Cheesy Egg Puffs with Cottage Cheese

Name: Cheesy Egg Puffs with Cottage Cheese
Prep time: 10 min
Cook time: 35 min
Ingredients: ½ pound mushrooms (sliced); 4 green onions (chopped); ½ cup butter (plus 1 T cubed); ½ cup self rising flour; ½ tsp salt; 10 eggs (beaten); 4 cups cheese (shredded); 2 cups cottage cheese (small curd)

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Easy to whip up and a tasty addition to any occasion these cheesy egg puffs with cottage cheese are packed with protein and great for meal prep! Made with simple, kitchen staples the egg muffins are then baked until each bite is a blend of savory, cheesy flavors.

Plates of savory muffins with visible vegetables are arranged next to a patterned bowl filled with a dark liquid. A fork and a candle are nearby, creating a cozy dining setting.

A recipe that fits any occasion, these cheesy egg puffs with cottage cheese are loaded with mushrooms, protein, and a salty, savory taste you’ll soon crave. They work perfectly as an addition to brunch, a grab-and-go breakfast, or even an easy, protein-packed snack.

Baked with cottage cheese, they have a rich but almost light texture and they can be made in advance for easy meal prep to save yourself time in the kitchen. Plus, you can mix and match any kind of add-ins to create a new flavor each time you make them.

Once you see how simple these egg puffs are you’ll have the recipe on repeat.

Ingredients

One of the best parts about egg puffs is that they come together with basic kitchen staples. Outside of the flour, all of the ingredients can be found in the fridge which makes the recipe extremely easy to pull together. Just like our FRITTATA recipe, this egg bite recipe is easy and delicious.

Two blue and white plates display savory muffins with visible pieces of mushroom and cheese. One plate has a partially cut muffin showing the interior. A decorative blue and white cup is in the background, alongside a red-handled fork.

What You’ll Need

Mushrooms and green onions for a pop of healthy nutrients and color.
Butter, salt, and eggs are the staples of any good egg muffin.
Self-rising flour is what gives the puffs their ultra-light and fluffy texture.
Cheese and cottage cheese for savory flavor and tons of protein.

See recipe card for full ingredient list and quantities.

Instructions

These Cheesy Egg Puffs with Cottage Cheese are easy to make. Keep in mind that the size of your muffin tin will affect the cooking times needed for the egg and cheese puffs. If you want to make mini egg bite puffs, you won’t need to cook them as long.

Preheat oven to 350°

A frying pan with a small piece of butter sits on a stovetop. Next to it, a wooden cutting board holds a knife, a container of sliced mushrooms, and a package of green onions.

Melt 1 Tablespoon of butter in a large skillet over medium heat.

A cutting board with a knife and chopped green onions is on the left. On the right, a frying pan on a stovetop contains sautéing sliced mushrooms stirred with a wooden spoon.

Sauté the mushrooms and onions in butter until soft.

A hand holding a yellow egg carton with seven white eggs is visible. A frying pan on a stove contains sliced mushrooms and green onions. A wooden spatula rests in the pan, and the scene is set on a wooden and black stovetop surface.

Crack and add 10 eggs to a large bowl.

A top-down view of a kitchen counter shows a bowl with a yellow mixture and a whisk on the left, and a frying pan with cooked mushrooms and green onions on the right. A hand is holding a packet near the bottom left corner.

Add in flour, cottage cheese and shredded cheese to eggs. Mix well.

A person is adding salt to a bowl of mashed potatoes on a wooden countertop. A skillet with sautéed mushrooms and green onions is next to the bowl. A wooden spoon rests in the skillet. The person is wearing a smartwatch.

Season egg mixture with salt.

A person is cooking on a stovetop. On the left, there is a bowl with a mixture of beaten eggs. On the right, a pan contains sautéed mushrooms and green onions. The person holds a glass of melted butter above the pan.

Add melted butter to egg mixture, making sure butter has cooled enough before adding.

A hand holds a wooden spoon stirring a bowl of food with mushrooms on a wooden countertop next to a gas stove with an empty burner. A pan lid is partially visible on the left.

Fold in sauteed vegetables to egg and cheese mixture. Mix well.

Two hands are visible, one holding a bowl with a mixture containing batter and mushrooms, while the other uses a spoon to distribute the mixture into a muffin tin with three sections filled. The muffin tin is on a wooden board on a stovetop.

Fill greased muffin cups 2/3 of the way full. Bake in a preheated oven until cooked through, roughly 35 minutes.

Two baked muffins with a fluffy texture and visible mushroom pieces are on a blue and white patterned plate. More muffins are blurred in the background, with a blue and white patterned mug also visible.

