Cottage Cheese Crustless Bread Minis

Cottage cheese crustless bread minis are light, fluffy little loaves that are protein-packed and perfect for a healthy snack or breakfast. Made without flour or yeast, they’re easy to prepare, versatile, and a great low-carb alternative to traditional bread.

Why You’ll Love This Recipe

I love these bread minis because they’re simple, wholesome, and a little different from the usual baked goods. The cottage cheese keeps them moist and tender, while eggs provide structure and protein. I also like that they’re customizable—I can make them savory with herbs and cheese or sweet with cinnamon and honey.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cottage cheese

• Eggs

• Baking powder

• Salt

• Optional: shredded cheese, herbs, or spices for savory flavor

• Optional: cinnamon, vanilla, or a touch of sweetener for a sweet version

Directions

I start by blending the cottage cheese, eggs, baking powder, and salt until smooth. If I’m making them savory, I stir in shredded cheese or herbs. For a sweeter variation, I add a little cinnamon or vanilla.

Next, I pour the mixture into greased or lined muffin tins, filling each about three-quarters full. I bake until the minis are puffed, golden, and set in the center.

Once cooled slightly, I remove them from the pan and enjoy them warm or at room temperature.

Servings and timing

This recipe makes about 8–10 minis, depending on the muffin tin size. It usually takes me 10 minutes to prep and 20 minutes to bake, so they’re ready in about 30 minutes.

Variations

Sometimes I add chopped spinach, green onions, or crumbled bacon for a savory version. For a sweeter twist, I mix in mini chocolate chips or berries. I’ve also topped them with everything bagel seasoning before baking, which gives them a fun flavor boost.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I pop them in the microwave for about 15 seconds or warm them in the oven for a few minutes. They also freeze well for up to 2 months—I just thaw and reheat when needed.

FAQs

Do these taste like cottage cheese?

Not really—the flavor blends in, and they taste more like light, eggy bread.

Can I make these dairy-free?

Yes, I can substitute dairy-free cottage cheese alternatives, though the texture may change slightly.

Can I make them without baking powder?

They’ll still bake, but the baking powder helps them rise and stay fluffy.

Can I use ricotta instead of cottage cheese?

Yes, ricotta works as a substitute, though it makes the minis a bit denser.

Are these gluten-free?

Yes, since they don’t use flour, they’re naturally gluten-free.

Conclusion

Cottage cheese crustless bread minis are one of my favorite easy, protein-packed recipes because they’re light, versatile, and quick to prepare. I like how I can enjoy them plain, dress them up with savory add-ins, or even make them a little sweet. Whether I bake them for meal prep, snacks, or breakfast, they always come in handy.