Description
These protein-packed egg muffins are fluffy, cheesy, and incredibly satisfying. With creamy cottage cheese, sharp cheddar, and a burst of scallion flavor, they’re perfect for busy mornings, post-workout snacks, or brunch trays that wow without the fuss.
Ingredients
1 cup + ½ tbsp (240g) full-fat cottage cheese
6 large eggs
½ cup (50g) shredded cheddar cheese
4 tbsp scallions (spring onions), finely chopped
2 tbsp all-purpose flour (or gluten-free alternative)
½ tsp baking powder (GF if needed)
⅓ tsp fine sea salt
Pepper to taste
Instructions
Preheat oven to 350°F (175°C). Grease a muffin tin or use silicone liners.
Mix the base: In a large bowl, whisk the eggs. Stir in cottage cheese, cheddar, scallions, flour, baking powder, salt, and pepper until well combined.
Fill tins: Pour mixture evenly into prepared muffin cups, filling about ¾ full.
Bake for 20–25 minutes or until puffed and golden. They’ll slightly deflate as they cool—totally normal!
Cool & store: Let rest a few minutes before serving. Store leftovers in the fridge up to 4 days or freeze for meal prep.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: breakfast
Nutrition
- Calories: ~110
- Fat: 7g
- Carbohydrates: 2g
- Protein: 9g