Six eggs and half a cup of cottage cheese do most of the lifting in these savory muffins, so the modest ¾ cup of flour keeps them tender instead of bready. Sun-dried tomatoes bring concentrated flavor without the extra moisture fresh ones would add, which keeps the batter thick enough to hold its shape. Whisk everything with Parmesan, mozzarella, garlic powder, and dried onion, spoon into silicone molds, and bake at 180°C (350°F) for about 25 minutes, until the tops are puffed and golden. No sun-dried tomatoes on hand? Chopped roasted peppers or olives work, as long as the add-ins stay fairly dry.
Instructions
- 1
Crack the eggs into a bowl and add cottage cheese.
- 2
Chop the sun-dried tomatoes and add them to the bowl.
- 3
Season with garlic powder, dried onion, and salt.
- 4
Grate in Parmesan, then add shredded mozzarella.
- 5
Add wheat flour and baking powder, then whisk until smooth and thick.
- 6
Spoon the mixture into silicone molds and bake at 180°C (350°F) until puffed and golden.
25:00
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Frequently Asked Questions
Can I make these gluten-free?
Swap the wheat flour for a 1:1 gluten-free blend or fine oat flour. The cottage cheese and eggs do most of the structural work, so they still hold together well.
Can I prep them for the week?
Yes — bake, cool and refrigerate up to 4 days, or freeze. Reheat in the oven or air fryer so the edges firm up again rather than going soft in the microwave.
What can I use instead of sun-dried tomatoes?
Chopped roasted peppers, olives, spinach or cooked bacon all work. Keep the add-ins fairly dry so the batter does not turn watery.