Description
Fluffy, protein-packed cottage cheese egg muffins made with spinach, peppers, and cheese. Easy meal prep breakfast ready in 30 minutes. These are light, satisfying, and simple to customize for busy mornings.
Ingredients
- 6 large eggs
- ½ cup cottage cheese
- ½ cup shredded cheddar or mozzarella cheese
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ½ cup finely chopped bell peppers
- ¼ cup chopped green onions
- ½ cup chopped spinach
- ¼ cup diced cooked turkey or shredded chicken (Optional)
- 1 tablespoon chopped jalapeños for spice (Optional)
Instructions
- Heat oven to 375°F. Lightly grease a 12-cup muffin tin or line with silicone muffin cups.
- In a large bowl, whisk together eggs, cottage cheese, salt, pepper, and garlic powder until smooth.
- Stir in chopped spinach, bell peppers, green onions, and shredded cheese. Mix until evenly combined.
- Pour the mixture evenly into the muffin cups, filling each about three-quarters full.
- Bake for 18–20 minutes until the tops are puffed and golden and a toothpick inserted in the center comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or store for later.
- Keep in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Reheat in the microwave for 30 seconds or in a 350°F oven for 5 minutes.
Notes
- Prep a batch on Sunday for healthy breakfasts all week.
- These muffins are low-carb and gluten-free.
- You can customize these with your favorite cooked meats or vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American