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These Cottage Cheese Egg Muffins are a high-protein, make-ahead breakfast or snack you can grab on busy mornings. With 10g protein and only 107 calories per muffin, they’re perfect for keeping you full without weighing you down. Packed with shredded chicken, spinach, and sun-dried tomatoes, they’re as tasty as they are nourishing.

Eight egg muffins stacked in a quart container four on top of one another separated by baking paper, stingless steel container of eggs and metal baking tray in background with two egg muffins.

Fuller Facts - Nutrition At A Glance

Protein | 10 grams per mffin
Calorie | 107 kcals per muffin
Time | < 30 minutes

What You Will Need

Ingredients for cottage cheese egg muffins with text overlay on marble bench top.

Your Bowl Your Way - Notes, Add-Ins, Adjustments

Every body, every day is different. These tips help you tweak, boost, or simplify the recipe to suit your goals, your kitchen, and your routine.

Cheese swap – Try goat cheese instead of feta for a creamier tang. Or some grated chedda is nice too!
Veggie boost – Add chopped capsicum, mushrooms, or zucchini.
Heat lovers – Stir in a pinch of chili flakes or smoked paprika.
Meat-free – Skip the chicken and add drained canned chickpeas.
Green onion - Or spring onions can be swapped for chives or finely chopped brown onions.

Prep To Plate In Pictures

Follow these step-by-step photos to see exactly how this recipe comes together. Prefer to jump ahead? Scroll down for the printable version or watch the quick video.

Whisk up the base - In a big mixing bowl, crack in your eggs and grab a whisk. Give them a good stir until the yolks and whites are completely combined — you’re aiming for a smooth, sunny yellow mix. This step sets the stage for fluffy muffins, so don’t rush it.

Womans hand holding a metal whisk stirring eggs in a large glass bowl.

Add the good stuff - Time to make these muffins interesting! Toss in your chopped spinach, shredded chicken, cottage cheese, and those tangy sun-dried tomatoes. The colours should already be looking gorgeous — green, white, and pops of red against that golden egg base.

Chopped spinach, chicken, cottage cheese, sun-dried tomatoes added into whisked egg in large glass bowl on marble bench top.

Mix gently but well - Use a spatula to fold everything together so every bite gets a little bit of everything. Scrape down the sides of the bowl as you go — you don’t want any cottage cheese or spinach hiding out at the bottom.

Ingredients in a large glass bowl on marble benchtop, hand holding a spatula stirring egg cottage cheese spinach mixture.

Portion like a pro - Scoop the mixture into your muffin tray. I like using a kitchen scoop here so each cup gets the same amount — it keeps the muffins uniform and helps them bake evenly. Fill each cup about three-quarters full so they have room to puff up

A red silicone muffin tray with egg mixture portioned inside, large glass bowl empty with scoop and spatula inside.

Bake & release - Once baked, let them sit in the tray for a few minutes — this helps them set and makes removal easier. With a silicone tray, they should slide right out, but turning them slightly on their side first can help if they’re feeling stubborn. Place them on a cooling rack so the bottoms don’t get soggy.

Cooked egg muffins inside a red silicone muffin tray placed on a cooling rack, muffins turned onto their side for removal.

You've Got This - Helpful Hints

A few handy tips to make this cottage cheese egg muffin recipe even quicker and even easier!

Use silicone muffin cups for the easiest release.
Cottage cheese adds moisture and extra protein – don’t skip it.
For even more flavour, season with Italian herbs or za’atar before baking.
Storage
- Store in an airtight container in the fridge for up to 4 days ( I love them just as much cold!).
- Freeze for up to 2 months; reheat in the microwave for 30–40 seconds.

Hand holding a egg muffin cut in half above four egg muffins in a plastic square container, muffins on a metal cooling tray. Eggs inside stainless steel container and cottage cheese with spoon scooped out on benchtop and spinach leaves scattered around.

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