Easy Cottage Cheese and Egg Muffins (Gluten-Free)
These easy cottage cheese and egg muffins are a high-protein, savory breakfast that’s both delicious and filling. Easy to make and perfect for meal prep, these gluten-free muffins are packed with protein to keep you energized and make a great grab-and-go option for busy mornings!
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Savory Breakfast Muffins to Power Your Day
I don’t know about you, but starting my day with a savory breakfast that’s higher in protein helps me go longer without feeling hungry so quickly.
One of our favorite savory breakfasts is these crustless mini quiches, and today, we have a new favorite – these cottage cheese and egg muffins.
Thanks to the eggs and cheese, these savory gluten-free breakfast muffins are packed with protein and gives you plenty of energy to get through the morning.
Why You’ll Love this Recipe:
- Simple Ingredients: The main ingredients for these cottage cheese muffins are easily accessible at the local grocery stores (nothing fancy required!).
- So Easy to Make: Preparing the batter is simply a matter of mixing the dry ingredients with the wet ingredients. Then transfer to muffin tin, bake and enjoy! (It doesn’t get any easier than this!)
- Totally Gluten-Free & High in Protein: The best part is that these savory egg and cottage cheese muffins are 100% gluten-free, which means that even those with Celiac disease or gluten intolerances can enjoy them without issues. Plus, the high protein content from the cottage cheese and eggs keeps you full for longer, and the individual muffin form makes this high protein breakfast easy to transport and eat on the go!
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for making these cottage cheese egg muffins recipe.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
Recipe Notes + Substitutions:
- Cottage Cheese: Since this is a recipe for savory cottage cheese muffin recipe, cottage cheese is a key ingredient in this muffin recipe. I do not recommend substituting for anything else (if you really want to use another cheese, ricotta cheese is the closest in texture to cottage cheese).
- Mozzarella Cheese: I used shredded mozzarella cheese, but you can also use whatever shredded cheese you like (such as cheddar cheese or gouda cheese, etc).
- Mushrooms: Go ahead and use whichever you prefer or have on hand (I like using either portobello mushrooms or button mushrooms).
- Gluten-Free Flour: I recommend using a good-quality gluten-free all-purpose flour that is made up of lighter flours/starches (such as tapioca starch, rice flour, corn starch or potato starch). I do NOT recommend using a gluten-free blend that is made up of heavier flours (such as garbanzo bean flour). Alternatively, if you are not Celiac or gluten-intolerant, go ahead and use regular all-purpose flour in equal quantities.
- Chives: I like adding fresh chopped chives to these cottage cheese egg bites for color and taste. Alternatively, you may use thinly sliced green onions if you prefer.
How to Make Cottage Cheese and Egg Muffins (Step by Step):
Prepare Muffin Batter
Combine All Ingredients Except Flour: In a large bowl, add the cottage cheese, mozzarella, chopped mushrooms, chives, eggs, salt, and pepper. Mix well until fully combined.
Add Flour: Sift the gluten-free all-purpose flour into the wet ingredients and mix well until you get a smooth and homogeneous batter.
Bake Until Golden Brown
Transfer Batter to Muffin Tin: Grease a muffin tin with a little oil. Divide the cottage cheese mixture evenly between the cavities. Sprinkle some extra mozzarella cheese and chives on top of each muffin.
Bake Until Golden Brown: Bake for 20-22 minutes, or until the cottage cheese muffin cups are golden and firm to the touch.
Serve and Enjoy!
Let the cottage cheese and egg muffins cool for a few minutes before removing from the muffin tin. Serve warm or cold.
Dish by Dish Tips/Tricks:
- Storing: To store, place the cooled gluten-free cottage cheese egg muffins in an airtight container or ziplock bag and store for up to 3 days in the refrigerator. Reheat the muffins in the oven or microwave until warm before eating.
- Optional Veggie Add-Ins: Feel free to add in chopped red or green bell peppers, fresh spinach or other veggies that you enjoy to this egg muffin recipe.
