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Fluffy Cottage Cheese Egg Muffins

Fluffy Cottage Cheese Egg Muffins for a Protein-Packed Start

Experience breakfast reinvented with Fluffy Cottage Cheese Egg Muffins, a delicious high-protein delight 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
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 6 large eggs Provides structure and moisture; for a lighter option, substitute with egg whites.
  • 1 cup cottage cheese Adds creaminess and boosts protein content; ricotta or Greek yogurt can be used.
  • 1/2 cup shredded cheddar cheese Contributes meltiness and flavor; mozzarella or pepper jack are great substitutes.
  • 1/4 cup grated parmesan cheese Adds a nutty, salty kick; feta can replace it for a tangier taste.
  • 1/3 cup chopped spinach Boosts nutrition and adds freshness; kale or arugula are good alternatives.
  • 1/4 cup diced red bell pepper Provides color and sweetness; any color bell pepper or diced tomatoes work as substitutes.
  • 1 tablespoon finely chopped chives Offers a mild onion flavor; green onions can be used instead.
  • salt and pepper to taste Essential for enhancing flavor.
  • cooking spray or muffin liners Prevents sticking and ensures easy cleanup.

Equipment

  • Muffin Tin
  • mixing bowl
  • whisk
  • ladle

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a muffin tin by greasing it with cooking spray or lining it with muffin liners.
  2. In a large mixing bowl, crack open 6 large eggs and whisk until well combined and frothy.
  3. Gently stir in 1 cup of cottage cheese, 1/2 cup of shredded cheddar cheese, and 1/4 cup of grated parmesan cheese into the egg mixture.
  4. Carefully fold in 1/3 cup of chopped spinach, 1/4 cup of diced red bell pepper, and 1 tablespoon of finely chopped chives. Season with salt and pepper.
  5. Fill each muffin cup about 3/4 full with the egg mixture.
  6. Bake in the preheated oven for 20-25 minutes or until set in the center and lightly golden on top.
  7. Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack.

Nutrition

Serving: 1muffinCalories: 120kcalCarbohydrates: 2gProtein: 8gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 150mgSodium: 200mgPotassium: 150mgSugar: 1gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 1mg

Notes

Ensure eggs are whisked until frothy for maximum fluffiness. Store muffins in an airtight container for up to 7 days or freeze for up to 3 months.

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