These Cottage Cheese Breakfast Muffins Have 11 Grams Protein!
Bake delicious high-protein egg and cottage cheese muffins to fuel your busy mornings as an easy make-ahead breakfast idea.
Cottage cheese breakfast ideas are still trending! 💪
If you love a good grab-and-go breakfast that actually keeps you full, these cottage cheese muffins are about to become your new favorite. They’re fluffy, savory, packed with protein, and made with simple ingredients you probably already have in your fridge.
Think: cheesy egg bake meets hearty oatmeal muffin… but portable.
Whether you’re meal prepping for busy mornings, need a protein snack between carpool runs, or want something filling that isn’t another protein bar. These simple breakfast egg muffins with cottage cheese will deliver. I originally spotted these on Facebook by Taste Home Recipes and was inspired to make a version!
Reasons you’ll love these high-protein egg muffins:
- High protein (about 11-12g per muffin!)
- Freezer-friendly
- Naturally gluten-friendly (use certified GF oats if needed)
- Budget-friendly ingredients
- Perfect for breakfast, brunch, or lunchboxes
Cottage Cheese Breakfast Muffins
yield: 10 SERVINGS
prep time: 25 MINUTES
cook time: 20 MINUTES
total time: 45 MINUTES
These savory cottage cheese muffins are fluffy, protein-packed, and loaded with bacon, cheddar, and bell pepper for an easy grab-and-go breakfast.
Ingredients
- 1 cup cottage cheese
- 4 eggs
- 1 cup rolled oats
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup chopped bell pepper
- 3-4 slices cooked bacon, chopped
- 1/2 cup cheddar cheese, shredded
Directions
1
Heat the oven to 375 degrees. Grease a muffin pan or use cupcake liners.
2
In a large bowl, whisk together the cottage cheese and eggs until mostly smooth.
3
Stir in oatmeal, baking soda, salt, and pepper.
4
Fold in chopped bell pepper, bacon, and cheddar cheese. Divide evenly into 10 muffin cups.
5
Bake for 20–22 minutes, or until set in the center and lightly golden on top. Let cool slightly before removing from the pan.
Nutrition Information
Yield: 10 muffins, Serving Size: 1 muffin
Amount Per Serving:
148 Calories | 8.4g Fat | 6.9g Total Carbs | 0.8g Fiber | 11.1g Protein |
More tips for these easy mini frittatas:
- Want to switch it up? Swap bacon for turkey sausage or diced ham. Add spinach or green onions. Use a different desired cheese. The options are endless.
- Store in the fridge for up to 4 days. Freeze in a zip-top bag for up to 2 months. Reheat 20–30 seconds in the microwave. Slice in half and toast for crispy edges (so good)!
- Swap the oatmeal for all-purpose flour if desired. Replace 1 cup oatmeal with ¾ cup all-purpose flour. Oats absorb more moisture than flour, so using slightly less flour keeps the texture from getting too dense.
You’re going to love these high-protein egg muffins!
Cottage cheese keeps them incredibly moist without tasting “cottage cheesy.” It melts right into the batter, creating the softest texture. These muffins are soft and fluffy inside, while also being cheesy and savory. They’re also perfectly balanced with smoky bacon and sweet bell pepper.
I love the savory use of oatmeal here, and these are so convenient for meal prepping!
Want more cottage cheese breakfast ideas? Check out these yummy high-protein bagels!
Comments 0