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Cottage Cheese and Egg Muffins with Ham and Cheddar Cheese

[heart_this] · Apr 8, 2015 · 80 Comments

Cottage Cheese and Egg Muffins with Ham and Cheddar Cheese

Soft, light and moist cottage cheese and egg muffins with ham and cheddar cheese.

These cottage cheese and egg muffins are one of my favourite breakfasts and since I had some leftover ham I figured that it was a great opportunity to update the photos for this recipe which I originally posted back in 2008! I first came across the idea for these muffins on Kalyns Kitchen and they reminded me of the cottage cheese muffins that my mother used to make when I was a kid so I had to make them. The primary ingredients of these muffins are the cottage cheese and eggs with a bit of flour to bind things together and from there you can add pretty much whatever you want! I particularly like the ham and cheese combo but I use other ingredients depending on what I feel like. Because of all of the moisture from the cottage cheese these muffins come out nice and light, fluffy and moist and what’s better is that with a minute in the microwave the leftovers from the fridge are just as good as freshly made so you can make a batch on the weekend and have quick breakfasts for the week. They also freeze really well so you can make them for later on when you know you will be busy. What a great way to enjoy some leftover ham, or a great reason to pick up some more ham!

Cottage Cheese and Egg Muffins with Ham and Cheddar Cheese
Cottage Cheese and Egg Muffins with Ham and Cheddar Cheese
Just look at how light and fluffy they are inside!

Cottage Cheese and Egg Muffins with Ham and Cheddar Cheese
Cottage Cheese and Egg Muffins with Ham and Cheddar Cheese
The original photo:

Cottage Cheese and Egg Muffins with Ham and Cheddar Cheese

Cottage Cheese and Egg Muffins with Ham and Cheddar Cheese

Cottage Cheese and Egg Muffins with Ham and Cheddar Cheese

Prep Time: 5 minutes Cook Time: 25 minutes Total Time: 30 minutes Servings: 6(2 muffin servings)

Soft, light and moist cottage cheese and egg muffins with ham and cheddar cheese.

ingredients
  • 1 cup cottage cheese
  • 4 eggs, lightly beaten
  • 1 cup flour (gluten-free for gluten-free)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 ounces ham, diced
  • 1/2 cup cheddar cheese, shredded
  • 2 green onions, sliced
directions
  1. Mix the cottage cheese, eggs, flour, baking powder and salt followed by the ham, cheddar cheese and green onions, pour into a greased 12 muffin pan and bake in a preheated 400F/200C oven until golden brown and a toothpick poked into the centre comes out clean, about 25-30 minutes.
Option: Instead of ham and cheese, use your favourite ingredients! (I like to add pickled jalapenos to these!)
Note: These muffins freeze well!
Nutrition Facts: Calories 223, Fat 8.6g (Saturated 3.9g, Trans 0g), Cholesterol 133mg, Sodium 589mg, Carbs 18g (Fiber 0.8g, Sugars 1g), Protein 18g

Nutrition by: Nutritional facts powered by Edamam
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Breakfast, Egg, Food, Gluten-free, Ham, Muffin, Pork, Recipe

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Reader Interactions

Comments

  1. maybahay says

    January 5, 2008 at 5:27 am

    yum! these would be perfect for a packed or picnic lunch on the weekend.

    Reply
  2. Beth G. says

    January 5, 2008 at 7:36 am

    These look DELICIOUS!! What a yummy combo~

    Reply
  3. Jerri says

    January 5, 2008 at 8:46 am

    these look & sound great!

    Reply
  4. Peabody says

    January 5, 2008 at 9:21 am

    I could make those for my breakfast. Looks yummy.

    Reply
  5. Peter M says

    January 5, 2008 at 10:40 am

    Kevin, the cheddar top looks real good!

    Also, perhaps try a combo of flour and corn flour…not too gritty.

    Reply
  6. Bellini Valli says

    January 5, 2008 at 2:55 pm

    These would be great for a breakfast on the go Kevin!!!…or anytime for that matter!

    Reply
  7. javagirlkt's cookin' says

    January 5, 2008 at 5:29 pm

    wow, these look soooo good and easy! 🙂

    Reply
  8. katiez says

    January 5, 2008 at 8:29 pm

    I’m not sure which I like the looks of better – either way, they sound wonderful!

    Reply
  9. Danny and Jackie says

    January 6, 2008 at 11:57 am

    delicious and very moreish

    Reply
  10. Greg says

    January 6, 2008 at 2:31 pm

    These look very rich. Oh so tempting.

    Reply
  11. tigerfish says

    January 7, 2008 at 5:38 am

    Love the melted cheese on top. Yums!

    Reply
  12. Deborah says

    January 7, 2008 at 4:02 pm

    These look and sound delicious!!

