Cottage Cheese Breakfast Muffins

Cottage Cheese Breakfast Muffins

"Lactaid® cottage cheese, eggs, diced green chilies and sweet peppers combine for protein-packed breakfast muffins."
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30 m servings 124 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 124 kcal
  • 6%
  • Fat:
  • 5.6 g
  • 9%
  • Carbs:
  • 6.8g
  • 2%
  • Protein:
  • 12.8 g
  • 26%
  • Cholesterol:
  • 191 mg
  • 64%
  • Sodium:
  • 663 mg
  • 27%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C). Spray 12-cup muffin tin with cooking spray.
  2. Beat eggs until thoroughly combined. Stir in cottage cheese, diced green chilies, green onions, sweet bell peppers, salt and pepper. Stir to combine. Pour mixture into prepared muffin tin.
  3. Bake in preheated oven until set, 15 to 20 minutes.
  4. Loosen muffins from the muffin tin while still hot.


Read all reviews 2
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Perfect as written and what made them even better is that they were lactose free. I could eat and enjoy without being worried about any side affects. I took the advice of the recipe submitter an...

My family really enjoys these. One suggestion though, when measuring the cottage cheese, I use a large slotted spoon and kind of squeeze the liquid from the cottage cheese and place in the meas...