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Bake delicious high-protein egg and cheese muffins to round out your busy mornings as a simple breakfast idea..
Cottage cheese breakfast ideas are trending! 💪
If you like a good breakfast that keeps you full, these cheese muffins are about to become your new favorite. They’re watery, nutritious, packed with protein, and made with simple ingredients you probably already have in your fridge.
Think: cheesy eggnog meets hearty oatmeal muffin… but portable.
Whether you’re preparing meals for a busy morning, need a protein-rich snack between carpool runs, or want something filling that isn’t just another protein bar. These easy breakfast egg muffins with cottage cheese will deliver. I saw this on Facebook via 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!)
- Refrigerator-friendly
- Naturally gluten-friendly (use certified GF oats if needed)
- Budget-friendly ingredients
- Perfect for breakfast, brunch, or lunch boxes
Print
Cottage Cheese Breakfast Muffins
Reveal: 10 SERVICES
preparation time: 25 MINUTES
cooking time: 20 MINUTES
total time: 45 MINUTES
These delicious cottage cheese muffins are fluffy, packed with protein, and loaded with bacon, cheddar, and bell pepper for an easy breakfast on the go.
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1 cup cottage cheese
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4 eggs
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1 cup rolled oats
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1 teaspoon baking soda
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1/2 teaspoon of salt
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1/4 teaspoon pepper
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1/4 cup chopped bell pepper
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3-4 slices cooked bacon, chopped
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1/2 cup cheddar cheese, shredded
1
Preheat the oven to 375 degrees. Grease a muffin pan or use cupcake liners.
2
In a large bowl, mix the cottage cheese and eggs until smooth.
3
Mix the oatmeal, baking soda, salt and pepper.
4
Add chopped peppers, 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. Allow to cool slightly before removing from the pan.
Yield: 10 muffins, Serving Size: 1 muffin
Price Per Operation:
148 calories | Fat 8.4g | 6.9g Total Carbs | 0.8g Fiber | 11.1g Protein |
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More tips for these easy mini frittatas:
- Want to change it? Swap the bacon and sausage for turkey or chopped ham. Add spinach or green onions. Use a different cheese of your choice. 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 for 20-30 seconds in the microwave. Cut in half and fry for crispy edges (so good)!
- Replace the oatmeal with all-purpose flour if desired. Substitute ¾ cup of oatmeal for ¾ cup of all-purpose flour. Oats absorb more moisture than flour, so using less flour keeps the texture from being too dense.
You will love these high protein egg muffins!
Cottage cheese stays incredibly moist without tasting “cottage cheese.” It melts directly into the batter, creating a soft texture. These muffins are soft and fluffy on the inside, while being cheesy and flavorful. They also pair well with smoky bacon and sweet peppers.
I love the convenient use of oatmeal here, and these are perfect for meal prep!
Looking for more cottage cheese breakfast ideas? Check out these delicious protein packed bagels!
About the author:
Lina holds a Bachelor’s degree from Northern Arizona University and 11 years of blogging and photography experience with work featured on Today.com, Martha Stewart, Country Living, Fox News, Buzzfeed, and HGTV.
