Description
These Fluffy Cottage Cheese Egg Muffins are a delightful treat that everyone will adore! They boast a light and airy texture, thanks to the cottage cheese, which adds a creamy richness. Perfect for breakfast or a snack, these muffins are not only delicious but also packed with protein.
Ingredients
Scale
- 6 large eggs
- 1 cup cottage cheese
- 1 cup chopped vegetables (like spinach, bell peppers, or onions)
- 1 cup shredded cheese (cheddar or mozzarella)
- Salt and pepper to taste
- 1 teaspoon garlic powder (optional)
- 1 teaspoon onion powder (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Grease a muffin tin with cooking spray or line it with muffin liners.
- In a large bowl, crack the eggs and whisk them until well beaten. Add the cottage cheese and mix until combined.
- Stir in the chopped spinach, diced bell peppers, and finely chopped onion into the egg and cottage cheese mixture.
- Add salt and pepper to the mixture, adjusting the seasoning to your taste. Mix well.
- Gently fold in the shredded cheddar cheese.
- Pour the mixture into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 20-25 minutes, or until the muffins are puffed up and golden brown on top.
- Remove the muffins from the oven and let them cool in the tin for about 5 minutes.
- Carefully remove them from the tin and place them on a wire rack to cool slightly.
- Serve warm as a delicious breakfast or snack.
Notes
- Store in the refrigerator for up to 5 days.
- Can be frozen for up to 3 months.
- Reheat in the microwave or oven before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 1g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 150mg
Keywords: Cottage Cheese, Egg Muffins, Breakfast, Healthy Snack, Protein