Cottage Cheese Breakfast Muffins with Bacon
Cottage Cheese Breakfast Muffins with Bacon also have egg, Parmesan, almond flour, and white whole wheat flour for a tasty low-carb muffin. See suggestions to replace the flour for a version that’s Keto and gluten-free.
When I spotted the idea for cottage cheese egg muffins online I loved the idea of a high-protein muffin with cottage cheese, eggs, Parmesan, and almond meal, with just the tiniest bit of flour, and I decided to make them as a breakfast muffin. And I have to say these Cottage Cheese Breakfast Muffins with Bacon were definitely a success! Since I first posted this recipe I have made these delicious breakfast muffins over and over to keep in the fridge for a grab-and-go breakfast.
These muffins have just the tiniest bit of flour, so they’re still a very low-carb breakfast choice, but the use of a little flour plus ingredients like cottage cheese, almond flour, and Parmesan cheese make them very different in flavor and texture than my popular Low-Carb and Keto Egg Muffins. If you don’t want flour or want a muffin that’s Keto or Gluten-Free, keep reading for suggestions for that!
What ingredients do you need for this recipe?
- cottage cheese
- grated Parmesan cheese
- White Whole Wheat Flour (affiliate link), or see Keto and Gluten-Free options below
- Almond Flour (affiliate link)
- baking powder
- green onion
What if you need a breakfast muffin that’s gluten-free or Keto?
If you check the nutritional information you’ll see that the small amount of white whole wheat flour doesn’t add many carbs, and the flour does give a nice texture to the egg muffins with cottage cheese. But if you need a version that’s gluten-free or Keto or you just don’t want to use flour I’d recommend replacing the flour with Flaxseed Meal (affiliate link) or Hemp Seeds (affiliate link), or maybe a combination of both those. There’s also a delicious gluten-free breakfast muffin on the blog that was partly inspired by this recipe.
Want more ideas for breakfast muffins like this?
I love these cottage cheese and egg muffins so much that I’ve made a variation with ham and cheddar and a meatless version with mushrooms and Feta! Try the recipe yourself and see if these are going to become a repeater for you too! And you can check out my post with Low-Carb Muffins and Breakfast Muffins for lots more tasty muffin idea!
How to Make Cottage Cheese Breakfast Muffins with Bacon:
(Scroll down for complete printable recipe, including nutritional information.)
- Preheat oven to 400F/200C.
- Spray silicone baking cups (affiliate link) lightly with olive oil or non-stick spray.
- Mix together the cottage cheese, Parmesan, white whole wheat flour, almond meal, salt, water, and beaten egg.
- Then fold in the crumbled pre-cooked bacon and thinly sliced green onion.
- Fill large muffin cups 3/4 full.
- Bake 25-30 minutes, or until muffins are light browned and enjoy!
- One of these muffins is enough for me for a tasty breakfast!
More High Protein Muffin Recipes:
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!
- 2/3 cup cottage cheese (see notes)
- 1/2 cup grated Parmesan cheese
- 1/4 cup white whole wheat flour (see notes for gluten-free option)
- 2/3 cup almond flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- 3 T water
- 4 eggs, beaten
- 3 strips cooked bacon
- 3 T thinly sliced green onion
- Preheat oven to 400F/200C. Spray silicone baking cups (affiliate link) lightly with olive oil or non-stick spray.
- In mixing bowl, combine cottage cheese, Parmesan cheese, white whole wheat flour, Almond Flour (affiliate link), salt, water, and beaten egg. Mix well.
- Gently mix in crumbled bacon and green onion, until well distributed in batter.
- Fill muffin cups 3/4 full with cottage cheese and egg mixture.
- Bake 25 -30 minutes, until muffins are firm and lightly browned.
- Serve hot or room temperature.
To make a version that's gluten-free I would replace the white whole wheat flour with Flaxseed Meal (affiliate link) or Hemp Seeds (affiliate link), or use a combination of both. Some people have also reported using quinoa flakes.
Use regular or low-fat cottage cheese, whichever you prefer.
Muffins can be refrigerated and reheated in the microwave. (I cut in half crosswise before heating. Be very careful not to microwave too long, or they will become tough.) I haven’t tried freezing them, but I would imagine they will freeze well.
Amount Per Serving: Calories: 224Total Fat: 15gSaturated Fat: 4gUnsaturated Fat: 10gCholesterol: 141mgSodium: 659mgCarbohydrates: 9gFiber: 2gSugar: 1gProtein: 15g
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.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
These Cottage Cheese Breakfast Muffins with Bacon are quite low in net carbs, even with the small amount of white whole wheat flour. See suggestions in the recipe for Keto and Gluten-Free options to replace the flour if you prefer. These muffins would be phase 2 or 3 for the original South Beach Diet due to the flour. I wouldn’t worry about the small amount of bacon here for South Beach, but use turkey bacon if you prefer. The almond meal makes these muffins relatively high in fat, so be aware of your other food choices 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 Diet Type Index to find 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
Cottage Cheese Breakfast Muffins with Bacon were first posted October 2007 and updated with better photos, September 2015. The recipe was last updated with more information in September 2021.