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