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Fluffy Cottage Cheese Egg Muffins

A hearty, protein-packed breakfast muffin that is customizable and easy to prepare, perfect for busy mornings or meal prep.
Print it Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 large large eggs
  • 1 cup cottage cheese
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup diced bell peppers Feel free to swap for your favorite veggies.
  • 1/4 cup chopped spinach Can be replaced with other vegetables.
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Salt and pepper to taste
  • Non-stick cooking spray or muffin liners For muffin tin preparation.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Prepare a muffin tin by either spraying it with non-stick cooking spray or lining it with muffin liners.
  3. In a large mixing bowl, crack the eggs and whisk them until well blended.
  4. Add the cottage cheese and shredded cheddar cheese, stirring until mixed.
  5. Gently fold in the diced bell peppers and chopped spinach. Then, add garlic powder, onion powder, salt, and pepper. Stir until everything is combined.
  6. Pour the mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
Cooking
  1. Bake in the preheated oven for 20-25 minutes, or until the muffins are set and lightly golden on top.
  2. Once baked, remove the muffins from the oven and let them cool for a few minutes before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to five days or freeze for up to three months. Reheat in the microwave for 30-60 seconds or bake until warmed through.