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Fluffy Cottage Cheese Egg Muffins

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These Cottage Cheese Egg Muffins are a light and protein-packed breakfast that’s perfect for a busy morning! With a blend of eggs, cottage cheese, veggies, and cheese, they’re a healthy and satisfying meal. These fluffy muffins are ideal for meal prep and can be enjoyed warm or cold throughout the week.

Ingredients

Scale
  • 6 large eggs
  • 1/2 cup cottage cheese
  • 1/4 cup milk (or unsweetened almond milk)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder (optional)
  • 1/2 cup shredded cheddar cheese (or feta for a tangy twist)
  • 1/2 cup diced bell peppers
  • 1/4 cup chopped spinach
  • 1/4 cup diced onions
  • Cooking spray or olive oil for greasing

Instructions

  • Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin with cooking spray or olive oil.
  • In a blender or mixing bowl, whisk together the eggs, cottage cheese, milk, salt, pepper, and garlic powder until smooth.
  • Stir in the shredded cheese, bell peppers, spinach, and onions.
  • Pour the mixture evenly into the prepared muffin cups, filling each about 3/4 full.
  • Bake for 18-20 minutes, or until the muffins are set and lightly golden on top.
  • Let them cool for a few minutes before removing them from the tin. Enjoy warm or store in the fridge for meal prep!

Notes

  • You can customize the veggies in the muffins—try adding zucchini, mushrooms, or tomatoes!
  • For a dairy-free option, use dairy-free cheese and almond milk.
  • These muffins can be stored in the fridge for up to 4 days or frozen for longer storage.

Nutrition

Find it online: https://easyfoodflash.com/fluffy-cottage-cheese-egg-muffins/