If you need a quick, protein-packed breakfast you can meal prep once and serve all week, these cottage cheese egg muffins are about to be your new favorite! They’re soft, fluffy, freezer-friendly, and loaded with bell pepper + spinach for color and nutrients. All with just a handful of ingredients you probably already have!
The cottage cheese blends right in, and a little oat flour gives them the perfect sturdy texture for tiny hands. Literally the newest hack to the egg muffin game, we are obsessed! These are one of my go-to “cook once, eat for days” breakfasts for Bub & Sis, and they double as an easy lunchbox add-in too!
Why You’ll Love These Cottage Cheese Egg Muffins
- high in protein for toddlers and moms
- perfect for busy weekdays or daycare mornings
- soft and easy to chew which are great for littles
- packed with colorful veggies (I did spinach + red bell pepper for Christmas colors!)
- freezer-friendly and reheat beautifully
- no added sugar and customizable
If you need more egg recipes up your sleeve be sure to check out my spinach egg bites "Grinch" or "Monster" bites, banana egg waffles, and easy egg crepes!
Jump to:
- Why You’ll Love These Cottage Cheese Egg Muffins
- Ingredients You'll Need
- How To Make Your Cottage Cheese Egg Muffins
- Hint For The Best Egg Muffins
- Substitutions
- Variations
- Equipment
- Storing Your Cottage Cheese Egg Muffins
- Tiff's Dietitian Tip
- FAQ
- Related
- Pairing
- Easy Cottage Cheese Egg Muffins (high-protein toddler breakfast)
Ingredients You'll Need
Here's what you'll need to make these easy cottage cheese egg muffins:
- eggs – provide protein, choline, vitamin D, iron, and structure for the muffins
- cottage cheese – adds creaminess, extra protein, and calcium; blends smooth for picky eaters
- oat flour – helps stabilize the muffins and adds whole-grain fiber
- bell pepper – adds natural sweetness, color, and vitamin C
- spinach – boosts iron, vitamin A, and folate without altering flavor
- shredded cheese (optional) – improves structure and adds flavor + extra protein/fat
- garlic & onion powder (or everything bagel seasoning) – adds flavor to taste yummy
- salt – enhances flavor (use ¼ teaspoon for toddlers) but can be omitted
- black pepper – optional for a little extra balance
See recipe card for quantities.
How To Make Your Cottage Cheese Egg Muffins
- Step 1: Add eggs and cottage cheese to a blender and blend until smooth and fluffy.
- Step 2: Stir in bell pepper, spinach, oat flour, shredded cheese (if using), and seasonings.
- Step 3: Divide the mixture evenly into 12 greased or lined muffin cups, filling about ¾ full.
- Step 4: Bake at 350°F for 18-22 minutes, or until the centers are set. Let cool 10 minutes before removing.
Hint For The Best Egg Muffins
Chop the veggies very finely or sauté them for 2-3 minutes before adding, this helps the muffins hold together better and makes the texture more toddler-friendly.
Substitutions
These are already gluten-free if using gluten-free oat flour! It would be tricky to make these egg free, but they can certainly be made dairy-free!
- cottage cheese: swap with ricotta for the same creamy texture or even adding 2 extra eggs instead of the cottage cheese
- oat flour: replace with blended rolled oats or any flour option would work
- spinach: sub in kale, broccoli rice, or grated zucchini (squeezed dry)
- bell pepper: use tomatoes, mushrooms, or finely chopped onions instead
- shredded cheese: omit for dairy-free or use a dairy-free shredded mix
Variations
You can totally customize these cottage cheese egg muffins by adding or swapping different mix-ins! Here are some ideas:
- cheesy broccoli muffins: swap the spinach for finely chopped steamed broccoli and add extra shredded cheese
- southwest style: use red + green bell peppers and add a pinch of cumin or chili powder
- ham & veggie: stir in finely diced ham or turkey for extra protein (great for older toddlers)
- green muffins: use all spinach or add a handful of blended spinach to the egg base for a veggie boost
Check out this spinach version for a total green muffin!
Equipment
You’ll need a standard 12-cup muffin tin, silicone liners or nonstick spray, and a blender to get the eggs and cottage cheese perfectly smooth. A small cutting board and knife make it easy to finely chop the veggies, and a mixing bowl + spoon bring everything together quickly.
Storing Your Cottage Cheese Egg Muffins
Store the egg muffins in an airtight container in the refrigerator for 3-4 days. For longer storage, freeze them in a single layer, then transfer to a freezer-safe bag for up to 2-3 months. Reheat in the microwave for 15-20 seconds or warm in the oven at 300°F for a few minutes until heated through.
Tiff's Dietitian Tip
Eggs + cottage cheese make an awesome high-protein breakfast combo, especially for toddlers who burn energy FAST. Pair these with fruit or starchy carb like toast or a mini bagel for a balanced breakfast!
FAQ
You can sub out with ricotta if you'd like! It creates a similar soft, fluffy texture.
You can replace cottage cheese with a dairy-free ricotta alternative and skip the shredded cheese or sub with dairy-free alternative.
Yes! Just be sure to chop the veggies up finely and don't add any salt.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with these cottage cheese egg muffins:
Easy Cottage Cheese Egg Muffins (high-protein toddler breakfast)
Equipment
- silicone muffin tin
Ingredients
- 6 large eggs
- 1 cup cottage cheese
- ½ cup finely chopped bell pepper
- ½ cup finely chopped spinach
- ¼ cup oat flour
- ¼ cup shredded cheese optional
- ¼ teaspoon garlic powder or use 1-2 teaspoon Everything Bagel seasoning and reduce added salt
- ¼ teaspoon onion powder
- ¼ teaspoon salt omit for <12 months
- black pepper to taste
Instructions
- Add eggs and cottage cheese to a blender and blend until smooth and fluffy.
- Pour into a bowl and stir in bell pepper, spinach, oat flour, shredded cheese (if using), and seasonings.
- Divide the mixture evenly into 12 greased or lined muffin cups, filling about ¾ full.
- Bake at 350°F for 18-22 minutes, or until the centers are set. Let cool 10 minutes before removing.
Lacey says
These are my go to for a quick on the go breakfast during the week!
toddlerdietitiantiff says
Aren't they such a great texture?! So glad you loved them!
Christina Gondek says
My two year old loves these and they're easy for me to prep for a few days breakfast while 9 months pregnant. Healthy, filling, easy to make, protein packed, and my toddler loves em? Can't beat that! Highly recommend
toddlerdietitiantiff says
Congrats on baby number 2!! So glad y'all both loved them!! Would even make the best breakfast sandwiches postpartum as well!
Courtney H Sheehan says
Just made these and they're wonderful! Probably the best egg muffin I've made. Just curious if they freeze well?