Cottage Cheese Egg Muffins
These cottage cheese egg cups are fluffy, creamy, and packed with protein, veggies, and savory cheddar flavor. They’re perfect for meal prep, easy to customize, and a hit with both kids and adults. Make a batch for quick breakfasts, post-run fuel, or simple grab-and-go snacks all week long.
Ingredients
- 1 tablespoon butter or olive oil
- ½ cup diced white or yellow onion
- ½ cup diced sweet pepper red, orange, yellow, or green
- 1 ½ cups diced baby spinach
- 9 large eggs
- ¼ teaspoon fine sea salt
- ¾ teaspoon onion powder
- ½ teaspoon garlic powder
- ¾ teaspoon dried parsley
- 1 cup cottage cheese
- 1 ½ cups shredded white cheddar cheese or sharp cheddar cheese
Instructions
- Preheat the oven to 375°F. Spray 12 muffin cups generously with non-stick cooking spray or butter.
- Melt the butter or oil in a small skillet over medium-low heat. Add the onion and pepper and sauté, stirring frequently, for 4-5 minutes or until the onion is translucent. Stir in the chopped spinach and cook for 1-2 minutes or until wilted. Remove the skillet from the heat and let it cool while you prepare the egg mixture.
- In a large mixing bowl, whisk together the eggs, cottage cheese, salt, onion powder, garlic, and dried parsley until well combined.
- Add the cheddar cheese and cooked veggies to the egg mixture, stirring until combined.
- Scoop the egg mixture into the prepared muffin tins, adding roughly ¼ cup to each.
- Bake the egg cups for 18-20 minutes or until puffed, golden brown, and set through the center. Remove the eggs from the oven, enjoy immediately, or cool to room temperature before storing.
Notes
Storage Directions
- Refrigerating: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezing: Once cooled, transfer the egg muffins to a freezer-safe container and store in the freezer for up to 3 months. Defrost overnight in the fridge until thawed.
- Reheating: Warm the muffins in the toaster oven 2-3 minutes or in the microwave on gentle heat until hot.
- Grease your muffin tin generously — These muffins love to stick, so plenty of cooking spray or butter helps them release cleanly.
- Let the veggies cool before mixing them in — Adding hot vegetables can start cooking the eggs too early and affect the final texture.
- Use full-fat cottage cheese for extra creaminess — It melts beautifully, giving each egg cup a softer, fluffier bite.
- Chop vegetables into small pieces — Small, even pieces distribute better and help the muffins hold together as they bake.
- Avoid overbaking — Pull them as soon as the centers are set to keep the texture tender, not rubbery.
Nutrition
Serving: 1egg muffinCalories: 140kcalCarbohydrates: 2.5gProtein: 10gFat: 9.7g
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