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Cottage Cheese Egg Muffins

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These cottage cheese egg muffins are fluffy, high-protein bites packed with veggies and cheese. Perfect for make-ahead breakfasts or snacks, they’re easy to customize and quick to prepare — great for busy mornings or post-workout fuel.

  • Author: Sophia
  • Prep Time: 9 minutes
  • Cook Time: 23 minutes
  • Total Time: 32 minutes
  • Yield: 12 muffins
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Ingredients

  • 8 large eggs
  • 1 cup cottage cheese
  • ½ large bell pepper, finely chopped
  • 1 handful spinach, finely chopped
  • ½ cup grated cheese (such as cheddar)
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper

Instructions

  1. Preheat oven to 375°F (190°C). Line a muffin tin with parchment liners or use a silicone muffin pan.
  2. In a large mixing bowl, whisk together eggs, cottage cheese, salt, and black pepper until well combined.
  3. Stir in chopped bell pepper, spinach, and grated cheese until evenly distributed.
  4. Pour the mixture into prepared muffin cups, filling each nearly to the top.
  5. Bake for 23 minutes, or until set and a toothpick inserted into the center comes out clean.
  6. Let muffins cool slightly before removing from tin. Serve warm or allow to cool completely for storage.

Notes

  • For a smoother texture, blend eggs and cottage cheese before adding other ingredients.
  • Try different mix-ins like broccoli and cheddar, tomato and mozzarella, or sausage.
  • Use 2 cups egg whites for a lighter version.
  • Muffins can be baked in a small dish or molds if muffin tin is unavailable.
  • Let muffins sit in tin for a few minutes to avoid excess deflating.

Nutrition

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