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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.