Egg cottage cheese muffins and mushrooms
Egg Cottage Cheese Muffins with Mushrooms are a high-protein, low-carb breakfast or snack option that's both delicious and easy to make. These savory muffins are packed with creamy cottage cheese, melty mozzarella, and earthy mushrooms, creating a fluffy, satisfying texture in every bite. Perfect for meal prep, grab-and-go breakfasts, or a healthy snack, they’re naturally gluten-free and customizable with different veggies, proteins, or cheese options. A convenient and nutritious choice for any time of the day!
Ingredients
- 7 eggs
- 1 cup cottage cheese
- 1/2 cup shredded mozzarella cheese
- 11/2 cups chopped mushrooms
- 3 tbsp gluten-free flour
- Chives to taste
- Salt and pepper to taste
Instructions
- Mix the batter: In a large bowl, combine cottage cheese, mozzarella, mushrooms, chives, eggs, salt, and pepper. Mix well.
- Add flour: Stir in gluten-free flour until smooth.
- Fill muffin tin: Grease a muffin tin and pour the mixture evenly into each cup.
- Top the muffins: Sprinkle with extra mozzarella and chives.
- Bake: Preheat oven to 350°F (180°C) and bake for 20-22 minutes until golden.
- Cool & serve: Let muffins cool slightly before serving. Enjoy warm or cold!
Notes
- Vegetable options: Try adding chopped spinach, diced bell peppers, or
caramelized onions for more flavor and texture.
● Flour alternatives: If gluten-free is not necessary, you can use oat flour or
whole wheat flour for a more nutritious version.
● Mini or large muffins: Use mini muffin tins for bite-sized portions or larger
tins for a heartier version (adjust baking time accordingly).
● Storage & meal prep: Keep the muffins in the refrigerator for up to 4 days or
freeze them for up to 2 months. Reheat in the microwave or oven.
● Crunchier topping: Sprinkle crispy bacon bits or sunflower seeds on top
before baking for added texture.
● Perfect pairings : Serve with avocado, yogurt sauce, or a fresh salad to
make them part of a complete breakfast or brunch.