Description
These Cheesy Protein Egg Muffins are a quick and nutritious breakfast option packed with eggs, cottage cheese, cheddar, and fresh vegetables. Perfectly baked to create a fluffy, protein-rich muffin that’s easy to grab on busy mornings or prepare ahead of time for meal prep.
Ingredients
Scale
Egg Mixture
- 6 large eggs
- 1 cup liquid egg whites
Cheese and Vegetables
- 1/2 cup cottage cheese
- 1/2 cup shredded cheddar cheese
- 1/2 cup red bell pepper, finely chopped
- 1/2 cup fresh spinach, chopped
- 1/4 cup green onions, chopped
Seasonings
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Other
- Olive oil spray, for greasing
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Grease a 12-cup muffin pan thoroughly with olive oil spray to prevent sticking and ensure easy removal of the muffins.
- Whisk Eggs: In a large mixing bowl, whisk together the 6 large eggs and 1 cup of liquid egg whites until the mixture is smooth and well combined, providing a light and airy base for your muffins.
- Add Cheese and Vegetables: Gently fold in the 1/2 cup cottage cheese, 1/2 cup shredded cheddar cheese, finely chopped 1/2 cup red bell pepper, 1/2 cup chopped fresh spinach, and 1/4 cup chopped green onions. Season the mixture with 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Stir until all ingredients are evenly distributed.
- Fill Muffin Cups: Evenly pour the egg mixture into the prepared muffin cups, filling each about 3/4 full to allow room for rising as they bake.
- Bake: Place the muffin pan in the preheated oven and bake for 22 to 25 minutes. The muffins are done when the tops are set and have turned lightly golden brown.
- Cool and Serve: Remove the muffin pan from the oven and allow the muffins to cool in the pan for about 5 minutes before serving or transferring to a storage container. This helps them set perfectly and makes them easier to remove.
Notes
- For dairy-free option, substitute cottage cheese and cheddar with plant-based alternatives.
- These egg muffins can be stored in the refrigerator for up to 5 days or frozen for up to 1 month.
- To reheat, microwave for 30-60 seconds until warmed through.
- Add other veggies like mushrooms or zucchini for variety.
- Use a silicone muffin pan for easier removal without greasing.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
