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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. This looks good. Is there any way of getting the nutritional value on this recipe?

    I'm diabetic and am watching carb value. But this sounds basically like a doable recipe for me.

    Thanks for any advise.

  2. I can't put the newest comments on the top. I also can't force people who have tried the recipe to comment, but I guarantee I always publish those kinds of comments and would love to get more.

    Now to your question, flax seed meal is nothing like almond meal and won't work as a substitute. Almond meal is finely ground almonds. You can probably grind your own, or it's sold near health foods in most grocery stores.

  3. I wish you could put the newest comments on the top.

    My question: I have flaxseed meal. How different is that to almond meal and could I use it instead.

    I also LOVE reading comments from people who have ACTUALLY TRIED the recipe and what they think and their variations.

  4. I have to tell your I found your recipe a few months ago and have been making it every week or two since. I even made them in a mini muffin tin and served them as appetizers. I've made many variations but my favorite is turkey and swiss cheese. My boyfriend, who is the pickiest eater I have ever met, gobbles them up. THank you! These are seriously good!

  5. Sarah, glad you like the idea. I can't publish comments with links to other food sites though or my blog will get over-run with spam comment links.

  6. Wow that looks amazing

  7. One of my favourite recipe .. i have a website about cottage cheese recipes too .. just love this type of cheese

  8. These are absolutely delicious. So light and fluffy and savory! I ground up my own almonds to make the almond meal because I can't be bothered to drive 20 minutes to my local health food store, lol. I also didn't feel like ham this morning so I added some sun dried tomatoes. Seriously amazing.

  9. Claire, I love these muffins; hope you enjoy them.

  10. Mmmm, I can't wait to try these. Winter leaves me starving in the morning, and my regular bowl of cereal just isn't cutting it anymore. Thanks Kalyn!

  11. I made this yesterday. Tasted eggy and not very appetizing. I had high hopes on this one… probably not my cup of tea.

  12. Stephanie, so glad you liked it!

  13. All I can say is, "yum!" thanks for sharing the recipe.

  14. I can feel its taste in my tongue!

  15. I will sure try this one out tomorrow! I love how it is being made..really healthy and delicious.

  16. Oh my. That looks good. And sounds delicious. Might be problematic finding almond meal though.

  17. Mrs. L., thanks! That was the best way I could think of to capture what they're like!

  18. I love your description of omelet and biscuit genes! And I think these would be great made with the leftover ham we'll have from Christmas.

  19. Sandie, it is a great idea, but credit goes to Rose Elliot who came up with the original recipes. I love the combination of cottage cheese and almond meal in these muffins, they're one of my favorite breakfasts!

  20. Love cottage cheese mixed in scrambled eggs, baked oatmeal & omelets, but who would have thought to add it to breakfast muffins as well? Genius, Kalyn…just genius! (I suppose it makes baked goods as moist as sour cream does?)