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–+ servings

Cottage Cheese Egg Muffins

Eight egg muffins stacked in a quart container four on top of one another separated by baking paper.
High-protein egg muffins with cottage cheese, chicken, spinach, and feta – perfect for healthy make-ahead breakfasts or snacks
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Serving Size 12 muffins

Video

Ingredients

  • 8 large eggs
  • 1 cup cottage cheese
  • ½ cup feta (crumbled)
  • 1 cup shredded chicken
  • 1 cup spinach leaves (chopped)
  • ¼ cup sun-dried tomatoes (drained) (drained, chopped)
  • 1 green onion/spring onion (thinly sliced)
  • ¼ teaspoon black pepper
  • ¼ teaspoon salt
  • Olive oil or nonstick spray for greasing

Instructions

  • Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin thoroughly or line with silicone cups.
  • Whisk the eggs in a large bowl. Stir in cottage cheese, feta, black pepper, and any optional herbs or spices.
  • Add in the shredded chicken, chopped spinach, and sun-dried tomatoes. Mix until well combined.
  • Divide mixture evenly among muffin cups (about ¾ full per cup).Bake for 22–25 minutes, or until the muffins are puffed, golden, and set in the middle.
  • Cool for 5–10 minutes before removing from the tin

Notes

  • 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.
  • 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.

Nutrition

Serving: 1muffin | Calories: 108kcal | Carbohydrates: 3g | Protein: 10g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 141mg | Sodium: 236mg | Potassium: 191mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 500IU | Vitamin C: 2mg | Calcium: 71mg | Iron: 1mg
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