Cottage Cheese Egg Muffins

These savory muffins are packed with protein and flavor, featuring fluffy eggs and cottage cheese, customizable with your favorite vegetables and cheeses.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 12 muffins

Course: Breakfast, Snack

Cuisine: American

Calories: 120

Ingredients Method Nutrition Notes

Ingredients

Main ingredients

6 large large eggs
1 cup cottage cheese (low-fat or full-fat for creaminess)
1 cup chopped vegetables (bell peppers, spinach, or zucchini) You can customize based on what's in season or available.
1/2 cup shredded cheese (cheddar, mozzarella, or feta) Feel free to use any cheese you prefer.
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
Non-stick cooking spray or muffin liners To keep things tidy.

Method

Preparation

Preheat your oven to 350°F (175°C).
In a mixing bowl, whisk together the eggs until well combined and frothy.
Add in the cottage cheese and stir gently to combine.
Mix in your chopped vegetables and shredded cheese along with garlic powder, onion powder, salt, and pepper.
Prepare your muffin tin with non-stick cooking spray or muffin liners.
Ladle the egg mixture into each muffin cup, filling about three-quarters full.

Baking

Bake in the oven for about 20-25 minutes, or until the tops are golden brown.
Remove them from the oven and let cool for a few minutes in the tin before transferring to a wire rack.

Nutrition

Serving: 1gCalories: 120kcalCarbohydrates: 5gProtein: 9gFat: 7gSaturated Fat: 3gSodium: 210mgFiber: 1gSugar: 1g

Notes

Feel free to swap the cottage cheese for Greek yogurt. Add fresh herbs or spices for extra flavor. These muffins freeze well for up to three months.

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