Let me tell you, cottage cheese breakfast muffins are my secret weapon for stress-free mornings. We’re talking grab-and-go, protein-packed, veggie-loaded muffins that don’t just keep you full—they actually taste amazing.

I’ve always loved muffins for breakfast. Sweet, savory, you name it. But when I started looking for a healthy breakfast that could handle my busy weekday routine, I knew I needed something better than just another sugary muffin. That’s where these savory cottage cheese breakfast muffins came in.

Packed with wholesome ingredients like turkey sausage, spinach, and cottage cheese, these muffins are so satisfying. And if you’re on the fence about cottage cheese in baked goods (I totally get it!), don’t worry—it melts right into the batter. No weird texture, just tender, flavorful muffins you’ll love.

And hey, if you’re a cottage cheese fan like me, you should check out our Cottage Cheese Smoothie for another quick and creamy protein-packed breakfast!

Why These Cottage Cheese Breakfast Muffins Are Dietitian-Approved

There are a few reasons we make these on repeat in our house—and why I recommend them to literally everyone who needs an easy, balanced breakfast:

High Protein = All-Day Energy

Each muffin has about 16g of protein thanks to the cottage cheese, eggs, and turkey sausage. This means no blood sugar crashes and no mid-morning snack hunts. Win!

Meal Prep Friendly

These muffins freeze beautifully. We always bake a big batch and stash them away for the week. Just reheat and eat—no fuss.

Veggie-Loaded Goodness

We sneak in around 3 cups of vegetables, and they blend right into the batter. Broccoli, bell peppers, spinach… you name it. It’s like a mini omelet in muffin form.

And if you’re already a fan of make-ahead recipes, don’t miss our Cottage Cheese Overnight Oats—another meal prep gem.

Ingredients You’ll Need

Main Stars

1 lb turkey sausage (or any ground meat you like)
4 large eggs
1 cup cottage cheese (don’t worry—it disappears into the muffin)
½ cup milk (dairy or plant-based; soy adds extra protein)
3 cups chopped vegetables (broccoli, spinach, red peppers, etc.)
1 cup shredded cheddar cheese (or your favorite melty cheese)

Pantry Staples

1½ cups all-purpose flour
2 tsp baking powder
2 tbsp olive oil
1 tbsp maple syrup (just a touch of sweetness!)
½ tsp salt

Full measurements and printable recipe card at the bottom of this post.

Step-by-Step: How to Make Our Cottage Cheese Breakfast Muffins

1. Prep Everything First

Preheat your oven to 400°F.
Cook the sausage in a skillet until browned.
Chop your veggies into bite-sized pieces.

2. Mix the Wet Ingredients

In a large bowl, whisk together:

Eggs
Milk
Cottage cheese
Olive oil
Maple syrup

3. Add Dry Ingredients

To the same bowl, add:

Flour
Baking powder
Salt

Mix until just combined—don’t overwork it!

4. Fold in the Good Stuff

Stir in the cooked sausage, chopped veggies, and most of the shredded cheese (save a little for topping!).

5. Divide & Bake

Use a cookie scoop to portion batter into a lined muffin tin (we love using silicone liners for easy cleanup).
Sprinkle with the reserved cheese.
Bake for 23–27 minutes, until golden and firm to the touch.

Let cool a bit before enjoying—or freeze for later!

Customizing Your Muffins

We make this recipe our way, but it’s super flexible if you want to switch things up:

Gluten-Free

Use a 1:1 gluten-free flour blend. I’ve tested this and it works great!

Vegetarian

Skip the sausage and add more veggies or use a plant-based meat alternative.

Dairy-Free?

We haven’t tested it dairy-free yet because cottage cheese is kind of the star here, but if you try it with a substitute, let us know how it goes!

Nut-Free

Naturally nut-free, so it’s school lunchbox-safe.

Gear That Makes It Easier

I’ve made these cottage cheese breakfast muffins so many times, I’ve picked up a few tools that really help:

Silicone muffin liners or tray – No sticking. Ever.
Cookie scoop – Makes portioning quick and mess-free.

If you’re already a muffin fan, you’ll also love our Quinoa Egg Muffins and Vegan Zucchini Muffins for more savory and sweet options.

Storing and Reheating Like a Pro

In the Fridge

Keep in an airtight container for up to 5 days. They make a perfect breakfast or post-workout snack.

In the Freezer

Wrap each muffin individually and store in a freezer bag for up to 3 months.

Reheating

Microwave: 1 minute on high
Air fryer: 5–7 minutes at 325°F for a slightly crispy outside

FAQs: Everything You’re Wondering About

Is white flour healthy?

We use all-purpose flour for texture, but in the context of a balanced muffin packed with protein and veggies? Totally fine in our book!

Are these muffins balanced?

Yes! You get protein, fat, fiber, and veggies—all in one tidy package.

Will I taste the cottage cheese?

Nope. Cottage cheese completely melts into the batter and gives these muffins their amazing soft texture.

Still unsure about cottage cheese? Try our Cottage Cheese Banana Pudding—you’ll be a fan in no time.

More High Protein Breakfast Ideas

Can you tell we’re big on cottage cheese over here? If these cottage cheese breakfast muffins are your vibe, you’ve got to try:

Cottage Cheese Quiche
Cottage Cheese Fudge Recipe – perfect for dessert
Cottage Cheese Smoothie – for quick mornings

Ingredients

1 lb turkey sausage or other ground meat
4 large eggs
1 cup cottage cheese
½ cup milk dairy or plant-based
3 cups chopped vegetables e.g., spinach, broccoli, red bell peppers
1 cup shredded cheddar cheese plus more for topping
1½ cups all-purpose flour
2 tsp baking powder
2 tbsp olive oil
1 tbsp maple syrup
½ tsp salt

Instructions

Preheat oven to 400°F (200°C).
Cook sausage in a skillet over medium heat until fully browned. Drain any excess grease.
Chop your vegetables into small, bite-sized pieces.
In a large bowl, whisk together eggs, milk, cottage cheese, olive oil, and maple syrup until well combined.
Add flour, baking powder, and salt to the bowl. Mix until just combined—do not overmix.
Fold in the cooked sausage, chopped veggies, and most of the shredded cheese (reserve some for topping).
Divide batter evenly into a lined muffin tin (silicone liners recommended). Top each muffin with remaining cheese.
Bake for 23–27 minutes, or until the tops are golden and muffins are set in the center.
Let cool for 5–10 minutes before removing from the pan.

Notes

Veggie Tips: Frozen veggies work great—just thaw and squeeze out excess moisture before adding.
Storage: Refrigerate in an airtight container for up to 5 days, or freeze for up to 3 months.
Reheating: Microwave for 1 minute or reheat in the air fryer at 325°F for 5–7 minutes.
Substitutions: Use gluten-free flour for a GF version, or swap sausage for plant-based meat for a vegetarian option.
Texture Tip: Cottage cheese melts into the muffins—no chunks or curds remain after baking

Whether you’re meal prepping for the week or just want a better breakfast option, these cottage cheese breakfast muffins have your back. We’ve been making them for years and honestly, I still look forward to pulling one out of the freezer and knowing I’m set for the day.

If you try them, drop a comment below and let us know how you made them your own. Did you add mushrooms? Extra cheese? Did the kids love them?

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