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Kalyn's Kitchen

Cottage Cheese and Egg Breakfast Muffins with Mushrooms and Feta

My latest breakfast obsession is these Cottage Cheese and Egg Breakfast Muffins with Mushrooms and Feta; These are perfect to grab for a quick breakfast! 

PIN Cottage Cheese and Egg Breakfast Muffins to make them later!

Cottage Cheese and Egg Breakfast Muffins with Mushrooms and Feta Cheese from KalynsKitchen.com

I’m always impressed when I hear about people who manage to come up with a weekly meal plan. That’s not a skill I’ve ever managed to acquire, although recently I’m trying to be better about having some kind of plan for what to eat! But truthfully my own routine, especially for breakfast, is getting obsessed with a certain dish and eating it over and over until I’m tired of it.

And ever since I updated the photos for myCottage Cheese and Egg Breakfast Muffins with Bacon and Green Onions, I’ve been obsessed with other variations of these absolutely delicious high-protein breakfast muffins with cottage cheese, egg, almond meal, Parmesan cheese, and the tiniest amount of white whole wheat flour. (There’s also a gluten-free version for those who want that.)

I made Cottage Cheese and Egg Breakfast Muffins with Mushrooms and Feta and devoured them several times before I decided I should update the photos on this meatless version as well; hope the new photos will entice you to try them.

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

How to Make Cottage Cheese and Egg 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 (or slightly longer if you like them really browned like I do.
  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 with Eggs
Scrambled Eggs with Mushrooms and Feta
Low-Carb Breakfast Casserole with Mushrooms, Bell Peppers, and Feta
Mushroom and Feta Breakfast Casserole

Weekend Food Prep:

This recipe has been added to a new 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

Cottage Cheese and Egg Breakfast Muffins with Mushrooms and Feta

Yield 6 large muffins
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour

Cottage Cheese and Egg Breakfast Muffins with Mushrooms and Feta Cheese are perfect to 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
  • 2/3 cup almond meal
  • 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 400 F.
  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 saute 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.


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 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: 4gUnsaturated Fat: 10gCholesterol: 141mgSodium: 618mgCarbohydrates: 9.8gFiber: 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:
As long as you don’t need it to be gluten-free, these muffins would make a good breakfast for low-carb or low-glycemic eating plans. The amount of flour per muffin is minimal, so I would still consider Cottage Cheese and Egg Breakfast Muffins with Mushrooms and Feta Cheese to be a low-carb recipe, but because of the flour, these muffins would be limited to phase 2 or 3 for the South Beach Diet and would not be suitable for Keto. Use white whole wheat flour for South Beach. The muffins do contain a significant amount of fat from almond meal, Parmesan cheese, and Feta cheese, so be aware of that when planning other meals for that day if you’re following South Beach.

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.

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

  1. Terry, I’ve used flaxseed meal mixed with almond meal which I think would work here but I don’t think I would use more than maybe 1/3 flaxseed meal to replace the almond meal. Let me know how it turns out if you try it.

  2. Kalyn–These sound great! Savory muffins are far more interesting to me than sweet ones. The almond meal was an interesting call. As another take, what about perhaps substituting flaxseed meal for its Omega-3 fatty acids?

  3. Another tasty sounding egg muffin!

  4. hmmm, what an interesting combination. crimini mushrooms and feta cheese….i must try this something. it sounds kind of delicious (although i can’t eat cheese…maybe i’ll try to sneak this pass my system).

  5. They looks delicious! I’ve been looking for a variation to the Phase One muffins. I’ll try it this week!

  6. I love this idea! I am not a huge fan of cottage cheese and like the recipes that “mask” what it is. I will have to try this one!

  7. Oh these are my kind of muffins. I love the combination of flavors here. You are having a thing for feta right now, huh? But as I love feta I am loving each recipe!

  8. What a grand variation Kalyn.
    Yes I get very excited when those small things come into alignment just so and make life perfect for just a moment.
    Beautiful photo of the mushrooms!

  9. YUM!! Never heard of Spike seasoning but sounds like something I need to add to my pantry list. These muffins are right up my alley! 🙂

  10. I love the idea of any savoury muffin so these sound and look wonderful.
    I also find using individual muffin cups easy, except mine are metal.

  11. i love muffins…especialy savoury ones, but havent tried making muffins before…will try soon, wish me luck 🙂

  12. miffins looks so cute and delecious

  13. These muffins combine some of my very favorite flavours. This recipe is going into the inbox and I will be trying this soon. Thanks so very much.

    Recipes likely to interest you in the near future from my kitchen are my savory olive and feta dinner muffins and my winter fittata with kale and goat’s cheese.

    Cheers to good eats!

  14. Life IS good. Very pretty. I’m getting a springtime urge to buy cute little dishes too.

  15. Love a savoury muffin in the morning!

  16. Kalyn, how cruel of you to post those pictures–and then the recipe! They look so yummy, and just the kind of thing to eat in the morning..and for lunch..and all during the day, because they are irresistible!

  17. Those muffin cups are really cute. And the muffins inside them look yummy.

  18. This side of the pond I only ever heard of sweet muffins. These savoury ones sound fantastic.

  19. I’m a big fan of white whole wheat flour, which seems to be less heavy than traditional whole wheat. Thanks for the idea of adding almond meal into these muffins; I wouldn’t have thought of it.

  20. Kalyn, these sound wonderful…they would be very welcome on a Greek table.