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Cottage Cheese Egg Muffins

Close-up of a fluffy cottage cheese egg muffin with visible spinach and red bell pepper.
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Make fluffy, high-protein cottage cheese egg muffins for a quick and customizable breakfast or snack. These are perfect for meal prep and can be enjoyed on the go.

Ingredients

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  • 6 large eggs
  • 1/2 cup cottage cheese
  • 1/4 cup milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 cup chopped vegetables (e.g., spinach, bell peppers, onions)
  • 1/2 cup shredded cheese (optional)
  • Cooked protein (e.g., diced ham, crumbled bacon, optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or line with paper liners.
  2. In a large bowl, whisk together the eggs, cottage cheese, milk, salt, and pepper until well combined and smooth.
  3. Stir in your chosen chopped vegetables, shredded cheese, and cooked protein, if using.
  4. Pour the egg mixture evenly into the prepared muffin cups, filling each about two-thirds full.
  5. Bake for 20-25 minutes, or until the muffins are set and a toothpick inserted into the center comes out clean.
  6. Let the muffins cool in the tin for a few minutes before removing them to a wire rack to cool completely.

Notes

  • For fluffier muffins, ensure your cottage cheese is smooth. You can blend it briefly if needed.
  • Customize your muffins with any vegetables or cooked meats you like.
  • These muffins reheat well in the microwave or oven. For microwave reheating, heat for 30-60 seconds. For oven reheating, bake at 300°F (150°C) for 5-10 minutes.
  • Store cooled muffins in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months.

Nutrition

Find it online: https://cutcooktaste.com/cottage-cheese-egg-muffins/