Description
These fluffy cottage cheese egg muffins are a delicious, protein-rich breakfast option perfect for all seasons. Packed with eggs, cottage cheese, and fresh vegetables, they’re low-carb, gluten-free, and meal prep friendly—an ideal choice for busy mornings or a wholesome brunch.
Ingredients
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8 large eggs
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1 cup full-fat cottage cheese
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1/2 cup shredded cheddar cheese
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1/4 cup chopped spinach
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1/4 cup diced red bell pepper
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1/4 cup chopped green onions
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1/2 teaspoon garlic powder
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1/4 teaspoon black pepper
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1/4 teaspoon salt
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Non-stick spray or olive oil for greasing
Instructions
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Preheat oven to 375°F (190°C) and grease a 12-cup muffin tin.
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In a large bowl, whisk eggs, then stir in cottage cheese until mostly smooth.
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Fold in cheddar, spinach, bell pepper, green onions, garlic powder, salt, and pepper.
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Divide mixture evenly into muffin cups (fill each about 3/4 full).
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Bake for 20–25 minutes, until puffed and golden.
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Cool for 5 minutes before removing from tin. Serve warm or refrigerate for later.
Notes
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Use silicone liners to prevent sticking and ease cleanup.
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Store in the fridge for up to 5 days or freeze for 3 months.
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Reheat in the microwave for 45–60 seconds.
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Customize with cooked meats, herbs, or your favorite vegetables.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Universal / Healthy / Meal Prep
Nutrition
- Serving Size: 3 muffins
- Calories: 250
- Sugar: 2g
- Sodium: 420mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: v
- Protein: 21g
- Cholesterol: 370mg
Keywords: Fluffy Cottage Cheese Egg Muffins, high protein breakfast, egg muffin recipe