Cottage Cheese Egg Muffins with Pancetta
Warm, savory, and golden, these muffins taste like comfort straight from the oven. Keto Cottage Cheese Egg Muffins with Pancetta are soft, protein-packed, and ready in minutes. With just 1g net carbs and 7 grams of protein per muffin, they are an easy low carb breakfast you can bake ahead for the week. Whether you need something quick or want to stay full without fuss, these muffins deliver cozy ease – no meal prep stress required.
Made with cottage cheese, broccoli, eggs, and pancetta, these high-protein muffins check all the boxes. They are gluten free, freezer friendly, and work for solo breakfasts or quick lunches on the go. I usually bake a batch Sunday morning and grab one whenever my mornings get hectic.
The texture is next-level – soft, savory, and almost custardy thanks to the blended cottage cheese.
This combo keeps you full without needing flour or fillers. I doubted the cottage cheese trend at first too. But these muffins convinced me it actually works. Now it is one of my favorite ways to get a protein-packed breakfast without cooking every morning.
These Cottage Cheese Egg Muffins Are:
- Freezer-friendly and easy to customize
- Soft, savory, and custardy inside
- Made with simple, real-food ingredients
- High in protein and low in carbs (1g net carb and 7g protein each)
- Perfect for busy mornings or quick lunches
Watch how I make this in minutes! It’s like we’re cooking side-by-side in my kitchen!
Detailed Instructions
- Preheat your oven to 350°F (175°C). I use this 12-cup silicone muffin pan, and the muffins pop out clean with zero greasing or liners – just pour and bake. If you’re using a regular tin, grease it or line it with silicone cups.
- Cut the broccoli into very small pieces, and if the pancetta is not already diced, chop it into bite-sized cubes.
- In a skillet over medium heat, fry the pancetta until golden and crispy, then set it aside.
- In a food processor or blender, combine the eggs, cottage cheese, salt, and black pepper. Blend until smooth and creamy. Add herbs or spices like garlic powder, onion powder, or paprika if you like.
- Spoon the pancetta and chopped broccoli evenly into each muffin cup.
- Pour the egg and cottage cheese mixture over the fillings, leaving a little room at the top.
- Sprinkle shredded cheddar cheese over each muffin.
- Bake for about 15 minutes or until the tops are puffed and golden, and the centers are set.
- Let them cool slightly before removing from the tin. Store any leftovers in an airtight container in the fridge.
Nutritional Information (per muffin)
- Net Carbs: 1g
- Protein: 7.3g
- Healthy Fats: 8.4g
Remember, these keto breakfast baked cottage cheese egg muffins are versatile. Feel free to add different vegetables or experiment with flavors. They’re a wonderful recipe for busy mornings or weekend food prep. Enjoy!
Ingredient Swaps & Tips
- Pancetta – Swap with cooked bacon, turkey bacon, or even diced chicken sausage for a different flavor profile. Just make sure it’s cooked and crisped before adding to the muffins.
- Cheddar cheese – Try Swiss, Gruyère, or pepper jack for a spicier twist.
- Broccoli – Cauliflower rice, diced bell pepper, or baby spinach work well here. Keep veggies small for even texture.
- Cottage cheese – I recommend full-fat for the best texture, but low-fat works too. Want to know how it compares to cream cheese? Read my cottage cheese vs cream cheese breakdown.
These cottage cheese egg bites bake best in a silicone muffin pan, and I’ve found they hold their shape better after a short cool-down. If they look puffed when hot, they’ll settle into a soft, custardy texture as they cool.
Make It a Meal
Pair 2 or 3 muffins with a slice of Keto Cottage Cheese Mug Bread or toasted Keto Flaxseed Cottage Cheese Bread Rolls for a balanced, high-protein breakfast. I like mine with whipped cottage cheese on the side and strong coffee. It is filling, fast, and still under 10 net carbs.
Frequently Asked Questions
Q: What’s the best way to reheat these muffins?
A: Pop them in the microwave for a quick breakfast or snack. Alternatively, use a toaster oven to warm them up until they’re golden and delicious.
