Fluffy Cottage Cheese Egg Muffins
These fluffy muffins are packed with protein and veggies, making them a quick and healthy breakfast option.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 6 eggs
- 1 cup cottage cheese
- 1 cup chopped fresh vegetables (e.g., bell peppers, spinach, onions)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: shredded cheese for topping
Instructions
- Preheat the oven to 350°F (175°C) and grease a muffin tin.
- Whisk together the eggs and cottage cheese until well combined.
- Add the chopped vegetables, salt, and pepper, mixing until evenly distributed.
- Pour the mixture evenly into the muffin tin, filling each cup about 2/3 full.
- Sprinkle shredded cheese on top if desired.
- Bake for 20-25 minutes or until set and gently golden.
- Allow to cool slightly before removing from the tin.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months. Reheat as needed.
Nutrition
- Serving Size: 1 muffin
- Calories: 140
- Sugar: 2g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 186mg