Egg Muffins
These egg muffins are light, fluffy, and packed with protein from eggs and cottage cheese. They make a quick, nutritious breakfast or snack that’s easy to customize and perfect for meal prep.
- Prep Time: 10 minutes
- Cook Time: 18–22 minutes
- Total Time: 30 minutes
- Yield: 10–12 muffins
- Category: Breakfast
- Method: Bake
- Cuisine: American
- Diet: Low Calorie
Ingredients
- 6 large eggs
- 1 cup cottage cheese
- ½ cup shredded cheese (cheddar, mozzarella, or your choice)
- ½ cup diced vegetables (bell peppers, spinach, onions, or tomatoes)
- ¼ cup cooked and crumbled bacon or ham (optional)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder (optional)
- 1 tablespoon chopped fresh herbs (optional)
Instructions
- Preheat the oven to 180°C (350°F) and grease a muffin tin or use silicone liners.
- In a large bowl, whisk the eggs until well combined.
- Add cottage cheese and shredded cheese, mixing until evenly incorporated.
- Fold in diced vegetables, cooked bacon or ham if using, and seasonings.
- Mix gently until all ingredients are evenly distributed.
- Pour the mixture into the muffin tin, filling each cup about three-quarters full.
- Bake for 18–22 minutes until set in the center and lightly golden.
- Allow to cool for a few minutes before removing from the tin.
- Serve warm or let cool completely for storage.
Notes
- Sauté vegetables beforehand to reduce excess moisture.
- Use silicone liners or non-stick spray to prevent sticking.
- Blend cottage cheese for a smoother texture if desired.
- Store in the refrigerator for up to 4 days or freeze for up to 2 months.
- Reheat in the microwave for 20–30 seconds or in the oven until warmed through.
Nutrition
- Serving Size: 1 muffin
- Calories: 90 kcal
- Sugar: 1 g
- Sodium: 150 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 8 g
- Cholesterol: 110 mg
Find it online: https://thefamilycooking.com/egg-muffins-3/
