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Cottage Cheese and Egg Breakfast Muffins with Ham and Cheddar (Video)

These Cottage Cheese and Egg Breakfast Muffins with Ham and Cheddar  are perfect to make on the weekend and eat all week for a quick breakfast. And these tasty muffins are low-carb, low-glycemic, and South Beach Diet Phase Two. Use the Diet-Type Index to find more recipes like this one.

Click here to PIN Cottage Cheese and Egg Breakfast Muffins with Ham and Cheddar!

Watch the video to see if you’d like to make Cottage Cheese and Egg Breakfast Muffins with Ham and Cheddar!

Cottage Cheese and Egg Breakfast Muffins with Ham and Cheddar found on KalynsKitchen.com
Back in the days when I had to rush out the door to go teach school every day, easy grab-and-go breakfasts were a must. I made my regular Egg Muffins over and over, (and I confess, I’d eat them in the car on the way to work.)

Then I discovered Cottage Cheese and Egg Muffins on 101 Cookbooks and came up with several variations of this tasty easy breakfast, including these Cottage Cheese and Egg Breakfast Muffins Recipe with Ham and Cheddar that are one of my favorites. Imagine a biscuit married an omelet and they had a child, but the child got a few more omelet genes than biscuit genes; that’s what these tasty muffins are like. These tasty breakfast muffins made with cottage cheese, egg, almond meal, parmesan, and just the tiniest bit of flour create a muffins that’s quite different in texture than my basic egg muffin. (Or check out this version if you need a cottage cheese and egg breakfast muffin like this that’s gluten-free.)

Now I’m more likely to eat breakfast in front of the computer than behind the steering wheel but it still feels like it’s hard to sit down and eat a proper breakfast. Even if your mornings are more relaxed, you’ll love these easy cottage cheese and egg muffins with ham and cheddar for a breakfast muffin with a delightful taste and texture.

(Cottage Cheese and Egg Breakfast Muffins with Ham and Cheddar were updated with better photos December 2015.)

Cottage Cheese and Egg Breakfast Muffins with Ham and Cheddar found on KalynsKitchen.com

Combine the cottage cheese, Parmesan, white whole wheat flour, almond meal, baking powder, salt, eggs, and water in a bowl; then stir in the diced ham and grated cheese. Put the batter into large Silicone Baking Cups that you’ve sprayed with non-stick spray. Bake at 400F/200C for 25-30 minutes, or until they’re lightly browned on top.

Cottage Cheese and Egg Breakfast Muffins with Ham and Cheddar found on KalynsKitchen.com

Muffins can be kept in the fridge for several days and reheated in the microwave. One of these large muffins is a perfect breakfast for me, but you can make smaller ones if you only have small baking cups.

More Easy Breakfast Muffins from Kalyn:

Egg Muffins for a Grab-and-Go Breakfast
Cottage Cheese and Egg Breakfast Muffins with Bacon and Green Onions
Meatless Cottage Cheese and Egg Breakfast Muffins with Mushrooms and Feta
Gluten-Free Cottage Cheese and Egg Breakfast Muffins with Zucchini, Feta, and Quinoa
Flourless Egg and Cottage Cheese Breakfast Muffins

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 Ham and Cheddar

These Cottage Cheese and Egg Breakfast Muffins with Ham and Cheddar  are perfect to make on the weekend and eat all week for a quick breakfast.

Ingredients:

  • 2/3 cup cottage cheese
  • 1/4 cup grated Parmesan
  • 1/4 cup white whole wheat flour (could use gluten-free flour if needed)
  • 2/3 cup almond meal
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 4 eggs, beaten
  • 3 T water
  • 1/4 cup finely diced ham (could use turkey ham)
  • 1/2 cup sharp cheddar (I used low-fat sharp cheddar)
  • 2 T sliced green onions

Directions:

  1. Preheat oven to 400 F. Spray large Silicone Baking Cups with non-stick spray or olive oil, or use foil muffin cups. (I would spray those too.)
  2. In mixing bowl, combine cottage cheese, Parmesan, white whole wheat flour , almond meal (I used Bob’s Red Mill almond meal), baking powder, salt, eggs, and water.
  3. Mix until well combined, then gently stir in ham, sharp cheddar, and green onions.
  4. Divide batter between six muffin cups.
  5. Bake muffins 25-30 minutes or until lightly browned on top and set. (If you’re going to be microwaving, I would bake about 25 minutes, for eating immediately I would use closer to 30 minutes.)
  6. Muffins can be refrigerated and reheated in microwave. Be careful not to microwave too long or they will get tough.

Notes:

I used large Silicone Baking Cups to cook these muffins, and I’d recommend those or foil baking cups for these muffins so they don’t stick to the pan. If you only have metal muffin pans, spray well with non-stick spray or you’ll have a hard time getting the muffins out of the pan!

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

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Use white whole wheat flour, lean ham, low-fat cottage cheese, and low-fat cheese if you’re making these  for the South Beach Diet. With those choices, this would be a good breakfast for phase 2 or 3. There is a very minimal amount of flour here, so this could work for other low-carb eating plans as well, and many of those would prefer full-fat ingredients.

