Fluffy Cottage Cheese Egg Muffins
Soft, fluffy muffins made with eggs and cottage cheese, packed with fresh vegetables for a nutritious breakfast option.
- 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 eggs
- 1 cup cottage cheese
- 1 cup chopped fresh vegetables (like bell peppers, spinach, or onions)
- Salt and pepper to taste
- Optional: shredded cheese, herbs, or spices for added flavor
Instructions
- Preheat the oven to 350°F (175°C) and grease a muffin tin.
- Whisk together the eggs and cottage cheese until well combined.
- Stir in the chopped vegetables, seasoning with salt and pepper.
- Pour the mixture evenly into the prepared muffin tin, filling each cup about 2/3 full.
- Optional: Sprinkle some shredded cheese or fresh herbs on top of each muffin.
- Bake for about 20-25 minutes, or until muffins are set and lightly golden.
- Let them cool for a few minutes before removing from the tin.
- Enjoy warm or store in the refrigerator for later.
Notes
These muffins are perfect for meal prep and can be stored in the fridge for up to five days or frozen for three months.
Nutrition
- Serving Size: 1 muffin
- Calories: 90
- Sugar: 1g
- Sodium: 250mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 186mg