Kalyn's Kitchen

Cottage Cheese Breakfast Muffins with Mushrooms and Feta

Cottage Cheese Breakfast Muffins with Mushrooms and Feta are one of my long-time breakfast obsessions to grab for a quick breakfast! 

PIN the Breakfast Muffins to try them later!

Cottage Cheese Breakfast Muffins with Mushrooms and Feta finished muffins on plate

I’m impressed when I talk to people who come up with a weekly meal plan. That’s not a skill I’ve perfected, although I’m always trying to be better about having a plan for what to eat! But mostly I find myself getting obsessed with a certain dish and eating it for a few days in a row. And for breakfast, Low-Carb Muffins and Breakfast Muffins are what I eat over and over, making the muffins on the weekend and eating them all week.

One muffin I’ve loved for years is these meatless Cottage Cheese Breakfast Muffins with Mushrooms and Feta! I have several variations of this tasty muffin with cottage cheese on the blog. They’re low in carbs but have the tiniest bit of flour, or you can switch out the flour for Flaxseed Meal to make them gluten-free. These muffins are something I’ve enjoyed for years, so I’m reminding you about them for Friday Favorites this week. Hope you’ll try them if you’re a mushroom and Feta fan like I am!

What ingredients do you need for this recipe?

  • Cremini mushrooms
  • olive oil
  • cottage cheese
  • Parmesan cheese
  • White Whole Wheat Flour (affiliate link)
  • Almond Flour (affiliate link)
  • baking powder
  • Spike Seasoning (affiliate link), or other all-purpose seasoning that’s good with eggs
  • eggs
  • water
  • crumbled feta
  • green onions

What if you don’t want to use flour?

You can switch out the small amount of white whole wheat flour for Flaxseed Meal (affiliate link) if you don’t want to use flour or prefer a version that’s lower in carbs.

What cottage cheese do I buy?

You can use full-fat or reduced-fat cottage cheese for this recipe, but personally I have a strong preference for Daisy Cottage Cheese, and that’s the one I always use.

Cottage Cheese and Egg Breakfast Muffins with Mushrooms and Feta Cheese process shots collage

How to Make Cottage Cheese Breakfast Muffins with Mushrooms and Feta:

(Scroll down for complete printable recipe, including nutritional information.)

  1. Chop Cremini mushrooms into 1/4 inch pieces and saute in a bit of olive oil until the mushrooms are well browned and any liquid has evaporated.
  2. Mix batter ingredients, then gently fold in the cooked mushrooms, feta cheese, and sliced green onions.
  3. Divide batter equally into six large silicone muffin cups and bake 25-30 minutes.
  4. Serve hot. These can be kept in the fridge and reheated in the microwave, which is what I do when I get obsessed with them!

Cottage Cheese and Egg Breakfast Muffins with Mushrooms and Feta Cheese [found on KalynsKitchen.com]

More Recipes with Feta, Mushrooms, and Eggs:

Sausage, Mushrooms, and Feta Baked with Eggs
Scrambled Eggs with Mushrooms and Feta
Mushrooms, Green Pepper, and Feta Breakfast Casserole
Mushroom and Feta Breakfast Casserole

Weekend Food Prep:

This recipe has been added to a category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Cottage Cheese and Egg Breakfast Muffins with Mushrooms and Feta thumbnail photo

Cottage Cheese Breakfast Muffins with Mushrooms and Feta

Yield 6 large muffins
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

Cottage Cheese Breakfast Muffins with Mushrooms and Feta Cheese are one of my favorite things to make ahead and then grab for a quick breakfast!


  • 8 oz. Cremini mushrooms, diced into 1/4 inch pieces
  • 2 tsp. olive oil
  • 1/3 cup cottage cheese
  • 1/4 cup Parmesan cheese
  • 1/4 cup white whole wheat flour (see notes)
  • 2/3 cup almond flour (see notes)
  • 1 tsp. baking powder
  • 1 tsp. Spike Seasoning (see notes)
  • 4 eggs, beaten
  • 3 T water
  • 1/2 cup crumbled feta
  • 2 T sliced green onions


