Cottage Cheese Egg Muffins | Best High Protein Cottage Cheese Recipes

5 from 2 votes

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Prep Time: 30

Cook Time: 30

Cooling Time: 15

Total Time: 1 15

Yield: egg muffins

Cottage Cheese Egg Muffins are an easy, mostly hands-off, high protein breakfast. The cottage cheese melts and turns into ooey-gooey pockets of cheese. Serve these delicious egg muffins for breakfast, brunch, or an after-workout snack.

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Ingredients

12 large eggs
2 cups full fat cottage cheese
1 cup shredded cheddar cheese
16 oz. breakfast sausage roll (1 lb)
4 tablespoon gluten-free all purpose flour or regular flour
2 tablespoon chives
1 teaspoon baking powder
¼ teaspoon salt
black pepper to taste

Instructions

Preheat the oven to 350 F. Grease two muffin trays with some butter or nonstick cooking spray, or use a silicone cupcake tray or muffin liners.
Brown the sausage over medium-high heat on the stove-top, crumbling as it cooks, until cooked through. Drain excess grease.
16 oz. breakfast sausage roll
Meanwhile, add the eggs to a large mixing bowl. Tip: Use a bowl that has a pouring spout if you have one. Whisk until smooth.
12 large eggs
Add in the cottage cheese, shredded cheddar cheese, chives, salt, and pepper. Whisk until incorporated.
2 cups full fat cottage cheese, 1 cup shredded cheddar cheese, 2 tablespoon chives, ¼ teaspoon salt, black pepper to taste
Sift the flour and baking powder over the mixture, and whisk until just combined.To assemble: Evenly spoon the crumbled and drained sausage into the bottoms of the prepared muffin trays. Pour the egg batter over top of the sausage, filling each cavity ¾ of the way full.
4 tablespoon gluten-free all purpose flour, 1 teaspoon baking powder
Place the muffin trays on a cookie sheet to catch any spills while baking. Then, place on the middle rack of the oven, and bake for 30-35 minutes. Test the center's with a thermometer. It should read at-least 160 F. Tip: The cottage cheese will melt into gooey pockets. I like to use a thermometer to ensure it's not under-cooked whites.
Remove from the oven and set aside to cool for 10-15 minutes in the pan before serving.
Once cooled, store in an airtight container in the refrigerator. Enjoy within 3 to 4 days.

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