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.
Ingredients
Scale
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
Instructions
- 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.
- Beat Eggs: In a large mixing bowl, whisk together the 6 large eggs until they are well beaten and smooth.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
