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Top-down look at three cottage cheese egg muffins topped with shredded cheddar and sliced scallions.

Cottage Cheese Egg Muffins

Baked in a muffin tin, these cottage cheese egg muffins combine eggs, cottage cheese, cheddar, and scallions for a savory breakfast.
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Prep Time 10 minutes
Cook Time 33 minutes
Total Time 43 minutes
Course Breakfast
Cuisine American
Servings 6 servings
Calories 110 kcal

Ingredients
  

  • 1 cup + 1/2 tbsp full-fat cottage cheese
  • 6 jumbo eggs
  • 1/2 cup shredded cheddar cheese
  • 4 tablespoons finely chopped scallions
  • 2 tablespoons all-purpose flour (30g)
  • 1/2 teaspoon gluten-free baking powder if needed
  • 1/3 teaspoon fine sea salt plus pepper to taste

Instructions
 

  • Preheat oven and grease tin:

    Set oven to 350°F (180°C/160°C fan/gas mark 4). Coat a 6-cup muffin tin with about 1 tsp butter or cooking spray; set aside.

  • Beat eggs:

    In a large bowl, beat the eggs until uniform.

  • Mix wet ingredients:

    Add cottage cheese, cheddar, scallions, salt, and pepper; whisk until fully blended.

  • Fold in dry ingredients:

    Sift flour and baking powder over the batter, then fold gently with a whisk until no dry streaks remain.

  • Fill muffin cups:

    Divide batter evenly among the muffin cups.

  • Bake and cool:

    Bake on the center rack for 30-33 minutes. Cool in the pan for 10-15 minutes before unmolding.
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