Description
These Fluffy Cottage Cheese Egg Muffins are protein-packed, meal prep–friendly, and endlessly customizable. Light, airy, and full of flavor, they’re perfect for a grab-and-go breakfast or healthy snack.
Ingredients
Scale
- 6 large eggs
- 1/2 cup cottage cheese
- 1/2 cup shredded cheddar cheese (or any cheese of choice)
- 1/4 cup diced bell pepper
- 1/4 cup chopped spinach
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional)
- Cooking spray or olive oil for greasing muffin tin
Instructions
- Preheat Oven: Preheat oven to 375°F (190°C). Grease a muffin tin with cooking spray or olive oil.
- Blend Wet Ingredients: In a blender or mixing bowl, combine eggs and cottage cheese. Blend or whisk until smooth and fluffy.
- Add Mix-ins: Stir in shredded cheese, bell pepper, spinach, and seasonings.
- Fill Muffin Tin: Pour the mixture evenly into the muffin cups, filling each about 3/4 full.
- Bake: Bake for 18–20 minutes or until egg muffins are set and slightly golden on top.
- Cool & Serve: Let cool for 5 minutes before removing from the tin. Serve warm or refrigerate for up to 4 days.
Notes
Feel free to swap in your favorite veggies, cheeses, or herbs. These egg muffins freeze well—just reheat in the microwave for 30–60 seconds for a quick breakfast.
- Prep Time: 10 minutes
- Cook Time: 20 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: 115mg
Keywords: egg muffins, cottage cheese egg cups, protein breakfast, meal prep eggs