Protein-Packed Cottage Cheese Egg Muffins
Quick, nutritious, and delicious breakfast muffins packed with protein from cottage cheese and eggs, customizable with leftover veggies.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup cottage cheese
- 6 large eggs
- 1 cup spinach, chopped
- 1/2 cup bell pepper, diced
- 1/2 cup onion, diced
- 1 cup shredded cheese (cheddar or your choice)
- Salt and pepper to taste
- Optional: herbs or spices of your choice
Instructions
- Preheat your oven to 350°F (175°C).
- Whisk together the cottage cheese and eggs until well combined.
- Stir in the chopped spinach, diced bell pepper, onion, and shredded cheese.
- Season the mixture with salt, pepper, and any additional herbs or spices you desire.
- Grease a muffin tin generously and pour the mixture evenly into each cup, filling them about 3/4 full.
- Bake in the preheated oven for 20-25 minutes, or until the muffins are set and have a golden top.
- Allow the muffins to cool slightly before removing them from the tin. Enjoy warm or store for meal prep!
Notes
Store in an airtight container in the refrigerator for 4-5 days or freeze for up to 3 months. Reheat in the microwave or oven before serving.
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 2g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 185mg