Cottage Cheese Breakfast Muffins with Ham and Cheddar are perfect to make on the weekend and eat all week for a quick breakfast. These tasty muffins have a tiny amount of flour, but they’re still very low in carbs! Switch out the flour for Flaxseed Meal if you prefer.

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Cottage Cheese and Egg Breakfast Muffins with Ham and Cheddar!

Cottage Cheese Breakfast Muffins with Ham and Cheddar finished muffins on serving plate

回到过去的时光,当我不得不匆忙出门to go teach school every day, easy grab-and-go breakfasts were a must. I made my regularEgg Muffins一遍又一遍地,(我承认,我会在上班途中吃掉他们。)

Then I discoveredCottage Cheese and Egg Muffinson 101 Cookbooks and came up withseveralvariationsof this tasty easy breakfast, including theseCottage Cheese Breakfast Muffins with Ham and Cheddarthat are one of my favorites. Imagine a biscuit married an omelet and they had a child, but the child got a few more omelet genes than biscuit genes; that’s what these tasty muffins are like.

These tasty breakfast muffins made with cottage cheese, egg, almond meal, parmesan, and just the tiniest bit of flour create a muffins that’s quite different in texture than my basic egg muffin. (Check out this flourless variation inspired by this recipefor a cottage cheese breakfast muffin that’s gluten-free.)

Now I’m more likely to eat breakfast in front of the computer than behind the steering wheel but it still feels like it’s hard to sit down and eat a proper breakfast. Even if your mornings are more relaxed, you’ll love these easy cottage cheese muffins with ham and cheddar for a breakfast muffin with a delightful taste and texture. And check outMy Favorite Low-Carb and Keto Grab and Go Breakfastsfor more breakfasts to eat on the run!


How to Make Cottage Cheese Breakfast Muffins with Ham and Cheddar:

(Scroll down for complete printable recipe.)

  1. 将火腿切成小块,切片葱,测量磨碎的奶酪。
  2. Combine the cottage cheese, Parmesan,White Whole Wheat Flour(affiliate link),杏仁粉(affiliate link), baking powder, salt, eggs, and water in a bowl.
  3. Then stir in the diced ham and grated cheese.
  4. Put the batter intolarge Silicone Baking Cups(affiliate link) that you’ve sprayed with non-stick spray.
  5. Bake at 400F/200C for 25-30 minutes, or until they’re lightly browned on top.
  6. Muffins can be kept in the fridge for several days and reheated in the microwave.
  7. 其中一个大松饼是我的完美早餐,但如果你只有小的烤盘,你可以制作较小的早餐。

Cottage Cheese and Egg Breakfast Muffins with Ham and Cheddar square image of cooked muffins on serving plate

更多的Easy Breakfast Recipes from Kalyn:

Egg Muffins for a Grab-and-Go Breakfast
Flourless Savory Breakfast Muffins


This recipe has been added to a new category called周末食品准备为了帮助您找到食谱,您可以在周末准备或烹饪并在本周内吃!

Cottage Cheese Breakfast Muffins with Ham and Cheddar finished muffins on serving plate

Cottage Cheese Breakfast Muffins with Ham and Cheddar

Yield 6个大松饼
准备时间 10 minutes
Cook Time 30.minutes
Total Time 40minutes

Cottage Cheese Breakfast Muffins with Ham and Cheddar are perfect to make on the weekend and eat all week for a quick breakfast.


  • 1/4 cup finely diced ham (see notes)
  • 1/2杯磨碎的锋利的切达乳酪
  • 2 T sliced green onions
  • 2/3 cup cottage cheese
  • 1/4 cup grated Parmesan
  • 1/4 cup white whole wheat flour (see notes)
  • 2/3 cup almond meal
  • 1茶匙。发酵粉
  • 1/4 tsp. salt
  • 4 eggs, beaten
  • 3 T water


  1. Preheat oven to 400 F. Spraylarge Silicone Baking Cupswith non-stick spray or olive oil, or use foil muffin cups. (I would spray those too.)
  2. Dice the ham, slice green onions, and measure out the grated cheese.
  3. 在混合碗,结合奶酪,巴马干酪,white whole wheat flour, almond meal (I usedBob’s Red Millalmond meal), baking powder, salt, eggs, and water.
  4. 混合一起搅拌,直到混合均匀,然后轻轻倒入火腿,sharp cheddar, and green onions.
  5. Divide batter between six muffin cups.
  6. Bake muffins 25-30 minutes or until lightly browned on top and set. (If you’re going to be microwaving, I would bake about 25 minutes, for eating immediately I would use closer to 30 minutes.)
  7. 松饼可以冷藏并在微波中重新加热。小心不要微波炉太长或者它们会变得艰难。


我用了large Silicone Baking Cupsto cook these muffins, and I’d recommend those or foil baking cups for these muffins so they don’t stick to the pan. If you only have metal muffin pans, spray well with non-stick spray or you’ll have a hard time getting the muffins out of the pan! If you have smaller silicone baking cups you can make 12 small muffins instead. You could use gluten-free flour if needed. You could use turkey ham if you prefer.Recipe adapted fromCottage Cheese Muffinsat 101 Cookbooks, original recipe byRose Elliot

Nutrition Information:





Amount Per Serving: Calories:265 总脂肪:18G. Saturated Fat:6G Unsaturated Fat:10g Cholesterol:154mg Sodium:566mg Carbohydrates:9G. Fiber:2G Sugar:1G Protein:17G.

