Description
These Cheese Egg Muffins are a quick, protein-packed breakfast option that’s both savory and satisfying. Made with eggs, cottage cheese, fresh vegetables, and grated cheese, they bake up fluffy and delicious in just over half an hour. Perfect for meal prepping or a healthy grab-and-go meal.
Ingredients
Egg Mixture
- 8 large eggs
- 1 cup cottage cheese (2% fat)
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Vegetables & Cheese
- 1/2 large bell pepper, finely chopped
- Handful spinach, finely chopped
- 1/2 cup grated cheese (such as cheddar or your preference)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a muffin tin with parchment paper liners to prevent sticking.
- Mix Eggs and Dairy: In a large bowl, whisk together the 8 eggs, 1 cup of cottage cheese, salt, and ground black pepper until well combined and slightly frothy.
- Add Vegetables and Cheese: Stir in the finely chopped bell pepper, chopped spinach, and grated cheese. Whisk again to evenly distribute the ingredients.
- Fill Muffin Tin: Divide the egg mixture evenly among the muffin tin cups, filling each nearly to the top to allow room for puffing while baking.
- Bake: Place the muffin tin in the preheated oven and bake for 23 minutes, or until a toothpick inserted in the center of the middle muffin comes out clean and the muffins have puffed up nicely.
- Serve and Enjoy: Remove the muffins from the oven, let them cool slightly, then enjoy warm. These can be served immediately or stored for quick meals throughout the week.
Notes
- Use parchment liners to make removal easier and for less cleanup.
- Feel free to substitute or add other vegetables like mushrooms or onions.
- These muffins can be refrigerated for up to 4 days and reheated easily in a microwave.
- Use any type of cheese you prefer or have on hand.
- Ensure eggs are fully cooked by testing with a toothpick before removing from the oven.
- Prep Time: 7 minutes
- Cook Time: 23 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American