Fluffy Cottage Cheese Egg Muffins
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Fluffy Cottage Cheese Egg Muffins are light, high-protein, and low-carb. A quick and satisfying breakfast made with eggs, cottage cheese, and vegetables perfect for meal prep or on-the-go mornings.
- Prep time
- 5 minutes
- Cook time
- 25 minutes
- Total time
- 30 minutes
- Yield
- 12 muffins
Ingredients
8 large eggs ½ cup cottage cheese ½ cup shredded cheddar or mozzarella ½ cup diced bell peppers ¼ cup chopped spinach ¼ cup cooked bacon or ham (optional) ½ tsp salt ¼ tsp pepper Olive oil sprayInstructions
- Step 1: Preheat Oven: Set oven to 375°F (190°C) and grease a 12-cup muffin tin.
- Step 2: Mix Base: In a large bowl, whisk eggs, cottage cheese, salt, and pepper until smooth.
- Step 3: Add Fillings: Fold in cheese, bell peppers, spinach, and bacon. Mix lightly.
- Step 4: Fill Tins: Pour mixture evenly into muffin cups, about ¾ full.
- Step 5: Bake: Bake 20–25 minutes, until golden and set.
- Step 6: Cool: Let muffins rest 5 minutes before removing.
- Step 7: Serve: Enjoy warm or store for meal prep.
Notes
Use full-fat cottage cheese for best texture. Avoid overmixing to keep muffins light. Store in the refrigerator for up to 5 days or freeze for 2 months. Reheat in the microwave or oven for a quick meal.Nutrition
- Calories
- 120
- Fat
- 7 g
- Saturated fat
- 3 g
- Sugar
- 1 g
- Sodium
- 200 mg
- Protein
- 12 g
- Carbohydrates
- 2 g
- Fiber
- 0 g