Go Back

Cottage Cheese French Onion Egg Muffins

A healthy and protein-packed muffin with rich flavors from mushrooms and Swiss cheese, perfect for breakfast or a snack.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Brunch, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Muffin Mixture
  • 10 pieces eggs Large eggs
  • 1 cup cottage cheese Use low-fat or regular cottage cheese
  • 1 teaspoon fresh thyme Fresh thyme is recommended for better flavor
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 1/2 cup Swiss cheese Or a Swiss Gruyere blend, diced
  • 1 cup mushrooms, diced Any variety of mushrooms can be used
  • as needed spray cooking spray For greasing the muffin trays

Method
 

Preparation
  1. Preheat the oven to 320ºF.
  2. Lightly spray silicone muffin trays with cooking oil.
  3. Place muffin trays onto a baking sheet.
Blending the Mixture
  1. In a blender, add eggs, cottage cheese, thyme, salt, and pepper. Blend until completely smooth.
Filling Muffin Trays
  1. Evenly distribute the diced Swiss cheese and diced mushrooms between the muffin cups.
  2. Gently pour the egg mixture into the muffin cups until almost full.
  3. Avoid overfilling as the mixture may expand while baking.
Baking
  1. Place the baking sheet with muffin trays into the preheated oven.
  2. Slowly pour hot water into the baking sheet, avoiding the muffin cups.
  3. Bake for 25 minutes, or until muffins are set in the middle and slightly puffed.
Cooling
  1. Remove muffins from oven and let cool for about 5 minutes before serving.

Notes

Store cooled muffins in an airtight container in the refrigerator for up to a week, or freeze for up to 3 months.