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.