’m in a rush but still want something tasty.
My favorite way to enjoy these muffins is warm, straight out of the oven or toasted just a bit. They’re perfect alongside a cup of coffee or tea, and kids seem to really like them because they’re not overly sweet but still good enough to feel like a morning treat. Plus, they rehearse beautifully, so leftovers make great snacks or even a light breakfast on the go.
Key Ingredients & Substitutions
Cottage Cheese: This is the star ingredient, adding creaminess and protein. Use full-fat for richness or low-fat for a lighter option. If you don’t like curds, try blending it smooth before mixing.
Eggs: Eggs bind everything together and give structure. Large eggs work best, but medium size can also do the job with a slight texture difference.
Cheddar Cheese: This adds sharpness and meltiness but is optional. Try mozzarella or pepper jack for a milder or spicier twist.
Bell Pepper: Choose red or green based on your taste. Red peppers are sweeter, while green peppers add a fresh, slightly bitter crunch.
Herbs & Onions: Fresh parsley and green onions brighten the flavor. If you don’t have fresh parsley, dried works but use less. Swap green onions with chives or regular onions finely chopped.
How Can I Make Sure These Muffins Hold Their Shape and Don’t Turn Watery?
The mix has moisture from cottage cheese and veggies, so the baking process is key:
- Whisk the eggs well to create a good base that holds ingredients together.
- Use a muffin tin greased well to help muffins hold their shape and bake evenly.
- Fill each muffin cup only about three-quarters full to avoid overflow.
- Bake at 375°F (190°C) and watch for a golden top, baking 20-25 minutes lets them set without being wet inside.
- Let muffins cool a few minutes before removing—they will firm up as they cool.
Equipment You’ll Need
- 12-cup muffin tin – perfect for shaping and baking your muffins evenly.
- Mixing bowl – large enough to stir all ingredients together comfortably.
- Whisk – helps blend eggs smoothly with cottage cheese and veggies.
- Measuring cups and spoons – for precise ingredient amounts and seasoning.
- Cooling rack – lets muffins cool evenly without getting soggy.
Flavor Variations & Add-Ins
- Swap cheddar for feta cheese for a tangy, Mediterranean touch.
- Add cooked bacon bits or diced ham for extra smoky flavor and protein.
- Mix in spinach or kale to boost green veggies and nutrients.
- Use chopped jalapeños or a pinch of cayenne for a spicy kick.
Cottage Cheese Breakfast Muffins
Ingredients You’ll Need:
Main Ingredients:
- 1 ½ cups cottage cheese
- 6 large eggs
- ½ cup shredded cheddar cheese (optional)
- 1 small bell pepper, finely chopped (red or green)
- 2 tablespoons fresh parsley, chopped (plus extra for garnish)
- ¼ cup green onions, chopped
- Salt and pepper to taste
- Cooking spray or butter for greasing muffin tin
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 20-25 minutes to bake. Including a short cooling time, you can enjoy these muffins in under 40 minutes.
Step-by-Step Instructions:
1. Prepare the Oven and Muffin Tin:
Start by preheating your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with cooking spray or butter to keep your muffins from sticking.
2. Mix the Ingredients:
In a large bowl, whisk the eggs until they are well combined. Add the cottage cheese and shredded cheddar cheese (if using), stirring until everything is mixed well. Fold in the finely chopped bell pepper, green onions, and parsley. Season the mixture with salt and pepper to your taste.
3. Fill and Bake the Muffins:
Spoon the mixture evenly into the prepared muffin tin cups, filling each about three-quarters full. Bake the muffins for 20-25 minutes or until they are set and have a golden color on top.
4. Cool and Serve:
Once baked, remove the muffins from the oven and let them cool in the tin for a few minutes. Then, transfer them to a wire rack to cool completely. If you’d like, garnish with extra chopped parsley before serving. Enjoy warm for the best taste!
Can I Use Low-Fat or Non-Dairy Cottage Cheese?
Yes, you can use low-fat cottage cheese for a lighter option. Non-dairy alternatives aren’t recommended here as they may change the texture and flavor significantly.
Can These Muffins Be Made Ahead and Stored?
Absolutely! Store cooled muffins in an airtight container in the fridge for up to 3 days. Reheat in the microwave for 20-30 seconds before serving.
Can I Freeze the Muffins?
Yes! Let muffins cool completely, then freeze in a sealed container or freezer bag for up to 2 months. Thaw overnight in the fridge and warm before eating.
What Can I Substitute for Bell Pepper?
If you don’t have bell pepper, try finely chopped zucchini, mushrooms, or diced tomatoes for added moisture and flavor.