Q: Can I use bacon instead of pancetta?
A: Yes. Cooked bacon, turkey bacon, or even diced chicken sausage all work well. Just make sure they’re crisped before adding to the muffin cups.
Q: Do these freeze well?
A: They freeze perfectly. Let them cool completely, then store in an airtight container or freezer bag. Reheat in the microwave or toaster oven.
Q: Can I use low-fat cottage cheese?
A: You can, but full-fat gives the best custardy texture. Low-fat will still work — just slightly less rich.
Conclusion
These keto cottage cheese muffins are one of those “real life wins” – filling, flavorful, and flexible enough to fit your week. Whether you’re eating low carb for blood sugar, energy, or ease, this is the kind of recipe that supports your routine, not stresses it.
Want More Easy High-Protein Breakfasts?
Get my Fuel: Protein-Packed Keto Breakfast Recipes ebook filled with fast, no-fuss meals that actually keep you full.
From savory bakes to sweet bowls, every recipe is low-carb, gluten-free, and under 10 net carbs. Grab the ebook here and fuel your mornings without the guesswork.
More Keto Recipes To Try:
- 10+ Super Easy Cottage Cheese Low Carb Recipes
- 2 Ingredient Cottage Cheese Bread Recipe: Keto, High Protein
- Easiest Cottage Cheese Bread with Almond Flour Keto Recipe
Low Carb Breakfasts That Actually Keep You Full
- Cottage Cheese Chocolate Breakfast Parfait
- Devilishly Delicious Breakfast Muffins Pepperoni Keto Egg Muffins
- High-Protein Cottage Cheese Keto Pancakes No Eggs
Cottage Cheese Egg Muffins with Pancetta: Low Carb Recipe
Equipment
- 1 Spatula
Ingredients
- 6 large eggs
- 1 cup (210 g) full-fat cottage cheese
- 1/4 teaspoon (¼ teaspoon) salt
- 1/4 teaspoon (¼ teaspoon) black pepper
- 1 cup (90 g) broccoli
- 1/2 cup (50 g) cheddar cheese
- 1/2 cup (120 g) diced pancetta (or bacon)
Watch the Video Instructions
Instructions
- Preheat your oven to 350°F (175°C). I use this 12-cup silicone muffin pan, and the muffins pop out clean with zero greasing or liners – just pour and bake. If you’re using a regular tin, grease it or line it with silicone cups.
- Cut the broccoli into very small pieces, and if the pancetta is not already diced, chop it into bite-sized cubes.1 cup broccoli, 1/2 cup diced pancetta
- In a skillet over medium heat, fry the pancetta until golden and crispy, then set it aside.1/2 cup diced pancetta
- In a food processor or blender, combine the eggs, cottage cheese, salt, and black pepper. Blend until smooth and creamy. Add herbs or spices like garlic powder, onion powder, or paprika if you like.6 large eggs, 1 cup full-fat cottage cheese, 1/4 teaspoon salt, 1/4 teaspoon black pepper
- Spoon the pancetta and chopped broccoli evenly into each muffin cup.
- Pour the egg and cottage cheese mixture over the fillings, leaving a little room at the top.
- Sprinkle shredded cheddar cheese over each muffin.1/2 cup cheddar cheese
- Bake for about 15 minutes or until the tops are puffed and golden, and the centers are set. Let them cool slightly before removing from the tin. Store any leftovers in an airtight container in the fridge.
Notes
- Ingredient Swaps: Don’t have pancetta? Try cooked bacon, turkey bacon, or diced chicken sausage instead.
- Cheese Tip: Full-fat cottage cheese gives the best creamy texture. You can use low-fat or fat-free, but the muffins may turn out less rich.
- Vegetables Tips: Finely chop your vegetables (especially broccoli) for even baking and texture.
- Baking Tip: For best results, use a silicone muffin pan – no greasing or liners needed, and the muffins pop right out.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days or freeze for longer storage.
Nutrition Per 1 (ONE) Serving
Loved this recipe?
Come show it off in my free Facebook group!
Post your photo, ask questions, or just hang out with other low-carb foodies who get it.
