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–+ servings

Cottage Cheese Egg Muffins

These fluffy cottage cheese egg muffins are a nutritious and delicious breakfast option, packed with protein and perfect for meal prep.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Egg Mixture
  • 6 large eggs
  • 1 cup cottage cheese preferably low-fat
  • 1 cup spinach fresh or frozen, chopped
  • 1 cup bell pepper diced
  • 1/2 cup cheddar cheese shredded
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a muffin tin.
  2. In a mixing bowl, whisk together the eggs, cottage cheese, salt, pepper, and garlic powder until well combined.
  3. Fold in the chopped spinach, diced bell pepper, and shredded cheddar cheese.
  4. Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
Baking
  1. Bake in the preheated oven for 20-25 minutes, or until the muffins are set and lightly golden on top.
  2. Allow the muffins to cool for a few minutes before removing them from the tin.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 5gProtein: 12gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 200mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 1mg

Notes

These muffins can be stored in the refrigerator for up to 5 days and are great for meal prep. They can also be frozen for longer storage.

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