This easy microwave cottage cheese egg muffin is high in protein, low in carbs, and perfect for busy mornings, all in just 5 minutes!

This microwave cottage cheese egg muffin is quick, high in protein, and seriously satisfying! It’s perfect for busy mornings when you want something warm and filling without the fuss.

The first time we made it, we weren’t expecting much — cottage cheese and eggs in the microwave? But it totally works! The result is a hearty, flavorful, and cheesy egg muffin that keeps you full and going until lunch.

It’s made with simple ingredients like eggs, cottage cheese, turkey pepperoni, red onion, and shredded cheese for a quick and easy breakfast. The whole thing comes together in just 5 minutes. You can’t go wrong since it's fast, healthy and delicious!

Ingredients

Eggs: We use two eggs for the base of the single-serve muffin. You can use whole eggs or egg whites, or a mix of both if you want to lighten it up a bit.

Low-fat cottage cheese: Adds creaminess and extra protein without a lot of fat. You can use full-fat if you prefer as it only slightly reduces the percent of protein.

Diced red onion: Brings a little crunch and flavor. Feel free to swap it with green onion, shallot, or leave it out.

Turkey pepperoni: Adds bold flavor with extra protein and fewer calories than regular pepperoni.

Shredded cheese (Mexican blend): We use a Mexican blend for flavor, but cheddar, mozzarella, or even pepper jack would be delicious too.

How to Make

Get started: In a wide mug or small microwave-safe bowl, whisk together the eggs and cottage cheese until well combined. Then, stir in the chopped turkey pepperoni and diced red onion.

Microwave: Microwave on high for 1 minute and 15 seconds. Carefully remove and stir the mixture. Note that it will look a bit chunky at this point — that’s normal and means it’s partially cooked (which is exactly what you want). Add a few pinches of salt, give it one last stir, and top with shredded cheese.

Finish and serve: Microwave for an additional 45 seconds. If the eggs aren’t fully set, continue cooking in 15-second increments until done. Let it cool for a minute or so before digging in — it’ll be hot!

Expert Tips

• Choose the right mug or bowl: For the best results, use a wide, microwave-safe mug or small bowl. A wider surface allows the eggs to cook more evenly and faster. Avoid using a tall mug as the eggs might not cook properly in the middle.
• Cooking times may slightly vary: Cooking times may differ depending on your microwave’s wattage. If your microwave cooks slower, you may need to cook slightly longer. Monitor and adjust timing as needed.
• Stir halfway through: The mixture will cook unevenly at first, so be sure to stir it halfway through the initial cook time. Note that it will look a bit chunky at this point — that’s normal and means it’s partially cooked (which is exactly what you want).
• What to look for when done: The eggs should be set and no longer runny in the center. If you notice any uncooked areas, pop it back in for a few more seconds, checking every 15 seconds until it's fully cooked.
• Let it cool a bit: Once done, let the egg muffin cool for a minute or so before digging in. It will be very hot right out of the microwave!

More Microwave Recipes

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