Fluffy Cottage Cheese Egg Muffins
A quick and nutritious muffin packed with protein and veggies, perfect for breakfast or a snack.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 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
- Preheat your oven to 350°F (175°C) and prepare your muffin tin with cooking spray or liners.
- Whisk the eggs in a large mixing bowl until well beaten.
- Stir in the cottage cheese, cheddar, and parmesan until well combined.
- Fold in the chopped spinach, diced red bell pepper, and chives. Season with salt and pepper to your liking.
- Distribute the egg mixture evenly into the muffin tin, filling each cup about three-quarters full.
- Bake in the preheated oven for 20-25 minutes, or until the muffins are set and lightly golden on top.
- Let them cool in the pan for a few minutes before transferring to a wire rack.
- Serve warm or allow to cool completely before storing in the refrigerator.
Notes
Store muffins in an airtight container in the refrigerator for up to one week or freeze for up to three months.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 170mg