Mushroom Gruyere Cottage Cheese Egg Muffins

We’re in our savory breakfast era, and these Mushroom Gruyere Cottage Cheese Egg Muffins are one of our favorite things to keep on hand lately. They’re high protein, wildly flavorful, and feel a little fancy without being a whole production.

Think cozy mushrooms sautéed with garlic, nutty gruyere cheese, and whipped cottage cheese all blended into silky egg bites. These are tender and custardy, not rubbery or dry — thanks to the water bath and the secret sauce (literally): whipped cottage cheese.

This recipe is part of our egg muffin series (see: Pepperoni Pizza Egg Muffins), and it’s one of the most low-effort, high-payoff breakfast options in our rotation right now.

A Cozy Combo That Just Makes Sense

We’re not usually the kind of people to say something is elevated (😅), but mushroom and gruyere just are. Earthy and nutty, rich without being too much, and totally satisfying with your morning coffee.

The mushrooms get sautéed first with a little garlic and olive oil — this is key. Cooking them down keeps them from getting soggy in the muffins, and adds that deep umami flavor that makes these hit.

Whipped cottage cheese blends with the eggs to make everything silky and smooth. And if you’ve ever tried those famous sous-vide egg bites from a certain coffee chain… yeah, this is that texture, but made at home.

Here’s What You’ll Need 🍳🧅🧀

• Eggs
• Whipped cottage cheese
• Gruyere, shredded
• Mushrooms (cremini or baby bella are great)
• Salt + pepper

You’ll start by sautéing the mushrooms and garlic until everything’s golden and fragrant. Then blend the eggs and cottage cheese until smooth, stir in the shredded cheese and mushrooms, and pour into your muffin tin.

To get that custardy, Starbucks-style texture, we bake them in a water bath. It’s one extra step — but worth it.

Not Just for Breakfast

These are technically breakfast… but they also make a really good midday snack or part of an easy lunch. Pair two of them with toast or a handful of greens and you’re good to go.

We’ve even eaten them cold (don’t judge), and they hold up surprisingly well. Creamy, savory, and not dry at all — even straight from the fridge.

Why Cottage Cheese Egg Muffins Work for Meal Prep

If you’re looking for something that checks the boxes — high in protein, easy to make ahead, doesn’t taste like a compromise — this is it.

🥚 Storage Tips:

• Keep in an airtight container in the fridge for up to 4 days
• Reheat in the microwave for 20–30 seconds
• Or warm in a low oven if you prefer that texture

Switch Things Up

You can absolutely make these your own. The cottage cheese and egg base is super versatile — here are a few swaps we’ve tried and liked:

• Add greens – Stir in some wilted spinach or chopped kale
• Swap cheeses – Gruyere adds a nice nutty flavor, but sharp cheddar or fontina would also be great
• Extra heat – Add a pinch of red pepper flakes if you like a little spice
• No mushrooms? – Roasted red peppers or sautéed zucchini are solid backups

More Cottage Cheese Breakfast Ideas to Keep on Deck

We’re building out a whole collection of cottage cheese breakfast recipes, because… they just work. Here are a few other favorites if you want to keep the protein-packed mornings rolling:

• Pepperoni Pizza Cottage Cheese Egg Muffins
• Cherry Cottage Cheese Smoothie
• Cottage Cheese Zucchini Bread
• Cottage Cheese Carrot Cake Muffins

We’re constantly adding more, so definitely check back (or hit us up with your flavor requests — we’re listening 👀).

Don’t Sleep on These

If you’re in your egg muffin era, or you’re just looking for a savory, satisfying breakfast that doesn’t feel like a chore to make, these Mushroom Gruyere Cottage Cheese Egg Muffins need to be in your lineup.

They’re creamy, full of flavor, and pack 12g+ of protein per muffin, depending on your mix-ins. We love them as a quiet little moment of luxury on a weekday morning — paired with coffee and a minute of peace.

Make them once, and we have a feeling they’ll end up in your Sunday prep pretty regularly.

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