Baked cottage cheese breakfast egg muffins are made with protein-rich eggs and creamy cottage cheese, surrounded by a crispy, golden crust made from sweet potatoes. Every bite of the creamy filling is inspired by Mediterranean flavors. Perfect for breakfast on the go, meal prep, or a snack, these healthy breakfast cups are high in protein and easy to make.
Read on…….
Egg muffins–a quick recipe review.
Cottage cheese and egg recipes are popular as lots of us are looking for ways to incorporate more protein into our meals.
So, I decided to experiment, even though I am not a huge fan of plain old cottage cheese.
I will say, you do not taste the cottage cheese, just fluffy goodness. They are simply delicious.
One of my favorite ways to get more protein other than cottage cheese is Greek yogurt which goes perfectly with these Creamy Greek Scrambled Eggs with Feta and Yogurt.
This recipe calls for baked sweet potatoes which are quickly cooked in the microwave. Once cooled, the skins are easily removed and the sweet potatoes are mashed with salt and pepper.
The sweet potatoes are pressed into the muffin cups and baked for about 15 minutes.
The cottage cheese and eggs are mixed up in a bowl with the veggies. The mixture is spooned into the sweet potato lined muffin cups and baked an additional 17-20 minutes.
Why you should try this baked cottage cheese egg muffin breakfast recipe.
Easy. One bowl is really all you need. No blender required!
Once the sweet potato crust is prepared and baked, all you do is a little chopping and mixing of the ingredients (in the same bowl as you mashed the sweet potatoes).
There is no need to precook the veggies.
The filling ingredients are spooned into each cup and the muffin cups placed back in the oven.
Healthy. High in protein, with some healthy carbs for energy, I say this is the perfect breakfast or snack.
Portable and ready for breakfast on the go or a snack.
How to customize cottage cheese egg muffins.
This type of recipe is perfect for changing up a few ingredients.
The potato crust.
This recipe is a perfect way to use leftover baked potatoes.
Substitute regular potatoes for the sweet potatoes.
Or, you may skip the crust all together. Because you will be using more of the filling in each cup, you will end up with about 4 filled muffin cups.
The cottage cheese and egg filling.
For this recipe I used 4% fat cottage cheese. Feel free to use lower fat cottage cheese, but this may impact texture and flavor due to the lack of fat.
The veggies are limitless.
The add-ins are limitless, almost. I would stay away from any vegetable that releases a lot of liquid, such as tomatoes unless they are roasted first.
Obviously this version is delicious, but feel free to experiment.
- Roasted tomatoes, fresh basil, mozzarella cheese
- Asparagus, green onion, and goat cheese
- Chopped broccoli or cauliflower pieces and cheddar cheese
- Cooked spinach and parmesan cheese
- Brie and bacon with your favorite veggies
Baked Cottage Cheese Breakfast Muffins
Mediterranean flavors fill these baked egg and cottage cheese breakfast muffins surrounded by a crispy sweet potato crust.
6
muffin cups10
minutes35
minutes45
minutesKeep the screen of your device on
Ingredients
2 small sweet potatoes, baked in microwave and cooled
3 eggs
1/2 cup 4% milkfat cottage cheese
1/4 cup finely chopped red onion
1/4 cup finely chopped fresh spinach
1/4 cup vacuum packed sun dried tomatoes, finely chopped
1/4 cup of feta cheese
1 T olive oil
salt and pepper
Directions
- Preheat oven to 425F and thoroughly grease six muffin cups with olive oil, butter, or cooking spray.
- Remove the skin from the microwaved sweet potatoes and scrape the insides into a bowl. Season with two pinches of salt and a few turns of fresh cracked pepper. Mash the sweet potatoes.
- Scoop a heaping tablespoon of the mashed sweet potato and form into a ball. Lightly press into the bottom and slightly up the sides of the prepared muffin tins.
- Bake at 425F for 15 minutes. Remove from oven and reduce temperature to 375F.
- While potato cups are baking. Add red onion, spinach, and sundried tomatoes in a small bowl, add in 1 tablespoon of olive oil and a pinch of salt and pepper. Set aside 1/4 cup of the vegetable mixture for the topping.
- Thoroughly mix together the cottage cheese and eggs with the rest of the vegetable mixture that you did not reserve above.
- Spoon 2 Tablespoons of the cottage cheese/egg/vegetable mixture into baked potato crusts. Evenly distribute the reserved vegetables and feta cheese on top of each egg cup, about 2 teaspoons each.
- Bake at 375F for 17-20 minutes. The filling will rise and the center will be firm. Let sit for a few minutes before removing from muffin tins.
Notes
- This recipe can be made without the potato crust. Though, this will require more batter to fill the muffin cups and may extend baking time. The recipe is easily doubled.
- For extra flavor and crunch, feel free to sprinkle Parmesan cheese inside the greased muffin cups before pressing in the sweet potatoes.
- Extra salt was not added to the egg and cottage cheese mixture due to the high sodium content of cottage cheese.
- For recipe substitutions or additional variations, see post.
- Refrigerate leftover baked muffin cups in an airtight container for up to four days. I do not recommend freezing.
- Reheat in the microwave for about 25-40 seconds, depending on how many you are reheating. If you are heating in an oven, wrap in foil to prevent the egg cups from drying out.
We love breakfast.
High protein breakfast ideas.
