Cottage Cheese Egg Muffins Recipe
Introduction
Cottage Cheese Egg Muffins are a protein-packed, flavorful breakfast option that’s both quick to prepare and easy to customize. These savory muffins are perfect for meal prep or a grab-and-go morning meal.
Ingredients
- 8 large eggs
- 1 cup cottage cheese (2% fat recommended)
- 1/2 large bell pepper, finely chopped
- Handful of spinach, finely chopped
- 1/2 cup grated cheese
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Step 1: Preheat the oven to 375°F and line a muffin tin with parchment paper liners. Set aside.
- Step 2: In a large bowl, whisk together the eggs, cottage cheese, salt, and black pepper until well combined.
- Step 3: Stir in the finely chopped bell pepper, spinach, and grated cheese, mixing thoroughly.
- Step 4: Evenly divide the egg mixture among the muffin cups, filling each nearly full. Bake for 23 minutes, or until a toothpick inserted in the center comes out clean and the muffins have puffed up.
- Step 5: Remove from the oven and let cool slightly before serving. Enjoy warm or at room temperature.
Tips & Variations
- Swap in different vegetables like mushrooms, tomatoes, or zucchini for varied flavors.
- Use feta or goat cheese for a tangier twist instead of shredded cheese.
- For extra flavor, add fresh herbs such as parsley, chives, or basil.
- Make these muffins vegetarian-friendly by avoiding any meat additions or adding cooked plant-based sausage.
Storage
Store the egg muffins in an airtight container in the refrigerator for up to 4 days. To reheat, microwave for 30-45 seconds until warm. These muffins can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use any type of cheese for this recipe?
Yes, you can use your favorite cheese such as cheddar, mozzarella, or Swiss. Choose one that melts well to keep the muffins moist and flavorful.
Can I prepare these muffins in advance?
Absolutely! These egg muffins are perfect for meal prep. Prepare and bake them ahead of time, then store in the fridge or freezer for quick breakfasts throughout the week.
PrintCottage Cheese Egg Muffins Recipe
These Cottage Cheese Egg Muffins are a delicious and protein-packed breakfast option, combining fluffy eggs, creamy cottage cheese, fresh vegetables, and melted cheese into convenient muffin-sized servings. Perfect for meal prep and quick mornings, they offer a wholesome start to your day with a balance of flavors and nutrients.
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Total Time: 33 minutes
- Yield: 8 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Egg Mixture
- 8 large eggs
- 1 cup cottage cheese (2% fat)
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Vegetables and Cheese
- 1/2 large bell pepper, finely chopped
- Handful of spinach, finely chopped
- 1/2 cup grated cheese (any variety preferred)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a muffin tin with parchment paper liners to prevent sticking and ease removal.
- Mix Eggs and Cottage Cheese: In a large bowl, whisk together the 8 large eggs, 1 cup cottage cheese, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper until smooth and well combined.
- Add Vegetables and Cheese: Fold in the finely chopped 1/2 large bell pepper, handful of finely chopped spinach, and 1/2 cup grated cheese into the egg mixture. Whisk lightly until evenly distributed.
- Fill Muffin Tin: Pour the egg mixture evenly into each muffin cup, filling nearly to the top to allow some puffing during baking.
- Bake Muffins: Place the muffin tin in the preheated oven and bake for 23 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the muffins have puffed up.
- Cool and Serve: Remove the muffins from the oven and allow them to cool briefly before enjoying warm or storing for later meals.
Notes
- Use parchment liners for easy cleanup and muffin removal.
- Feel free to customize the cheese type or add other veggies like onions or mushrooms.
- These muffins can be refrigerated for up to 4 days or frozen for longer storage.
- Warm them up in the microwave for about 30 seconds before serving.
Keywords: cottage cheese egg muffins, breakfast muffins, high protein breakfast, healthy egg muffins, meal prep muffins
