Description
These easy high protein egg muffins are a quick, flavorful, and nutritious breakfast option perfect for meal prep. Packed with eggs, cottage cheese, veggies, and cheese, they stay fluffy and delicious throughout the week.
Ingredients
Scale
- 6 large eggs, room temperature
- ½ cup small-curd cottage cheese, well-drained
- ½ cup shredded cheddar cheese
- 1 cup fresh spinach, chopped
- ½ cup red bell pepper, finely diced
- 2 green onions, thinly sliced
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- Salt and pepper, to taste
- Olive oil or non-stick spray, for greasing the muffin tin
Instructions
- Preheat your oven to 350°F (175°C). Grease your muffin tin well with olive oil or non-stick spray to avoid sticking.
- Chop the spinach, red bell pepper, and green onions finely.
- In a medium bowl, whisk together 6 large eggs and ½ cup small-curd cottage cheese until smooth.
- Add shredded cheddar cheese, garlic powder, smoked paprika, salt, and pepper to the egg mixture. Stir gently.
- Fold in the chopped veggies carefully so they’re evenly spread but still visible in the batter.
- Pour the mixture evenly into the prepared muffin tin cups, filling each about ¾ full.
- Bake for 20-25 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean. Start checking at 18 minutes to prevent overcooking.
- Let the muffins cool for 5 minutes before removing them from the tin.
- Store in an airtight container in the fridge for up to 5 days or freeze individually wrapped for up to 2 months.
Notes
Use room temperature eggs for a fluffier texture. Drain cottage cheese well to avoid watery muffins. Check muffins at 18 minutes to avoid overbaking. Wrap muffins in a damp paper towel when reheating to keep moist. Customize with your favorite veggies or proteins. For dairy-free, substitute cottage cheese with mashed avocado or silken tofu and use dairy-free cheese.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 110
- Fat: 7
- Carbohydrates: 2
- Fiber: 0.5
- Protein: 9
Keywords: egg muffins, high protein breakfast, meal prep, easy breakfast, healthy muffins, make ahead breakfast, low carb, gluten free