Description
These Fluffy Cottage Cheese Egg Muffins are a protein-packed, savory breakfast option perfect for busy mornings. Packed with cottage cheese, cheddar, parmesan, and fresh vegetables like spinach and red bell pepper, these muffins are light, fluffy, and full of flavor. Baked to golden perfection, they make a convenient, grab-and-go meal that can be enjoyed warm or chilled throughout the week.
Ingredients
Scale
Egg Mixture
- 6 large eggs
- 1 cup cottage cheese
- 1/2 cup shredded cheddar cheese
- 1/4 cup grated parmesan cheese
Vegetables & Herbs
- 1/3 cup chopped spinach
- 1/4 cup diced red bell pepper
- 1 tablespoon finely chopped chives
Others
- Salt and pepper, to taste
- Cooking spray or muffin liners
Instructions
- Preheat and prepare tin: Preheat your oven to 350°F (175°C). Prepare a muffin tin by spraying it with cooking spray or lining it with muffin liners.
- Beat eggs: In a large mixing bowl, whisk together the eggs until well beaten, creating a smooth mixture.
- Combine cheeses: Add the cottage cheese, shredded cheddar, and grated parmesan to the beaten eggs. Mix until thoroughly combined to form a creamy base.
- Add vegetables and season: Gently fold in the chopped spinach, diced red bell pepper, and finely chopped chives. Season the mixture with salt and pepper according to your taste.
- Fill muffin cups: Evenly divide the egg mixture into the prepared muffin tin, filling each cup about three-quarters full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the egg muffins are set in the center and lightly golden on top.
- Cool: Remove the muffins from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- Serve or store: Serve the muffins warm, or let them cool completely before refrigerating. These muffins are excellent for quick breakfasts throughout the week.
Notes
- You can substitute spinach with kale or other leafy greens.
- Use muffin liners for easier removal and cleanup.
- To make this recipe vegetarian, ensure cheese is made with vegetarian rennet.
- These muffins can be stored in an airtight container in the refrigerator for up to 5 days.
- Freeze leftovers by wrapping tightly and thaw before reheating.
- Customize by adding cooked bacon, mushrooms, or different herbs for varied flavor.
