Description
High-protein, fluffy egg muffins made with cottage cheese and vegetables. These low-carb savory bites offer a creamy texture and fresh flavors, perfect for quick meal prep breakfasts.
Ingredients
- 6 large eggs
- 1 cup small-curd cottage cheese
- 1/2 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1/3 cup chopped fresh spinach
- 1/4 cup diced red bell pepper
- 1 tablespoon finely chopped fresh chives
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking spray
Instructions
- Preheat your oven to 350°F. Spray a 12-cup muffin tin with cooking spray.
- Whisk eggs in a large bowl until smooth.
- Stir in cottage cheese, cheddar cheese, and Parmesan cheese until fully blended.
- Fold in spinach, bell pepper, chives, salt, and pepper.
- Divide the mixture evenly among the muffin cups, filling each about 3/4 full.
- Bake until the centers are set and the tops are golden, 20 to 25 minutes. The eggs are safe when they reach 165°F internally.
- Cool the muffins in the tin for 5 minutes, then transfer them to a rack.
Notes
- These muffins are ideal for meal preppers wanting protein-packed breakfasts.
- Blending cottage cheese creates a light, fluffy texture.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American