Description
Savory High Protein Egg Muffins with Cottage Cheese a simple make-ahead breakfast packed with protein, veggies, and flavor.
Ingredients
Scale
- 6 large eggs
- 1/2 cup cottage cheese
- 1/2 cup chopped spinach
- 1/4 cup diced bell peppers
- 1/4 cup diced onion
- 1/4 cup shredded cheddar cheese
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- Cooking spray or olive oil for greasing
Instructions
- 1. Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin with cooking spray or olive oil.
- 2. In a large bowl, whisk together eggs, cottage cheese, garlic powder, salt, and pepper until smooth.
- 3. Stir in spinach, bell peppers, onion, and shredded cheese.
- 4. Divide the mixture evenly into the prepared muffin cups, filling each about 3/4 full.
- 5. Bake for 20–25 minutes, until the muffins are set and lightly golden on top.
- 6. Cool slightly before removing from the tin. Serve warm or refrigerate for meal prep.
Notes
- These egg muffins are great for meal prep and can be stored in the refrigerator for up to 4 days or frozen for up to 2 months.
- You can customize with your favorite vegetables, cheeses, or cooked meats like turkey bacon or ham.
- For a smoother texture, blend the eggs and cottage cheese together before adding veggies.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 90
- Sugar: 1g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 95mg
Keywords: egg muffins, cottage cheese breakfast, high protein meal prep