Description

These low-carb, high-protein egg muffins are quick and easy to make, perfect for a nourishing breakfast that helps keep blood sugar steady. Packed with veggies, cheese, and herbs, they are a delicious and satisfying start to your day.

Ingredients

Scale

8 large eggs
½ cup small-curd cottage cheese
1 cup fresh spinach, chopped
½ cup red bell pepper, diced
¼ cup onion, finely chopped
½ cup shredded cheddar cheese
1 teaspoon garlic powder
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
Olive oil or cooking spray for greasing muffin tin

Instructions

Preheat your oven to 350°F (175°C). Grease the muffin tin with olive oil or cooking spray.
Finely chop the spinach, red bell pepper, and onion. If using frozen spinach, thaw and drain well.
Crack 8 large eggs into a mixing bowl. Add cottage cheese, garlic powder, dried oregano, salt, and black pepper. Whisk until smooth and slightly frothy.
Fold in the chopped spinach, bell pepper, onion, and shredded cheddar cheese gently to combine.
Pour the mixture into the prepared muffin tin, filling each cup about ¾ full.
Bake for 20-25 minutes. Check at 20 minutes by inserting a toothpick; if it comes out clean, the muffins are done. Tops should be golden and slightly puffed.
Let the muffins rest in the pan for 5 minutes, then transfer to a cooling rack. Serve warm or store for later.

Notes

Do not overmix the batter to avoid dense muffins. Drain excess moisture from vegetables to prevent sogginess. Use room temperature eggs for better rise. Cover muffins loosely with foil if browning too fast. For fluffier muffins, separate eggs and whip whites before folding in. Muffins store well in fridge up to 4 days and freeze up to 2 months.

Prep Time: 10 minutes
Cook Time: 20-25 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 120
Fat: 8
Carbohydrates: 1.5
Protein: 9

Keywords: egg muffins, low carb breakfast, blood sugar friendly, healthy breakfast, easy breakfast, protein breakfast, gluten-free breakfast