My Secret to the Fluffiest, Most Delicious Egg Muffins: Savory Sunrise Egg Clouds!

Why You’re Going to LOVE This Recipe

So, what makes these Savory Sunrise Egg Clouds so special? Let me count the ways!

• Unbelievably Fluffy Texture: Seriously, the secret is the cottage cheese! It blends in beautifully, creating a texture that’s so light and airy, “cloud” is the only word for it. No dense, rubbery egg muffins here!
• A Flavor Explosion: We’re talking savory cheddar cheese melting into every bite, the fresh zing of scallions, a little kiss of the Mediterranean from sun-dried tomatoes, and a lovely herby note from oregano. It’s a taste sensation!
• Super Easy & Meal-Prep Friendly: This recipe is a breeze to whip up. One bowl, a muffin pan, and you’re pretty much there. Plus, they store and reheat like a dream, making your busy weeks so much easier.

What You’ll Need: Ingredient Breakdown

The beauty of these egg clouds is in their simplicity and the punch of flavor from everyday ingredients.

Eggs & Dairy:

• 9 large eggs: The star of the show, providing that beautiful structure.
• 360g (approx. 1 ½ cups) full-fat cottage cheese: This is the magic ingredient for fluffiness! Don’t skip it. Full-fat gives the best texture and flavor.
• 75g (approx. ¾ cup) shredded cheddar cheese: For that delicious, savory, cheesy goodness. Feel free to use sharp or mild.

Vegetables & Aromatics:

• 6 tablespoons finely chopped scallions (spring onions): For a mild, fresh oniony bite. Both green and white parts work!
• 45g (approx. ¼ cup) oil-packed sun-dried tomatoes, drained and finely chopped: These add little jewels of intense, sweet-savory tomato flavor. Make sure to drain them well!

Dry Goods & Seasonings:

• 3 tablespoons all-purpose flour: Just a touch to help bind everything together. (See my tips below for a gluten-free option!)
• ¾ teaspoon baking powder: To give our clouds an extra lift.
• ¾ teaspoon dried oregano: For that lovely Mediterranean warmth. Fresh would be great too, just use a bit more!
• ½ teaspoon fine sea salt: To make all the flavors pop.
• Freshly ground black pepper, to taste: Because eggs and pepper are best friends.

For Pan Preparation:

• Approx. 1 ½ teaspoons unsalted butter or a light coating of olive oil / olive oil spray: Don’t let those beauties stick!

Let’s Get Baking: Step-by-Step to Your Egg Clouds

Ready to make some magic? It’s easier than you think!

1. Get Ready: First things first, preheat your oven to a cozy 340°F (that’s 170°C, or 150°C for you fan oven folks, Gas Mark 3). Now, thoroughly grease 9 cups of your trusty 12-hole muffin pan. Butter, olive oil, or spray – your choice, just make sure they’re well-greased!
2. Whisk Away: Crack those 9 large eggs into a big mixing bowl. Grab a whisk and give them a good, vigorous whisk until they’re smooth and just a little bit frothy. This helps make them airy!
3. Mix in the Goodness: Time to add the flavor! Tip in the cottage cheese, shredded cheddar, chopped scallions, those yummy sun-dried tomatoes, dried oregano, salt, and a few good grinds of black pepper. Stir it all together with your whisk until everything is happily acquainted and nicely spread out.
4. The Dry Bits: If you have a sifter, now’s its time to shine! Sift the all-purpose flour and baking powder right into the wet mixture. If not, just sprinkle them in. Using a spatula (or very gently with the whisk), fold these dry ingredients in. Mix only until you don’t see any more flour streaks. Seriously, don’t overdo it here – overmixing is the enemy of fluffy!
5. Fill ‘Em Up: Carefully spoon your lovely, lumpy batter evenly into the 9 prepared muffin cups. Try to fill them about two-thirds to three-quarters full.
6. Bake to Golden Perfection: Pop that muffin pan onto the center rack of your preheated oven. Let them bake for 35-40 minutes. You’ll know they’re done when they’re beautifully puffed up, sporting a light golden-brown tan, and a toothpick or skewer inserted into the center of a muffin comes out clean. Oh, the aroma!
7. Patience, Young Grasshopper (Cooling Time!): This is important! Once they’re baked, carefully take the muffin pan out of the oven. Now, let those gorgeous egg clouds cool right there in the pan for at least 10-15 minutes. They’re delicate little things when hot, and this cooling time helps them set up so they don’t fall apart when you try to get them out.
8. Serve & Shine: Gently loosen the edges with a thin spatula or knife if needed, and lift out your Savory Sunrise Egg Clouds. They are absolutely best when served warm. Get ready for the compliments!

