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–+ servings
Benjamin

Gluten-Free Cottage Cheese Muffins – So Easy & Tasty!

If you're looking for a healthy, high-protein breakfast that’s both delicious and easy to make, these Savory Cottage Cheese Egg Muffins are the perfect solution. With a fluffy texture, rich cheesy flavor, and vibrant vegetables, they offer a nutrient-dense meal that’s both satisfying and convenient.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 cup cottage cheese full-fat for richness or low-fat for a lighter version
  • 6 large eggs
  • 1/2 cup almond flour
  • 1/4 cup shredded cheddar cheese
  • 1/4 cup shredded mozzarella cheese
  • 1/2 cup spinach chopped
  • 1/4 cup red bell pepper diced
  • 1/4 cup green onions chopped
  • 1/4 cup mushrooms chopped
  • 1/2 tsp garlic powder
  • Salt and pepper to taste
  • 1 tbsp olive oil for greasing the muffin tin

Method
 

  1. Preheat the oven to 350°F (175°C) and grease a 12-cup muffin tin with olive oil or cooking spray.
  2. In a large mixing bowl, whisk together eggs, cottage cheese, almond flour, garlic powder, salt, and pepper until smooth.
  3. Stir in the cheddar cheese, mozzarella, spinach, bell pepper, green onions, and mushrooms until evenly combined.
  4. Pour the mixture into the muffin tin, filling each cup about 3/4 full.
  5. Bake for 20-25 minutes or until the muffins are set and slightly golden on top.
  6. Let cool for a few minutes before removing from the tin. Serve warm or store for later.

Notes

  • Storage: Keep in an airtight container in the fridge for up to 4 days.
  • Reheating: Microwave for 30 seconds or warm in the oven at 300°F (150°C) for 5 minutes.
  • Freezing: Freeze for up to 2 months and thaw overnight before reheating.
  • Variations: Swap vegetables, add cooked turkey, bacon, or sausage, or try different cheeses for new flavors.

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