Cottage Cheese Breakfast Muffins with Ham and Cheddar (Video)
Cottage Cheese Breakfast Muffins with Ham and Cheddar are perfect to make on the weekend and eat all week for a quick breakfast. These tasty muffins have a tiny amount of flour, but they’re still very low in carbs! Switch out the flour for Flaxseed Meal if you prefer.
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 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. (Check out this flourless variation inspired by this recipe for a cottage cheese 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 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!
How to Make Cottage Cheese Breakfast Muffins with Ham and Cheddar:
(Scroll down for complete printable recipe.)
- Cut up ham into small cubes, slice the green onions and measure out the grated cheese.
- Combine the cottage cheese, Parmesan, White Whole Wheat Flour (affiliate link), Almond Flour (affiliate link), 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 (affiliate link) that you’ve sprayed with non-stick spray.
- Bake at 400F/200C for 25-30 minutes, or until they’re lightly browned on top.
- 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:
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!
- 1/4 cup finely diced ham (see notes)
- 1/2 cup grated sharp cheddar
- 2 T sliced green onions
- 2/3 cup cottage cheese
- 1/4 cup grated Parmesan
- 1/4 cup white whole wheat flour (see notes)
- 2/3 cup almond meal
- 1 tsp. baking powder
- 1/4 tsp. salt
- 4 eggs, beaten
- 3 T water
- 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.)
- Dice the ham, slice green onions, and measure out the grated cheese.
- 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.
- Mix until well combined, then gently stir in ham, sharp cheddar, and green onions.
- Divide batter between six muffin cups.
- 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.)
- Muffins can be refrigerated and reheated in microwave. Be careful not to microwave too long or they will get tough.
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! If you have smaller silicone baking cups you can make 12 small muffins instead. You could use gluten-free flour if needed. You could use turkey ham if you prefer. Recipe adapted from Cottage Cheese Muffins at 101 Cookbooks, original recipe by Rose Elliot.
Amount Per Serving: Calories: 265Total Fat: 18gSaturated Fat: 6gUnsaturated Fat: 10gCholesterol: 154mgSodium: 566mgCarbohydrates: 9gFiber: 2gSugar: 1gProtein: 17g
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:
Use Breakfast Recipes to find more recipes like this one. Use white whole wheat flour, lean ham, low-fat cottage cheese, and low-fat cheese if you’re making these breakfast muffins for the original 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.
I really like the texture of the muffins with the tiny bit of flour. But if you need a variation that’s gluten-free I’d replace the flour with Flaxseed Meal (affiliate link).
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.