Easy Cottage Cheese and Cheddar Egg Muffins (Gluten-Free Option)

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Mornings can be hectic, and when you’re rushing out the door, grabbing something healthy and filling might seem like a challenge. But what if you could have a protein-packed, savory breakfast ready in just 45 minutes? With these Easy Cottage Cheese and Cheddar Egg Muffins, you can! Not only are they quick and easy to make, but they are also incredibly versatile. Whether you’re looking for a gluten-free version, a post-workout snack, or a breakfast that will keep you full until lunch, these muffins fit the bill.

In this article, we’ll walk you through everything you need to know about making these delicious egg muffins, including why they’re so great, the simple ingredients you need, step-by-step instructions, nutritional information, storage tips, and more. Let’s dive in!

Why You’ll Love This Recipe

Life is busy, and finding time for a healthy breakfast can be tough. But these Cottage Cheese and Cheddar Egg Muffins make it possible to have a nutritious meal without spending hours in the kitchen. Here’s why you’ll love them:

• Quick & Easy: With just 10 minutes of prep time and 30 minutes of baking, you’ll have fresh, hot muffins ready in under 45 minutes.
• High in Protein: Packed with eggs and cottage cheese, these muffins are a great source of protein, helping to keep you full longer and giving you sustained energy throughout the day.
• Low in Carbs: With only a small amount of flour, these muffins are a fantastic low-carb breakfast option.
• Customizable: Whether you’re following a gluten-free diet or prefer to mix up your flavors, this recipe is highly adaptable. Swap the cheddar for other cheeses, add in veggies, or go dairy-free with ease.
• Great for Meal Prep: These muffins are perfect for preparing ahead of time. Bake a batch and store them in your fridge or freezer for quick breakfasts or snacks throughout the week.
• Kid-Friendly: These savory muffins are a hit with kids, offering a nutritious alternative to sugary options.

Ingredients Needed

This recipe only requires a few simple ingredients, most of which you probably already have in your kitchen. If you’re ready to get started, here’s what you’ll need:

Cottage Cheese

• Amount: 1 cup + ½ tablespoon (240 g)
• Why It’s Used: Cottage cheese is high in protein and adds a rich, creamy texture to the muffins. It helps keep them moist and fluffy while contributing essential nutrients. If you prefer a dairy-free option, look for plant-based cottage cheese alternatives.

Eggs

• Amount: 6 large eggs
• Why It’s Used: Eggs are the base of this recipe, providing structure and richness. They’re an excellent source of protein and healthy fats.

Shredded Cheddar Cheese

• Amount: ½ cup (50 g)
• Why It’s Used: Cheddar cheese adds a savory, slightly sharp flavor that complements the cottage cheese. It melts perfectly in the muffin, creating delicious pockets of cheese.

Scallions (Green Onions)

• Amount: 4 tablespoons finely chopped
• Why It’s Used: Scallions add a fresh, mild onion flavor that balances the richness of the cheese and eggs. They also bring a pop of color to the muffins.

Flour (Gluten-Free Option Available)

• Amount: 2 tablespoons all-purpose flour (or gluten-free flour for a gluten-free version)
• Why It’s Used: Flour acts as a binding agent, helping to hold the muffins together. For a gluten-free version, you can use gluten-free flour, which will work just as well without affecting the taste.

Baking Powder

• Amount: ½ teaspoon
• Why It’s Used: Baking powder helps the muffins rise, making them light and fluffy.

Fine Sea Salt

• Amount: ⅓ teaspoon
• Why It’s Used: Salt enhances the flavors of the other ingredients, ensuring that your muffins taste balanced and delicious.

Freshly Ground Black Pepper

• Amount: To taste
• Why It’s Used: Pepper adds a touch of heat and depth to the flavor profile. Adjust the amount according to your taste preferences.

Step-by-Step Instructions (With Tips)

Now that you’ve gathered your ingredients, let’s walk through the steps to create your Easy Cottage Cheese and Cheddar Egg Muffins. Follow along, and soon you’ll have a batch of savory muffins ready to enjoy!

