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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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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 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. Daryl, I've never tried making this without almond so I don't know what would happen. It is finely ground almonds, and I think it's pretty readily available, maybe in the health foods section of a large grocery store, and certainly at a place like Whole Foods you can find it.

  2. These look delicious. I have never heard of or seen almond meal. How crucial iss it to the recipe and where would I find it?
    thanks!

  3. These sound great! I just found your site and am enjoying seeing some gluten and sugar free cookies! I did the 6 week body makeover, which doesn't do gluten or sugar and am glad I can find some yummy cookies while keeping the weight off!

  4. Thanks for the input! I'm going to try them again with the almond and see if that goes better and I'll try the other egg muffins too. I've made a similar dish a few times and it's gone over well with him but yours just look better so I'll try your recipes. 🙂

  5. CookinsForMe, I do think soy flour is much less dense than almond flour, so it would make quite a difference. You could add more egg to replace some of the almond flour, or just make regular Egg Muffins without any flour if you want less fat.

    Thanks for the nice words about the blog, always appreciated.

  6. I made these today and since my man person needs low carb and low fat (arrggh!) I used soy flour instead of almond flour. I also used turkey pastrami rather than ham and put a little less cheese in them. All in all they turned out okay but didn't have much flavor and mine aren't nearly as pretty as yours! Mine are misshapen and kind of leaning. lol I think I'll try them again with the almond flour and see if those taste better. Methinks they will! Thanks for sharing this, though. I heart your blog!

  7. TC, you’re welcome. Glad you are enjoying them!

  8. I just wanted to thank you for the recipe. I make these for my fiance on weekends in place of the usual junk he’d rather be eating (bacon, toast with butter…etc.) and he absolutely LOVES them. He always asks for extra to take to work during the week 🙂

  9. Glenna, too funny.

    Zoe, thanks for the sour cream idea. I always have that even if I might not have cottage cheese so I’ll probably try it.

    Megan, so happy to hear you like them so much. Me too! I read a post from someone who didn’t like the “texture” but I love the slightly chewy aspect of the almond meal.

  10. Second week, second batch. These are a great, quick breakfast! I even found the almond meal! Love them.

  11. Oh, and a comment about subbing cottage cheese: I ran out of cottage cheese in the middle of making these, and used reduced fat sour cream in place of about 1/3 of the cottage cheese called for. It worked great and didn’t make the muffins taste or feel any different than when I made them before with the full amount of cottage cheese. However, I don’t know if it would be as successful if you replaced 100% of it with sour cream.

    Also, I made both versions with regular whole wheat flour (not white whole wheat) and they came out great.

  12. Kalyn, I can’t remember if I left a comment on your first cottage cheese egg muffin post, but I tried both of these variations — as well as the original sun-dried tomatoes one from 101 Cookbooks — to great success. I am completely in love with these muffins. So yummy, healthy, convenient! May I suggest one more variation — cilantro! My DH suggested throwing in some that we had left over, and it was delicious! I’m sure you’ll agree. 🙂

  13. Ohhhhhhhhhhhhh! Yuuuuummmmm!!!! Kalyn those looks incredibly good. You’re torturing me this morning!

  14. Gumbeaux gal, what fun! I’ve never been anyone’s personal breakfast saviorr before! They really are great, I had one for breakfast today!

  15. Kalyn, I now declare you my personal breakfast (and even lunch) saviour! What a great recipe.

  16. These muffins look and sound so good!

  17. Pegasus, thanks for sharing. What makes these muffins different from Sara Moulton’s and also my previous versions of Egg Muffins is the almond meal. It adds a chewy texture that I really like. Sara’s recipe does sound good but I’d have to change it a bit to make it South Beach friendly.

  18. Wow, yummy sounding muffins! I’ll have to make these for my hubby 😀 Thanks for sharing!

  19. I have used this very similar recipe from Sara Moulton for years now. It only uses 1/4 cup of flour, and if I don’t make it full size for dinner, I make it in silicone muffin cups for breakfasts and then freeze them. It is infinitely variable: different cheeses, add some meat if you like, various onions or leeks, etc.

    It’s always nice to add another recipe to the quick breakfast file! Thanks!

  20. To those who have inquired about a substitute for cottage cheese, I think any type of crumbly, dry, low-fat cheese would work. Ricotta is one thing that comes to mind as a substitute. I’m not that familiar with cheese in other parts of the world, but the cottage cheese is melted into the muffins and adds moistness.