  1. Preheat oven or toaster oven to 400F/205C.
  2. Wash mushrooms and spin dry or dry with paper towel. Dice mushrooms into pieces about 1/4 inch.
  3. Heat olive oil in heavy frying pan, add mushrooms and cook about 5 minutes, until mushrooms are starting to brown and all liquid has evaporated.
  4. While mushrooms are cooking, combine cottage cheese, parmesan cheese, white whole wheat  flour (affiliate link) , almond meal (affiliate link), baking powder, Spike Seasoning (affiliate link), eggs, and water in large plastic bowl.
  5. Stir together with large spoon.
  6. When mushrooms are done and slightly cooled, gently stir mushrooms, Feta cheese, and green onions into batter.
  7. Spray individual silicone muffin cups or silicone muffin pans with non-stick spray if desired. If using individual muffin cups, place on cookie sheet.
  8. Fill muffin cups nearly full, dividing batter so cups are equally filled.
  9. Bake 25-30 minutes, or until muffins are slightly browned and firm. (I bake them slightly longer than 30 minutes because I like them nicely browned.
  10. Serve hot or at room temperature.
  11. Can be stored in the refrigerator and reheated in microwave. Don’t microwave more than 1-2 minutes.


You can switch the white whole wheat flour for Flaxseed meal if you don't want to use flour. Coarser almond meal will also work fine for this recipe. Spike Seasoning (affiliate link) is optional but highly recommended, or use another all purpose seasoning blend that’s good with eggs.

I highly recommend Silicone Baking Cups for this recipe, either large or small. If you don’t have silicone muffin cups or tins, be sure your pan is sprayed well with non-stick spray or olive oil or you’ll have a very hard time getting these out of the pan.

Recipe adapted from Cottage Cheese Muffins at 101 Cookbooks, original recipe by Rose Elliot.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 222Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 141mgSodium: 618mgCarbohydrates: 10gFiber: 2gSugar: 2gProtein: 13g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Cottage Cheese and Egg Breakfast Muffins with Mushrooms and Feta thumbnail photo

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
These cottage cheese and egg muffins make a good breakfast for low-carb or low-glycemic eating plans. The amount of flour per muffin is minimal, but the muffins would be phase 2 or 3 for the original South Beach Diet and wouldn’t be suitable for Keto. The muffins do contain a significant amount of fat from almond meal, Parmesan cheese, and Feta cheese, so this would be a personal choice if you’re following the original South Beach diet. Use white whole wheat flour for South Beach. I really like the texture of the muffins with the tiny bit of flour. But if you need a variation that’s gluten-free  or lower in carbs, I’d replace the flour with Flaxseed Meal (affiliate link).

Find More Recipes Like This One:
Use Breakfast Recipes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This recipe was first posted in 2008. It was updated with more information in 2021.

Pinterest image of Cottage Cheese Breakfast Muffins with Mushrooms and Feta

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    38 Comments on “Cottage Cheese Breakfast Muffins with Mushrooms and Feta”

  1. Wow- these are SO good! They will definitely be made again next week! They also heated up nicely.

  2. Made these muffins this morning and they are great. I’ve never thought about a savory muffin but these really hit the spot for breakfast. Thanks for a great recipe.

  3. Kalyn,

    Is there a substitute for the almond meal? I am very allergic to all things nut. So I was trying to figure out what to substitute for this ingredient. I already have gluten free flour. I just didn’t know what to do about the almond meal.

    Thank you for your time.

    • I haven’t tried them without almond flour and I’m afraid I am not a good enough baker to know just how it would work with other flours. You could try replacing both kinds of flour with gluten-free flour (and you’d probably need to adjust the amount of baking powder). But I don’t know for sure how it would work, that would just be an experiment. Let me know how it goes if you try it!

  4. These look delicious, Kalyn. Trying them tomorrow….and my grandkids will test them too. Wanda

  5. Anna, I have made something similar with quinoa flakes instead of flour, but I haven't tried it in this. I'm guessing most gluten-free flours will work, but I'm not an expert on subbing for flour.

  6. These look awesome. Any suggestions for flour substitute for the gluten free crowd?

  7. Alaswhatever, so glad, and thanks for letting me know!

  8. Delicious! I used regular whole wheat because I didn’t have white, and they came out beautifully.

  9. Alaswhatever, I haven’t tried it with regular whole wheat, but I think it would work fine. I might add a tiny pinch more baking powder (not much though.) Love to hear how they turn out with whole wheat if you try it.

  10. What a wonderful recipe. I have regular whole wheat flour, but not white whole wheat. Would regular whole wheat work okay?

  11. Jamie, sounds delicious!

  12. I made these after cruising through 101 cookbooks the other day and decided a new flavor was in order, more breakfasty: dried cranberries, mint, and lemon-herb goat cheese. Delicious!

  13. Kalyn these look like a great run-out the door breakfast for my busy family! Can’t wait to give these a try!

  14. I’d never quite thought of a more savory muffin, instead always seeing muffins more like a breakfast dessert. Those sound like a delicious way to start the day. Very creative!