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out.留下星级评级or share on social media with the hashtag#KALYNSKITCHEN, thanks!

Use早餐Recipes to find more recipes like this one. Use white whole wheat flour, lean ham, low-fat cottage cheese, and low-fat cheese if you’re making these breakfast muffins对于原来的南海滩饮食。通过这些选择,这将是2阶段2或3的良好早餐。这里有一个非常少量的面粉,因此这可能适用于其他低碳水化合物的饮食计划,其中许多人更喜欢全脂成分。

I really like the texture of the muffins with the tiny bit of flour. But if you need a variation that’s gluten-free I’d replace the flour withFlaxseed Meal(affiliate link).

Use thewilliamhill威廉希尔 照片索引页面查找更多适用于特定饮食计划的食谱。

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    88 Comments on “Cottage Cheese Breakfast Muffins with Ham and Cheddar (Video)”

  1. I make this recipe often, I often sub chicken sausage for the ham and add veggies like spinach and mushrooms Its a great recipe and they reheat great without having that sponge-ey texture a lot of egg muffins can get.

  2. These muffins are super yummy, my husband and daughter love them so much
    Do you know if I can freeze them please?

    • I wish I could answer but I haven’t frozen them. I don’t like things with eggs frozen (because they release a lot of liquid when they thaw) but in these muffins I think the other ingredients might make it so they would work. If you do try it, I’d love to hear how it works out, thanks!

  3. Pingback:早餐on the Go - The Nerdy Cajun Chef

  4. These are really good. I made them for my brother in law who is diabetic. I omitted the almond flour (because I did t have any) and added a drained can of green chilies. The texture is really nice and they taste awesome. Thanks for the recipe!

  5. Hi Kalyn ~ Can you please recommend a replacement for the wheat flour? I don’t metabolize grains very well *at all* but the rest of this recipe looks amazing! Should the almond flour be increased to provide the density needed since the wheat flour won’t be used? Trying to find good alternatives before the baking begins!

  6. 将这些与培根和奶酪制作会是可以的吗?谢谢你。

  7. These might possibly be the new favorite around here. So delicious.

  8. It's nice to be able to eat breakfast somewhere other than behind the wheel of your car, but these are definitely the perfect grab-and-go breakfast for work days.

  9. Yummy! I would love such muffins for breakfast!

  10. Kendra, truthfully I don't really know for sure. I'd probably eat them but I hesitate to advise you to since I don't really know.

  11. Hey! I love these muffins and have been making them over the past 2 months. My husband had a couple this morning and accidentally left them out on the counter for a couple hours, are the rest still okay to eat or should I toss them? Thanks!

  12. Michelle, so glad you are enjoying the recipe. I think you inspired me to make these for my breakfast the next few days. And thanks for sharing your tips!

  13. 我现在两次制作了这个食谱,我绝对喜欢它!我喜欢我可以制作一次的早餐,然后全周加热!我毫不含糊地做出了略微的变化,如果有人好奇,我会写它们。

    1- I've used almond flour and almond meal (the first time I could only find the flour, then I found the meal at Trader Joe's and used that), and both worked. I'd say they're interchangeable here! I did use 1/2 cup instead of 2/3.

    2- I skipped the Parmesan and it turned out fine (my Parmesan had gone bad, but it was just as delicious with only cheddar!).

    3- As far as baking info, I made this using my jumbo silicone muffin pan (lightly greased with butter), and it was perfect. Each muffin uses 6 tbsp of egg mixture (which is 2 scoops of my largest cookie scoop). I bake them for 27 minutes, and reheat them (from cold) for 30 seconds.

    Thank you for sharing this great recipe! I'll make this again & again!

  14. 杏仁粉比杏仁面粉有点粗糙,但两者都可能在这方面工作。

  15. Cant wait to try this one… looks super yummy!! I am assuming almond mill is same as almond powder…

  16. 仁,感谢分享。我在Costco看到无麸质面粉!所以它真的现在广泛使用了。

  17. Made these yummy egg muffins GF by using 1/4 C. of GF flour blend and they came out great. Would like to experiment with some healthier GF options, but will have to think about it a bit. Be careful not to add more salt than Kalyn has wisely suggested. I though it sounded a little light on the salt for my taste, but wasn't thinking about the ham or salt in the cheese and mine were a little over the top.

  18. Rick if you look under Frequently Asked Questions in the row of tabs at the top, there is a link for Calorie Count where you can enter the recipe and number of servings and it will calculate the nutritional information for you.