Fluffy Cottage Cheese Egg Muffins
These delightful muffins combine cottage cheese and fresh vegetables, creating a nutritious and versatile breakfast option packed with protein.
Ingredients
Main Ingredients
- 6 large eggs Room temperature for best results.
- 1 cup cottage cheese
- 1/2 cup shredded cheddar cheese Can substitute with other cheese types.
- 1/4 cup grated parmesan cheese
- 1/3 cup chopped spinach Fresh or frozen can be used.
- 1/4 cup diced red bell pepper Can substitute with other veggies.
- 1 tablespoon finely chopped chives
- Salt and pepper To taste.
- Cooking spray or muffin liners For preparing muffin tin.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a muffin tin by spraying it with cooking spray or lining it with muffin liners.
- In a large mixing bowl, whisk together the eggs until well beaten.
- Add the cottage cheese, cheddar cheese, and parmesan cheese to the eggs. Mix until combined.
- Gently fold in the spinach, red bell pepper, and chives. Season the mixture with salt and pepper to taste.
- Evenly divide the egg mixture into the prepared muffin tin, filling each cup about 3/4 full.
Baking
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the egg muffins are set in the center and lightly golden on top.
- Remove the muffins from the oven and let them cool in the pan for a few minutes before transferring to a wire rack.
Notes
These muffins can be stored in an airtight container in the refrigerator for up to a week or frozen for three months. Reheat in the microwave for quick breakfasts.