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Why You’ll Love This Recipe

• Savory breakfast muffins are wildly delicious: Full of vegetables, eggs, and cottage cheese, these check all of the boxes for a filling and wholesome morning meal.
• Great for meal prep: I’m all about ease for breakfast — especially when life gets busy. Whip up a batch of cottage cheese egg muffins on Sunday night and you’ll be covered for the whole week!
• Perfect for squeezing in some vegetables: If you have a hard time getting your five-a-day, this recipe comes in super handy. Plus, you could even add in some extra vegetables to make it even more veggie-packed.

Ingredients and Substitutions

These are the main ingredients and substitutions for cottage cheese muffins. Scroll down to the recipe card for a full list of ingredients and instructions.

Cottage Cheese: You guys know how much I love Good Culture cottage cheese! I prefer the taste of whole milk, but you can choose your favorite.

Eggs: provide some structure to your savory breakfast muffins. They pull double-duty and help the muffins rise too… along with the help of baking soda.

Zucchini: Told you that we were sneaking in some veggies here! Shred it first so that you get some in every bite.

Milk: Opt for cow’s milk, or any nut or seed milk works too.

Almond Flour: Also provides structure! I like almond flour to keep these gluten-free. If you only have all-purpose, feel free to use that instead but it won’t be a 1:1 swap. Start with half the amount and add more as needed until you reach the right consistency of the dough.

Cheese: I usually use cheddar because it’s one of my faves, but any other cheese would be fine. Parmesan tastes yummy too.

Coconut Oil: You could also sub in any other oil or even butter if preferred.

Seasonings: Nothing too elaborate here! I added salt, pepper, garlic powder, and onion powder for some extra flavor and to highlight the other ingredients.

How to Make Savory Cottage Cheese Muffins

Recipe prep

Preheat your oven to 375 degrees F and grease a muffin tin.

Combine the ingredients

Add the coconut oil, cottage cheese, milk, and eggs to a large bowl and mix to combine. Fold in the almond flour, baking soda, and seasonings, then the strained grated zucchini and cheese.

Bake

Divide the cottage cheese egg muffins evenly among the prepared muffin tin and bake for 25 minutes, or until the edges are golden brown. Use a toothpick to remove your muffins from the pan and serve immediately. Enjoy!

Tips and Tricks

• Remember to remove any excess liquid from the shredded zucchini before adding it to the batter. I usually place it in a cheesecloth straight from my food processor and then strain it!
• I tested cooking these egg muffins with cottage cheese in liners, in a silicone muffin tin, and finally simply straight in a muffin pan with no liners — and I prefer the latter! The cheese crisps up so nicely when there’s no barrier and creates this amazing golden brown crust.
• Feel free to make these even more filling and add in some breakfast sausage. 
• Or, swap out the zucchini for another vegetable like broccoli! Or, you could also use several to squeeze in even more veggie goodness.

How to Serve and Store Cottage Cheese Egg Muffins

I like to enjoy cottage cheese muffins warm with some grass-fed butter! They would also be tasty with a slice of tomato with salt and pepper, or a dollop of sour cream or Greek yogurt. You could even use them to make breakfast sandwiches too.

These save great all week long for a quick grab-and-go breakfast option before you head out the door for work. They will keep in an airtight container in the fridge for up to 5 days. To reheat, pop them in the microwave in 30-second bursts until warmed through.

Taste And Texture

Each bite of these savory breakfast muffins is loaded with zucchini and tons of satiating ingredients thanks to the cottage cheese and eggs. The edges are crispy and golden brown, while the centers stay soft and fluffy.

Like I said… delish!

Frequently Asked Questions

How do I keep muffins from sticking to the pan?

You need to prepare the muffin tin with either nonstick cooking spray, butter, coconut oil, or your preferred oil before adding the batter! I tried using liners but found the texture of the final product was a lot better without liners, so greasing is your best bet.

What else can I add to cottage cheese muffins?

You can get super creative with this recipe! Use my ingredients list as a jumping-off point and then feel free to omit or add whatever you like. I’ve made these with tomatoes and feta, bacon and sausage, and some jalapenos and cheddar… there are so many combinations to try.

Can I freeze savory breakfast muffins?

Yes! Egg muffins with cottage cheese also freeze well if you want to get some long-term meal prep in. Let them cool completely before wrapping each one tightly in plastic wrap and foil — I’ll usually wrap a few together to make life easier. They’ll last for about 3 months in the freezer. You can reheat directly from frozen in the microwave or air fryer.

Other Recipes You May Like:

• Cottage Cheese Flatbread
• Cottage Cheese Overnight Oats
• Cottage Cheese Blueberry Muffins
• Cottage Cheese Scrambled Eggs

If you make my savory cottage cheese muffins, I would really appreciate a comment and rating down below the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok, or Pinterest!

Pin Print

Savory Cottage Cheese Muffins

4.78 from 9 ratings

Hannah Kling

Let me introduce you to these Savory Cottage Cheese Muffins, my latest obsession for breakfast. Made with eggs, cottage cheese, zucchini, and cheddar cheese, they’re high protein and high flavor!

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 16 muffins

Ingredients  

1x2x3x

• 1/4 cup coconut oil (melted. may sub any other oil or butter)
• 1 cup plain whole milk cottage cheese (I like Good Culture)
• 1/4 cup milk (any nut or seed milk works)
• 2 eggs
• 3 cups almond flour
• 1 tsp baking soda
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 cup grated zucchini (squeezed to remove excess liquid)
• 1 cup cheddar cheese (can use any other cheese. Parmesan tasted yummy too!)

Instructions

• Preheat your oven to 375 degrees F and grease a muffin tin with non-stick pray, oil or butter.
• Shred zucchini with a cheese grater or a food processor. Add the shredded zucchini to  a paper towel or cheese cloth and squeeze to remove any excess liquid.
• Add the melted coconut oil, cottage cheese, milk, and eggs to a large bowl and whisk to combine.
• Fold in the almond flour, baking soda, and seasonings, then the strained grated zucchini and cheese.
• Divide the cottage cheese egg muffins evenly among the prepared muffin tin and bake for 25 minutes, or until the edges are golden brown.
• Let cool on the counter for 5-10 minutes before using a toothpick to remove your muffins from the pan. Slide a toothpick around the edges, then flip the tin upside down. They should fall right out.
• Serve immediately and enjoy!

Notes

• Remember to remove any excess liquid from the shredded zucchini before adding it to the batter. I usually place it in a cheesecloth straight from my food processor and then strain it!
• I tested cooking these egg muffins with cottage cheese in liners, in a silicone muffin tin, and finally simply straight in a muffin pan with no liners — and I prefer the latter! The cheese crisps up so nicely when there’s no barrier and creates this amazing golden brown crust.
• Feel free to make these even more protein-packed and add in some breakfast sausage.
• Or, swap out the zucchini for another vegetable like broccoli! Or, you could also use several to squeeze in even more veggie goodness.

Did you make this recipe?Don’t forget to tag @lovelydelites across all social media platforms!