My Expert Tips for Egg Cloud Success

Want to make these even better or tailor them to your needs? I’ve got you covered!

• Go Gluten-Free: Absolutely! Just swap the all-purpose flour for an equal amount of rice flour or your favorite gluten-free all-purpose blend. And double-check that your baking powder is certified gluten-free too.
• Cheese Please: While cheddar is classic, feel free to experiment! Crumbled feta would give these an even more pronounced Mediterranean vibe. A little Parmesan would add a nutty depth.
• Veggie Power: Finely chopped spinach (squeezed dry!), diced bell peppers, or even some pre-cooked mushrooms would be delicious additions. Just make sure any extra veggies are finely chopped and not too watery.
• Don’t Overmix! I said it before, but it’s worth repeating. Once the flour is in, mix just until combined. This is key for that light, fluffy texture.
• Grease Generously: You really don’t want these sticking. Make sure every nook and cranny of those muffin cups is greased.

Storage Savvy

• Fridge: Let them cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave for a few seconds (15-20 usually does it for me) until just warmed through.
• Freezer: Yes, they freeze beautifully! Cool completely, then pop them into a freezer-safe bag or container (I like to put a little piece of parchment paper between them if stacking). They’ll keep for up to 3 months. Thaw overnight in the fridge and reheat.

Serving & Pairing Ideas: Make it a Meal!

These Savory Sunrise Egg Clouds are fantastic on their own, but here are a few ideas to round them out:

• Breakfast Boost: Serve with a side of fresh fruit, some sliced avocado, or a piece of whole-grain toast.
• Brunch Star: Add them to a brunch spread with a simple green salad with a zesty vinaigrette, and maybe some crispy bacon or sausage.
• Lunchbox Hero: They’re great cold or reheated, making them perfect for packing.
• Light Dinner: Pair a couple with a bowl of tomato soup for a comforting, easy meal.
• Drinks: A hot cup of coffee or tea is a must for breakfast. Freshly squeezed orange juice is lovely too!

Savory Sunrise Egg Clouds

Start your day излучезарно or enjoy a satisfying, protein-rich snack with these Savory Sunrise Egg Clouds. Featuring a delightful combination of fluffy eggs, creamy cottage cheese, savory cheddar, and a Mediterranean touch of sun-dried tomatoes and oregano, these individual baked muffins are as delicious as they are easy to make. Perfect for meal prep, they keep well and can be enjoyed warm.

Print Recipe Pin Recipe

Prep Time 12 minutes mins

Cook Time 36 minutes mins

Total Time 48 minutes mins

Servings 9

Equipment

• Standard 12-hole muffin pan (recipe yields 9 muffins)
• Large mixing bowl
• Whisk
• Spatula or spoon
• Sifter (optional, for flour and baking powder)

Ingredients

  

Eggs & Dairy:

• 9 large eggs
• 360 g approx. 1 ½ cups full-fat cottage cheese
• 75 g approx. ¾ cup shredded cheddar cheese

Vegetables & Aromatics:

• 6 tablespoons finely chopped scallions spring onions
• 45 g approx. ¼ cup oil-packed sun-dried tomatoes, drained and finely chopped

Dry Goods & Seasonings:

• 3 tablespoons all-purpose flour see Note 1 for Gluten-Free
• ¾ teaspoon baking powder
• ¾ teaspoon dried oregano
• ½ teaspoon fine sea salt
• Freshly ground black pepper to taste

