Description
These Cottage Cheese Egg Muffins are light, fluffy, and high in protein — a perfect make-ahead breakfast or snack for busy days.
Ingredients
Scale
- 6 large eggs
- ½ cup cottage cheese (small curd)
- ¼ cup shredded cheddar cheese
- ¼ cup chopped spinach
- ¼ cup diced bell pepper
- ¼ cup cooked bacon or turkey sausage (optional)
- 2 tbsp green onions, chopped
- Salt and pepper to taste
Instructions
1. Preheat oven to 350°F (175°C) and grease muffin tin.
2. Whisk eggs and cottage cheese until smooth.
3. Add cheese, veggies, meat, salt, and pepper.
4. Pour into muffin cups ¾ full.
5. Bake 18–20 minutes until golden.
6. Cool slightly before serving.
Notes
Use silicone liners for easy release.
Refrigerate up to 5 days or freeze 2 months.
Add jalapeños, feta, or mushrooms for variety.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 110
- Sugar: 1g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 120mg