Cottage Cheese Egg Muffins
Cottage Cheese Egg Muffins are a protein-packed, customizable breakfast option that's easy to make and perfect for meal prep.
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.
Notes
Serve warm or at room temperature, delicious on their own but pairs well with fresh fruit or salad. Consider topping with avocado or salsa. For storage, let cool completely, place in an airtight container for up to 5 days in the refrigerator or freeze for up to 3 months.
Nutrition
Serving: 1gCalories: 100kcalCarbohydrates: 2gProtein: 8gFat: 7gSaturated Fat: 3gSodium: 200mgSugar: 1g
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