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Cottage Cheese Breakfast Muffins

Rated as 4.42 out of 5 Stars

"Lactaid® cottage cheese, eggs, diced green chilies and sweet peppers combine for protein-packed breakfast muffins."
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Ingredients

30 m servings 124 cals
Original recipe yields 4 servings (12 muffins)

Directions

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  • Prep

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  1. Preheat oven to 400 degrees F (200 degrees C). Spray 12-cup muffin tin with cooking spray.
  2. Beat eggs until thoroughly combined. Stir in cottage cheese, diced green chilies, green onions, sweet bell peppers, salt and pepper. Stir to combine. Pour mixture into prepared muffin tin.
  3. Bake in preheated oven until set, 15 to 20 minutes.
  4. Loosen muffins from the muffin tin while still hot.

Nutrition Facts


Per Serving: 124 calories; 5.6 g fat; 6.8 g carbohydrates; 12.8 g protein; 191 mg cholesterol; 663 mg sodium. Full nutrition

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Reviews

Read all reviews 8
  1. 12 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I added 3 egg whites and made it with 3/4 cup cottage cheese, helped to reduce the extra moisture from the cheese. I also added chopped spinach and it was delicious. Will definitely make this ...

Most helpful critical review

I used 12 eggs, 3/4 c regular cottage cheese, 1 c grated cheddar and chopped sautéed leeks along with the scallions and red peppers. I greased (butter and olive oil mixture) the muffin pans but...

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I added 3 egg whites and made it with 3/4 cup cottage cheese, helped to reduce the extra moisture from the cheese. I also added chopped spinach and it was delicious. Will definitely make this ...

Quick nutritional breakfast when the mornings are crazy! I didn't have bell peppers so I used Rotel diced tomatoes and green chilies. I drained it will.

I used 12 eggs, 3/4 c regular cottage cheese, 1 c grated cheddar and chopped sautéed leeks along with the scallions and red peppers. I greased (butter and olive oil mixture) the muffin pans but...

Excellent base recipe to tweak as desired. I followed the amounts, temp and time, and they came out great. I used regular cottage cheese (not lactaid) and about a half cup of shredded cheddar an...

I have made these 5 times and boy are they great! I make them in larger muffin pan. Great make-ahead food!

It was good but not scrumptious

Perfect as written and what made them even better is that they were lactose free. I could eat and enjoy without being worried about any side affects. I took the advice of the recipe submitter an...

My family really enjoys these. One suggestion though, when measuring the cottage cheese, I use a large slotted spoon and kind of squeeze the liquid from the cottage cheese and place in the meas...