Cottage Cheese Egg Muffins Recipe
Introduction
Cottage Cheese Egg Muffins are a simple and nutritious breakfast option that combines eggs, creamy cottage cheese, and your favorite vegetables. They are perfect for meal prep and can be enjoyed hot or cold throughout the week.
Ingredients
- 6 large eggs
- 1 cup cottage cheese
- 1 cup mixed vegetables, chopped (such as bell peppers, spinach, or tomatoes)
- 1/2 teaspoon salt
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and lightly grease a muffin tin.
- Step 2: In a large bowl, whisk the eggs until smooth. Stir in the cottage cheese, chopped vegetables, and salt until well combined.
- Step 3: Pour the mixture evenly into the prepared muffin tin, filling each cup about three-quarters full.
- Step 4: Bake for 20–25 minutes, or until the egg muffins are set and lightly golden on top.
- Step 5: Allow the muffins to cool slightly before removing them from the tin. Serve warm or refrigerate for later use.
Tips & Variations
- Use fresh or frozen vegetables depending on what you have on hand for convenience and flavor.
- Try adding herbs like chives, parsley, or dill for extra freshness.
- For a dairy-free option, substitute cottage cheese with mashed avocado or omit it entirely.
- Add a pinch of black pepper or smoked paprika to enhance the flavor.
Storage
Store the egg muffins in an airtight container in the refrigerator for up to 4 days. To reheat, warm them in the microwave for about 30 seconds or until heated through. They also freeze well; thaw overnight in the fridge and reheat as desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of cheese instead of cottage cheese?
Yes, you can substitute cottage cheese with ricotta or shredded mozzarella for a different texture and flavor.
Can I prepare these muffins ahead of time?
Absolutely. These egg muffins are perfect for meal prep and can be made a few days in advance to save time during busy mornings.
PrintCottage Cheese Egg Muffins Recipe
Cottage Cheese Egg Muffins are a delicious and protein-packed breakfast option combining fluffy eggs, creamy cottage cheese, and fresh vegetables baked to perfection in a muffin tin. These muffins are easy to prepare, versatile, and perfect for meal prep or a quick nutritious snack.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Egg Mixture
- 6 large eggs
- 1 cup cottage cheese
- 1 cup mixed vegetables (such as diced bell peppers, spinach, and onions)
- 1/2 teaspoon salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the muffins evenly.
- Mix Ingredients: In a large bowl, whisk the eggs thoroughly. Add the cottage cheese, mixed vegetables, and salt, then mix until well combined to ensure every muffin has a balanced flavor and texture.
- Prepare Muffin Tin: Lightly grease a 12-cup muffin tin to prevent sticking and make removal of muffins easier.
- Fill Muffin Tin: Spoon the egg mixture evenly into the muffin cups, filling each about three-quarters full to allow the muffins to rise while baking.
- Bake Muffins: Place the muffin tin in the oven and bake for 20-25 minutes until the egg muffins are set and lightly golden on top.
- Cool and Serve: Remove the muffins from the oven and let them cool for a few minutes before carefully removing them from the tin. Serve warm or store for later use.
Notes
- Feel free to substitute or add your favorite vegetables like mushrooms, tomatoes, or zucchini.
- These muffins can be stored in the refrigerator for up to 5 days and reheated in the microwave.
- For a dairy-free version, replace cottage cheese with a vegan alternative or omit it entirely.
- You can add herbs or spices such as black pepper, garlic powder, or chives to enhance the flavor.
Keywords: cottage cheese egg muffins, healthy breakfast muffins, protein-packed muffins, baked egg muffins, easy breakfast recipe