    Reply
  13. Kalyn says

    January 8, 2008 at 3:30 am

    I had to come and see these muffins you made that were kind of like mine, and they do look delicious. Sorry I missed them (I can’t keep up with you; you must cook all the time!) I agree the almond meal is a bit pricy (it’s about $12 for 4 cups here, but still not cheap) but I like the almond flavor and I’m avoiding white flour so it works well for that.

    Reply
  14. Anonymous says

    January 11, 2008 at 7:12 am

    Great work! 🙂

    Reply
  15. Megan says

    January 25, 2008 at 2:28 am

    Think I might give these a try this weekend so we have breakfast all week!

    Reply
  16. preslisa says

    March 24, 2009 at 10:14 pm

    Hey Kevin! I came across your blog today while looking for a savory muffin recipe. I decided to give yours a try, changed a few things to my preference, and I LOVED them. I’m really inpressed with your cooking! I like how creative you are. I definitely will try more of your recipes. Check out my blog. I posted this recipe! =)

    Reply
  17. Sarah says

    May 28, 2010 at 6:11 pm

    You see it's very rare to find a good food blog lately, many of them only concentrate on the pictures and the actual recipe is left aside. In your blog, I see you put a big effort on the recipe and I've been liking the mixtures and adaptations you do. Great Work

    Reply
  18. Sarah @ Sugar Bananas! says

    August 29, 2010 at 7:57 pm

    Wow! I'll be trying these this week. Thanks for the recipe 🙂

    ~Sarah

    Reply
  19. Anonymous says

    October 26, 2012 at 5:28 pm

    Do you have the original recipe with the almond flour? I am wheat free, and searching for good recipes with almond flour.

    Reply
  20. Kevin says

    October 29, 2012 at 11:21 pm

    Anonymous: Here you go: http://www.kalynskitchen.com/2007/12/cottage-cheese-and-egg-breakfast.html

    Reply
  21. Shanda says

    February 13, 2013 at 4:03 am

    Thank you for the recipe! Do you think these would work as a freezer meal?

    Reply
  22. Kevin says

    February 19, 2013 at 12:56 am

    Shanda: I would say yes!

    Reply
  23. RAMONA says

    March 13, 2013 at 10:38 pm

    I definitely will try more of your recipes!Yummy!

    Reply
  24. Anonymous says

    April 20, 2014 at 9:37 pm

    You mention flavor changes – ideas please. I think I would like something a little savory – pepper maybe or some pepper jack cheese for part of the cheddar.

    Reply
  25. Anonymous says

    April 21, 2014 at 5:10 pm

    Kevin, would that be creamed cottage cheese, or dry curd? Phyllis

    Reply
  26. kevin says

    April 23, 2014 at 4:06 pm

    Anonymous: Creamed cottage cheese. I have never actually encountered dry curd cottage cheese; I will have to look for it!

    Reply
  27. kevin says

    April 23, 2014 at 4:13 pm

    Anonymous: You can really do anything! Pepper jack cheese would be great! Maybe some pickled jalapenos? I also enjoy combos like Italian sausage and roasted red peppers using goat cheese as the cheese. Mushrooms or mushrooms and spinach or spinach and artichoke hearts would also be nice.

    Reply
  28. kevin says

    April 23, 2014 at 4:14 pm

    Anonymous: If you meant with the ham, the broccoli would make an excellent addition!

    Reply
  29. Anonymous says

    April 24, 2014 at 2:18 am

    Due to medical requirements I can't have cottage cheese. Can I substitute Ricotta in the same volume?

    Reply
  30. Maria says

    April 8, 2015 at 1:10 pm

    Great breakfast on the go!

    Reply
  31. Grandbabycakes says

    April 8, 2015 at 3:05 pm

    Holy moly I love how portable these are! And they look heavenly!

    Reply
  32. Biz says

    April 8, 2015 at 9:22 pm

    I love the comparison of your 2008 picture – when I look back on my blog in 2008 and 2009 I think "how the fuck did I think that looked appetizing?!

    Reply
  33. Julie @ Table for Two says

    April 8, 2015 at 10:12 pm

    Love the cottage cheese spin on these muffins!

    Reply
  34. Alice @ Hip Foodie Mom says

    April 9, 2015 at 1:53 am

    Kevin, I LOVE these savory muffins!!! and esp love the cottage cheese!!!

    Reply
  35. Lea Ray says

    April 9, 2015 at 12:20 pm

    These look and sound wonderful! I will be making a batch of these this weekend.

    Reply
  36. Jenny says

    April 9, 2015 at 12:55 pm

    These are awesome Kevin!! Great recipe!

    Reply
  37. marla {Family Fresh Cooking} says

    April 9, 2015 at 3:08 pm

    I need these for breakfast now!!

