Struggling to get your toddler to eat eggs? You’re not alone! If scrambled eggs always end up pushed to the side, these cheesy egg cornbread muffins are here to help. Soft, fluffy, and packed with protein and flavor, they’re a fun, easy way to serve eggs in a form kids actually enjoy.
These are perfect to prep for the week! Since they're packed with protein and fats, you can pair them with fruit or yogurt fruit parfait and be set.
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Ingredients
- eggs
- cottage cheese
- milk
- cheese
- green onions
- cornmeal (or almond flour)
- all-purpose flour (GF if needed)
- baking powder
- garlic powder
- salt & pepper
See recipe card for quantities.
Instructions
- Step 1: Set your oven to 375°F (190°C) and grease or line a 12-cup muffin or square tin. Mix wet ingredients – In a large bowl, whisk together the eggs, cottage cheese, and milk until smooth.
- Step 2: Add dry ingredients – Stir in the shredded cheese, green onions, cornmeal, flour, baking powder, garlic powder, and salt until just combined.
- Step 3: Fill muffin cups – Evenly divide the batter among the 12 muffin cups.
- Step 4: Bake – Bake for 15-18 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Let muffins cool slightly before serving.
Hint: for extra fluffy muffins, don’t over-mix the batter—stir until just combined! Over-mixing can make them dense instead of light and airy.
Substitutions
These can easily be made gluten-free or dairy-free! If wanting to make egg-free, then I would use an egg substitute versus doing a flax/chia egg like you would baking.
- cottage cheese → swap for greek yogurt, ricotta cheese, or dairy-free plain yogurt
- milk → use almond, oat, or coconut milk for a dairy-free option
- cornmeal → can sub with almond flour or use ¼ cup extra all-purpose flour
Variations
Feel free to add whatever mix-ins to these to change up the flavor!
- spicy kick – add ½ teaspoon cayenne or diced jalapeños for heat
- herb & garlic – mix in chopped fresh herbs like parsley or chives
- meaty muffins – stir in cooked bacon, sausage, or ham for extra protein and flavor
- veggie muffins – stir in whatever chopped veggies like spinach, bell peppers, onion
Equipment
You will need either a muffin tin, square baking tin, or just a baking sheet (place "globs" of dough and form biscuits)
Storage
Refrigerator: Store in an airtight container for 3-4 days.
Freezer: Freeze in a sealed bag for up to 3 months. Reheat in the microwave or oven as needed.
Tiff's Tip
For even more kid appeal, bake these in a mini muffin tin for bite-sized, toddler-friendly portions! Perfect for little hands and great for dipping in yogurt or a favorite sauce.
FAQ
Yes! Swap the all-purpose flour for a 1:1 gluten-free flour blend.
Try pepper jack, gouda, or feta for different flavors!
Absolutely! Try chopped bacon, diced bell peppers, or jalapeños for a flavor boost.
Easy Savory Breakfast Biscuits
Equipment
Ingredients
- 4 eggs
- 1 cup cottage cheese
- ½ cup milk any kind, dairy or non-dairy
- 1 cup shredded cheese cheddar or your choice
- 4 green onions finely chopped
- ½ cup cornmeal or sub almond flour
- ½ cup all-purpose flour or gluten-free flour if needed
- 1 teaspoon baking powder
- ½ teaspoon garlic powder or your favorite seasonings
- ½ teaspoon salt adjust per preference or omit
Instructions
- Preheat oven – Set your oven to 375°F (190°C) and grease or line a 12-cup muffin tin.
- Mix wet ingredients – In a large bowl, whisk together the eggs, cottage cheese, and milk until smooth.
- Add dry ingredients – Stir in the shredded cheese, green onions, cornmeal, flour, baking powder, garlic powder, and salt until just combined.
- Fill muffin cups – Evenly divide the batter among the 12 muffin cups.
- Bake – Bake for 15-18 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Cool & enjoy – Let muffins cool slightly before serving.
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