Fluffy Cottage Cheese Egg Muffins
Fluffy, tender egg muffins packed with cottage cheese, these muffins are a protein-rich and customizable breakfast option that bake easily in a muffin tin.
Ingredients
Main Ingredients
- 6 large large eggs Use room-temperature eggs for better mixing.
- 1 cup cottage cheese Use small-curd or regular; choose low-fat for a lighter option.
- 1/2 cup shredded cheddar cheese Freshly shredded gives better melt.
- 1/4 cup grated parmesan cheese Substitutable with Pecorino Romano for a saltier taste.
- 1/3 cup chopped spinach Fresh is best; frozen must be drained well.
- 1/4 cup diced red bell pepper Substitute with diced zucchini or mushrooms.
- 1 tablespoon finely chopped chives Can use green onions or parsley.
- Salt and pepper, to taste Adjust based on cheese saltiness.
- Cooking spray or muffin liners Helps with muffin release.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Spray a 12-cup muffin tin with cooking spray or line with muffin liners.
- In a large bowl, whisk the 6 large eggs until smooth and frothy.
- Mix in the cottage cheese, shredded cheddar, and grated parmesan until combined.
- Gently fold in chopped spinach, diced red bell pepper, and finely chopped chives. Season with salt and pepper to taste.
- Fill each muffin cup about 3/4 full with the mixture.
- Bake for 20–25 minutes until the muffins are set and lightly golden.
- Cool in the pan for a few minutes before transferring to a wire rack. Serve warm.
Notes
These muffins are freezer-friendly and can be reheated. Customize by swapping vegetables or cheeses to suit your taste.