Description
Fluffy and protein-packed, these cottage cheese egg muffins are a perfect grab-and-go breakfast. Made with eggs, cottage cheese, and veggies, they’re low-carb, gluten-free, and meal-prep friendly.
Ingredients
Scale
- 6 large eggs
- ½ cup cottage cheese
- ½ cup shredded cheese (cheddar, mozzarella, or feta)
- ½ cup bell peppers, chopped
- ¼ cup green onions, chopped
- ½ cup spinach, chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
Instructions
- Preheat oven to 375°F (190°C) and grease a 12-cup muffin tin.
- In a bowl, whisk eggs, cottage cheese, salt, pepper, and garlic powder until smooth.
- Stir in bell peppers, green onions, spinach, and shredded cheese.
- Pour mixture into muffin cups, filling ¾ full.
- Bake for 18-20 minutes until set and golden.
- Let cool slightly before serving.
Notes
- Store in the fridge for up to 4 days.
- Freeze for up to 3 months and reheat in the microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American