Cottage Cheese Egg Muffins
These Cottage Cheese Egg Muffins are soft, fluffy, and packed with eggs, cottage cheese, spinach, red bell pepper, and cheddar. They’re an easy high-protein breakfast that’s perfect for busy mornings and meal prep.
Servings: 12
Ingredients
- 8 large eggs
- 1 cup cottage cheese preferably 4% milkfat
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 cup baby spinach finely chopped
- ½ cup red bell pepper finely diced
- ⅓ cup green onions thinly sliced
- ¾ cup shredded sharp cheddar cheese divided
- Cooking spray or oil for greasing
Instructions
- Preheat the oven to 350°F. Generously grease a standard 12-cup muffin pan or individual muffin molds with cooking spray or oil. We used individual square muffin molds, as pictured.
- Blend the egg mixture: Add the eggs, cottage cheese, garlic powder, salt, and black pepper to a blender. Blend for about 20–30 seconds, until completely smooth.
- Add the vegetables: Add the spinach, red bell pepper, green onions, and ½ cup cheddar directly to the blender with the egg mixture. Stir everything together with a spatula—do not blend again.
- Fill the muffin pan: Divide the mixture evenly among the 12 muffin cups, filling each about three-quarters full. Sprinkle the remaining ¼ cup cheddar over the tops.
- Bake for 18–22 minutes, or until the centers are just set and the tops are lightly golden. Avoid overbaking, which can make egg muffins rubbery.
- Cool: Let the muffins rest in the pan for about 5 minutes. Run a thin knife or silicone spatula around the edges and gently remove.
Notes
- Use full-fat cottage cheese: We recommend 4% cottage cheese for the creamiest, fluffiest texture. Low-fat will work, but the muffins may be slightly less rich.
- Finely chop the vegetables: Small pieces distribute more evenly and cook through during the short baking time.
- No need to cook the spinach or bell pepper first. Keeping them raw makes this an easy one-bowl breakfast after blending the eggs.
- Don't overbake: Remove the muffins once the centers are set. They'll continue cooking slightly as they cool.
- Muffin pan: Egg mixtures tend to stick, so grease the pan generously. A silicone muffin pan is also a great option.
- For meal prep: Refrigerate in an airtight container for up to 4 days. Reheat briefly in the microwave until just warmed through.
- Freezing: Cool completely, freeze in an airtight container for up to 2 months, and thaw overnight in the refrigerator before reheating.
Nutrition
Calories: 92kcal | Carbohydrates: 2g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 119mg | Sodium: 243mg | Potassium: 101mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 710IU | Vitamin C: 9mg | Calcium: 86mg | Iron: 1mg