- Make Sure to Grease Well: Make sure to grease the muffin tin with nonstick cooking spray so the muffins don’t stick to the bottom. Alternatively, you can use paper muffin liners or silicone liners for easy removal or use a silicone mold instead of a metal muffin tin.
- Make a Big Casserole: If you prefer to make a casserole instead, pour the batter into a greased casserole dish and bake at 350F for 30 to 35 minutes until golden brown on top and a toothpick inserted in the middle comes out clean.
- Freezing: To freeze, place the cottage cheese egg bites in a freezer bag and freeze for up to 2 months. Reheat the muffins in the oven until warm before eating.
Other Savory Easy Breakfast Options:
- Mini Crustless Quiches (Gluten-Free, Dairy-Free)
- Crustless Spinach Quiche (Gluten-Free, Dairy-Free)
- Easy Vegetable Frittata (Gluten-Free, Dairy-Free)
- Sweet Potato and Kale Breakfast Skillet (Gluten-Free, Dairy-Free)
Gluten-Free Muffins You’ll Enjoy:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
Easy Cottage Cheese and Egg Muffins (Gluten-Free)
- Total Time: 32 minutes
- Yield: 12 muffins 1x
- Diet: Gluten Free
Description
These cottage cheese and egg muffins are a high-protein, savory breakfast that’s both delicious and filling. Easy to make and perfect for meal prep, these gluten-free muffins are packed with protein to keep you energized and make a great grab-and-go option for busy mornings!
Ingredients
- 7 eggs
- 1 cup cottage cheese
- 1/2 cup shredded mozzarella cheese + more for topping
- 1 1/2 cups sliced mushrooms
- 3 tablespoons gluten-free all-purpose flour
- 1/4 cup chopped chives + more for topping
- Salt and pepper, to taste
Instructions
- Preheat & Grease: Preheat the oven to 350F and grease a muffin tin with nonstick cooking spray.
- Combine All Ingredients Except Flour: In a large bowl, add the cottage cheese, mozzarella, chopped mushrooms, chives, eggs, salt, and pepper. Mix well until fully combined.
- Add Flour: Sift the gluten-free all-purpose flour into the wet ingredients and mix well until you get a smooth and homogeneous batter.
- Transfer Batter to Muffin Tin: Grease a muffin tin with a little oil. Pour the mixture into each cavity, filling it.
- Add Toppings: Sprinkle some extra mozzarella cheese and chives on top of each muffin.
- Bake: Bake for 20-22 minutes, or until the muffins are golden and firm to the touch.
- Serve and Enjoy: Let them cool for a few minutes before removing from the muffin tin. Serve warm or cold.
Notes
Cottage Cheese: Since this is a recipe for cottage cheese muffins, cottage cheese is a key ingredient in this muffin recipe. I do not recommend substituting for anything else.
Mozzarella Cheese: I used shredded mozzarella cheese, but you can also use whatever shredded cheese you like.
Mushrooms: Go ahead and use whichever you prefer or have on hand (I like using either portobello mushrooms or button mushrooms).
Gluten-Free Flour: I recommend using a good-quality gluten-free all-purpose flour that is made up of lighter flours/starches (such as tapioca starch, rice flour, corn starch or potato starch). I do NOT recommend using a gluten-free blend that is made up of heavier flours (such as garbanzo bean flour). Alternatively, if you are not Celiac or gluten-intolerant, go ahead and use regular all-purpose flour in equal quantities.
Chives: I like adding fresh chopped chives for color and taste. Alternatively, you may use thinly sliced green onions if you prefer.
Storing/Freezing: To store, place the cooled gluten-free cottage cheese egg muffins in an airtight container or ziplock bag and store for up to 3 days in the refrigerator. Reheat the muffins in the oven or microwave until warm before eating. To freeze, place the muffins in a freezer bag and freeze for up to 2 months. Reheat the muffins in the oven until warm before eating.
- Prep Time: 10 mins
- Cook Time: 22 mins
- Category: Breakfast
- Method: Baking
- Cuisine: Western
