High-Protein Spinach Cottage Cheese Egg Muffins
Nutritious and satisfying egg muffins packed with protein and fresh vegetables, perfect for breakfast, lunch, or a quick snack.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 6 large eggs
- 1 cup cottage cheese
- 2 cups fresh spinach, chopped
- 1/2 cup bell pepper, diced
- 1/4 cup onion, finely chopped
- Salt and pepper to taste
- Cooking spray or olive oil for greasing the muffin tin
Instructions
- Preheat your oven to 350°F (175°C). Grease a muffin tin with cooking spray or olive oil.
- Whisk together the eggs and cottage cheese until smooth.
- Incorporate the chopped spinach, diced bell pepper, and finely chopped onion. Season with salt and pepper to taste.
- Pour the combined mixture evenly into the prepared muffin tin, filling each cup about three-quarters full.
- Bake in your preheated oven for 20-25 minutes, or until the muffins are set and lightly golden on top.
- Allow them to cool for a few minutes before gently removing them from the tin. Enjoy warm or store for later!
Notes
These muffins are highly adaptable; feel free to swap ingredients based on what’s available. For added flavor, consider mixing in herbs or different cheeses.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 180mg