Description
These Fluffy Cottage Cheese Egg Muffins are a protein-packed, savory breakfast option that’s perfect for meal prepping. Light, fluffy, and filled with nutrient-rich cottage cheese, these egg muffins are easy to make and full of flavor. Whether you’re on the go or enjoying a relaxing morning, they’re sure to become a staple in your kitchen.
Ingredients
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6 large eggs
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1 cup cottage cheese (low-fat or full-fat, as preferred)
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1/2 cup grated cheddar cheese (or any cheese of your choice)
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1/4 cup chopped green onions
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1/2 cup bell peppers, diced
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1/4 teaspoon garlic powder
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1/4 teaspoon salt
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1/4 teaspoon black pepper
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1/2 cup spinach or any leafy green (optional)
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Cooking spray (for greasing muffin tin)
Instructions
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Preheat the oven to 350°F (175°C). Lightly grease a muffin tin with cooking spray.
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In a bowl, whisk together the eggs and cottage cheese until well combined.
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Stir in the grated cheese, green onions, bell peppers, garlic powder, salt, and pepper. If you’re using spinach, add it here too.
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Pour the mixture evenly into the muffin tin, filling each cup about 3/4 full.
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Bake for 18-20 minutes, or until the muffins are set and lightly golden on top.
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Let the muffins cool in the pan for a few minutes, then remove them from the tin and serve.
Notes
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These muffins can be stored in the refrigerator for up to 4-5 days, making them a great option for meal prep.
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You can easily customize the recipe by adding other vegetables or meats like ham, mushrooms, or even zucchini.
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Make sure the eggs are fully set before removing the muffins from the oven to avoid them being too runny.
- Prep Time: 10 minutes
- Cook Time: 18-20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American