For Pan Preparation:

• Approx. 1 ½ teaspoons unsalted butter or a light coating of olive oil / olive oil spray

Instructions

 

• Prepare Oven and Pan: Preheat your oven to 340°F (170°C, or 150°C for fan-assisted ovens, Gas Mark 3). Thoroughly grease 9 cups of a standard 12-hole muffin pan with your choice of butter or olive oil/spray.
• Combine Wet Ingredients: In a spacious mixing bowl, crack the eggs. Whisk them vigorously until they are uniformly smooth and slightly frothy.
• Incorporate Cheeses & Aromatics: To the whisked eggs, add the full-fat cottage cheese, shredded cheddar cheese, finely chopped scallions, finely chopped sun-dried tomatoes, dried oregano, fine sea salt, and a few grinds of black pepper. Stir these ingredients together with the whisk until everything is thoroughly combined and evenly distributed throughout the mixture.
• Add Dry Ingredients: Place a sifter over the bowl (if using) and add the all-purpose flour and baking powder. Sift them into the wet mixture. Using a spatula or gently with the whisk, fold these dry ingredients into the wet batter. Continue mixing only until the flour streaks are no longer visible. Be careful not to overmix, as this will help maintain a tender and fluffy final texture (see Note 2).
• Fill Muffin Cups: Carefully and evenly spoon the prepared egg batter into the 9 greased muffin cups. Aim to fill them about equally, usually two-thirds to three-quarters full.
• Bake: Transfer the muffin pan to the center rack of your preheated oven. Bake for 35-40 minutes. The Savory Sunrise Egg Clouds are done when they are puffed up, exhibit a light golden-brown top, and a wooden skewer or toothpick inserted into the center of a muffin comes out clean.
• Cool Before Serving: Once baked, carefully remove the muffin pan from the oven. Allow the egg clouds to cool directly in the pan for a minimum of 10-15 minutes. This resting period is important as it helps them to set properly and makes them easier to remove without damage (see Note 3).
• Serve: Gently remove the muffins from the pan. These egg clouds are most delightful when served warm.

Notes

Gluten-Free Option: To make this recipe gluten-free, you can substitute the all-purpose flour with an equal amount of rice flour or a good quality gluten-free all-purpose flour blend. Also, ensure that your baking powder is certified gluten-free.
Mixing Technique: Overmixing after the flour is added can develop the gluten too much (if using wheat flour) and lead to denser muffins. A gentle hand ensures a light and airy outcome.
Importance of Cooling: These egg muffins are quite delicate when they first come out of the oven due to their high egg content and fluffy structure. The cooling time in the pan is crucial for them to firm up sufficiently. They will still be pleasantly warm and ready to eat after the cooling period.
Storage: Leftover Savory Sunrise Egg Clouds can be stored in an airtight container in the refrigerator for up to 3 days. For best results, reheat them gently in a microwave for a few seconds before serving.
Freezing: These also freeze well. Once completely cooled, place them in a freezer-safe bag or container, separating layers with parchment paper if desired, for up to 3 months. Thaw them overnight in the refrigerator before reheating.

Estimated Nutritional Information (per muffin, assuming 9 muffins):

• Calories: ~172 kcal
• Protein: ~13.2 g
• Fat: ~10.7 g
• Carbohydrates: ~5.5 g
• Fiber: ~0.6 g
• Sugar: ~2.7 g

Disclaimer: Nutritional information is provided as an estimate and will vary based on specific ingredients and brands used, as well as preparation methods. The calculation includes the butter/oil used for greasing the pan.

You’ve GOT to Try These!

Honestly, these Savory Sunrise Egg Clouds have become such a staple in my kitchen. They’re easy, they’re packed with flavor, and that fluffy texture is just irresistible. Whether you need a quick breakfast solution, a healthy snack, or something a little special for brunch, this recipe is a winner.

Go on, give them a try! I have a feeling they’ll become a favorite in your home too. If you make them, I’d love to hear about it! Tag me in your photos or drop a comment below!

Happy Baking!