    Reply
  38. Kati says

    April 13, 2015 at 2:37 am

    I made these for breakfast today and they were amazing. Thanks for another great recipe, I know I can always find great things on your site. I shared this on my blog today.

    Reply
  39. kevin says

    April 13, 2015 at 12:28 pm

    Kati: I'm glad you enjoyed them!

    Reply
  40. Food Junkie says

    April 25, 2015 at 4:09 pm

    These are very good Kevin and by ditching the almond flour are more environmentally sustainable as most almonds are grown in drought ridden California and they require staggering amounts of water to produce.

    Reply
  41. Anonymous says

    September 27, 2015 at 11:16 am

    Kevin, amazing !! I made for my book club and every body enjoy.
    Great job.
    Thanks

    Reply
  42. Anonymous says

    September 27, 2015 at 11:18 am

    Delicious recipe. I made these for the book club and every body enjoy.
    I love your recipes.
    Thanks Kevin..

    Reply
  43. shambo says

    March 17, 2016 at 11:19 pm

    I've made these a few times and have really enjoyed them. I found the recipe when looking for a way to use up some no-salt-added cottage cheese. They're a perfect breakfast. I adapted them to meet my husband's low sodium requirements, and they're still quite tasty. I shared this recipe on my blog and the GardenWeb Cooking forum.

    Reply
  44. nonna23 says

    March 22, 2016 at 5:39 pm

    Kevin, your recipe notes state that they freeze well. Do you microwave they to serve or what?

    Reply
  45. kevin says

    March 24, 2016 at 9:16 pm

    nonna23: Yes, the microwave is perfect for reheating them from the freezer!

    Reply
  46. Anonymous says

    April 5, 2016 at 6:17 am

    Can't believe this actually worked. Very impressed!

    Reply
  47. Anonymous says

    July 4, 2016 at 3:02 pm

    I pinned this a few years ago and finally made them. I am sad I waited so long. Delicious!

    Reply
  48. Karen Dawson says

    October 21, 2016 at 11:05 am

    I just realised my cottage cheese is expiring today!!! Thank God I found your recipe, which was the first one without almond meal. I am going to make it tonight….. thanks for the recipe!

    Reply
  49. Anonymous says

    March 27, 2018 at 10:42 pm

    How many weight watchers free style points?

    Reply
  50. Karen M. says

    August 22, 2018 at 12:46 pm

    Kevin, you are the best. These are fantastic. I made them with Cup 4 Cup gluten free flour and they came out great. Very light and fluffy and that is hard for gluten free. You could really spice them up with all kinds of things and spices. All your recipes that I have tried are great! Wish we could attach our pics.

    Reply
  51. John says

    October 21, 2019 at 8:55 pm

    Subbed 1/2 cup coconut flour for the flour and upped the cheese to 1 cup. Will defintely make again.

    Reply
  52. Amber says

    January 14, 2020 at 9:46 pm

    These are amazing for breakfast. I make a couple dozen ahead of time and my husband and I have way great up breakfast for the week. We’ve changed up the cheese and the protein, and they always turned or great. Thank you!

    Reply
  53. Lisa Salacinski says

    April 30, 2020 at 7:23 pm

    I little bland. Very tender. Great use of leftover cottage cheese and holiday ham. I would add some black pepper, a bit of sauteed onion and green pepper, a touch of brown mustard and just the smallest bit of sugar. I will try again with some changes.

    Reply
  54. Gail says

    November 16, 2020 at 7:41 pm

    How about trying ricotta cheese instead of the cottage cheese? Might give it a little tang.

    Reply
    • kevin says

      November 24, 2020 at 9:27 am

      Ricotta cheese works well!

      Reply
  55. Jainnette Putman says

    December 28, 2020 at 1:24 am

    Was looking for a recipe because we had a lot of eggs and cottage cheese that needed to be used and this recipe is great. Have made it with and without ham and love both versions. Made some for a potluck and they were a hit. Thanks for sharing, these are now a family favorite and easy enough to make with my toddler.

    Reply
  56. Rene K says

    January 19, 2021 at 3:53 pm

    I came across this recipe looking for something new to do with cottage cheese. They are sooo delicious! I added some chopped fresh spinach just to round it out for a completely balanced grab and go meal. In case anyone is wondering, do not use cupcake papers. They egg “batter” stuck to them all the way around. Would have been better to just grease the pan as suggested which is what I was trying to avoid.

    Reply
  57. Chan Treadway says

    March 14, 2021 at 3:59 pm

    The carbs seem high. Flour is the only ingredient with carbs and 1 cup of flour has 95 carbs. Divided by 12 only comes out 7.9 carbs per muffin. Am I missing something?

    Reply
    • kevin says

      March 15, 2021 at 11:27 am

      I used 6 servings, or 2 muffins per serving, which accounts for the extra carbs.