Carefully remove these beautiful cottage cheese egg bites from the muffin cups and allow to cool a few minutes before serving. They will really puff up so you may need to run a knife around the edges to aid in removal.

Why Brooke loves this recipe!

Recipes are like antiques. They are meant to be handed down from one generation to another. Each one holding a special memory or nostalgic memory. Here is why we love this one!

Breakfast doesn’t have to be boring. There are thousands of ways to have healthy protein and vegetables. This recipe combines both to fuel our body and keep us full all morning!

Variations and Substitutions

These cheesy egg muffins are a versatile recipe that can be adapted based on your personal preferences or what you have in the fridge! Below are a few fun variations.

Vegetables: In place of mushrooms, use chopped bell peppers or broccoli. Try not to use large chunks or tomatoes though as it’ll vary the texture.
Cheese: Play around with your favorite cheese from using mozzarella to a fiesta blend or even provolone for new flavors.
More protein: If you want to add more protein or love a savory taste, try adding some chopped bacon or ham to the puffs.

Equipment

🔧 I love to share recipes that are no special equipment required but here are a few things that would definitely make this recipe easier!

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How to Meal Prep and Store These Cheesy Egg Puffs

You can make these cheesy egg puffs with cottage cheese in advance of when you need them which helps save you time on busy mornings.

Once cooked, let them cool fully before storing them in the fridge in an airtight container. Here, they will stay fresh for 5-7 days.

You can also store them in the freezer for up to 3 months. I would separate layers of muffins with layers of parchment paper so that they don’t stick together.

To reheat the cheese egg muffins, bake them in the oven at 400F until warmed through, about 10 minutes.

Two savory muffins are placed on a blue and white patterned plate, one is cut open showing mushroom pieces inside. More muffins and a blue and white bowl are in the background.

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Blue and white plates with scones on a dark surface. Some scones are whole, while others are cut open, revealing a filling with visible mushroom pieces. A silver knife and fork are partially visible on the right.

Cheesy Egg Puffs with Cottage Cheese

Fluffy and packed with savory flavor these cheesy egg puffs with cottage cheese are a tasty addition to any breakfast occasion.

Prep Time 10

Cook Time 35

Serving Size

Ingredients

½ pound mushrooms sliced
4 green onions chopped
½ cup butter plus 1 T cubed
½ cup self rising flour
½ tsp salt
10 eggs beaten
4 cups cheese shredded
2 cups cottage cheese small curd

Instructions

Preheat oven to 350°. In a skillet over medium heat, saute sliced mushrooms and onions in 1 tablespoons of butter, just until softened.
½ pound mushrooms, 4 green onions, ½ cup butter
In a large bowl, mix together the eggs, shredded cheese and cottage cheese. Melt ½ cup of butter and add to egg mixture. Add in the self rising flour, salt and sauteed vegetables, mixing well.
½ cup self rising flour, ½ tsp salt, 10 eggs, 4 cups cheese, 2 cups cottage cheese, ½ cup butter
Pour into lined or greased muffin cups about ⅔ of the way full. Bake for 30 to 45 minutes until a toothpick inserted comes out clean. They will puff up so you may need a knife to help remove them from muffin tin.

See How To Make It!

Notes

Make sure to grease the muffin tin or use silicone liners so that the poufs slide out easily and don’t tear. You’ll need a knife to help remove them and move slowly as they’re delicate.

The cooking time is variable, check the egg muffins every five minutes in the last leg of baking by inserting a toothpick. When it comes out clean, they’re done.

If you’re using mini muffin cups, you’ll only need to bake them for half the time.

🍴 PRO TIP!

These puffs of deliciousness are prone to puff way up there, almost like a popover. Make sure when cooking in your oven, your oven rack is in the middle to lower position!

🗹 RECIPE FAQ’S

What kinds of cheese work best for these cheesy egg puffs?

For a puff packed with protein, our recipe includes cottage cheese. You can also use ricotta here or even plain greek yogurt or sour cream. We love a mild white shredded cheese too for that cheesy goodness. Think mozzarella or havarti.

Are these Egg and Cheese Puffs healthy?

I am not a dietician but I do believe they are. Filled with protein from the eggs and cheeses as well as the addition of fresh mushrooms, you are getting more good than bad. With the adding of the flour, they would not fit into a low carb diet but indeed are a good protein filled breakfast option.

Why are my egg bites soggy?

Most times this happens due to them being under cooked. Pop them back into the oven for a few minutes at a time until they set better and are not as soggy. The adding of the vegetables to them does give way to some sogginess but having them sauteed does help cook out some of the moisture from the veggies.

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