A tray of freshly baked cottage cheese egg muffins with pancetta, showing the golden-brown tops and visible bits of green herbs.

Cottage Cheese Egg Muffins with Pancetta: Low Carb Recipe

5 from 1 vote

These savory Cottage Cheese Egg Muffins with Pancetta are packed with flavor and perfect for those following a high-protein diet, low-carb diet, or keto diet. Whether you’re a fan of cottage cheese or just looking for a quick low carb breakfast option, these keto savory muffins are a great way to start your day.

These easy keto breakfast muffins with cottage cheese are a tasty, satisfying keto breakfast! You can make these low-carb egg and pancetta muffins ahead of time and enjoy them all week as a low-carb breakfast, gluten-free option, or why not pop them in your lunchbox? I usually make a batch of these broccoli and cheese muffins on Sunday morning and have them in my keto lunchbox during the week.

Watch me cook these Keto Breakfast Cottage Cheese Muffins in my YouTube Video

Cottage Cheese Egg Muffins are loaded up with eggs, veggies, and cottage cheese for a low-carb, high-protein breakfast. Serve them right away or refrigerate them for later to enjoy the ultimate on-the-go healthy breakfast or lunch.

When the cottage cheese recipes trend came last year, I was like, “No way, cottage cheese can’t work.” But I was wrong!

I loved the idea of a high-protein muffin with cottage cheese, eggs, broccoli, and pancetta to make them as cottage cheese keto breakfast muffins. There are a lot of different low-carb breakfast muffin recipes out there, like cottage cheese breakfast muffins with bacon, savory breakfast muffins with almond flour.

And these Cottage Cheese Breakfast Muffins with Pancetta are definitely a success! And there is only 1 net carb per muffin, and 5.75 grams of protein!

A Pinterest pin showcasing a variety of golden-brown Cottage Cheese Breakfast Muffins with Pancetta, labeled as low carb and keto, displayed in a muffin tray.
Keto Cottage Cheese Egg Muffins with Pancetta

Why Cottage Cheese

Not only does it up the protein content, but it also creates this amazing texture and adds creaminess to the eggs. They become almost custard-like. 

Here is my blog post for Cottage Cheese vs Cream Cheese: Differences, Use and Recipes

Cottage Cheese vs Cream Cheese: A side-by-side comparison of two types of cheese, with creamy, smooth cream cheese on the left and lumpy, textured cottage cheese on the right, each in their respective bowls, illustrating the visual differences between the two dairy products.
Cottage Cheese vs Cream Cheese: Differences, Use and Recipes

List of Ingredients

  • room temperature large whole eggs
  • full-fat cottage cheese
  • salt
  • black pepper
  • diced broccoli
  • cheddar cheese
  • diced Pancetta cubes (or bacon)
A tray of freshly baked cottage cheese egg muffins with pancetta, showing the golden-brown tops and visible bits of green herbs.
Low Carb Cottage Cheese Egg Muffins with Pancetta

Instructions

  1. Prep the Ingredients:
    • Cut the broccoli into very small pieces.
    • If the Pancetta isn’t already in cubes, cut it into bite-sized pieces. You can use bacon if you prefer.
  2. Blend the Cottage Cheese and Eggs:
    • In a food processor, blend the cottage cheese, eggs, salt, and black pepper until smooth. You can add any other herbs and spices like garlic, onion, paprika…
  3. Fry the Pancetta:
    • Heat a pan over medium heat and fry the Pancetta until crispy. Set aside.
  4. Assemble the Low-Carb Muffins:
    • Preheat your oven to 350°F (175°C).
    • Grease a small cup muffin tin or use silicone liners.
    • In each muffin cup, layer the Pancetta and diced broccoli.
    • Pour the cottage cheese and egg mixture over the Pancetta and broccoli.
    • Top each muffin with shredded cheddar cheese.
  5. Bake:
    • Bake for approximately 15 minutes or until the muffins are golden brown and set.
  6. Serve and Enjoy!
    • Let the muffins cool slightly before removing them from the tin.
    • These savory cottage cheese muffins are perfect for meal prep. Store any leftovers in an airtight container.
A tray of freshly baked cottage cheese egg muffins with pancetta, showing the golden-brown tops and visible bits of green herbs.
Cottage Cheese Egg Muffins with Pancetta

Nutritional Information (per muffin):

  • Net Carbs: 1g
  • Protein: 5.75g
  • Healthy Fats: 5.4g

Remember, these keto breakfast cottage cheese omelet 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!

