Easy Egg Muffins with Cottage Cheese (meal prep staple!)
If you need a high‑protein breakfast you can make once and eat all week, these Easy Egg Muffins with Cottage Cheese are my favorite easy egg cups to make. They’re fluffy, savory, and easy to customize. They are perfect for busy mornings, post‑workout fuel, or stocking your fridge with something you’ll actually grab.
Having breakfast ready to go is my favorite hack to sleep in as long as possible. My other favorite breakfast meal preps are myBreakfast Casserole (with Sausage & Croissant!), Healthy McGriddle Muffins, Easy Protein Pancake Mix Muffins, Crustless Quiche, or my Overnight Oats Apple Cinnamon.
Why You Will Love This Meal Prep
- High‑protein & filling thanks to eggs and cottage cheese
- Meal‑prep friendly and easily reheats all week
- Freezer‑friendly for easy grab‑and‑go breakfasts
- Veggie‑packed for extra nutrients
- Simple ingredients you probably already have
Ingredients
- Eggs- The base for consistency, flavor, and color
- Full‑fat cottage cheese – Blends smooth and adds moisture, richness, and extra protein
- Shredded cheese – Adds savory flavor and helps the muffins feel satisfying
- Spinach – An easy way to sneak in greens that soften perfectly when baked
Substitutions and Variations
- Swap spinach for bell peppers, mushrooms, onions, or broccoli
- Use cheddar, mozzarella, pepper jack, or a dairy‑free shredded cheese
- Add cooked turkey sausage, chicken sausage, or bacon for extra protein
- Try Italian seasoning or everything bagel seasoning instead of garlic salt
How to make Cottage Cheese Egg White Cups
- Preheat your oven to 350 F and grease a standard muffin tin.
- In a large mixing bowl, whisk together the eggs, cottage cheese, flour, parmesan, thyme, salt, and a pinch of pepper until smooth and well combined.
3. Place spinach and shredded cheese into each muffin tin.
4. Pour the egg mixture evenly into the greased muffin cups, filling each about ¾ full.
5. Place the muffin tin on a sheet pan. Pour a little water onto the sheet pan (not into the muffins) to create steam while baking.
6. Bake at 350°F for 25–30 minutes, until the centers are just set.
7. Let cool for 10 minutes before removing from the pan.
Tips and Notes
- Blending the cottage cheese is key for a smooth, fluffy texture
- The water bath helps prevent rubbery eggs
- Don’t overbake, pull them as soon as the centers are set
- Letting them cool fully makes removal much easier
Recipe FAQs
Do these taste like cottage cheese?
No, the cottage cheese blends completely smooth and adds creaminess without a noticeable flavor.
Can I make these ahead of time?
Yes! They’re perfect for meal prep and hold up well in both the fridge and freezer.
Serving Suggestions
- Pair with fruit or toast for a balanced breakfast
- Serve alongside roasted potatoes or avocado for a savory brunch
- Eat straight from the fridge as a high‑protein snack
Storage and Reheating Instructions
- Refrigerator: Store in an airtight container for up to 5 days
- Freezer: Freeze fully cooled muffins for up to 2 months
- Reheat: Microwave 30–45 seconds from the fridge or 60–90 seconds from frozen
These Cottage Cheese Egg Muffins are one of those recipes that makes your week easier!
I hope you are Over the Spoon for this recipe!
It is my goal to inspire you to create healthy and easy meals.
It would mean the world if you could leave a review or a star rating below!
Easy Cottage Cheese Egg Muffins
Ingredients
- 8 eggs
- 1 cup low-fat small curd cottage cheese
- 4 teaspoons dried thyme
- 2 tablespoons all-purpose flour
- ¼ cup grated parmesan
- ½ cup shredded cheddar cheese
- ½ teaspoon kosher salt
- ½ cup chopped spinach
Instructions
- Preheat your oven to 350 F and grease a standard muffin tin.
- In a large mixing bowl, whisk together the eggs, cottage cheese, flour, parmesan, thyme, salt, and a pinch of pepper until smooth and well combined.
- Place about 1 tablespoon chopped spinach and shredded cheese into each muffin tin.
- Pour the egg mixture evenly into the greased muffin cups, filling each about ¾ full.
- Bake for 25–30 minutes, or until the muffins are set in the centre and lightly golden on top.
- Let cool for a few minutes before removing from the tin. Serve warm or store for meal prep!
Love these! Easy and you can make them ahead! Great way to start the day especially when you are in a hurry!