why make this recipe
Cottage Cheese Egg Muffins are a fantastic way to enjoy a healthy and satisfying breakfast or snack. These muffins are packed with protein from the eggs and cottage cheese, making them perfect for fueling your day. They’re also versatile and can be customized with your favorite veggies. Plus, they are easy to make and perfect for meal prep, allowing you to grab a nutritious bite on the go!
how to make Cottage Cheese Egg Muffins
Ingredients :
- 12 large eggs
- 1 cup full-fat cottage cheese
- 1/2 cup shredded cheddar cheese
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped red bell pepper
- 1/4 cup chopped fresh spinach
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1/2 tsp black pepper
- cooking spray
Directions :
- Preheat your oven to 350°F (175°C) and generously spray a standard 12-cup muffin tin with cooking spray to prevent sticking.
- In a large mixing bowl, crack the 12 eggs and whisk them vigorously until the yolks and whites are fully combined and the mixture is uniform and slightly frothy.
- Add the cottage cheese, cheddar cheese, onion, red bell pepper, spinach, garlic powder, salt, and black pepper to the bowl with the eggs. Stir everything together until it is evenly combined.
- Carefully divide the egg mixture evenly among the 12 prepared muffin cups, filling each one about three-quarters full to allow space for rising during baking.
- Bake for 20 to 25 minutes, or until the muffins are fully set, the tops are lightly golden, and a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for 5 minutes to firm up. Then, gently run a knife around the edges of each muffin to loosen them before transferring to a wire rack to cool completely.
how to serve Cottage Cheese Egg Muffins
You can serve Cottage Cheese Egg Muffins warm or at room temperature. They are delicious on their own but also pair well with a side of fresh fruit or a light salad. For an extra boost, consider topping them with avocado or salsa!
how to store Cottage Cheese Egg Muffins
To store your muffins, let them cool completely and then place them in an airtight container. They can be kept in the refrigerator for up to 5 days. For longer storage, you can freeze them. Just place them in a freezer-safe bag or container, and they’ll last for about 3 months.
tips to make Cottage Cheese Egg Muffins
- Feel free to experiment with different vegetables based on your preferences. Zucchini, mushrooms, or kale can be great additions.
- If you want a bit of heat, consider adding diced jalapeños or a sprinkle of chili powder.
- For a lighter version, you can use egg whites instead of whole eggs.
variation (if any)
You can easily make these muffins dairy-free by substituting the cottage cheese and cheddar cheese with plant-based alternatives. Additionally, you can spice things up by adding cooked bacon, sausage, or even herbs like basil or parsley.
FAQs
1. Can I use egg whites instead of whole eggs?
Yes, you can use egg whites if you want to reduce the fat and cholesterol content. Just make sure to adjust the amount accordingly.
2. Can I reheat the muffins after storing?
Absolutely! You can reheat them in the microwave for about 30 seconds to 1 minute or in the oven at 350°F (175°C) until warmed through.
3. How long do these muffins last when frozen?
Cottage Cheese Egg Muffins can be frozen for up to 3 months. Make sure to let them cool completely before freezing, and store them in a freezer-safe container.
Cottage Cheese Egg Muffins
Ingredients
Main Ingredients
- 12 large large eggs
- 1 cup full-fat cottage cheese
- 1/2 cup shredded cheddar cheese
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped red bell pepper
- 1/4 cup chopped fresh spinach
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1/2 tsp black pepper
- as needed cooking spray For greasing the muffin tin
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and generously spray a standard 12-cup muffin tin with cooking spray to prevent sticking.
- In a large mixing bowl, crack the 12 eggs and whisk them vigorously until fully combined and slightly frothy.
- Add the cottage cheese, cheddar cheese, onion, red bell pepper, spinach, garlic powder, salt, and black pepper to the bowl with the eggs. Stir everything together until evenly combined.
- Carefully divide the egg mixture evenly among the 12 prepared muffin cups, filling each one about three-quarters full.
- Bake for 20 to 25 minutes, or until the muffins are set, tops are lightly golden, and a toothpick inserted comes out clean.
- Let the muffins cool in the pan for 5 minutes. Run a knife around the edges to loosen them before transferring to a wire rack to cool completely.