Dairy Farmers of Canada

Cottage Cheese & Egg Muffins

Try our egg and cottage cheese muffins for a quick and protein-packed breakfast! These bite-sized muffins are loaded with tangy cottage cheese, melting cheddar, and veggies - perfect for busy mornings on the go!

  • Prep: 15 min
  • Cooking: 23-27 min
Yields 12
Cottage Cheese & Egg Muffins


  • 4 eggs
  • 1/2 cup (125 ml) Canadian milk
  • 1 cup (250 g) Canadian cottage cheese
  • 1 tablespoon (15 ml) melted Canadian butter
  • 1 tablespoon (15 ml) maple syrup
  • 1/2 cup (60 g) all-purpose flour
  • 2 teaspoons (3 g) baking powder
  • 1 teaspoon salt
  • 4 cups (approx. 500g) chopped vegetables (peppers, spinach, etc.)
  • 3 green onions, thinly sliced
  • 1/2 cup (50g) grated Canadian cheddar cheese
  • 2 tablespoons (30 g) Canadian butter
  • Optional: 450 g diced breakfast sausage or bacon
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Preheat oven to 400°F (200°C).

In a large bowl, whisk together eggs, milk, cottage cheese, olive oil and maple syrup.

In the same bowl, add all-purpose flour, baking powder and salt. Mix well with a wooden spoon or silicone spatula.

Add chopped vegetables, green onions and grated Cheddar cheese (save a little cheese for garnishing).

Butter the 12 holes of your muffin tin.

Using an ice cream scoop, distribute the batter evenly into the 12 cavities.

Top with remaining grated Cheddar cheese.

Bake for 23 to 27 minutes.


Freeze individually for on-the-go breakfasts or snacks! Reheat in the microwave wrapped in a paper towel.

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