Description
These fluffy egg muffins with cottage cheese are quick to make and perfect for meal prep, packed with fresh vegetables.
Ingredients
Scale
- 6 large eggs
- 1 cup cottage cheese
- 1 cup diced fresh vegetables (such as bell peppers, spinach, and onions)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Non-stick cooking spray or muffin liners
- Optional: 1/2 cup shredded cheddar or a handful of chopped fresh herbs
Instructions
- Preheat the oven to 350°F (175°C) and prepare a muffin tin by spraying it with non-stick cooking spray or lining it with muffin liners.
- Whisk together the eggs in a large mixing bowl until well combined.
- Add the cottage cheese, diced vegetables, salt, black pepper, garlic powder, and onion powder to the eggs, and mix until evenly distributed.
- Pour the mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
- Bake in the preheated oven for 20-25 minutes or until the muffins are set and golden on top.
- Allow to cool slightly before removing from the muffin tin. Serve warm or store in the refrigerator for meal prep.
Notes
For a creamier interior, use full-fat cottage cheese. These muffins reheat well and can be stored in an airtight container for up to four days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 3g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 150mg