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    Hood Cottage Cheese Baked Egg Muffins with Capers and Salmon -


    It’s no secret that eggs are a fabulous way to start your day. Protein, healthy fats and micronutrients – sign me up! But I’m the first to admit that the same old scramble can grow a little tiresome. So I’ve made it my mission to come up with some fresh, new, and exciting egg recipes. I give you – baked egg muffins! Keep reading for my secret ingredient, wink wink!

    After a little experimentation in the kitchen, I whipped up a to-die-for breakfast recipe. Let me just say – it will rev up your morning engine along with your tastebuds. I give you – baked egg muffins made with my secret ingredient…cottage cheese!



    Skeptical? I promise you, you won’t regret trying this. The cottage cheese gives the egg muffins a light, fluffy consistency. It also adds a boost of protein, which just makes me do a little happy dance. The trick is finding the right cottage cheese.

    My go-to is Hood Country Style Cottage Cheese. Hood Cottage Cheese is high in protein (13 grams in just a ½ cup!), rich and creamy, and yet low in calories. And it has 0 grams of added sugar- can I get an amen?



    This recipe is super easy to make – it took me about 10 minutes to throw together, and then the oven did the rest. It’s a delicious brunch option when you want to wow your company. Or it’s a solid weekly meal prep addition — make a big batch and hit those protein goals for days!

    Hood Cottage Cheese Baked Egg Muffins with Capers and Salmon

    Light and fluffy veggie-filled egg muffins - perfect for any breakfast occasion!
    Prep Time 10 mins
    Cook Time 30 mins
    Total Time 40 mins
    Servings 12 muffins


    • 2 cups diced vegetables (You can use any kind you like! I used zucchini, peppers, mushrooms, cherry tomatoes, and green onions. In a rush? Buy pre-chopped veggies!)
    • 1 cup spinach, chopped
    • 8 eggs
    • 1/4 cup heavy cream OR half and half
    • 1 cup Hood Country Style Cottage Cheese
    • 2/3 cup shredded cheddar cheese
    • 1/2 tbsp freshly minced herbs (I used parsley, chives, and basil)
    • 1 tsp paprika
    • 4 tbsp capers
    • 12 slices thinly sliced smoked salmon
    • salt and pepper, to taste


    • Preheat oven to 375 degrees F. While the oven pre-heats, dice the vegetables and chop the spinach
    • Then, sauté the diced vegetables over medium-high heat until they are soft (about 5-7 minutes). Add the chopped spinach during the final minute of sautéing to prevent it from becoming overcooked. Set aside to cool
    • In a large bowl, add eggs, heavy cream, shredded cheddar cheese, herbs, and spices. Whisk until combined
    • Stir in the sautéed vegetables
    • Add Hood Country Style Cottage cheese
    • Spray a muffin pan with cookie spray. Add 1/3 cup of the muffin mixture to each muffin cup
    • Bake for about 30 minutes or until the eggs are set
    • Layer serving plate with smoked salmon, place egg muffins on top of salmon, top with capers. For a little creaminess in your life, add a scoop of Hood Country Style Cottage Cheese on top of each egg muffin! Serve immediately or refrigerate for up to three days.



    Hood Cottage Cheese Baked Egg Muffins with Capers and Salmon

    written by:

    Vanessa Rissetto

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