Description
These cottage cheese egg muffins are fluffy, savory, and protein-packed breakfast bites made with eggs, creamy cottage cheese, vegetables, optional shredded cheese, and simple seasonings. They’re low-carb, meal-prep friendly, portable, and easy to customize with different vegetables, meats, cheeses, and herbs.
Ingredients
Scale
- 6 large eggs
- 1 cup cottage cheese
- ½ cup chopped spinach
- ½ cup diced bell pepper
- ¼ cup finely diced onion
- ½ cup shredded cheddar or mozzarella cheese, optional
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- Cooking spray, for the muffin tin
- Optional: cooked bacon, sausage, turkey, chives, parsley, basil, jalapeños, broccoli, kale, or red pepper flakes
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 12-cup muffin tin with cooking spray or use silicone muffin cups.
- Chop the vegetables and any optional cooked meat or herbs you plan to use.
- Whisk the eggs in a large mixing bowl until light and airy.
- Add the cottage cheese and mix until well incorporated. For a smoother texture, blend the eggs and cottage cheese together before adding the remaining ingredients.
- Stir in the spinach, bell pepper, onion, optional shredded cheese, salt, black pepper, and garlic powder. Add any optional cooked meat or herbs.
- Divide the mixture evenly among the muffin cups, filling each about ¾ full.
- Bake for 20–25 minutes, or until the muffins are set, lightly golden on top, and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for about 5 minutes, then carefully transfer them to a wire rack.
- Serve warm or cool completely before storing.
Notes
- Do not overbake the muffins, as this can make them dry.
- Moisture-rich vegetables such as tomatoes or zucchini can be added, but pat them dry first.
- Full-fat cottage cheese creates a creamier texture, while low-fat cottage cheese makes a lighter version.
- Add bacon, sausage, turkey, ham, or extra cheese for additional protein and flavor.
- For a spicy version, add jalapeños, red pepper flakes, smoked paprika, or hot sauce.
- For dairy-free muffins, use blended silken tofu or a dairy-free cottage cheese alternative and dairy-free cheese if desired.
- Refrigerate cooled muffins in an airtight container for 4–5 days.
- Freeze individually for up to 2 months.
- Reheat refrigerated muffins in the microwave for 20–30 seconds or frozen muffins for about 1 minute.
- For a crispier exterior, reheat in a 300°F (150°C) oven for a few minutes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack, Meal Prep
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 125 kcal
- Sugar: 2 g
- Sodium: 220 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 95 mg
Keywords: cottage cheese egg muffins, high protein egg muffins, low carb breakfast, cottage cheese breakfast, healthy egg muffins, meal prep breakfast