Description
Make six different kinds of high-protein breakfast egg muffins using one simple base batter. These are perfect for quick, healthy breakfasts you can grab all week.
Ingredients
- 10 large eggs
- 1/2 cup cottage cheese (blended)
- 1/4 cup milk or water
- 1/2 tsp salt
- 1/4 tsp black pepper
- Nonstick spray or silicone liners
- Fillings (choose one combination): Chicken pesto + tomato, Turkey sausage + peppers, Spinach feta Mediterranean, Cottage cheese broccoli cheddar, Smoked salmon + dill, or Southwest bean + corn
Instructions
- Set your oven to 375°F/190°C. Grease or line a 12-cup muffin pan.
- Blend eggs, cottage cheese, milk/water, salt, and pepper until the mixture is smooth and airy.
- Distribute your chosen fillings evenly among the 12 muffin cups, using about 2 tablespoons of filling per cup.
- Pour the blended egg mixture over the fillings, filling each cup almost to the rim.
- Bake for 18 to 22 minutes, or until the centers are just set. Do not overbake.
- Let the muffins cool briefly. Gently loosen the edges and remove them from the pan.
Notes
- Blending the cottage cheese into the eggs creates a more tender texture and increases the protein content of each muffin.
- For the best texture, avoid overbaking the muffins; they should not be spongy.
- These muffins store well in the refrigerator for up to five days or can be frozen for longer storage.
- For the Southwest bean option, dry your beans completely before adding them to prevent excess liquid in the final product.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American