Cottage Cheese Breakfast Muffins with Bacon
Low-Carb Cottage Cheese Breakfast Muffins with Bacon have egg, Parmesan, almond flour, and a tiny bit of white whole wheat flour. See suggestions to replace the flour for a version that’s Keto and gluten-free.
PIN the Breakfast Muffins with Bacon to try them later!
When I spotted an idea for cottage cheese egg muffins online years ago, I loved the idea of a high-protein muffin with cottage cheese, eggs, Parmesan, and almond meal, and just the tiniest bit of flour. I decided to make them as a breakfast muffin. And when I did I discovered that the almond flour and tiny bit of flour gave these breakfast muffins a nice texture that was different than the Keto Egg Muffins I’d been making for years.
And these Cottage Cheese Breakfast Muffins with Bacon were definitely a success! And even with the small amount of flour, there are only 7 net carbs per muffin, and 15 grams of protein!
Since I first posted this recipe I’ve made these delicious breakfast muffins over and over to keep in the fridge for a grab-and-go breakfast. And these tasty high protein breakfast muffins have been a hit with everyone who tries them!
If you don’t want flour or want a muffin that’s stricter on carbs for Keto or Gluten-Free, this post has some suggestions for adapting the recipe for that as well!
What ingredients do you need for this recipe?
(This is ONLY a list of ingredients for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete 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 want 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 I’d recommend replacing the flour with Flaxseed Meal (affiliate link) or Hemp Seeds (affiliate link), or maybe a combination of both those. There are also a number of brands of Keto Flour (affiliate link) on the market which I am guessing would work fine in this recipe. And there’s also a delicious flourless gluten-free breakfast muffin on the blog that was partly inspired by this recipe.
Want more ideas for muffins like these?
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!
Want lots more Ideas for Egg Muffins and Breakfast Muffins?
Check out my post with Low-Carb Muffins and Breakfast Muffins for lots more tasty muffin ideas to make for breakfast!
How to Make Cottage Cheese Breakfast Muffins with Bacon:
(This is ONLY a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- 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, baking powder, 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 Low-Carb High Protein Muffin Recipes:
- Low-Carb and Keto Egg Muffins
- Flourless Savory Breakfast Muffins
- Green Chile and Cheese Egg Muffins
- Cottage Cheese Breakfast Muffins with Ham and Cheddar
- Cottage Cheese Breakfast Muffins with Mushrooms and Feta
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 Breakfast Muffins with Bacon
Cottage Cheese Breakfast Muffins with Bacon have cottage cheese, egg, almond flour, and and just a little white whole wheat flour for a tasty low-carb breakfast muffin! See suggestions in the recipe if you need a version that's gluten-free.
- 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.
- Microwave bacon until crisp and then crumble it. (I use Costco pre-cooked bacon which made this quick.)
- Thinly slice green onions.
- In mixing bowl, combine cottage cheese, Parmesan cheese, white whole wheat flour, Almond Flour (affiliate link), baking powder, 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, or 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, and I think a gluten-free flour mix would also work.
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.
Recipe adapted from Sundried Tomato Cottage Cheese Muffins by Rose Elliot, featured on 101 Cookbooks.
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 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 you could use turkey bacon if you prefer.
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, on Facebook, on Instagram, on TikTok, or on YouTube 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 2022.
55 Comments on “Cottage Cheese Breakfast Muffins with Bacon”
Made these this morning and noticed that although you included baking powder in the ingredients the instructions didn’t say when to add it. I assumed at the last minute before filling the pan to get the most “rising” power.
Love your recipes!
Oh how I hate it when I mess up like that! I will fix it right now. Thanks for telling me!
I need these recipes for my diabetes concerns. I want to make these muffins and will later today, but I could not find the amount of Sharp Cheddar cheese to use. Thank you for coming up with such good ideas
I”m glad you like it. This recipe doesn’t use sharp cheddar, but you could substitute some for part of the Parmesan cheese if you like.
Can I sub the whole wheat flour with almond flour? Making for a type 1 diabetic and don’t keep flour in house. Thanks
I haven’t made it with all almond flour. The other ingredients I mentioned are not quite so dense, so that would be quite a lot of almond flour. It might work, but I can’t really say for sure.
These were really delicious! I made them for a light dinner along with a salad. Followed the recipe as written but subbed Bob’s Red Mill 1:1 gluten free flour for the whole wheat. The muffin texture was light but firm, almost reminded us of a cross between a bread and a soufflé. My batch made 9 full-size muffins in my non-stick muffin pan. Oiled well, no silicone or paper liners.
So glad you enjoyed it. And brilliant idea to use gluten-free flour!
I just made these last night! I followed the recipe exactly! (Except I had to use the parmesan in the green bottle, oops) Super easy! I'm eating one right now and it's really good! Thanks!
So glad you enjoyed, and no worries on the Parmesan. Whatever works!