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High Protein Cottage Cheese Egg Muffins

A stack of cottage cheese egg muffins with spinach and red pepper, one muffin with a bite taken out.
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Enjoy these fluffy, customizable cottage cheese egg muffins for a high-protein breakfast. Perfect for meal prep and on-the-go snacks.

Ingredients

Scale
  • 6 large eggs
  • 1 cup cottage cheese
  • 1/4 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup chopped spinach
  • 1/2 cup chopped bell peppers
  • 1/2 cup shredded cheese (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or use silicone muffin liners.
  2. In a large bowl, whisk together the eggs, cottage cheese, milk, salt, and pepper until well combined and smooth.
  3. Stir in the chopped spinach, bell peppers, and shredded cheese (if using).
  4. Pour the mixture evenly into the prepared muffin cups, filling each about two-thirds full.
  5. Bake for 20-25 minutes, or until the muffins are set and lightly golden.
  6. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For fluffier muffins, ensure your cottage cheese is smooth. You can blend it briefly if needed.
  • Customize your muffins with other vegetables like onions, mushrooms, or broccoli.
  • These muffins reheat well in the microwave for 30-60 seconds.
  • Store cooled muffins in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.

Nutrition

Find it online: https://www.purecookingjoy.com/cottage-cheese-egg-muffins/

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