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Fluffy Cottage Cheese Egg Muffins

Fluffy Cottage Cheese Egg Muffins for a Protein-Packed Morning

These Fluffy Cottage Cheese Egg Muffins are a high-protein, gluten-free breakfast option perfect for busy mornings.
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Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 6 large eggs These form the base, providing moisture and structure for fluffy muffins.
  • 1 cup cottage cheese A creamy ingredient that enhances moisture and adds a protein boost.
  • 1/2 cup shredded cheddar cheese Gives a gooey texture and sharp flavor, making every bite more indulgent.
  • 1/4 cup grated Parmesan cheese Adds a delightful nutty note and helps create a golden crust.
  • 1/3 cup chopped spinach Introduces freshness and vibrant color, while also contributing nutrients.
  • 1/4 cup diced red bell pepper Offers a hint of sweetness and a satisfying crunch in each muffin.
  • 1 tablespoon finely chopped chives Adds a subtle onion-like flavor that elevates the taste.
  • Salt and pepper Essential for enhancing all the flavors and ensuring balance in the dish.
  • Cooking spray or muffin liners Guarantees an easy release from the muffin tin, preventing mess.

Equipment

  • muffin tin
  • whisk
  • mixing bowl
  • spatula
  • Spoon or ladle

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a muffin tin with cooking spray or muffin liners.
  2. In a large mixing bowl, whisk the eggs until frothy and uniform in color, about 1-2 minutes.
  3. Add cottage cheese, shredded cheddar cheese, and grated Parmesan cheese to the eggs. Mix until smooth.
  4. Gently fold in chopped spinach, diced red bell pepper, and finely chopped chives. Season with salt and pepper to taste.
  5. Fill each muffin cup about 3/4 full with the egg mixture.
  6. Bake in the preheated oven for 20-25 minutes until lightly golden and set in the center.
  7. Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack.
  8. Serve immediately or store leftovers in an airtight container in the refrigerator.

Nutrition

Serving: 1muffinCalories: 120kcalCarbohydrates: 5gProtein: 10gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 180mgSodium: 220mgPotassium: 150mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 1mg

Notes

These muffins are perfect for meal prep and can be customized with various veggies and cheeses.

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