Preheat Your Oven and Prepare Your Muffin Tin

1. Preheat your oven to 350°F (180°C) or 160°C for fan ovens.
2. Grease a 6-hole muffin tin with about 1 teaspoon of butter or cooking spray. This step ensures your muffins don’t stick to the pan and come out easily once they’re baked.

Pro Tip: If you don’t have a muffin tin, you can also use silicone muffin molds, which are naturally non-stick.

Mix the Eggs and Cottage Cheese

1. In a large mixing bowl, whisk the eggs until smooth and well-combined.
2. Add the cottage cheese, shredded cheddar cheese, chopped scallions, salt, and pepper. Whisk until fully blended. The cottage cheese should be well incorporated with the eggs, creating a creamy base for your muffins.

Pro Tip: If you prefer a smoother texture, you can use a hand blender to blend the cottage cheese into the eggs before adding the other ingredients.

Add the Dry Ingredients

1. Sift the all-purpose flour and baking powder into the egg mixture. This step helps to prevent any lumps and ensures the dry ingredients are evenly distributed.
2. Gently fold the flour and baking powder into the batter with a whisk until just combined. Be careful not to over-mix the batter, as this could result in dense muffins.

Pro Tip: If you’re using gluten-free flour, make sure it’s a 1:1 substitution for regular flour to maintain the proper texture.

Fill the Muffin Tin and Bake

1. Spoon the batter evenly into the muffin tin, filling each cup about ¾ of the way full.
2. Bake the muffins in the center of the oven for 30–33 minutes, or until they’re golden brown and firm to the touch. You can check for doneness by inserting a toothpick into the center of a muffin—if it comes out clean, they’re ready.

Pro Tip: For extra golden muffins, you can broil them for the last 2-3 minutes of baking, but keep a close eye on them to avoid burning.

Cool and Serve

1. Remove the muffins from the oven and let them cool in the tin for 10–15 minutes. This makes it easier to remove them from the tin without them falling apart.
2. Once they’ve cooled slightly, remove the muffins from the tin and serve warm.

Nutrition Information

These muffins are not only delicious, but they’re also packed with nutrients to fuel your day. Here’s a breakdown of the approximate nutritional content for each serving (1 muffin):

Serving Size	Calories	Protein	Carbs	Fat
1 muffin	170–200 kcal	~12 g	~5 g	~12 g

These muffins are a great source of protein, healthy fats, and a small amount of carbs, making them a balanced choice for breakfast or a snack.

Storage and Reheating Tips

Making these muffins in advance can be a game-changer for your busy mornings. Here’s how to store and reheat them:

Refrigeration

• Store your egg muffins in an airtight container in the fridge for up to 4 days. They’ll stay fresh and delicious, ready for a quick meal at any time.

Freezing

• To freeze, place the muffins on a baking sheet in a single layer. Freeze them for 2-3 hours, then transfer them to a freezer-safe bag or container. They can be frozen for up to 3 months.

Reheating

• From the fridge: Microwave for 30 seconds to 1 minute, or until heated through.
• From the freezer: Microwave for 1 minute if frozen, or place them in the oven at 350°F (175°C) for 10-15 minutes to reheat.

FAQs About Cottage Cheese and Cheddar Egg Muffins

Can I make these muffins ahead of time?

Yes! These muffins are perfect for meal prep. You can bake them in advance and store them in the fridge or freezer for quick breakfasts throughout the week.

Are these muffins keto-friendly?

They’re mostly keto-friendly! To make them fully keto, simply swap the all-purpose flour with almond flour or another low-carb flour alternative. Indulge in gourmet dining at home with our Filet Mignon with Shrimp and Lobster Cream Sauce recipe

Can I use a different cheese?

Absolutely! You can experiment with other cheeses like mozzarella, feta, or pepper jack to suit your taste.

Can I make this recipe dairy-free?

Yes! You can substitute dairy-free cottage cheese and cheese alternatives to make these muffins dairy-free.

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