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.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

Cottage Cheese and Egg Breakfast Muffins with Ham and Cheddar found on KalynsKitchen.com

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84 comments on “Cottage Cheese and Egg Breakfast Muffins with Ham and Cheddar (Video)”

  1. Susan, I like these a lot, so sorry to hear you didn't like it.

  2. Mmmm, I can't wait to try these. Winter leaves me starving in the morning, and my regular bowl of cereal just isn't cutting it anymore. Thanks Kalyn!

  3. Claire, I love these muffins; hope you enjoy them.

  4. These are absolutely delicious. So light and fluffy and savory! I ground up my own almonds to make the almond meal because I can't be bothered to drive 20 minutes to my local health food store, lol. I also didn't feel like ham this morning so I added some sun dried tomatoes. Seriously amazing.

  5. One of my favourite recipe .. i have a website about cottage cheese recipes too .. just love this type of cheese

  6. Wow that looks amazing

  7. Sarah, glad you like the idea. I can't publish comments with links to other food sites though or my blog will get over-run with spam comment links.

  8. I have to tell your I found your recipe a few months ago and have been making it every week or two since. I even made them in a mini muffin tin and served them as appetizers. I've made many variations but my favorite is turkey and swiss cheese. My boyfriend, who is the pickiest eater I have ever met, gobbles them up. THank you! These are seriously good!

  9. I wish you could put the newest comments on the top.

    My question: I have flaxseed meal. How different is that to almond meal and could I use it instead.

    I also LOVE reading comments from people who have ACTUALLY TRIED the recipe and what they think and their variations.

  10. I can't put the newest comments on the top. I also can't force people who have tried the recipe to comment, but I guarantee I always publish those kinds of comments and would love to get more.

    Now to your question, flax seed meal is nothing like almond meal and won't work as a substitute. Almond meal is finely ground almonds. You can probably grind your own, or it's sold near health foods in most grocery stores.

  11. This looks good. Is there any way of getting the nutritional value on this recipe?

    I'm diabetic and am watching carb value. But this sounds basically like a doable recipe for me.

    Thanks for any advise.

  12. Rick if you look under Frequently Asked Questions in the row of tabs at the top, there is a link for Calorie Count where you can enter the recipe and number of servings and it will calculate the nutritional information for you.

  13. Made these yummy egg muffins GF by using 1/4 C. of GF flour blend and they came out great. Would like to experiment with some healthier GF options, but will have to think about it a bit. Be careful not to add more salt than Kalyn has wisely suggested. I though it sounded a little light on the salt for my taste, but wasn't thinking about the ham or salt in the cheese and mine were a little over the top.

  14. Jen, thanks for sharing that. I saw Gluten-Free flour at Costco! So it really is widely available now.

  15. Cant wait to try this one… looks super yummy!! I am assuming almond mill is same as almond powder…

  16. Almond meal is a little more coarsely ground than almond flour, but both will probably work in this.

  17. I've made this recipe twice now, and I absolutely love it!! I love breakfasts that I can make once, then reheat throughout the week! I've made just slight variations, and I'll write them in case anyone's curious.

    1- I've used almond flour and almond meal (the first time I could only find the flour, then I found the meal at Trader Joe's and used that), and both worked. I'd say they're interchangeable here! I did use 1/2 cup instead of 2/3.

    2- I skipped the Parmesan and it turned out fine (my Parmesan had gone bad, but it was just as delicious with only cheddar!).

    3- As far as baking info, I made this using my jumbo silicone muffin pan (lightly greased with butter), and it was perfect. Each muffin uses 6 tbsp of egg mixture (which is 2 scoops of my largest cookie scoop). I bake them for 27 minutes, and reheat them (from cold) for 30 seconds.

    Thank you for sharing this great recipe! I'll make this again & again! 🙂

  18. Michelle, so glad you are enjoying the recipe. I think you inspired me to make these for my breakfast the next few days. And thanks for sharing your tips!

  19. Hey! I love these muffins and have been making them over the past 2 months. My husband had a couple this morning and accidentally left them out on the counter for a couple hours, are the rest still okay to eat or should I toss them? Thanks!

  20. Kendra, truthfully I don't really know for sure. I'd probably eat them but I hesitate to advise you to since I don't really know.

  21. Yummy! I would love such muffins for breakfast!

  22. It's nice to be able to eat breakfast somewhere other than behind the wheel of your car, but these are definitely the perfect grab-and-go breakfast for work days.

  23. These might possibly be the new favorite around here. So delicious.

  24. Would it be okay to make these with bacon and cheese? Thank you.

  25. Hi Kalyn ~ Can you please recommend a replacement for the wheat flour? I don’t metabolize grains very well *at all* but the rest of this recipe looks amazing! Should the almond flour be increased to provide the density needed since the wheat flour won’t be used? Trying to find good alternatives before the baking begins! 😉

  26. These are really good. I made them for my brother in law who is diabetic. I omitted the almond flour (because I did t have any) and added a drained can of green chilies. The texture is really nice and they taste awesome. Thanks for the recipe!

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