High-protein, freezer-friendly egg muffins made with cottage cheese for an extra soft, fluffy texture. They are great for toddlers, babies, and busy family mornings.
Cottage Cheese Egg Muffins
Soft, fluffy cottage cheese egg muffins that are high in protein, freezer-friendly, and perfect for busy mornings. A toddler-approved breakfast you can prep ahead and reheat all week.
Ingredients
- 8 eggs
- 1/2 cup cottage cheese
- 1/4 cup spinach or broccoli finely chopped
- 1/4 cup red bell pepper finely chopped
- 1/4 cup tomato finely chopped
- 1/2 cup cheddar cheese shredded
- 1/4 tsp garlic powder
- 1/4 tsp black pepper
- 1/2 tsp salt omit if serving to babies under 1
Instructions
- Preheat oven to 325°F and lightly grease a muffin tin or line with silicone muffin cups. I like using a silicone muffin pan as they pop out easier.
- In a medium bowl, whisk together egg, cottage cheese, salt, pepper, garlic powder and smoked paprika really well until smooth. I used an immersion blender to blend everything together. This gives a soft, fluffy texture that is easier for babies to chew and less likely to have visible texture.
- Stir in finely chopped veggies, shredded cheese, and any cooked protein if using. Mix until evenly combined.
- Carefully pour the egg mixture into each cup, filling about ¾ full.
- Place a small, shallow pan of hot water on the lower oven rack while the egg muffins bake. This adds gentle moisture to the oven and prevents the eggs from drying out or becoming rubbery.
- Bake at 325°F for 20–25 minutes, or until the centers are set and no longer jiggly.
- Let cool for a few minutes before removing from the pan.
Notes
Store in the fridge in an airtight container for up to 4 days. Reheat: microwave 20–30 seconds or warm in the air fryer until heated through.
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