These High Protein Cottage Cheese Egg Muffins are an easy make-ahead breakfast that simplifies getting a protein-packed start to your day.
Getting a high-protein breakfast can be a challenge, especially on busy mornings. I’m not a morning person, and with kids the mornings can be hectic. Years ago my husband and I started making egg muffins as an easy, portable breakfast option. Recently I tried adding cottage cheese to the mixture and it made a noticeable difference in texture and protein content.
What are the nutritional benefits of cottage cheese?
Cottage cheese is an excellent way to boost protein intake. One cup contains roughly 24 grams of protein, more than most Greek yogurts, and it also supplies nutrients like vitamin B12 and selenium. If you dislike the curd-like texture, blending cottage cheese into the egg base creates a silky consistency while preserving the nutritional benefits.
Be aware that cottage cheese can be high in sodium. If possible, choose a lower-sodium variety, and taste the mixture before adding extra salt. In this recipe I add only a pinch of salt since the bacon and cheese contribute saltiness.
The secret to silky smooth egg muffins
Egg muffins can become rubbery if baked too quickly or at too high a temperature. To keep them tender, bake the filled muffin tin in a water bath. Place the muffin tin on a rimmed baking sheet, then pour enough boiling water into the sheet to come partway up the sides of the tin, similar to how cheesecakes are baked. This even, gentle heat helps prevent the eggs from becoming tough. The blended cottage cheese also interferes with tight egg protein bonds, yielding a creamier texture.
Make Ahead High Protein Breakfast
These cottage cheese egg cups are perfect for meal prep. Make a batch when you have time, refrigerate them, and grab a couple on busy mornings. They reheat quickly in the microwave—about 30 seconds—and are convenient for school mornings or for taking on the go. My family loves them, and having a ready-made protein option makes mornings less chaotic.
More Make Ahead Breakfast Recipes You Will Love
- Make Ahead Croissant Breakfast Casserole
- Make Ahead Croissant French Toast Casserole
- Make Ahead Egg Muffins
- Instant Pot Steel Cut Oatmeal
High Protein Cottage Cheese Egg Muffins
Ingredients
- 12 large eggs
- 6 slices bacon
- 12 ounces cottage cheese about 1 and 1/2 cups
- 4 ounces grated cheddar cheese about 2 cups
- pinch salt
Instructions
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Preheat the oven to 325°F (165°C) and place a rimmed baking sheet on the rack. Line a 12-cup nonstick muffin tin with parchment muffin liners (avoid regular paper liners) or spray with vegetable oil spray. Bring a kettle of water to a boil.
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Add chopped bacon to a cold 12-inch skillet, then heat over medium-high. Cook until crispy, 5 to 7 minutes. Transfer bacon to a paper towel–lined plate to drain.
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Place 1½ cups (12 ounces) cottage cheese in a blender and blend on high until smooth, about 1 minute, scraping down the sides as needed. Add 1 egg to the blender and blend until combined. In a separate bowl, whisk the remaining 11 eggs with a pinch of salt. Pour the cottage cheese mixture into the bowl with the eggs and whisk to combine thoroughly.
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Divide the grated cheddar and cooked bacon evenly among the prepared muffin cups. Pour the egg mixture over the fillings—the cups will be quite full. Use a skewer or butter knife to gently stir each cup to distribute the filling and release any air bubbles.
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Place the muffin tin on the rimmed baking sheet and carefully pour boiling water into the baking sheet until the bottom of the muffin tin is sitting in water. Bake until the sides begin to pull away from the tin and centers are set, about 25 minutes, or until the internal temperature reaches 170–175°F (77–79°C).
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Transfer the muffin tin to a wire rack and remove the egg muffins when they are cool enough to handle. Serve immediately, or let cool completely and store in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave for about 30 seconds.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.