Egg Muffins with Cottage Cheese
Egg Muffins with Cottage Cheese are fluffy, protein-packed breakfast bites made with eggs, cottage cheese, veggies, and cheese. Perfect for meal prep, these grab-and-go muffins are nutritious, customizable, and great for busy mornings.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 12 muffins (4 servings)
- Category: Breakfast
- Method: Baked
- Cuisine: American
Ingredients
- 8 large eggs
- 1 cup cottage cheese
- 1/2 cup shredded cheese (cheddar, mozzarella, or Swiss)
- 1/2 cup diced bell peppers
- 1/2 cup chopped spinach
- 2 green onions or chives, sliced
- 1/2 cup cooked bacon, ham, or sausage (optional)
- Salt and black pepper, to taste
- Olive oil or nonstick spray (for greasing muffin tin)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin tin or use silicone liners.
- In a large mixing bowl, whisk together eggs and cottage cheese until smooth.
- Stir in shredded cheese, diced bell peppers, spinach, green onions, and any cooked meats. Season with salt and pepper.
- Divide mixture evenly among muffin cups, filling each about three-quarters full.
- Bake for 20–25 minutes, until muffins are set and lightly golden on top.
- Cool for a few minutes before removing from the pan. Serve warm or cool completely for storage.
Notes
- Use silicone muffin liners for easy removal and cleanup.
- Swap in any favorite veggies or meats for variety.
- For extra creaminess, add a tablespoon of milk or cream to the mixture.
- Store in the fridge for up to 5 days or freeze for up to 2 months.
Nutrition
- Serving Size: 3 muffins
- Calories: 210
- Sugar: 2g
- Sodium: 410mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 20g
- Cholesterol: 270mg
Find it online: https://thefamilycooking.com/egg-muffins-with-cottage-cheese/
