Fluffy Cottage Cheese Egg Muffins
Ingredients
- 6 large eggs
- 1 cup cottage cheese
- 1 cup shredded cheddar cheese
- ½ cup bell pepper, finely diced
- ½ cup spinach, chopped
- ¼ cup onion, finely diced
- ¼ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Preheat oven to 375°F (190°C).
- Grease a 12-cup muffin tin or line with silicone muffin liners.
- In a large bowl, whisk the eggs until smooth.
- Add the cottage cheese, cheddar cheese, bell pepper, spinach, onion, garlic powder, salt, and black pepper.
- Stir until everything is evenly combined.
- Divide the mixture evenly among the muffin cups, filling each about ¾ full.
- Bake for 20–25 minutes, or until the muffins are puffed up and set in the center.
- Let cool for 5 minutes before removing from the muffin tin.
- Serve warm or allow to cool completely for meal prep.
Tips
- Add cooked bacon, sausage, or diced ham for extra protein.
- Swap cheddar for mozzarella, Swiss, or feta cheese.
- Store in an airtight container in the refrigerator for up to 4 days.
- Freeze for up to 2 months and reheat as needed.
Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
Servings
12 muffins
Nutritional Information (Approximate per muffin)
- Calories: 90–120 kcal
- Protein: 8–10 g
- Fat: 6–8 g
- Carbohydrates: 1–3 g
- Fiber: 0–1 g
- Sugar: 1–2 g
Conclusion
Fluffy Cottage Cheese Egg Muffins are a simple, nutritious breakfast packed with protein, vegetables, and cheesy goodness. They’re easy to make, perfect for meal prep, and delicious any time of day.
Must express something to keep getting my recipes. Thank you ❤️