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Fluffy Cottage Cheese Egg Muffins

Fluffy Cottage Cheese Egg Muffins for a Wholesome Breakfast

Fluffy Cottage Cheese Egg Muffins are a protein-packed 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: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 6 large Eggs Provide structure, moisture, and fluffy texture; no substitutions recommended.
  • 1 cup Cottage Cheese Can substitute with ricotta for a different texture.
  • 1 cup Shredded Cheddar Cheese Substitute with mozzarella for a milder taste.
  • 1/4 cup Grated Parmesan Cheese Pecorino Romano can be used as an alternative.
  • 1 cup Chopped Spinach Kale can be used if preferred.
  • 1/2 cup Diced Red Bell Pepper Any other bell pepper or sautéed mushrooms can be substituted.
  • 2 tablespoons Finely Chopped Chives Green onions may be used if chives are unavailable.
  • 1 teaspoon Salt Essential for seasoning; adjust according to taste.
  • 1 teaspoon Pepper Essential for seasoning; adjust according to taste.
  • 1 tablespoon Cooking Spray or Muffin Liners Essential for non-stick and easy cleanup.

Equipment

  • Muffin tin
  • Mixing Bowl
  • whisk
  • Measuring Cup
  • spoon

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare your muffin tin by greasing it with cooking spray or lining it with muffin liners.
  2. In a large mixing bowl, crack open the eggs and whisk them vigorously until fully combined and slightly frothy.
  3. Gently mix in the cottage cheese, shredded cheddar cheese, and grated parmesan into the whisked eggs.
  4. Fold in the chopped spinach, diced red bell pepper, and finely chopped chives into the mixture, seasoning generously with salt and pepper.
  5. Use a spoon to divide the mixture evenly among the prepared muffin cups, filling each about three-quarters full.
  6. Bake in the preheated oven for 20 to 25 minutes until set in the center and golden on top.
  7. Once baked, cool the muffins in the pan for about 5 minutes before transferring to a wire rack to cool completely.
  8. Serve warm or store in an airtight container in the fridge.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 5gProtein: 10gFat: 9gSaturated Fat: 4gCholesterol: 100mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 1mg

Notes

These muffins can be customized with different vegetables and cheeses. They are great for meal prep and can be stored in the fridge for up to a week or frozen for up to 3 months.

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