Description
Fluffy Cottage Cheese Egg Muffins are a delicious and easy-to-make breakfast option packed with protein and vegetables.
Ingredients
Scale
- 1 cup cottage cheese
- 6 large eggs
- 1 cup spinach, chopped
- 1/2 cup bell pepper, diced
- 1/4 cup green onions, sliced
- 1 cup shredded cheddar cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- Cooking spray or oil for greasing the muffin tin
Instructions
- Preheat the oven to 350°F. Grease a muffin tin with cooking spray or oil.
- In a large mixing bowl, combine the cottage cheese and eggs. Whisk until well blended.
- Add the chopped spinach, diced bell pepper, sliced green onions, shredded cheddar cheese, garlic powder, salt, black pepper, and paprika to the egg mixture. Stir until all ingredients are evenly combined.
- Pour the mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
- Bake in the preheated oven for 20-25 minutes, or until the muffins are set and lightly golden on top.
- Remove from the oven and let cool for a few minutes before carefully removing the muffins from the tin. Serve warm or allow to cool completely before storing.
Notes
- For a twist, try adding cooked bacon or sausage for extra flavor.
- You can substitute the spinach with kale or any other leafy green you prefer.
- For a dairy-free version, use a non-dairy cheese alternative and silken tofu instead of cottage cheese.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 90
- Sugar: 1g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 150mg