These Cottage Cheese Omelet Muffins are packed with veggies and plenty of protein from the eggs and cottage cheese. Love egg muffins? Check out these Broccoli Cheddar Egg Muffins and Sweet Potato and Spinach Egg Muffins.
Lately I have been trying to add more protein to my breakfasts but I don’t always have time to make a whole egg dish a d dl.kk.mk,m,,,m,from scratch in morning. That’s where these delicious omelet muffins come in as the perfect on-the-go protein packed breakfast since you can make them ahead of time and then enjoy them all week.
Now let’s talk about the cottage cheese for a minute. Adding cottage cheese to eggs is something I just started doing. Not only does it up the protein content, it also creates athis amazing texture and adds creaminess to the eggs. They become almost custard like and are delicious. I have even started adding cottage cheese to my scrambled eggs. From there you can add any veggies you like to make your own customized cottage cheese omelet muffins.
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Can I freeze omelet muffins?
Omelet muffins actually freeze really well. Make sure to let them cool completely first. Then place them on a plate or baking sheet in the freezer until for around 4 hours until they are frozen. Place in a freezer safe ziploc bag or container. If you don’t want to freeze them individually on a plate, you can wrap them in plastic wrap and place directly in the ziploc bag. To reheat, place in the fridge overnight to defrost and then warm in the microwave in the morning. You can also reheat them directly from the freezer by microwaving them for 30-45 seconds or popping them in the toaster oven.
Is there a way make Paleo omelet muffins?
Of course! Just leave out the cheese and replace the cottage cheese with 2 extra eggs. The texture will be a little bit different but they will still be really delicious. To kick up the protein count, you can add meat to the muffins. Ground beef or turkey work well as do Paleo friendly deli meats, bacon, or sausage.
Omelet Muffin Ideas
Looking for more flavor combinations for these yummy omelet muffins? Just keep in mind you want between 1-1.5 cups of toppings and around 1/2 cup of cheese. Here are some ideas to try:
- Tomato, mozzarella, and basil
- Ham, broccoli, and cheddar cheese
- Bacon, zucchini, and mozzarella
- Black beans, diced tomatoes, green onions, and cheddar
- Diced turkey, roasted veggies, goat cheese
- Peppers, onions, ham, and cheddar
- Spinach, tomatoes, olives, and feta
- Sausage, spinach, roasted red peppers, and mozzarella
Here are some tools that helped when I was preparing this recipe:
- Muffin tin: Although I used a metal muffin tin for the photos, usually I reach for a silicone muffin tin for making egg muffins since they stick the least. It almost guarantees that your muffins will pop right out after cooking. If not, you may want to use paper liners for the muffins.
- Cheese grater: Usually I prefer to grate my own cheese if I have time since I find the texture is better in recipes. Sometimes pre-grated cheese is coated with something extra to keep it from sticking together that can make the texture a little weird when it is cooked. Here is the box grater I use and I love that it has a little container to catch and measure whatever you are grating.
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