Frequently Asked Questions

Q: Can I substitute the Pancetta with another ingredient?

A: Absolutely! If you’re not a fan of Pancetta, consider using cooked bacon, turkey bacon, or even diced chicken sausage for a different flavor profile.

Q: Can I freeze these muffins for later?

A: Yes! These muffins freeze well. Once baked and cooled, store them in an airtight container or freezer-safe bag. When ready to enjoy, simply reheat in the microwave or toaster oven.

Q: Can I use low-fat cottage cheese or fat-free cottage cheese instead of full-fat?

A: While full-fat cottage cheese provides richness, you can use low-fat or fat-free if you prefer. Keep in mind that the texture and flavor may vary slightly.

Q: Is it safe to reheat keto egg muffins?

A: Absolutely! Reheating egg muffins is safe. You can use a microwave or toaster oven to warm them up. Just be sure not to overheat to maintain their texture.

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: What else can I put in egg muffins?

A: Get creative! Besides the ingredients in our recipe, consider adding diced bell red peppers, green onions, spinach, or even cooked chicken sausage. Customize to your taste!

Q: Can you make paleo egg muffins?

A: Certainly! This recipe is already paleo friendly.

Here are some of my other cottage cheese recipes if you want to check them out:

More Keto Cottage Cheese Recipes:

Other Breakfast Recipes:

Devilishly Delicious Breakfast Muffins Pepperoni Keto Egg Muffins

Cottage Cheese Egg Muffins with Pancetta: Low Carb Recipe

5 from 1 vote
Recipe by Rally Rus Course: Breakfast, LunchCuisine: KetoDifficulty: Easy
Servings

12

servings
Prep time

10

minutes
Cooking time

15

minutes
Calories

81.5

kcal
Net Carbs

1

grams
Total time

25

minutes

These savory Cottage Cheese Egg Muffins with Pancetta are packed with flavor and perfect for those following a high-protein diet, low-carb diet, or keto diet. Whether you’re a fan of cottage cheese or just looking for a quick low carb breakfast option, these keto savory muffins are a great way to start your day.
And these Cottage Cheese Breakfast Muffins with Pancetta are definitely a success! And there is only 1 net carb per muffin, and 5.75 grams of protein!

Cook Mode

Keep the screen of your device on

Ingredients

  • 6 6 room temperature large whole eggs

  • 1 cup 1 full-fat cottage cheese

  • 1/4 teaspoon 1/4 salt

  • 1/4 teaspoon 1/4 black pepper

  • 1 cup 1 diced broccoli

  • 1/2 cup 1/2 cheddar cheese

  • 1/2 cup 1/2 diced Pancetta cubes (or bacon)

Directions

  • Preheat your oven to 350°F (175°C).
  • Cut the broccoli into very small pieces. If the Pancetta isn’t already in cubes, cut it into bite-sized pieces.
  • In a food processor, blend the cottage cheese, eggs, salt, and black pepper until smooth.
  • Heat a pan over medium heat and fry the Pancetta until crispy. Set aside.
  • Grease a muffin tin or use silicone liners. In each muffin cup, layer the Pancetta and diced broccoli.
  • Pour the cottage cheese and egg mixture over the Pancetta and broccoli.
  • Top each muffin with shredded cheddar cheese.
  • Bake for approximately 15 minutes or until the muffins are golden brown and set.

Equipment

Recipe Video

Nutrition Facts

  • Serving: 12g
  • Calories: 81.5kcal
  • Carbohydrates: 1.4g
  • Protein: 5.75g
  • Fat: 5.4g
  • Fiber: .4g

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5 from 1 vote

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