Description
Fluffy Cottage Cheese Egg Muffins: Light, fluffy, protein-packed grab-and-go breakfast loaded with vegetables and dairy for a satisfying start to the day.
Ingredients
Scale
- 8 large eggs
- 1 cup cottage cheese
- ½ cup diced bell peppers
- ½ cup chopped spinach
- ¼ cup diced onion
- ½ cup shredded cheddar or mozzarella cheese
- ½ tsp garlic powder
- ½ tsp black pepper
- Salt to taste
Instructions
- Preheat oven to 350°F (175°C) and grease a muffin tin.
- In a large bowl, whisk eggs until smooth.
- Stir in cottage cheese, bell peppers, spinach, onion, shredded cheese, garlic powder, salt, and pepper.
- Divide mixture evenly among muffin cups.
- Bake for 20–25 minutes, until set and lightly golden on top.
- Let cool slightly before removing from the pan.
- Store in the refrigerator for easy meal prep.
Notes
- Best when stored in the refrigerator for up to 4 days; freeze for longer storage.
- You can swap spinach with kale or other greens.
- For a lower-fat version, use part-skim cottage cheese and reduced-fat cheese.
- Prep Time: 10 minutes
- Cook Time: 20–25 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: ~90 kcal
- Sugar: 0–2 g
- Sodium: ~120 mg
- Fat: ~5 g
- Saturated Fat: ~2–3 g
- Unsaturated Fat: ~2 g
- Trans Fat: 0 g
- Carbohydrates: ~1–4 g
- Fiber: 0–1 g
- Protein: ~7–8 g
- Cholesterol: ~100 mg
Keywords: Fluffy Cottage Cheese Egg Muffins, high-protein breakfast, egg muffins, cottage cheese breakfast, meal prep