Kitchen Happy
← All recipes

From Haley’s kitchen

Egg & Cheese English Muffins

The blender is your secret here, it turns cottage cheese into a silky, lump-free custard that bakes up tender instead of rubbery, and the water bath keeps everything impossibly moist. Make a batch on the weekend and you've got grab-and-go breakfasts that reheat beautifully in an air fryer.

Egg & Cheese English Muffins
Jump to recipe ↓

Egg & Cheese English Muffins

Yield: 6 muffins

Gather

Ingredients

  • 10 eggs
  • 1/2 cup full fat cottage cheese
  • 1 cup shredded mozzarella cheese ( or cheese of choice)
  • 6 english muffins
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp paprika
  • sliced monterey jack ( or cheese of choice)
  • butter

Let’s cook

Steps

  1. Preheat your oven to 350 degrees. Place a glass oven-proof dish on the bottom shelf of the oven, filled with 2 inches of water. As the water heats it will create a steam environment in the oven for the eggs to cook.
  2. As the oven preheats, prepare the egg mixture. In a blender add, eggs, cottage cheese, shredded cheese, salt, pepper, and paprika. Blend until smooth and cottage cheese lumps are removed.
  3. In a 9x13, line with parchment paper and spray with nonstick oil or coat with a little bit of butter to prevent the eggs from sticking.
  4. Pour the egg mixture in the dish, use a spoon to push the eggs to the edges. Bake for 60 minutes or until eggs are set.
  5. Slice the eggs into 6 squares. Top an english muffin with egg, a slice of cheese and a brush of butter. Pop in fridge and reheat the next morning. ( Air-fryer is the best or the oven to melt cheese and reheat the egg sand-which ) Oven or air-fryer also gets the muffin slightly crispy, cheese melty, and egg heated through.
  6. This recipe is also great with sausage, bacon, or spinach.

The Club

Did you make this?

Be the first to make this.

The conversation

Talk about this one

Nothing here yet. Be the first to say something kind.

Sign in to join the conversation.