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Cottage Cheese Egg Muffins Recipe

4.5 from 84 reviews

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.

Ingredients

Scale

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

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the muffins evenly.
  2. 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.
  3. Prepare Muffin Tin: Lightly grease a 12-cup muffin tin to prevent sticking and make removal of muffins easier.
  4. 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.
  5. 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.
  6. 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