These spinach and cheese muffins are the perfect make-ahead breakfast, brunch addition, or protein-packed snack. They’re savory, fluffy, and full of nourishing ingredients like eggs, cottage cheese, and spinach. With a golden crust on the outside and a tender, cheesy interior, these muffins are satisfying, easy to prepare, and naturally gluten-free.
Whether you’re looking for a meal-prep recipe, a grab-and-go breakfast, or a low-carb snack to get you through the afternoon, this recipe is a flavorful and wholesome solution. They’re freezer-friendly and kid-approved—plus, they work for keto, high-protein, and vegetarian diets.
Recipe description
These spinach and cheese muffins combine eggs, cottage cheese, Gruyère, and fresh spinach for a muffin that’s as nutritious as it is delicious. The texture is soft and moist, with gooey cheese pockets and leafy green flecks throughout. The muffins bake up light and fluffy thanks to the eggs and a touch of cornstarch, which stabilizes the batter without the need for flour.
The cottage cheese adds a creamy, protein-rich base while Gruyère melts beautifully, giving the muffins their signature rich, nutty flavor. A sprinkle of garlic and onion powder (optional) enhances the savory profile without overpowering the natural ingredients.
Preparation, cook, and total times
Preparation Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: 40 minutes
YIELD
12 standard muffins
Cuisine
High-protein, gluten-free, vegetarian, American-style
A full list of ingredients
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6 large eggs
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1¼ cups (4% milkfat) cottage cheese
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1¼ cups shredded Gruyère cheese (or Swiss/cheddar if preferred)
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2 tablespoons cornstarch
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2 cups fresh spinach, chopped
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½ teaspoon salt
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¼ teaspoon ground black pepper
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¼ teaspoon garlic powder (optional)
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¼ teaspoon onion powder (optional)
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Butter or spray for greasing the muffin tin
Step-by-step cooking directions
Step 1: Preheat and Prepare the Pan
Preheat your oven to 180°C (350°F).
Grease a standard 12-cup muffin tin with butter or nonstick cooking spray. You can also line the cups with parchment muffin liners for easier cleanup.
Step 2: Whisk the Eggs and Dairy
In a large mixing bowl, crack the eggs and beat them lightly.
Add the cottage cheese and stir until well combined. The mixture will still have small curds from the cottage cheese, which is perfectly fine.
Step 3: Add Cheese, Cornstarch, and Seasonings
Stir in the shredded Gruyère cheese, cornstarch, salt, black pepper, garlic powder, and onion powder if using.
Mix until the cornstarch is fully incorporated. This will help bind the mixture without traditional flour.
Step 4: Fold in the Spinach
Add the chopped spinach to the mixture and fold it in gently using a spatula or large spoon. The spinach will wilt slightly as it bakes, so don’t worry if the mixture looks packed.
Step 5: Fill the Muffin Cups
Using a ladle or spoon, evenly distribute the egg mixture among the 12 muffin cups. Fill each cup almost to the top, as these won’t rise much during baking.
Step 6: Bake
Place the muffin tin in the preheated oven and bake for 25–30 minutes, or until the muffins are puffed up and set in the center.
You’ll know they’re done when a knife inserted into the center comes out clean.
Step 7: Cool and Serve
Allow the muffins to cool in the tin for 5–10 minutes before removing. Serve warm or at room temperature.
Nutritional information (per muffin, approx.)
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Calories: 145
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Protein: 11 g
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Carbohydrates: 2 g
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Fat: 10 g
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Fiber: 0.3 g
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Sugar: 0.8 g
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Sodium: 270 mg
The origins and popularity of the recipe
Egg-based muffin recipes have become increasingly popular thanks to the rise of high-protein, low-carb eating styles like keto and paleo. This recipe borrows from classic crustless quiche but simplifies the process with a muffin tin format, perfect for portion control and portability.
These muffins are inspired by European cheese-based pastries like crustless quiches and frittatas but designed for everyday home cooking, meal prepping, and modern lifestyles.
Reasons why you’ll love the recipe
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High in protein: Thanks to the eggs, cottage cheese, and Gruyère
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Low in carbs and gluten-free: Great for keto and diabetic diets
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Quick to make: Ready in under 45 minutes
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Customizable: Swap spinach for kale or add cooked mushrooms
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Freezer-friendly: Great for meal prep
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No flour required: Cornstarch gives the perfect consistency
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Savory and satisfying: Keeps you full for hours
Health benefits
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Spinach is high in iron, calcium, and vitamin K
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Eggs are a complete protein and full of B vitamins
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Cottage cheese provides a calcium and protein boost with low carbs
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Gruyère cheese adds richness and flavor while melting beautifully
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Cornstarch stabilizes the mixture without wheat flour, making the recipe gluten-free
Serving suggestions
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Serve warm with a side of roasted vegetables
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Add a dollop of sour cream or Greek yogurt
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Slice in half and layer with tomato and avocado
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Pack into lunchboxes with hummus and cherry tomatoes
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Crumble into a salad for extra protein
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Enjoy as a protein-packed breakfast with fresh fruit
Cooking tips
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Don’t overbake: Remove them once the centers are just set to avoid rubbery texture
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Use full-fat cheese and dairy: This improves flavor and mouthfeel
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Double the batch: These freeze well and reheat quickly in the microwave
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Add herbs: Fresh basil, parsley, or chives enhance the flavor
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Chop spinach finely: This helps it distribute evenly throughout the muffins
Variations to try
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Swap the cheese: Use cheddar, feta, or Swiss cheese
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Add vegetables: Diced bell peppers, sautéed mushrooms, or broccoli work well
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Make it spicy: Add a pinch of chili flakes or diced jalapeño
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Add meat: Crumbled bacon or cooked sausage can be folded in
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Use kale instead of spinach: Just sauté and cool it before adding
A conclusion
These Spinach and Cheese Muffins are the ultimate combination of nutrition, simplicity, and flavor. They are ideal for families, fitness enthusiasts, or anyone looking for a healthy breakfast or snack option. The savory taste of Gruyère, the richness of eggs, and the creaminess of cottage cheese make these muffins crave-worthy, while the spinach provides a nutritious green boost.
Whether you enjoy them fresh from the oven or reheated during a busy workweek, these muffins will quickly become a staple in your kitchen. They prove that healthy eating doesn’t have to be bland or complicated—it can be warm, cheesy, and completely satisfying.
A 10 comprehensive FAQ section
1. Can I freeze spinach and cheese muffins?
Yes, let them cool completely, then wrap individually and freeze for up to 2 months.
2. Can I use frozen spinach?
Yes, thaw and squeeze out excess liquid before adding it to the batter.
3. What can I substitute for cottage cheese?
Ricotta or Greek yogurt will work as a replacement.
4. Can I make these dairy-free?
Use plant-based cheese alternatives and dairy-free yogurt or cream cheese.
5. Can I make them in a mini muffin tin?
Yes, reduce the baking time to 15–18 minutes.
6. How long do they last in the fridge?
Up to 5 days when stored in an airtight container.
7. What cheese is best besides Gruyère?
Cheddar, feta, mozzarella, or Swiss all work well.
8. Can I make them ahead for brunch?
Absolutely—they taste great at room temperature and can be reheated easily.
9. Are they suitable for kids?
Yes, they’re mild in flavor and easy for kids to enjoy.
10. How do I prevent them from sticking to the pan?
Generously grease the muffin tin or use silicone liners.