Description
These Fluffy Cottage Cheese Egg Muffins are a protein-packed breakfast favorite, perfect for busy mornings or meal prep. Light, cheesy, and full of veggies, they’re easy to make and even easier to love.
Ingredients
6 large eggs
1 cup cottage cheese
1/2 cup shredded cheddar cheese
1/4 cup grated parmesan cheese
1/3 cup chopped spinach
1/4 cup diced red bell pepper
1 tablespoon finely chopped chives
Salt and pepper, to taste
Cooking spray or muffin liners
Instructions
1. Preheat oven to 350°F (175°C).
2. Spray muffin tin with cooking spray or line with muffin liners.
3. In a large bowl, whisk eggs until smooth and airy.
4. Add cottage cheese, cheddar, and parmesan. Mix until combined.
5. Fold in spinach, red bell pepper, and chives. Season with salt and pepper.
6. Pour mixture into muffin cups, filling 3/4 full.
7. Bake for 20–25 minutes until golden and set in the center.
8. Cool slightly before removing from the pan. Serve warm or refrigerate for later.
Notes
These muffins store beautifully! Keep them in an airtight container for up to 5 days or freeze for 3 months.
Try adding diced turkey bacon, mushrooms, or jalapeños for a flavorful twist.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 95
- Sugar: 1g
- Sodium: 160mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 135mg