One of our current faves? Protein-Packed Cheesy Muffins. These beauties are everything I want in a snack or lunchbox filler: quick to make, freezer-friendly, and a hit with both kids and grown-ups. Plus, they taste amazing warm from the oven, sliced with a bit of butter, or even toasted for that crispy edge. Yum.
If you’re anything like me, you’re always on the lookout for easy, nutritious, and tasty lunchbox ideas—especially ones that tick the protein box without being overly fussy. Between school runs, work, and everything in between, having a stash of grab-and-go options in the fridge or freezer is a lifesaver. And yes, cottage cheese is having a moment in my kitchen right now—it’s so versatile, and the protein boost is real!
Why I Love These Protein-Packed Cheesy Muffins:
- Higher Protein: Eggs, cottage cheese, and cheese pack in a good punch of protein—perfect to keep energy up through busy days.
- Freezer-Friendly: Make a double batch and freeze half. They reheat beautifully.
- Customisable: Swap the peppers for chopped cooked ham, spinach, or sun-dried tomatoes. Use whatever cheese mix you love.
- Great for Lunchboxes: No mess, no fuss, just pop them into lunchboxes straight from the fridge (or warm them up first if you prefer).
Get the Kids Involved!
These Protein-Packed Cheesy Muffins are a perfect recipe to make with your kids. The steps are simple, there’s minimal mess, and there are lots of little jobs that are great for small hands. Plus, they’re more likely to eat something they helped make—win-win!
Kid-Friendly Jobs:
Pack lunchboxes – Once cooled, kids can help portion muffins into containers or freezer bags
Crack the eggs – A little messy but great fun!
Spoon the cottage cheese into the bowl
Stir the mix – Watch them beam with pride as it all comes together
Add the toppings – Let them sprinkle the cheese on top (expect a bit of nibbling!)
Grease the muffin tin – Use a pastry brush with a little oil or butter
Ingredient Breakdown
- Eggs
- Protein-rich base of the recipe.
- Cottage cheese
- Adds creaminess, moisture and extra protein.
- 2 tablespoons pesto
- Adds flavour and colour.
- Chopped charred peppers
- Adds sweetness and a bit of smokiness.
- Self-raising flour
- Gives the bake structure and a light rise.
Topping:
- Grated cheese mix
- Melts beautifully and gives that golden, gooey top.
Whether it’s for school lunches, after-school snacks, or even a quick breakfast on the go, these cheesy muffins have become a firm staple in our kitchen. Let me know if you try them—and if you have a fave flavour twist, I’d love to hear it!
Protein-Packed Cheesy Muffins
Equipment
Ingredients
- 6 large eggs
- 120 g cottage cheese – ½ cup
- 2 tablespoon pesto
- 100 g chopped charred peppers from a jar
- 240 g self raising flour – 1 ¾ cups
- Top with:
- 100 g grated mix of mozzarella & cheddar ½ cup
Instructions
- Preheat the oven 170ºc fan. Grease a muffin tin with oil or butter.
- Mix all the ingredients together except the grated cheese.
- Scoop into the muffin tin, top with the grated cheese.
- Bake for 25 minutes until golden and delicious. Cool on a wire rack.
- Eat warm or cold. Slice and add butter. Or try them toasted with butter, it’s so tasty!
- Storage: Keep in an airtight container in the fridge for 3 days.Freezer: Good in a ziplock bag for 3 months.
