Description
These Perfect Cottage Cheese Egg Muffins are a protein-packed, fluffy, and delicious grab-and-go breakfast option. They’re easy to make, versatile, and perfect for meal prep or busy mornings.
Ingredients
Scale
- 6 large eggs
- 1 cup (240g) cottage cheese (full-fat or low-fat)
- 1 cup (100g) shredded cheese (cheddar, mozzarella, or pepper jack)
- 1 cup (120g) chopped vegetables (spinach, bell peppers, onions, or mushrooms)
- Cooked bacon, sausage, or diced ham (optional)
- Salt, to taste
- Pepper, to taste
- Pinch of garlic powder
Instructions
- Preheat your oven to 375°F (190°C). Spray your muffin tin with non-stick spray or line with silicone or paper liners.
- Chop your veggies and meats into small, bite-sized pieces. Shred your cheese if it isn’t pre-shredded.
- In a large bowl, whisk together 6 large eggs and 1 cup (240g) of cottage cheese until smooth. Add a pinch of salt, pepper, and garlic powder.
- Gently fold in 1 cup (100g) of shredded cheese, 1 cup (120g) of chopped veggies, and any cooked meats you’re using.
- Divide the mixture evenly among the 12 muffin cups. Each cup should be about three-quarters full.
- Place the muffin tin in the oven and bake for 20-25 minutes, or until the muffins are set and lightly golden on top. A toothpick inserted in the center should come out clean.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack. Serve warm or store for later.
Notes
For best results, don’t overfill the muffin cups as the mixture will puff up while baking. Drain watery veggies like mushrooms or zucchini before adding them to the mix. Cool completely before storing to prevent sogginess.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 1
- Sodium: 200
- Fat: 8
- Saturated Fat: 3
- Carbohydrates: 2
- Protein: 10
Keywords: cottage cheese egg muffins, protein breakfast, meal prep, gluten-free breakfast, low-carb muffins