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Kalyn's Kitchen

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

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 and low-glycemic. Use Breakfast Recipes to find more recipes like this one.

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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 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 variation that was inspired by this recipe if you need a cottage cheese and egg breakfast muffin 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. And check out My Favorite Low-Carb and Keto Grab and Go Breakfasts for more breakfasts to eat on the run!

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 Recipes from Kalyn:

Egg Muffins for a Grab-and-Go Breakfast
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.

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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 breakfast muffins 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 this nutrition analyzer, 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.

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    86 Comments on “Cottage Cheese and Egg Breakfast Muffins with Ham and Cheddar (Video)”

  1. These muffins are super yummy, my husband and daughter love them so much 🙂
    Do you know if I can freeze them please?

    • I wish I could answer but I haven’t frozen them. I don’t like things with eggs frozen (because they release a lot of liquid when they thaw) but in these muffins I think the other ingredients might make it so they would work. If you do try it, I’d love to hear how it works out, thanks!

  2. Pingback: Breakfast on the Go - The Nerdy Cajun Chef

  3. 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!

  4. 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! 😉

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

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

  7. 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.

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

  9. 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.

  10. 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!

  11. 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!

  12. 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! 🙂

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

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

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

  16. 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.

  17. 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.