      Reply
  58. Sue says

    March 20, 2021 at 5:28 pm

    I have been so enjoying your recipes and creativeness and this is a FANTASTIC RECIPE but even with the muffin tin being greased they stick so badly! I thought I was going to have to just throw my tin away! The only way I can make them again is to buy disposable muffin tins as I don’t imagine paper or silicone liners would work any better either.

    Reply
    • kevin says

      March 22, 2021 at 9:01 am

      I’m glad you like them! I find that they generally slide out of the pan super easily though…

      Reply
      • Marcia Ewart says

        September 8, 2022 at 2:53 am

        Hey Kevin, Since you don’t provide for people like me in 2022 to comment on this recipe, I will be forced to comment this way!!! Why don’t you just update your business app?
        Anyway, I was so excited to make this recipe tonight! I sprayed my muffin tin so much I thought they would be swimming in grease, but instead, they stuck to the pan!!!
        I was able to get several of them out in tact but they lacked flavor so much that I had to add some mild salsa to make it palatable.
        I will certainly enjoy the muffins that did come out of the pan in tact! I recently fell and injured my left shoulder so I will not have any fun cleaning up that pan that all the bottoms are stuck to!
        Finally, I noticed most of your reviews are from people who have just read the recipe and have not yet made it yet! Hardly fair!

        Reply
        • kevin says

          September 12, 2022 at 10:14 am

          Hi Marcia,

          Can you let me know which kind of comments are not working? I will look into getting them working!

          I’m sorry to hear that they stuck in the pan for you, they usually just slide right out… did you use a no-stick pan?

          All of the flavour in these muffins comes from the ham and the cheddar; I like to use an old/strong cheddar.

          Reply
          • Marcia Ewart says

            September 20, 2022 at 11:23 pm

            Hi Kevin, I totally succeeded 2nd time! I tossed my outdated pan, got silicone, cooking time the same for me. I’m not a fan of bold cheddars, I listened & used Colby Jack & Jalapeño Jack. I doubled the salt + pepper, garlic salt, Smoked Paprika. I was low on Ham so I added roasted Anaheim peppers.
            Since my shoulder is broken, I really needed these muffin’s as my go to breakfast. Your Spinach Artichoke Chicken Dish I can make with one hand. I subscribe and will be looking for more one handed dishes. Thanks for your response which encouraged me to try again! Awesome 😎

          • kevin says

            September 26, 2022 at 10:17 am

            I’m glad it worked and you enjoyed them! Colby jack and jalapeno would be good!

  59. Kris says

    March 31, 2021 at 4:23 pm

    Can this be made with almond or coconut flour to cut the carbs? Would they still come out yummy? Thanks!

    Reply
    • kevin says

      April 5, 2021 at 8:59 am

      These work well with almond flour! I usually use 3/4 cups almond flour and 1/4 cup flour (or whole wheat flour) when I use almond flour. I have not tried this recipe with coconut flour.

      Reply
  60. rose says

    March 31, 2021 at 4:50 pm

    Can I substitute a pie plate instead of a muffin tray? If so, how would you change the baking directions?

    Reply
    • kevin says

      April 5, 2021 at 9:01 am

      Yes you can! The bake time will increase a little, take a look at it at around 30 minutes and keep an eye on it. It may take 35-40 minutes as a pie.

      Reply
  61. Leah says

    June 23, 2021 at 5:29 pm

    Tried this recipe and swapped out flour for oats and added chillie….YUM,,,,

    Reply
  62. Linda Crane says

    July 26, 2021 at 8:44 am

    With all the ingredients plus I added cherry tomatoes these muffins were completely tasteless.

    Reply
  63. Mary says

    January 25, 2022 at 9:28 pm

    YUM! These would be fun for sleepovers in the fishhouse.

    Reply
  64. Sarafina says

    July 29, 2022 at 6:03 pm

    I use silicone muffin pans. No greasing needed. They take a bit longer and don’t brown as nicely but still turn out great.

    Reply
  65. Jerriann says

    August 10, 2022 at 8:26 am

    I made this yesterday and they were wonderful shared with my sisters and definitely will be making again!

    Reply
  66. Kim Taylor says

    November 27, 2022 at 1:31 pm

    These muffins were fantastic. I added spinach, red and green pepper, half parmigiano reggiano and half old cheddar cheese, and 1/2 teaspoon of smoked paprika. So delicious.

    Reply
  67. M says

    December 30, 2022 at 2:51 am

    I tried 3/4 cup almond flour and only 1/4 cup all purpose flour, filled 6 generously greased muffin cups. Came out beautifully. Only problem is the muffins still stick to the pan. I wonder if some oil should have been added in the batter, or is my muffin pan getting too old?

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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