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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. These tasty muffins have a tiny amount of flour, but they’re still very low in carbs!

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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. (And 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 process shots collage

How to Make Cottage Cheese and Egg Breakfast Muffins with Ham and Cheddar:

(Scroll down for complete printable recipe.)

  1. Cut up ham into small cubes, slice the green onions and measure out the grated cheese.
  2. Combine the cottage cheese, Parmesan, White Whole Wheat Flour (affiliate link), Almond Flour (affiliate link), baking powder, salt, eggs, and water in a bowl.
  3. Then stir in the diced ham and grated cheese.
  4. Put the batter into large Silicone Baking Cups (affiliate link) that you’ve sprayed with non-stick spray.
  5. Bake at 400F/200C for 25-30 minutes, or until they’re lightly browned on top.
  6. Muffins can be kept in the fridge for several days and reheated in the microwave.
Cottage Cheese and Egg Breakfast Muffins with Ham and Cheddar found on KalynsKitchen.com

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

Cottage Cheese and Egg Breakfast Muffins with Ham and Cheddar

Yield 6 large muffins
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

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

  • 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

Instructions

  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. Dice the ham, slice green onions, and measure out the grated cheese.
  3. 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.
  4. Mix until well combined, then gently stir in ham, sharp cheddar, and green onions.
  5. Divide batter between six muffin cups.
  6. 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.)
  7. 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! 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.

Nutrition Information:

Yield:

6

Serving Size:

1

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.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Cottage Cheese and Egg Breakfast Muffins with Ham and Cheddar square image of cooked muffins on serving plate

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 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.

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

  1. Oh my gosh Kalyn, these look absolutely delicious! I’ll be giving this recipe a try very soon! Cheers, Heather

  2. Kalyn,
    These look fantastic. The only problem is that there is no cottage cheese in Marrakech. Any idea of a substitute? There is no ham here either but perhaps I could substitute with turkey?

  3. Those muffins look delicious! I was thinking how great they would be in a vegetarian version when I read your reply to comments – can’t wait for your veggies!

  4. oh wow this is very healthy. i’m gonna give it a try. right now i’m doing a cereal with milk routine..nothing fancy 🙂 any substitute for cottage cheese?

  5. Doesn’t this look delicious! It is morning here in France and since I’m quite useless until around 10, I wish I had someone I could order to make this for me now with my coffee….sigh!
    ronell

  6. Great idea Kalyn. GH and I drink breakfast standing up…a low carb breakfast shake made with ice water, frozen strawberries and banana, ground flax seed, and soy protein mix. It’s high in protein and fiber. It stays with us all morning. But soon I’ll be out of strawberries and I’ll try this. Thanks.

  7. Wow, you continue to inspire me. Thanks for having such a great “spot” on the net to keep me motivated. I check at least once a day!

  8. Time constraints or not, these look delicious. I love savory breakfasts…and second breakfasts…
    Thanks for the info on ‘A Menu for Hope’ – I was wondering who the coordinator for Europe was.

  9. Cool, they look like a savoury muffin and cottage cheese is great for baking.

  10. I’m home tomorrow. These must be for breakfast on Tuesday. Beautiful again Kalyn!

  11. Those look seriously delicious, Kalyn! I’m saving recipes for a houseful of people for over the holidays, add this to the list for easy breakfasts!

  12. Hi everyone,
    Happy to hear that people like the sound of these because I’m loving this recipe. Next I’m thinking a vegetarian version is in order. Pille, must go check out your muffins.

    Gretchen, Let me know if you try it. The cottage cheese does kind of melt into the muffins so I’m thinking it would work.

    Ellie, I think you could use whole wheat flour, but I’m not a baker so I don’t know much about the properties of different flours. White whole wheat can usually be used interchangeably with white flour in most recipes so you might use just white flour if you’re not avoiding it.

    r.d. One reason I like South Beach is not having to count carbs, so I’m not an expert at it. There are quite a few ingredients here with minimal carbs, but the cottage cheese, flour, and almond meal do have carbs. I’m coming up with 6-7 carbs per muffin, depending on the type of cottage cheese you use. (My cc has 5 carbs per 1/2 cup.) These are pretty nutritionally dense, so one is enough for me for breakfast, but if you’re a hearty eater you might want two.

  13. These look wonderful! I wonder if you have any idea how many carbs per muffin these are? Even though more of a phase 2 recipe I like to keep track. Thanks!

  14. I like your muffins. Very different!

    Paz

  15. I’m a grab-and-go breakfast person, even though I work at home! These muffins look perfect for someone who doesn’t want to devote a lot of thought to breakfast, but who wants something nutritious and delicious.

  16. Kalyn, I didn’t have a chance to check your blog yesterday, and only did it while half-way through writing today’s blog post – yes, about cottage cheese muffins:) Talk about great minds thinking alike:)
    I love your version with ham – excellent idea!!

  17. Kalyn, these look absolutely marvellous! I’ve never seen white whole wheat flour though…would there be much difference if I just used wholemeal instead?

    Ellie @ Kitchen Wench

  18. Oh they look wonderful – those definitely go on the list of things to try!

  19. These sound rather tasty. I wonder if I could sort of replace the cottage cheese with “blended” queso fresco? I just might have to try that!

  20. Wow, those look really yummy. I might have to try them.
    MM