Fluffy Cottage Cheese Egg Muffins Recipe

Introduction

Fluffy Cottage Cheese Egg Muffins are a delicious and protein-packed breakfast option that’s easy to prepare ahead of time. These savory muffins combine creamy cottage cheese with fresh vegetables and cheeses for a satisfying start to your day.

Ingredients

• 6 large eggs
• 1 cup cottage cheese
• 1/2 cup shredded cheddar cheese
• 1/4 cup grated parmesan cheese
• 1/3 cup chopped spinach
• 1/4 cup diced red bell pepper
• 1 tablespoon finely chopped chives
• Salt and pepper, to taste
• Cooking spray or muffin liners

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Prepare a muffin tin by spraying it with cooking spray or lining it with muffin liners.
2. Step 2: In a large mixing bowl, whisk together the eggs until well beaten.
3. Step 3: Add the cottage cheese, cheddar cheese, and parmesan cheese to the eggs. Mix until combined.
4. Step 4: Gently fold in the spinach, red bell pepper, and chives. Season the mixture with salt and pepper to taste.
5. Step 5: Evenly divide the egg mixture into the prepared muffin tin, filling each cup about 3/4 full.
6. Step 6: 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.
7. Step 7: Remove the muffins from the oven and let them cool in the pan for a few minutes before transferring to a wire rack.
8. Step 8: Serve warm, or let the muffins cool completely before refrigerating for quick breakfasts during the week.

Tips & Variations

• For extra flavor, add cooked bacon or sausage bits to the mixture before baking.
• Swap spinach with kale or Swiss chard for a different green.
• Use pepper jack cheese instead of cheddar for a spicy kick.
• Make them dairy-free by substituting cheeses with vegan alternatives.

Storage

Store cooled egg muffins in an airtight container in the refrigerator for up to 4 days. To reheat, microwave for 30-60 seconds until warmed through. These muffins also freeze well; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these muffins ahead of time?

Yes, these egg muffins are perfect for meal prep. Bake them in advance, refrigerate or freeze, and reheat whenever you need a quick breakfast.

Can I customize the vegetables and cheese?

Absolutely! Feel free to use your favorite vegetables and cheeses to suit your taste or what you have on hand.

Fluffy Cottage Cheese Egg Muffins Recipe

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★★★★★

4.4 from 118 reviews

• Author: Simon
• Total Time: 30-35 minutes
• Yield: 12 muffins 1x
• Diet: Low Fat

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Description

These Fluffy Cottage Cheese Egg Muffins are a protein-packed, delicious breakfast option that combines eggs with cottage cheese, cheeses, and fresh vegetables. Baked to golden perfection, they’re easy to prepare and perfect for quick meals throughout the week.

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Ingredients

Scale 1x2x3x

Egg Mixture

• 6 large eggs
• 1 cup cottage cheese
• 1/2 cup shredded cheddar cheese
• 1/4 cup grated parmesan cheese

Vegetables and Herbs

• 1/3 cup chopped spinach
• 1/4 cup diced red bell pepper
• 1 tablespoon finely chopped chives

Seasoning and Preparation

• Salt and pepper, to taste
• Cooking spray or muffin liners

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a muffin tin by spraying it with cooking spray or lining it with muffin liners to prevent sticking.
2. Beat Eggs: In a large mixing bowl, whisk together the 6 large eggs until they are well beaten and smooth.
3. Add Cheeses: Add 1 cup of cottage cheese, 1/2 cup shredded cheddar cheese, and 1/4 cup grated parmesan cheese to the eggs. Mix all ingredients thoroughly until well combined.
4. Combine Vegetables and Herbs: Gently fold in 1/3 cup chopped spinach, 1/4 cup diced red bell pepper, and 1 tablespoon finely chopped chives into the egg and cheese mixture. Season the mixture with salt and pepper according to your taste.
5. Fill Muffin Tin: Evenly divide the egg mixture into the prepared muffin tin, filling each cup about three-quarters full to allow room for rising as they bake.
6. Bake: 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.
7. Cool: Remove the muffins from the oven and let them cool in the pan for a few minutes before transferring to a wire rack to cool completely.
8. Serve or Store: Serve the muffins warm, or allow them to cool completely and refrigerate for quick, convenient breakfasts throughout the week.

Notes

• You can easily customize these muffins by adding other vegetables like mushrooms or zucchini.
• For a lower-fat option, use low-fat or fat-free cottage cheese and cheese varieties.
• Make sure not to overfill the muffin cups to avoid spillage during baking.
• These muffins reheat well in the microwave for about 30 seconds to 1 minute.
• They can be frozen for up to one month; thaw in the refrigerator overnight before reheating.

• Prep Time: 10 minutes
• Cook Time: 20-25 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: cottage cheese egg muffins, breakfast muffins, protein breakfast, baked egg muffins, healthy breakfast