Cottage Cheese Egg Muffins

Cottage cheese egg muffins became my morning secret weapon during a busy season when I needed something high in protein quick to grab and easy to make ahead and I’ll never forget the first time I baked them with chopped peppers and spinach then pulled them out of the oven golden fluffy and packed with flavor. They were everything I wanted in a breakfast—light yet filling and perfect straight from the fridge or freezer.

Since then I’ve experimented with endless variations and they never disappoint and I love how the cottage cheese melts right into the eggs making every bite creamy and satisfying these little muffins are now a regular in my weekly prep especially because they’re perfect for on-the-go breakfasts or mid-morning snacks.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Eggs – Form the base and provide structure and protein.
• Cottage cheese – Adds creaminess and extra protein to keep you full.
• Bell peppers – Bring sweetness and crunch for flavor and color.
• Spinach – Adds nutrients and a pop of green freshness.
• Green onions – Provide a mild onion flavor without overpowering.
• Salt – Enhances all the savory elements in the mix.
• Black pepper – Adds a touch of warmth and balance.
• Olive oil or butter (optional) – For greasing the muffin tin or liners.

Tools You’ll Need

• Mixing bowl – To whisk together the eggs and vegetables.
• Whisk or fork – For beating the eggs until smooth.
• Muffin tin – To bake the mixture into perfect portions.
• Muffin liners or spray – Prevents sticking and makes cleanup easy.
• Measuring spoons – For seasoning the mixture just right.
• Cutting board and knife – To prep the vegetables quickly.

Instructions

Step 1:

I begin by preheating the oven to 375°F and greasing a muffin tin or lining it with silicone or paper liners.

Step 2:

In a large bowl I crack the eggs and whisk them until they’re fully combined and slightly frothy.

Step 3:

I stir in the cottage cheese chopped bell peppers spinach green onions salt and pepper mixing everything until well combined.

Step 4:

Next I divide the mixture evenly among the muffin cups filling each about 3/4 full to leave room for them to rise.

Step 5:

I bake the muffins for 20 to 25 minutes or until the tops are set and lightly golden and a toothpick inserted in the center comes out clean.

Step 6:

After baking I let them cool in the tin for 5 minutes then remove and transfer them to a wire rack or enjoy them warm.

Tips

If I want more variety I swap in mushrooms sun-dried tomatoes or zucchini and sometimes I add shredded cheese for an extra savory kick. These muffins store beautifully in the fridge for up to five days and reheat quickly in the microwave and they also freeze well so I like to keep a batch on hand for busy mornings.

Ways to Serve

Warm with a slice of toast and fruit for breakfast

As a midday protein-packed snack

Paired with a smoothie for a complete on-the-go meal

Crumbled into a wrap with avocado for lunch

On a brunch platter with other bite-sized favorites

Frequently Asked Questions

Can I freeze Cottage Cheese Egg Muffins?

Yes I let them cool completely then freeze in an airtight container or bag and reheat in the microwave when needed.

Do I have to cook the vegetables before adding them to Cottage Cheese Egg Muffins?

Nope they soften as they bake but if you prefer deeper flavor you can sauté them first.

Is Cottage Cheese Egg Muffins recipe low carb?

Yes it’s naturally low in carbs and high in protein which makes it great for many eating plans.

See You in the Kitchen

I hope you give these cottage cheese egg muffins a try! They’re light flavorful and packed with protein and veggies—just what busy mornings call for. Let me know how you customize yours I’d love to hear what tasty combos you come up with.

Happy Cooking!

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