The protein-packed breakfast you can hold in one hand.
Why We’re Obsessed
These little protein bombs are the answer to:
- Morning chaos
- Sugar crashes
- Boring breakfasts
- “I need to eat more protein but I’m sick of boiled eggs”
They’re fluffy. Cheesy. Full of flavor.
And they’re basically mini omelets you can meal prep, freeze, and inhale without guilt.
What Makes These Muffins Special?
Cottage cheese gives them that creamy, protein-rich texture without adding flour or cream.
Eggs — the OG protein king — give structure and satiety.
Veggies & ham — throw in whatever’s in your fridge.
Italian seasoning + melty mozzarella = flavor-packed bites.
And the best part?
They’re totally customizable. Vegetarian, low-carb, high-protein, picky-kid approved — they flex for everyone.
Ingredients (Makes 12 Muffins)
| Ingredient | Amount | Notes |
|---|---|---|
| Eggs | 6 large | Cage-free or pasture-raised if possible |
| Cottage cheese | ¾ cup | 2% or full fat for creaminess |
| Mozzarella cheese | ½ cup shredded | Or cheddar/swiss |
| Cooked ham (optional) | ½ cup diced | Can sub turkey, chicken, or plant-based sausage |
| Mixed veggies | 1 cup finely chopped | Bell peppers, spinach, zucchini, onions — your call |
| Italian seasoning | 1 tsp | Or dried oregano + basil |
| Salt + black pepper | To taste | Adjust depending on meat used |
| Olive oil or spray | For greasing muffin tin | Avoid sticking nightmares |
Step-by-Step Instructions
1️⃣ Preheat + Prep
- Preheat oven to 375°F (190°C).
- Grease a 12-cup muffin tin with olive oil or nonstick spray.
2️⃣ Mix the Wet Ingredients
In a large bowl:
- Whisk together the eggs until smooth.
- Stir in cottage cheese and mozzarella.
Cottage cheese sounds weird in muffins, but it MELTS in — no lumps, just creamy texture + 12g extra protein!
3️⃣ Add the Good Stuff
- Fold in your chopped ham, veggies, Italian seasoning, salt, and pepper.
- Stir until evenly mixed. Batter will be chunky and colorful.
4️⃣ Pour & Bake
- Divide evenly into the 12 muffin cups.
- Bake for 20–25 minutes until puffed and golden brown on top.
Tip: They’ll deflate slightly after cooling. It’s normal. They’re not cupcakes
5️⃣ Cool & Store
- Let muffins cool in pan for 5 mins, then transfer to wire rack.
- Store in fridge up to 5 days, or freeze up to 3 months.
Variations
| Want This? | Try This: |
|---|---|
| Vegetarian | Skip the ham, add mushrooms + spinach |
| Spicy | Add jalapeños + chili flakes |
| Dairy-free | Sub cottage cheese with tofu, use DF cheese |
| Kid-friendly | Add cheddar + turkey, no green bits |
| Meal prep pro | Double batch + freeze half |
How to Serve
✅ Grab-n-go breakfast
✅ Post-workout snack
✅ Quick lunch with salad
✅ Protein-packed after-school snack
✅ Emergency “I need real food but have no time” meal
Freezer Tips
- Freeze individually on a tray.
- Transfer to freezer bags with label (date + type).
- Reheat in microwave 30–45 seconds OR in oven 10 mins at 350°F.
Nutrition Per Muffin (Approx.)
- Calories: ~110
- Protein: 9–12g
- Carbs: 1–2g
- Fat: 6–8g
- Fiber: 0.5g